Introduction

This easy strawberry pound cake is a delicious twist on a classic dessert, bursting with fresh strawberry flavor and a tender crumb. Perfect for any occasion, it’s topped with a sweet strawberry glaze that adds a lovely finishing touch.

A round bundt cake with a golden-brown textured surface, topped with a layer of white glaze that drips down the cake's ridges. On top, there is a ring of bright red strawberries with green leaves, placed over a sprinkling of coarse pink sugar crystals. A small green mint leaf sits on one of the strawberries, adding a touch of freshness. The cake is set on a white plate, with a soft white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups (300g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks or 226g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (240ml) sour cream, at room temperature
1 pound (450g) fresh strawberries, hulled and chopped
2 tablespoons all-purpose flour, for tossing with strawberries
1 cup (120g) powdered sugar
2-3 tablespoons strawberry puree (from reserved strawberries)
1/2 teaspoon vanilla extract (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes on medium speed.
Step 4: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
Step 6: In a separate bowl, toss the chopped strawberries with the 2 tablespoons of flour to prevent sinking.
Step 7: Gently fold the floured strawberries into the cake batter.
Step 8: Pour the batter into the prepared loaf pan and spread it evenly.
Step 9: Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
Step 10: Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Step 11: Prepare the strawberry puree for the glaze by blending about 1/4 cup of chopped strawberries until smooth.
Step 12: In a small bowl, whisk together the powdered sugar, 2 tablespoons strawberry puree, and vanilla extract (if using). Add more puree one teaspoon at a time until the glaze reaches your desired consistency.
Step 13: Once the cake is completely cool, drizzle the strawberry glaze over the top. Allow it to set before slicing and serving.

Tips & Variations

Use frozen strawberries if fresh are not in season, but be sure to thaw and drain excess liquid before tossing with flour.
For extra flavor, add a tablespoon of lemon zest to the batter.
Swap sour cream with greek yogurt for a slightly tangier cake.
If you prefer, replace the strawberry glaze with a simple dusting of powdered sugar.

Storage

Store the pound cake tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to refresh the texture.

How to Serve

A round bundt cake with a golden brown textured surface sits on a white plate, covered with a light pink glaze that softly drips down its sides. On top, there is a ring of white whipped cream, each dollop topped with a bright red strawberry half sprinkled with small pink sugar crystals. Green mint leaves are scattered evenly among the strawberries, adding a touch of fresh color. The cake is placed on a surface with a white marbled texture, giving it a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess moisture before tossing with flour and folding into the batter. This helps prevent excess moisture from affecting the cake’s texture.

How do I know when the cake is done baking?

Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If batter sticks to the skewer, bake for a few more minutes and check again.