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Easy Strawberry Pound Cake Recipe

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★★★★★

5 from 138 reviews

This Easy Strawberry Pound Cake blends a moist, buttery crumb with fresh, juicy strawberries folded directly into the batter. Finished with a sweet strawberry glaze, this classic loaf cake is perfect for dessert or an afternoon treat. Made with simple ingredients, it’s a delightful twist on traditional pound cake with fresh fruit bursting through each tender slice.

Ingredients

Scale

Cake Batter

  • 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 strawberries)

Strawberry Glaze

  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons strawberry puree (from reserved strawberries)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the cake does not stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside for later use.
  3. Cream Butter and Sugar: In a large bowl, cream the softened butter with the granulated sugar until light and fluffy, about 3-5 minutes on medium speed. This helps incorporate air for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract evenly.
  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined after each addition to avoid overmixing.
  6. Toss Strawberries: In a separate bowl, toss the chopped strawberries with the 2 tablespoons of flour. This prevents them from sinking in the batter.
  7. Fold in Strawberries: Gently fold the floured strawberries into the batter, distributing them evenly without breaking them up too much.
  8. Fill Pan and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-70 minutes or until a wooden skewer inserted in the center comes out clean. If browning too quickly, tent with foil.
  9. Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack and cool completely to room temperature.
  10. Prepare Strawberry Puree: While cooling, blend about 1/4 cup of the reserved chopped strawberries until smooth in a food processor or blender.
  11. Make Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons of strawberry puree, and optional vanilla extract. Add more puree one teaspoon at a time to reach desired consistency.
  12. Glaze Cake and Serve: Once the cake is completely cooled, drizzle the strawberry glaze evenly over the top. Let set for a few minutes before slicing and serving.

Notes

  • Make sure the sour cream is at room temperature to avoid curdling the batter.
  • Tossing the strawberries in flour helps prevent them from sinking to the bottom during baking.
  • If the cake tops starts browning too quickly in the oven, cover loosely with aluminum foil.
  • Use fresh, ripe strawberries for the best flavor and sweetness.
  • Store leftover cake wrapped airtight in the refrigerator for up to 4 days.
  • This cake can be frozen for up to 3 months; thaw before glazing.

Keywords: strawberry pound cake, fresh strawberry cake, easy pound cake, baked strawberry dessert, strawberry loaf cake

Find it online: https://ricoloranz.com/easy-strawberry-pound-cake-recipe/