Strawberry Pound Cake
Creamy, fruity, and utterly comforting, this Strawberry Pound Cake is the kind of dessert that makes any afternoon feel like a celebration.
Servings: 8 servings
Equipment
- Bundt Pan
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 0.5 tsp Baking powder
- 0.5 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter, softened (2 sticks)
- 2 cups Granulated sugar
- 4 large Eggs, room temperature
- 1 tsp Vanilla extract
- 0.5 cup Sour cream or plain Greek yogurt, room temperature
- 0.5 cup Whole milk, room temperature
- 1.5 cups Fresh strawberries, finely chopped and patted dry
Glaze Ingredients
- 1 cup Powdered sugar
- 2 tbsp Heavy cream
- 2-3 tbsp Strawberry puree (made from fresh strawberries, blended smooth)
- 0.5 tsp Vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry mix aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add half of the flour mixture to the butter mixture and mix just until combined.
- Mix in the sour cream and whole milk until smooth.
- Add the remaining flour mixture and mix until just combined. Do not overmix.
- Fold in the finely chopped strawberries gently.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake cools, blend a few strawberries into a smooth puree.
- In a small bowl, whisk together the powdered sugar, strawberry puree, heavy cream, and vanilla extract until smooth and pourable.
- Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Notes
Store the glazed cake in an airtight container in the refrigerator for up to 4 days. For freezing, wrap the unglazed cake tightly and freeze for up to 3 months.