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–+ servings
Freshly baked strawberry pound cake with sliced strawberries on top
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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.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fruity
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.