Description
Some desserts just feel like sunshine—and Strawberry Pound Cake is one of them. The kind of cake that appears on picnic blankets, church potlucks, and quiet porch afternoons. It’s soft and rich, with a dense, buttery crumb and bright pops of real strawberries in every bite. Whether it’s served warm with tea or chilled from the fridge on a hot day, it’s a dessert that tastes like home, summer, and smiles.
Ingredients
For the Cake:
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1 cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup sour cream
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1 ½ cups fresh strawberries, chopped
For the Strawberry Glaze:
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1 cup powdered sugar
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2 tablespoons mashed strawberries (strained if juicy)
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1–2 teaspoons milk (optional, for thinning)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment for easy removal.
In a large bowl, beat the softened butter and sugar together until light and fluffy—about 3–4 minutes. This creates the base for a tender crumb.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet, alternating with sour cream. Mix just until combined—do not overmix.
Gently fold in the chopped strawberries, being careful not to crush them.
Pour the batter into your prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and mashed strawberries until smooth. Add a touch of milk if needed to reach a pourable consistency.
Notes
This Strawberry Pound Cake keeps well at room temperature for up to 3 days or refrigerated for 5 days. The flavor intensifies the next day, making it perfect for baking ahead.
Nutrition
- Calories: 370