Description
This Strawberry Pound Cake with Strawberry Glaze is a moist and flavorful dessert perfect for any occasion. Featuring fresh strawberries folded into a classic buttery pound cake batter and topped with a sweet strawberry glaze, this cake offers a delightful balance of rich texture and fruity brightness. Ideal for summertime gatherings, brunches, or an indulgent afternoon treat.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup sour cream
- 1 cup fresh strawberries, chopped
- 1 tbsp flour (to toss with strawberries)
Glaze Ingredients
- 1 cup powdered sugar, sifted
- 2–3 tbsp pureed strawberries (fresh or thawed frozen)
- 1 tsp vanilla extract
- A drop of pink food coloring (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a loaf or bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs: Add eggs one at a time to the butter and sugar mixture, mixing well after each addition to ensure proper incorporation and smooth batter.
- Mix Dry Ingredients and Sour Cream: Alternately stir in the all-purpose flour, baking powder, baking soda, and sour cream into the batter until everything is just combined. This alternating method helps maintain the batter’s moisture and structure.
- Fold in Strawberries: Toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter to evenly distribute throughout.
- Bake: Pour the batter into your prepared pan and bake in the preheated oven for 60 to 70 minutes. Check doneness by inserting a toothpick into the center—when it comes out clean, the cake is ready.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely.
- Prepare Glaze: In a bowl, mix the sifted powdered sugar with pureed strawberries, vanilla extract, and a drop of pink food coloring if using. Stir until smooth and well combined.
- Glaze Cake: Once the cake is fully cooled, drizzle the strawberry glaze evenly over the top for a beautiful and flavorful finishing touch.
Notes
- Room temperature ingredients help create a smoother batter and better rise.
- Tossing strawberries in flour prevents them from sinking to the bottom of the cake.
- Check the cake at 60 minutes for doneness—ovens vary so baking times might differ.
- The glaze can be adjusted for thickness by adding more powdered sugar or strawberry puree.
- Use fresh or properly thawed frozen strawberries for best flavor and texture.
- Optional pink food coloring enhances appearance but can be omitted.
- Store cake covered at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry pound cake, strawberry glaze, pound cake recipe, fresh strawberry dessert, baked strawberry cake
