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)

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

Step 1: Preheat your oven to 325°F (163°C). Grease and flour a loaf or bundt pan to prepare it for baking.

Step 2: In a large mixing bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy.

Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate them.

Step 4: In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and salt.

Step 5: Alternately add the flour mixture and sour cream to the butter mixture, stirring gently after each addition until just combined.

Step 6: Toss the chopped strawberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.

Step 7: Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 9: To make the glaze, combine the sifted powdered sugar with pureed strawberries and vanilla extract until smooth. Add a drop of pink food coloring if desired for a pretty hue.

Step 10: Drizzle the glaze over the cooled cake and let it set before serving.

Tips & Variations

For extra strawberry flavor, gently fold in some finely chopped strawberries into the glaze as well.

If fresh strawberries aren’t available, frozen strawberries that have been thawed and drained can be used in both the cake and the glaze.

Adding a teaspoon of lemon zest to the batter brightens the flavors and complements the strawberries beautifully.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well if thawed and drained to remove excess moisture. Toss them with flour before folding into the batter to avoid sogginess.

How can I tell when the pound cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If batter sticks to the toothpick, bake for a few more minutes and test again.