Description
This Strawberry Pound Cake with Strawberry Glaze is a delightful twist on a classic pound cake, featuring fresh strawberries folded into a rich, moist cake and topped with a sweet, fruity glaze. Perfect for berry lovers, this dessert combines the buttery texture of traditional pound cake with the freshness of ripe strawberries, creating a luscious treat that’s ideal for any occasion.
Ingredients
Scale
Cake
- 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
- 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 and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a loaf or bundt pan to prevent the cake from sticking during baking.
- Cream butter and sugar: In a mixing bowl, cream together the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy. This incorporates air to give the cake a tender crumb.
- Add eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure the batter is smooth and well combined.
- Mix dry ingredients and sour cream: Stir in the all-purpose flour, baking powder, baking soda, and sour cream alternately until just combined. Be careful not to overmix to keep the cake tender.
- Fold in strawberries: Toss the chopped strawberries in 1 tablespoon of flour to prevent them from sinking. Gently fold these floured strawberries into the batter evenly without breaking them.
- Bake the cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the glaze: In a small bowl, mix the sifted powdered sugar with pureed strawberries and vanilla extract until smooth. Add a drop of pink food coloring if desired for a more vibrant glaze.
- Glaze the cake: Drizzle the strawberry glaze evenly over the cooled pound cake for a beautiful finish and added sweetness.
Notes
- Ensure the butter and eggs are at room temperature for better batter consistency and cake texture.
- Tossing strawberries with flour prevents them from sinking to the bottom during baking.
- If fresh strawberries are out of season, you can use thawed frozen strawberries for the glaze and cake filling.
- The baking time can vary based on your oven and pan, so check with a toothpick starting at 60 minutes.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry pound cake, strawberry glaze, moist pound cake, berry dessert, summer cake, fresh strawberry dessert
