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Strawberry Pound Cake with Strawberry Glaze

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Indulge in the delightful Strawberry Pound Cake with Strawberry Glaze, a perfect blend of buttery richness and fresh strawberry sweetness. This moist cake is not only a feast for the taste buds but also a visual delight, making it an ideal centerpiece for any gathering—be it a birthday party, picnic, or family dessert night. With its tender crumb and vibrant glaze, this recipe is easy to follow and guarantees to impress your guests. Whether you serve it plain or adorned with extra strawberries, this cake is bound to become a favorite in your dessert repertoire.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, room temp
  • 2 cups granulated sugar
  • 4 large eggs, room temp
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sour cream
  • 1 ½ cups fresh strawberries, chopped
  • 1 tbsp flour (to toss with strawberries)
  • 1 cup powdered sugar, sifted
  • 2–3 tbsp pureed strawberries (fresh or thawed frozen)

Instructions

  1. Preheat oven to 325F (163C). Grease and flour a 9×5 loaf pan or a bundt pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy (about 3-5 minutes).
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients, alternating with sour cream. Begin and end with flour.
  6. Toss chopped strawberries with 1 tablespoon of flour to help prevent them from sinking; then gently fold into the batter.
  7. Pour the batter into the prepared pan and smooth out the top evenly.
  8. Bake for 60-70 minutes, or until a toothpick inserted comes out mostly clean.
  9. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  10. Blend or mash strawberries into a smooth puree for the glaze.
  11. Mix 2 tablespoons of puree with powdered sugar and vanilla extract. Gradually add more puree until you achieve your desired consistency.
  12. Once the cake is completely cooled, pour glaze generously over the top, allowing it to drip down the sides.

Nutrition

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