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Strawberry Pound Cake

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A delightful Strawberry Pound Cake that blends buttery richness with fresh strawberries, perfect for any occasion.

Ingredients

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  • 3 cups All-Purpose Flour (plus 1 tablespoon for tossing with strawberries)
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter (softened to room temperature)
  • 3 cups Granulated Sugar
  • 4 Large Eggs (at room temperature)
  • 1 teaspoon Vanilla Extract
  • 1 cup Sour Cream (at room temperature)
  • 1 lb Fresh Strawberries (hulled and diced)
  • 1 1/2 cups Powdered Sugar
  • 3 tablespoons Fresh Strawberry Puree (from about 5–6 fresh strawberries)
  • 1–2 teaspoons Milk or Cream (as needed)

Instructions

  1. Preheat your oven to 325°F (163°C). Prepare a 10-cup bundt pan by greasing and flouring it thoroughly.
  2. Combine dry ingredients: whisk together flour, baking powder, and salt in a medium bowl.
  3. Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy, about 5-7 minutes.
  4. Incorporate the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  5. Mix the flour mixture with the wet ingredients in three parts, alternating with the sour cream, mixing only until combined.
  6. Prepare the strawberries by tossing the diced strawberries with 1 tablespoon of flour.
  7. Fold the strawberries into the batter gently.
  8. Pour the batter into the prepared bundt pan, spreading it evenly.
  9. Bake for 60-75 minutes until a wooden skewer inserted comes out clean.
  10. Cool the cake in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. Make the glaze by whisking together powdered sugar and fresh strawberry puree, adding milk or cream as needed.
  12. Glaze the cooled cake, allowing it to set for about 20 minutes before slicing.

Notes

Serve with whipped cream or vanilla ice cream for an elevated experience.

Nutrition

Find it online: https://pinrecipezbylinaa.com/strawberry-pound-cake-best-moist-easy-recipe/

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