Description
Moist strawberry pound cake with fresh strawberry flavor and a sweet strawberry glaze.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) sour cream, full-fat
- 1 pound (450g) fresh strawberries, hulled and chopped
- 2 tablespoons all-purpose flour, for tossing with strawberries
- 1 ½ cups (180g) powdered sugar
- 3–4 tablespoons strawberry puree (from reserved strawberries)
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix.
- In a separate small bowl, toss the chopped strawberries with the 2 tablespoons of all-purpose flour.
- Gently fold the floured strawberries into the cake batter. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the strawberry puree for the glaze. Take about ¼ cup of the chopped strawberries (you can reserve these before tossing the rest with flour) and blend them in a small food processor or blender until smooth. You can also mash them with a fork, but the puree will be smoother if you use a blender.
- In a medium bowl, whisk together the powdered sugar, 3-4 tablespoons of strawberry puree, and lemon juice (if using). Start with 3 tablespoons of puree and add more as needed to reach your desired consistency. The glaze should be smooth and pourable, but not too thin.
- Once the cake is completely cool, drizzle the strawberry glaze over the top. You can let the glaze drip down the sides for a rustic look, or spread it evenly over the top with a spatula.
- Allow the glaze to set for about 15-20 minutes before slicing and serving. This will give the glaze a chance to firm up slightly and prevent it from running everywhere when you cut the cake.
Notes
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter.
- Measure flour accurately (spoon and level or use a kitchen scale).
- Adjust baking time as needed based on your oven.
- Let the cake cool completely before glazing.
- Add lemon zest to the cake batter for an extra burst of flavor.
- While fresh strawberries are best, you can use frozen strawberries in a pinch. Thaw them completely and drain off any excess liquid before chopping and tossing them with flour. Be aware that frozen strawberries may release more moisture during baking, so the cake may take slightly longer to bake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes