Description
Indulge in the delightful taste of Strawberry Pound Cake with Strawberry Glaze, a sweet treat perfect for any occasion. This moist pound cake combines the rich flavors of butter and sour cream with fresh strawberries, while the vibrant strawberry glaze adds an eye-catching finish thatβs as delicious as it is beautiful.
Ingredients
Scale
- 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
- 2β3 tbsp pureed strawberries (fresh or thawed frozen)
- 1 tsp vanilla extract
- A drop of pink food coloring (optional)
Instructions
- Preheat the oven to 325Β°F (163Β°C). Grease and flour a loaf or bundt pan.
- In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Stir in flour, baking powder, baking soda, and sour cream alternately until combined. Gently fold in floured strawberries.
- Pour batter into the prepared pan and bake for 60β70 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
- To make the glaze, mix powdered sugar with pureed strawberries until smooth and drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 67mg
Keywords: Use room temperature ingredients for better mixing. Toss strawberries in flour before folding them into the batter to prevent sinking. Experiment with adding citrus zest for extra flavor.