Description
Sweet summer memories bloom in this classic Strawberry Pound Cake, where ripe berries dance through buttery batter. Moist crumb and delicate glaze invite you to savor each delightful slice of pure comfort.
Ingredients
Scale
- 1 ½ cups (340 g) chopped fresh strawberries
- 1 tbsp flour (to toss with strawberries)
- 4 large eggs
- 2 cups (400 g) granulated sugar
- 1 cup (2 sticks or 227 g) unsalted butter, softened
- ½ cup (120 ml) sour cream
- 2 ½ cups (313 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup (120 g) powdered sugar
- 2–3 tbsps fresh strawberry puree (or milk for a plain glaze)
- ½ tsp vanilla extract (optional)
Instructions
- Preparation: Adjust oven rack to center position and heat to 325F (163C). Thoroughly coat loaf or bundt pan with butter and flour, ensuring complete coverage.
- Creaming: Vigorously blend butter and sugar until transformed into a pale, airy mixture with a cloud-like texture, approximately 3-4 minutes using an electric mixer.
- Incorporation: Introduce eggs individually, mixing thoroughly after each addition. Blend in vanilla extract and sour cream until smoothly integrated.
- Dry Ingredients: Sift flour, baking powder, and salt together, creating a uniform dry mixture with no visible lumps.
- Batter Formation: Gradually fold dry ingredients into wet mixture, stirring gently until just combined. Avoid overmixing to maintain cake’s tender texture.
- Strawberry Integration: Lightly dust chopped strawberries with flour to prevent sinking, then delicately fold into batter, distributing evenly.
- Baking Process: Transfer batter to prepared pan, smoothing surface with a spatula. Bake in preheated oven for 60-70 minutes until a inserted toothpick emerges clean.
- Cooling and Finishing: Allow cake to rest in pan for 15 minutes, then carefully transfer to wire rack. Once completely cooled, prepare glaze by whisking powdered sugar, strawberry puree, and vanilla until silky.
- Serving: Drizzle glaze artfully over cake, allowing it to cascade down the sides for an elegant presentation.
Notes
- Coat chopped strawberries lightly in flour before folding into batter to prevent them from dropping to the bottom of the cake during baking.
- Use room temperature ingredients to ensure smooth batter and even cake texture, helping create a consistently moist pound cake.
- Mix dry and wet ingredients just until combined to avoid developing excess gluten, which can make the cake tough and dense.
- Check cake doneness early to prevent overbaking; start testing with a toothpick around 55-60 minutes to maintain the cake’s tender crumb.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg