Strawberry Pound Cake Recipe
Bake a tender Strawberry Pound Cake Recipe with fresh berries and lemon glaze for a crowd-pleasing loaf.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp milk
Instructions
Step 1: Preheat and prepare the loaf pan
Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan thoroughly so the cake will release cleanly; you can also line the pan with a strip of parchment for easier removal. Treat this as the first active step and get your pan ready before mixing.
Step 2: Combine the dry ingredients
In a medium bowl whisk together the all-purpose flour, baking soda, and salt until evenly distributed and aerated. Set this bowl aside so the dry mix is ready to be folded into the batter when called for.
Step 3: Cream butter and sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is pale, light, and fluffy; this step builds the cake's tender crumb and aeration, so take a few minutes until you see volume and a slightly ribbon-like texture.
Step 4: Add the eggs
Beat in the eggs one at a time, incorporating each fully before adding the next; scrape the bowl between additions to maintain an even emulsion and prevent curdling. The batter should look glossy and smooth after the eggs are worked in.
Step 5: Fold in sour cream and vanilla
Stir the sour cream and vanilla extract into the batter until fully combined and silky—these ingredients add moisture and a slight tang that balances the sweetness, producing a denser, tender pound-cake crumb.
Step 6: Combine the wet and dry
Gradually add the whisked dry ingredients to the wet ingredients, mixing gently and just until combined; avoid overmixing to keep the crumb tender and dense rather than chewy.
Step 7: Fold in the strawberries
Gently fold the chopped fresh strawberries into the finished batter, distributing them evenly without beating so the fruit holds some shape and color throughout the loaf.
Step 8: Transfer batter to the pan
Pour the strawberry-studded batter into the prepared 9x5-inch loaf pan and use a spatula to smooth the top evenly, ensuring the batter reaches the corners and has a level surface for even baking.
Step 9: Bake until set
Bake the loaf for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The crust should be a warm golden brown and spring back lightly when touched.
Step 10: Initial cooling in the pan
Allow the cake to cool in the pan for about 10 minutes so it firms slightly and releases from the pan more easily; then run a spatula around the edges and carefully transfer the loaf to a wire rack to cool completely.
Step 11: Make the glaze
Whisk together the powdered sugar, lemon juice, and milk until smooth and pourable; the glaze should be glossy and slightly thick so it will cling and drip slowly over the cake.
Step 12: Glaze and serve
Once the loaf is completely cool, drizzle the pink-tinted glaze evenly over the top so it pools lightly on the crust and drips down the sides. Slice into thick, inviting pieces to reveal the tender, strawberry-speckled crumb and serve.
Notes
- Pat strawberries dry before folding to prevent excess moisture.
- Use room-temperature eggs and butter for a smoother batter.
- Do not overmix after adding the dry ingredients to keep the crumb tender.
- If loaf browns too quickly, tent with foil for the remaining bake time.
- Freeze wrapped slices for up to 2 months for easy make-ahead servings.