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Strawberry pound cake on a white plate, drizzled with pink glaze, styled casually with fresh berries

Strawberry Pound Cake

Perfectly moist strawberry pound cake with fresh berries and glaze
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 15 minutes
Total Time: 2 hours
Servings: 10 slices
Calories: 340kcal
Cost: $8–$10

Equipment

  • Bundt or tube pan (10–12 c) Greased and floured
  • Electric mixer Hand or stand mixer
  • Mixing bowls Large size preferred
  • Wire racks For cooling and glaze
  • Measuring set Cups and spoons
  • Rubber spatula For gentle folding
  • Small saucepan Used for glaze prep

Ingredients

Cake Batter

  • 1.5 cups fresh strawberries (diced) Macerate with sugar
  • 2 tablespoon granulated sugar Use to macerate berries
  • unsalted butter Room temp, for creaming
  • 1 teaspoon vanilla extract Adds flavor
  • 3 large eggs Add one at a time
  • sour cream Provides moisture
  • 0.5 teaspoon baking powder Leavening
  • salt Enhances flavor
  • 1 cup strawberry puree Adds strawberry flavor
  • all-purpose flour Dry base

Glaze

  • powdered sugar For glaze
  • heavy cream For glaze
  • lemon juice For glaze

Instructions

  • Hull and dice 1½ cups fresh strawberries, then macerate with 2 tablespoon sugar for 30 minutes
  • Cream room temperature butter with remaining sugar until light and fluffy (4–5 minutes)
  • Add eggs one at a time, beating well after each addition
  • Mix in vanilla extract and strawberry puree until fully combined
  • Whisk together flour, baking powder, and salt in a separate bowl
  • Alternate adding dry ingredients and sour cream to butter mixture, beginning and ending with flour
  • Gently fold in macerated strawberries and any accumulated juices
  • Pour batter into prepared bundt pan, spreading evenly
  • Place pan in cold oven, then set to 325°F
  • Bake for 65–75 minutes, test doneness with toothpick
  • Cool in pan for 15 minutes, then invert onto wire rack
  • Drizzle with strawberry glaze once completely cooled

Notes

Make sure not to overmix once flour is added. Cold oven start helps even baking in bundt pan.

Nutrition

Serving: 100g | Calories: 340kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 190mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 500IU | Vitamin C: 25mg | Calcium: 40mg | Iron: 1.3mg