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–+ servings
Strawberry Pound Cake

Ultimate Strawberry Pound Cake for Summer Bliss

This Easy Strawberry Pound Cake is a perfect blend of comfort and refreshing strawberries, making it an irresistible dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose flour or gluten-free flour
  • 2 teaspoons Baking powder ensure it’s fresh
  • 1 teaspoon Baking soda substitute with baking powder if needed
  • 1/2 teaspoon Salt no substitutions recommended
  • 1 cup Unsalted butter or coconut oil for dairy-free
  • 1 1/2 cups Granulated sugar can substitute with brown sugar
  • 3 large Large eggs or flax eggs as vegan substitute
  • 2 teaspoons Vanilla extract or almond extract
  • 1/2 cup Sour cream or plain yogurt
  • 1 cup Fresh strawberries hulled and chopped
For the Glaze
  • 1 cup Powdered sugar
  • 1/4 cup Strawberry puree blend reserved strawberries

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Electric Mixer
  • Spatula

Method
 

Step-by-Step Instructions for Easy Strawberry Pound Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until blended.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together for 3 to 5 minutes until light and fluffy.
  4. Add the large eggs one at a time to the butter-sugar mixture, mixing well after each addition. Pour in the vanilla extract.
  5. Alternate adding the dry mixture and sour cream to the batter, starting and ending with the dry mixture, and mix gently.
  6. Toss the chopped strawberries in a little flour to prevent sinking.
  7. Fold the floured strawberries into the batter gently.
  8. Pour the batter into the prepared pan and bake for 55 to 70 minutes until a skewer comes out clean.
  9. Cool the cake in the pan for 10 to 15 minutes then invert onto a wire rack to cool completely.
  10. Blend reserved strawberries into a puree and combine with powdered sugar to create the glaze.
  11. Once the cake has cooled, drizzle the glaze over the top and let it set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Use fresh strawberries for best flavor. Ensure ingredients are at room temperature before mixing. Cool completely before glazing.

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