Strawberry Pound Cake with Strawberry Glaze
This easy Strawberry Pound Cake is rich, moist, and bursting with fresh strawberries, topped with a dreamy strawberry glaze. Perfect for spring and summer gatherings!
Ingredients
- 1 cup 2 sticks unsalted butter softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 1/4 cup fresh strawberries finely diced
- 1 tbsp flour for tossing berries
For the Strawberry Glaze:
- ½ cup fresh strawberries pureed
- 1 tbsp lemon juice
- 1 ½ cups 1 1/2 – 2 cups powdered sugar adjust for consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper, with overhang.
- In a large bowl, beat the butter and sugar together for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Then beat in the sour cream and vanilla until smooth. In another bowl, whisk together the flour, baking powder (2 tsp), and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined — don’t overmix.
- Toss chopped strawberries with 1 tbsp of flour to avoid sinking. Gently fold them into the batter.
- Pour batter into your prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- For the Glaze
- Puree the strawberries and mix with lemon juice. Gradually whisk in powdered sugar until you get a smooth, pourable consistency.
- Once the cake is completely cool, drizzle the glaze over the top. Let it set for a few minutes, then slice and serve!