Strawberry Pound Cake Recipe

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This Strawberry Pound Cake is rich, buttery, and packed with fresh strawberries! Topped with a sweet glaze, it’s the perfect moist and delicious dessert for any occasion. Easy to make and full of flavor!

Prep Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 599kcal

Author: Julie Evink

Equipment

Ingredients

3 cups plus 2 tablespoons all-purpose flour divided
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (2 sticks ), at room temperature
3 cups sugar
1 cup sour cream
6 eggs room temperature
1 teaspoon vanilla
2 cups fresh strawberries quartered
fresh strawberries for topping, optional

Glaze

¼ cup pureed strawberries about 6-7 strawberries
2 cups powdered sugar

Instructions

Preheat the oven to 325 degrees Fahrenheit. Butter and flour a bundt pan. Set aside.
In a mixing bowl, whisk together 3 cups of flour, baking soda, and salt to remove lumps. Set aside.
With an electric mixer or stand mixer, beat butter and sugar together until light and fluffy. Add in sour cream and beat until combined. Alternate adding flour mixture and eggs; beat until just combined. Quickly beat in vanilla.
In a bowl, toss together strawberries and 2 tablespoons of flour. Fold the strawberries into the batter.
Transfer the batter to the prepared pan and bake in preheated oven for 1 hour 15 minutes or until golden and a toothpick inserted into the center comes out clean. Let cool in bundt pan for about 10 minutes before turning out onto a wire rack to cool completely.
Take 6-7 strawberries and puree them in a blender. You should end up with ¼ cup of liquid, if you don’t add a couple of strawberries. Mix the strawberry puree and the powdered sugar together until well combined.
Once cool, drizzle the glaze on top of the cake. Top with fresh sliced strawberries if desired.

Video

Notes

Fridge: Store this delicious cake in an airtight container. Because of the fresh fruit, it is best to keep it in the fridge

Freezer: If you want to make this and freeze it for another day, you certainly can! Just make sure the cake is completely cooled, wrap it in plastic wrap and then freeze it in an airtight container. This will thaw overnight in the fridge.

I recommend freezing this cake without the glaze. Make the glaze and add it to the cake before serving.

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