Description
A moist and rich pound cake featuring fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 3 cups All-Purpose Flour (plus 1 tablespoon for tossing with strawberries)
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter (softened to room temperature)
- 3 cups Granulated Sugar
- 4 Large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract
- 1 cup Sour Cream (at room temperature)
- 1 lb Fresh Strawberries (hulled and diced)
- 1 1/2 cups Powdered Sugar
- 3 tablespoons Fresh Strawberry Puree (from about 5–6 fresh strawberries)
- 1–2 teaspoons Milk or Cream (as needed)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan to prevent sticking.
- Whisk together 3 cups of all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- Beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 5-7 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the flour mixture with the sour cream in three parts, alternating between them, until just combined.
- Toss the diced strawberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared bundt pan and bake for 60-75 minutes or until a skewer comes out clean.
- Cool the cake in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- Whisk together powdered sugar and strawberry puree for the glaze, adding milk or cream to reach desired consistency.
- Drizzle the glaze over the cooled cake and let set for 20 minutes before slicing.
Notes
Ensure all ingredients are at room temperature for best results. Avoid overmixing to keep the cake tender.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 50g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg