HOMEMADE STRAWBERRY POUND CAKE

This strawberry pound cake recipe from scratch is the perfect spring dessert. With fresh strawberries folded into the sour cream pound cake and topped with a strawberry cream cheese glaze, it’s bound to be a hit at your next party!

- Boston Girl Bakes

Strawberries

key ingredient

1. Prep oven and pan. Position a rack in the middle of your oven. Pre-heat your oven to 350°F/177°C).

PREP THE OVEN AND PAN

2. Sift dry ingredients. In a large mixing bowl, sift together flour, salt, baking powder and baking soda. Remove a tablespoon of the flour mixture and toss with the diced strawberries (this helps the strawberries from not sinking to the bottom of your cake). Set both aside.

SIFT THE DRY INGREDIENTS

3. Combine sour cream and vanilla. In a small bowl or measuring cup, stir together the vanilla extract and sour cream.

COMBINE & STIR

4. Cream butter and sugar. In a stand mixer fitted with the paddle attachment, or a in a large mixing bowl with a hand mixer, cream together the butter and sugar on medium high speed until light and fluffy, about 2 to 3 minutes.

CREAM TOGETHER

5. Cream butter and sugar. In a stand mixer fitted with the paddle attachment, or a in a large mixing bowl with a hand mixer, cream together the butter and sugar on medium high speed until light and fluffy, about 2 to 3 minutes.

ADD EGGS

READ MORE:

Dreamy  Strawberry Pound Cake

bostongirlbakes.com

Strawberry Layer Cake

Strawberry Shortcake

Strawberry Rhubarb Crisp

more dreamy dessert recipes

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