Strawberry Pound cake

5 from 29 votes

A fresh strawberry pound cake recipe made with sour cream so it is extra moist! Then drizzled with a strawberry cream cheese glaze made with a secret ingredient!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: cake

Servings: slices

Calories: 580kcal

Author: Heather Perine

Equipment

Ingredients

For the cake:

2 1/2 cups (300 grams) all-purpose flour *spooned and leveled
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pint strawberries hulled and diced
1 cup (227 grams) sour cream
1 teaspoon vanilla extract
1 cup (2 sticks, 226 grams) unsalted butter softened to room temperature
2 1/4 cups (446 grams) granulated sugar
4 large eggs room temperature

For the Strawberry Cream Cheese Glaze

2 ounces cream cheese softened to room temperature
1 cups (113 grams) powdered sugar (confectioners sugar)
3-4 Tablespoons (42 grams) heavy cream I've also used milk or water!
1/4 teaspoon vanilla extract
.5 ounces (half a bag) freeze-dried strawberries crushed to a powder

Instructions

Prep oven and pan. Position a rack in the middle of your oven. Pre-heat your oven to 350°F/177°C).
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. 2 1/2 cups (300 grams) all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 pint strawberries
Combine sour cream and vanilla. In a small bowl or measuring cup, stir together the vanilla extract and sour cream. 1 cup (227 grams) sour cream 1 teaspoon vanilla extract
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. 1 cup (2 sticks, 226 grams) unsalted butter 2 1/4 cups (446 grams) granulated sugar
Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. 4 large eggs
Alternate flour and sour cream. Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, in 3 batches, beginning and ending with the flour. Do not overmix at this point. Stop stirring once you see the last of the flour has been stirred in. With a wooden spoon or spatula fold in the diced strawberries.
Add strawberries. With a wooden spoon or spatula fold in the diced strawberries.
Prepare bundt pan. Grease and flour one bundt cake pan. I like to grease with either shortening and a dusting of flour, or cooking spray (I like using a cooking spray with flour) and then dust with flour. You can also use two 9x5" loaf pans and grease/flour those instead.
Bake the cake. Pour batter into pan. Bake in a preheated 350°F oven for approximately 50-60 minutes. (If baking in a loaf pan, divide the batter between the two pans and bake for 40-45 minutes). The cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Allow cake to sit in the pan for 10 minutes before turning the cake out onto a wire rack to further cool. Allow to cool before glazing.
Make the glaze. Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less heavy cream. 2 ounces cream cheese 1 cups (113 grams) powdered sugar 3-4 Tablespoons (42 grams) heavy cream 1/4 teaspoon vanilla extract .5 ounces (half a bag) freeze-dried strawberries

Notes

Storage: You can store this bread at room temperature for up to 3 days, wrapped in either plastic wrap or tinfoil. Make sure it’s completely cool before you store it. Or you can freeze the bread (I recommend unglazed) as well. Wrap the bread up in plastic wrap, then a layer of tinfoil and freeze for up to 3 months! Simply thaw at room temperature.
Freezing: Or you can freeze the cake (I recommend unglazed) as well. Wrap the bread up in plastic wrap, then a layer of tinfoil and freeze for up to 3 months! Simply thaw at room temperature.
Freeze dried strawberries: If you can't find any you can try replacing with some strawberry jam or strawberry extract. You can always add a touch of red food coloring to achieve a more pink color if desired.
Sour Cream: Full fat Greek yogurt is a good replacement.

Nutrition