Strawberry Pound cake
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!
Servings: 12 slices
For the cake:
- 2 1/2 cups (300 grams) flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup (226 grams) unsalted butter softened to room temperature
- 2 1/4 cups (446 grams) sugar
- 4 large eggs room temperature
- 1 cup (227 grams) sour cream
- 1 tsp. vanilla
- 1 pint strawberries diced
For the Strawberry Cream Cheese Glaze
- 4 ounces cream cheese softened to room temperature
- 2 cups (227 grams) powdered sugar (confectioners sugar)
- 6 Tablespoons (83.5 grams) heavy cream I've also used milk or water!
- 1/2 teaspoon vanilla extract
- 1.2 ounces freeze-dried strawberries crushed to a powder
Sift dry ingredients together in a bowl and set aside.
In another bowl, combine the vanilla extract and sour cream.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter-sugar-egg mixture until uniformly incorporated- do not overmix. Stir in the diced strawberries.
Grease and flour one bundt cake pan. Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50 minutes. The cake is done when a toothpick or skewer inserted in the center comes out clean. 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.
For the glaze: Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less heavy cream.
- Wait To Grease Your Bundt Pan - the spray/grease can slip down the sides of your pan. So wait to grease until right before you add the batter.
- Measure your flour correctly. Too much flour in your dry measuring cup can result in a dense dry cake. To measure correctly start by fluffing up the flour in the container. Then spoon the flour into your cup and level with a flat edge. Do not pack it down. Click here for more on how to measure your flour correctly.
- Toss your strawberries in a bit of flour. Your strawberries can sink to the bottom of your cake while baking. To counteract this, I use a tablespoon of the flour mixture and mix this with my diced strawberries so that the flour helps to keep them suspended in the batter.
- Bring Ingredients To Room Temperature. Cold ingredients will not play well together and will not resulted in properly creamed butter and sugar either. If your butter is too cold, the sugar can't punch holes into the butter creating air pockets that will expand while baking (aka helping to create a light fluffy cake in the end). And if you add cold eggs or sour cream then this will seize up the butter and ruin all that hard work created during creaming. So bring everything to room temperature first!
- Cool In The Bundt Pan 10 Minutes Before Removing. If you try to remove the cake immediately after taking it out of the oven to cool on a wire rack. It could fall apart on you! So allow to cool for about 10 minutes then remove.
- Use Freeze Dried Strawberries For The Glaze. For best flavor and best consistency of the glaze, be sure to use freeze-dried strawberries!
Calories: 580kcal | Carbohydrates: 81.1g | Protein: 6.4g | Fat: 27.3g | Saturated Fat: 16.5g | Cholesterol: 124mg | Sodium: 321mg | Fiber: 1.3g | Sugar: 58.8g