Name: Moist Strawberry Pound Cake
Ingredients: 2 cups fresh or frozen strawberries, chopped; 2–3 tablespoons sugar (optional, depending on sweetness); 3 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 2 ½ cups granulated sugar; 6 large eggs, room temperature; 1 cup strawberry purée (from above); ½ cup sour cream; 1 tablespoon vanilla extract; Pink gel food coloring (optional for brighter color); 1 cup powdered sugar; 2–3 tablespoons strawberry purée; ½ teaspoon vanilla extract

Ingredients

Scale

For the Strawberry Purée:

2 cups fresh or frozen strawberries, chopped
2–3 tablespoons sugar (optional, depending on sweetness)

For the Pound Cake:

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
1 cup strawberry purée (from above)
½ cup sour cream
1 tablespoon vanilla extract
Pink gel food coloring (optional for brighter color)

For the Strawberry Glaze:

1 cup powdered sugar
2–3 tablespoons strawberry purée
½ teaspoon vanilla extract

Instructions

Step 1: Make the Strawberry Purée

Place chopped strawberries into a saucepan with sugar. Cook over medium heat for 10–15 minutes until strawberries break down and liquid thickens.
Blend until smooth, then cool completely. Measure out 1 cup for the batter.

Step 2: Prepare the Dry Ingredients

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a stand mixer, beat softened butter and sugar on medium-high for 4–5 minutes until pale and fluffy. Proper creaming creates the signature tender pound cake texture.

Step 4: Add the Eggs

Add eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure everything is incorporated.

Step 5: Add Strawberry Purée and Sour Cream

Mix in the cooled strawberry purée, sour cream, and vanilla extract. The batter will turn a beautiful pink color.

Step 6: Add Dry Ingredients

Slowly add the flour mixture, mixing just until combined. Do not overmix.
Add a drop or two of pink gel coloring if you want a deeper strawberry color.

Step 7: Bake the Cake

Preheat oven to 325°F (165°C).
Grease and flour a 10-inch bundt pan or 2 loaf pans.

Pour batter into the pan and smooth the top.
Bake for 70–85 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack.

Step 8: Make the Strawberry Glaze

Whisk powdered sugar, strawberry purée, and vanilla until smooth.
Drizzle over the cooled cake.

Notes

Strawberries add moisture, so the cake must bake low and slow for the crumb to set properly. If the top browns too quickly, tent it with foil during the last 25 minutes of baking. Always cool the cake fully before glazing to avoid melting the icing.