Name: 🍓 Sweet Glazed Strawberry Pound Cake
Ingredients: 1 1/2 cups fresh strawberries, diced; 3 cups all-purpose flour; 2 cups granulated sugar; 1 cup unsalted butter, softened; 5 large eggs; 1/2 cup sour cream; 1/2 cup milk; 1 tablespoon vanilla extract; 1 teaspoon almond extract (optional, enhances berry flavor); 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 2–3 tablespoons pureed strawberries or strawberry juice; 1 teaspoon lemon juice (brightens flavor)

Ingredients

Scale

For the Pound Cake:

1 1/2 cups fresh strawberries, diced
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
5 large eggs
1/2 cup sour cream
1/2 cup milk
1 tablespoon vanilla extract
1 teaspoon almond extract (optional, enhances berry flavor)
1 tablespoon baking powder
1/2 teaspoon salt

For the Strawberry Glaze:

1 cup powdered sugar
2–3 tablespoons pureed strawberries or strawberry juice
1 teaspoon lemon juice (brightens flavor)

Instructions

Step 1: Prepare the Strawberries

Wash, hull, and finely dice the strawberries. Pat them dry to remove excess moisture—this ensures the cake doesn’t become soggy. Lightly toss them in 1 tablespoon of flour to prevent sinking during baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This helps the cake rise evenly and gives it a tender texture.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together for 3–5 minutes until light, fluffy, and pale. This aeration step is crucial for a soft, velvety pound cake crumb.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract. The almond extract deepens the strawberry flavor beautifully.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients with the milk and sour cream. Mix gently, just until combined—overmixing can toughen the cake. Fold in the diced strawberries slowly with a spatula.

Step 6: Bake the Cake

Pour the batter into a greased and floured 10-inch bundt pan or loaf pan. Smooth the top.
Bake at 325°F (165°C) for 60–75 minutes, or until a toothpick comes out clean.
Allow the cake to cool for 15 minutes before turning it out onto a cooling rack.

Step 7: Make the Strawberry Glaze

Blend a few strawberries, then strain to remove seeds. In a small bowl, whisk together powdered sugar, strawberry puree, and lemon juice. Adjust consistency by adding more sugar (thicker) or more puree (thinner).

Step 8: Glaze the Cake

Once the cake is fully cooled, drizzle the strawberry glaze generously over the top, allowing it to drip down the sides naturally.

Don’t rush the creaming process—this is the foundation of a tender pound cake.
The cake must cool completely before glazing, or the glaze will melt and disappear.
Using sour cream ensures the cake stays incredibly moist without becoming dense.

If using frozen strawberries, thaw completely and remove excess liquid before adding
Don’t rush the creaming process—this is the foundation of a tender pound cake.
The cake must cool completely before glazing, or the glaze will melt and disappear.
Using sour cream ensures the cake stays incredibly moist without becoming dense.
If using frozen strawberries, thaw completely and remove excess liquid before adding

Notes

Don’t rush the creaming process—this is the foundation of a tender pound cake.
The cake must cool completely before glazing, or the glaze will melt and disappear.
Using sour cream ensures the cake stays incredibly moist without becoming dense.

If using frozen strawberries, thaw completely and remove excess liquid before adding.