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Sweet Strawberry Pound Cake

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Sweet strawberry pound cake is a moist, buttery dessert filled with juicy fresh strawberries. With a tender crumb and optional glaze, this cake is perfect for springtime gatherings or cozy treats anytime. It’s easy to make, beautiful to serve, and bursting with flavor.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh strawberries, chopped
  • Optional glaze: 1/2 cup powdered sugar + 1–2 tbsp milk or lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and sour cream.
  4. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  5. Pat strawberries dry and gently fold into the batter.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If using a bundt pan, start checking around 50 minutes.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. If using the glaze, mix powdered sugar and milk or lemon juice, then drizzle over the cooled cake before serving.

Notes

  • Use room-temperature ingredients for a smoother batter.
  • Pat strawberries dry to avoid excess moisture in the cake.
  • Mix just until combined to prevent a dense texture.
  • Try adding lemon zest or almond extract for extra flavor.
  • For mini loaves or muffins, adjust bake time accordingly.

Nutrition

Find it online: https://cookedbymaya.com/sweet-strawberry-pound-cake/