Description
Sweet strawberry pound cake emerges as a delightful dessert blending classic comfort with fruity charm. Moist crumb and luscious strawberry swirls promise a heavenly slice you’ll savor with pure culinary joy.
Ingredients
Scale
Cake Ingredients:
Main Ingredients:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- 4 large eggs
- 1 ½ cups chopped fresh strawberries
Leavening and Seasoning Ingredients:
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon flour (to toss with strawberries)
Moisture Ingredients:
- ½ cup sour cream
Glaze Ingredients:
- 1 cup powdered sugar
- 2–3 tablespoons fresh strawberry puree (or milk for a plain glaze)
- ½ teaspoon vanilla extract (optional)
Instructions
- Prepare the oven environment by adjusting the temperature to 325F (163C) and preparing a 9-5-inch loaf or bundt pan with a light grease and flour coating.
- Utilize a spacious mixing bowl to thoroughly blend butter and sugar until the mixture transforms into a pillowy, aerated consistency, requiring approximately 3-4 minutes of vigorous mixing.
- Incorporate eggs individually, ensuring thorough integration after each addition, then introduce vanilla extract and sour cream, stirring until harmoniously combined.
- Create a separate container for dry ingredients, meticulously whisking flour, baking powder, and salt to eliminate potential lumps and ensure even distribution.
- Merge dry ingredients into the wet mixture, gently folding with minimal stirring to maintain the batter’s delicate structure.
- Coat freshly chopped strawberries with a light dusting of flour to prevent sinking, then delicately fold into the prepared batter.
- Transfer the batter into the prepped pan, smoothing the surface to create an even topography for consistent baking.
- Position the pan in the preheated oven, allowing 60-70 minutes of baking time until a inserted toothpick emerges clean and pristine.
- Allow the cake to rest within the pan for 15 minutes, facilitating easier removal, then transition to a wire rack for complete cooling.
- Craft a luxurious glaze by whisking powdered sugar with strawberry puree and vanilla, then artfully drizzle over the fully cooled cake.
Notes
- Gluten-Free Option: Swap regular flour with a 1:1 gluten-free baking blend to make the pound cake suitable for those with wheat sensitivities.
- Fruit Preparation: Pat chopped strawberries dry with paper towels to prevent excess moisture from making the cake soggy and compromising its dense texture.
- Prevent Sinking Berries: Coating strawberries in flour helps them suspend evenly throughout the batter instead of dropping to the bottom during baking.
- Temperature Precision: Use room temperature eggs and butter to ensure smoother mixing and a more consistent cake crumb, which helps achieve that classic pound cake density.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 118
- Sugar: 14 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg