Discover the delightful flavors of strawberry pound cake, a perfect blend of sweet strawberries and buttery pound cake.
This dessert is not only visually appealing with its vibrant color but also offers a moist and tender crumb that melts in your mouth.
Ideal for any gathering or as an everyday treat, this strawberry pound cake is sure to become a favorite.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup finely chopped fresh strawberries
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons strawberry puree
- 1/2 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture.
Gently fold in the chopped strawberries until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, strawberry puree, and vanilla extract until smooth.
Drizzle over the cooled cake and allow it to set before slicing.
Nutritional Facts
Each serving of strawberry pound cake (1 slice) contains approximately:
- Calories: 320
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 90mg
- Carbohydrates: 42g
- Fiber: 1g
- Sugars: 28g
- Protein: 4g
Frequently Asked Questions (FAQs)
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Thaw and drain them well before chopping and adding to the batter to prevent excess moisture.
How should I store the strawberry pound cake?
Store the strawberry pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make this cake dairy-free?
To make a dairy-free version, substitute the butter with a dairy-free margarine and use a dairy-free sour cream alternative.
Can I freeze the pound cake?
Yes, you can freeze the pound cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Can I add other fruits to the cake?
Absolutely! You can add other fruits like blueberries or raspberries. Just ensure they are chopped and not overly juicy to maintain the cake’s texture.