Strawberry Pound Cake Recipe

Table of Contents

Ingredients:

For the Pound Cake:

For the Strawberry Swirl:

For the Glaze:

Preheat the Oven:

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.

Make the Strawberry Swirl:

In a small saucepan, combine the diced strawberries and 1/4 cup sugar over medium heat.
Cook, stirring frequently, until the strawberries break down and the mixture thickens into a syrup. Set aside to cool.

Prepare the Pound Cake Batter:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Alternate Mixing:

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.

Swirl in the Strawberries:

Pour half of the batter into the prepared bundt pan. Spoon half of the strawberry swirl over the batter. Use a knife or skewer to gently swirl the strawberry mixture into the batter.
Repeat with the remaining batter and strawberry swirl.

Bake:

Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. The exact baking time may vary, so keep an eye on it.

Cool:

Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Make the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the Glaze:

Once the cake is completely cooled, drizzle the glaze over the top. You can also add additional sliced strawberries for decoration.

Serve and Enjoy:

Slice and serve the delicious Strawberry Pound Cake. It’s perfect for any occasion!

Enjoy your homemade Strawberry Pound Cake!

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