Strawberry Pound Cake with Vanilla Glaze Recipe
This Strawberry Pound Cake with Vanilla Glaze is a moist and tender cake bursting with fresh strawberry flavor, topped with a silky smooth vanilla glaze. Perfect for dessert or a special brunch treat, this classic pound cake combines rich butter, fresh strawberries, and a hint of vanilla for an irresistible homemade delight.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 cups chopped fresh strawberries
For the Glaze:
- 1 ½ cups powdered sugar
- 2–3 tbsp milk or heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a Bundt pan by greasing and flouring it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which creates a tender texture for the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract to infuse the batter with flavor.
- Combine Sour Cream: Mix in the sour cream until the batter is smooth and well combined, contributing moisture and richness.
- Add Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing just until combined to avoid overworking the batter which can make the cake tough.
- Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without breaking down the fruit.
- Prepare to Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk or heavy cream, and vanilla extract until smooth and drizzle-able.
- Glaze the Cake: Drizzle the vanilla glaze over the cooled cake, allowing it to set before serving. Enjoy your delicious strawberry pound cake!
Notes
- Ensure butter is at room temperature to allow for proper creaming with sugar.
- Be gentle when folding in strawberries to prevent the batter from becoming too wet or pink.
- You can substitute sour cream with Greek yogurt for a slight tang and additional protein.
- If fresh strawberries are not available, frozen strawberries can be used but make sure to thaw and drain them well to reduce excess moisture.
- For a thicker glaze, use less milk; for a thinner glaze, add more milk gradually.
- Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: strawberry pound cake, vanilla glaze, fresh strawberries, moist cake, Bundt cake, dessert recipe
