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Strawberry Pound Cake

Strawberry pound cake with a dense, moist crumb studded with diced fresh strawberries and finished with a vivid pink glaze. Baked in a Bundt pan for golden ridges, then drizzled with glaze that sets before slicing for clean, sliceable layers.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Strawberry pound cake
  • 1.5 cup butter softened
  • 2.5 granulated sugar
  • 6 large eggs
  • 3 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp strawberry extract
  • 1.5 cup fresh strawberries diced small and patted dry
For the strawberry glaze
  • 1.5 cup powdered sugar
  • 3 tbsp fresh strawberry juice or puree
  • 1 tbsp lemon juice

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake the cake
  1. Preheat the oven to 325°F and grease and flour a Bundt pan generously so the cake releases cleanly.
  2. Beat the butter and sugar until very light and fluffy, using a visible pale, airy texture as your cue.
  3. Add the eggs one at a time, mixing just until each egg disappears into the batter.
  4. Whisk the all-purpose flour, baking soda, and salt together, then alternate mixing this dry mixture with the sour cream until the batter is just combined.
  5. Stir in the vanilla extract and strawberry extract, keeping the batter uniform and smooth before adding fruit.
  6. Fold in the diced fresh strawberries, and look for even strawberry specks throughout the dense batter.
  7. Pour the batter into the prepared Bundt pan and bake for 60-70 minutes at 325°F until a toothpick comes out clean.
  8. Cool the cake in the pan for 15 minutes, then invert it and let it cool completely before glazing.
Make and glaze
  1. Whisk powdered sugar, fresh strawberry juice or puree, and lemon juice until smooth, with no visible lumps.
  2. Pour the glaze over the completely cooled cake, aiming for a vivid pink layer that drips down the ridges.
  3. Let the glaze set before slicing, then garnish with fresh strawberries for a fresh, bright finish.

Notes

For the best texture, pat the diced strawberries dry so they don’t weep into the crumb. Store covered in the refrigerator up to 4 days; the cake can be frozen (glaze optional) up to 2 months—thaw overnight in the fridge and glaze after thawing. For a lighter option, use reduced-fat sour cream and keep an eye on the toothpick test to avoid overbaking.