Get ready to fall in love with the most incredible homemade strawberry pound cake you'll ever taste! This recipe transforms the classic dense, buttery pound cake into a vibrant, fruity masterpiece, bursting with the sweet-tart flavor of fresh strawberries. Perfect for spring brunches, summer gatherings, or simply a delightful treat any day of the week, this cake is surprisingly easy to make and guaranteed to impress.
Our recipe focuses on creating a pound cake that is not only incredibly moist and tender but also showcases the natural sweetness of fresh strawberries without making the cake soggy. With simple ingredients and straightforward steps, even novice bakers can achieve bakery-quality results. Let's get baking!
Why You'll Love This Strawberry Pound Cake Recipe
- Unbeatable Moisture: Thanks to a generous amount of butter and sour cream, this pound cake has a rich, tender, and incredibly moist crumb that melts in your mouth.
- Bursting with Fresh Flavor: Loaded with diced fresh strawberries, every slice offers a delightful pop of fruity sweetness.
- Perfect Texture: Achieve that signature dense yet light pound cake texture that holds up beautifully.
- Easy to Follow: Detailed instructions make this recipe approachable for all skill levels.
- Versatile: Delicious on its own, with a simple glaze, or topped with whipped cream and more fresh berries.
Key Ingredients for Perfect Pound Cake
While the full list is in the recipe card below, here are a few star ingredients and why they matter:
- Unsalted Butter: Provides richness and helps create the cake's signature tender texture. Ensure it's at room temperature for proper creaming.
- Granulated Sugar: Sweetens the cake and helps tenderize the crumb.
- Eggs: Add structure, richness, and moisture. Also best at room temperature.
- All-Purpose Flour: The primary dry ingredient. Measure it correctly to avoid a dense or dry cake.
- Sour Cream: Our secret weapon for moisture and a slight tang that balances the sweetness. Full-fat sour cream works best.
- Fresh Strawberries: The star of the show! Dice them into small pieces so they distribute evenly and don't weigh down the batter too much.
- Vanilla Extract: Enhances all the other flavors.
Tips for Baking the Best Strawberry Pound Cake
Don't Overmix!
Once you add the dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, leading to a tough, dry cake. Gentle folding, especially after adding the strawberries, is key.
Use Room Temperature Ingredients
This is crucial! Room temperature butter and eggs cream together more smoothly, creating an emulsified batter that traps air, resulting in a lighter and more uniform crumb. Cold ingredients can cause the batter to curdle.
Prep Your Pan Properly
Grease and flour your bundt pan thoroughly, getting into all the crevices. For extra security, you can also use a baking spray with flour. This prevents sticking and ensures a perfect release.
Gently Fold in Strawberries
Tossing diced strawberries with a tablespoon of flour before adding them to the batter can help prevent them from sinking to the bottom of the cake during baking. Be gentle to avoid bruising the berries.
Serving Suggestions
This strawberry pound cake is absolutely divine on its own, but here are a few ways to elevate it:
- Simple Glaze: A quick powdered sugar glaze (powdered sugar, milk, and a splash of vanilla) adds an extra touch of sweetness and shine.
- Whipped Cream: A dollop of freshly whipped cream complements the cake beautifully.
- More Fresh Berries: Garnish with extra sliced strawberries and a sprinkle of mint for a fresh presentation.
- Ice Cream: A scoop of vanilla bean ice cream or strawberry sorbet makes for an indulgent dessert.
Ready to create a show-stopping dessert that everyone will rave about? Follow our detailed recipe below and enjoy the process of baking this delightful Fresh Strawberry Pound Cake!
FAQs
What makes this strawberry pound cake so moist?
This recipe uses a combination of sour cream and butter, which adds richness and moisture. The careful balance of wet and dry ingredients also prevents the cake from drying out during baking.
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before folding them into the batter. You might also want to toss them with a tablespoon of flour to prevent them from sinking to the bottom.
How do I store leftover strawberry pound cake?
Store leftover pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze slices for up to 2-3 months.
Can I make this cake ahead of time?
Absolutely! Pound cake often tastes even better the next day as the flavors meld. Bake it a day in advance, let it cool completely, then wrap it tightly and store at room temperature until ready to serve.
Ultimate Fresh Strawberry Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: 12-16 slices 1x
- Diet: Vegetarian
Description
A delightfully moist and tender pound cake infused with fresh strawberries, perfect for any gathering or sweet craving.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon salt
1 cup full-fat sour cream, room temperature
1 1/2 cups fresh strawberries, diced (tossed with 1 tbsp flour if desired for less sinking)
Instructions
Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated.
Step 2: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix on low speed just until combined; do not overmix.
Step 6: Gently fold in the diced strawberries into the batter using a spatula.
Step 7: Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
Step 8: Bake for 60-70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking time may vary depending on your oven.
Step 9: Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. This allows the cake to set before inverting.
Step 10: Carefully invert the cake onto the wire rack to cool completely before slicing and serving. You can dust it with powdered sugar or drizzle with a simple glaze if desired.
Notes
For best results, ensure all cold ingredients (butter, eggs, sour cream) are at room temperature. If your strawberries are very juicy, toss them lightly in a tablespoon of flour before folding into the batter to prevent them from sinking. A simple glaze can be made by whisking 1 cup powdered sugar with 2-3 tablespoons milk or lemon juice until smooth.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 35g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
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