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Strawberry Pound Cake

Strawberry pound cake with a dense, moist crumb studded with diced fresh strawberries, baked in a Bundt pan and finished with a vivid pink glaze. The glaze pours over the ridges for dramatic drips, then sets before slicing for clean, tender slices.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cup butter Softened (about 3 sticks).
  • 2.5 granulated sugar
  • 6 large eggs Use large eggs at room temperature.
  • 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.
Strawberry glaze
  • 1.5 cup powdered sugar
  • 3 tbsp fresh strawberry juice or puree
  • 1 tbsp lemon juice

Equipment

  • 1 Bundt pan

Method
 

Prep and bake the pound cake
  1. Preheat the oven to 325°F and grease and flour a Bundt pan generously with a thin, even coat so the cake releases cleanly after baking.
  2. Beat the butter and granulated sugar until very light and fluffy, then add the eggs one at a time and beat briefly after each addition.
  3. Mix the all-purpose flour, baking soda, and salt together in a bowl so the leaveners and salt are evenly distributed.
  4. Alternately add the flour mixture and sour cream, mixing just until incorporated after each addition to keep the crumb tender.
  5. Stir in the vanilla extract and strawberry extract, then fold in the diced fresh strawberries until evenly speckled.
  6. Pour the batter into the prepared Bundt pan and bake for 60-70 minutes at 325°F, until a toothpick comes out clean.
  7. Cool the cake in the pan for 15 minutes, then invert it onto a plate or rack so the golden crust sets and releases.
Glaze and finish
  1. Whisk the powdered sugar, fresh strawberry juice or puree, and lemon juice until smooth, with no visible sugar lumps.
  2. Pour the glaze over the completely cooled cake, letting it spill and drip down the ridges for a vivid pink finish.
  3. Let the glaze set before slicing, then garnish with fresh strawberries so the topping stays put.

Notes

For the cleanest slices, cool the Bundt cake completely before glazing so the vivid pink glaze doesn’t run into the crumb. Store leftovers covered in the refrigerator up to 4 days; freeze slices (well wrapped) up to 2 months. If you prefer a lighter option, use low-fat sour cream in the same amount for a slightly less rich crumb.