Fresh Strawberry Pound Cake
A moist and flavorful pound cake bursting with fresh strawberries, topped with a delicious strawberry frosting.
Equipment
- mixing bowl
- electric mixer
- Bundt pan or 8-inch round cake pans
- wire rack
- Measuring cups and spoons
- Spatula
Ingredients
Cake Ingredients
- 2 cups All-purpose flour Provides structure to the cake.
- 2 teaspoons Baking powder Leavening agent for the cake.
- 1/2 teaspoon Salt Enhances flavor.
- 1 cup Unsalted butter Softened, for richness.
- 2 cups Granulated sugar Sweetens the cake.
- 4 large Eggs Adds moisture and richness.
- 1 teaspoon Vanilla extract For flavor.
- 1/2 teaspoon Almond extract Optional, adds a unique flavor.
- 1 cup Sour cream Adds moisture and tang.
- 1/2 cup Whole milk For batter consistency.
- 1 cup Fresh strawberries Diced, for flavor and moisture.
Frosting Ingredients
- 1 cup Unsalted butter Softened, for frosting.
- 4 cups Powdered sugar Sweetens the frosting.
- 1/2 cup Fresh strawberries Pureed, for flavor in frosting.
- 1 teaspoon Vanilla extract For flavor in frosting.
- 1 pinch Salt Enhances flavor of frosting.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your bundt pan or two 8-inch round cake pans.
- Wash and prepare the strawberries by hulling and dicing them into small pieces.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla and optional almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream and milk. Mix until just combined.
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
- Pour the batter into the prepared pans, smoothing the top with a spatula. Bake for 50-60 minutes for a bundt cake or 30-35 minutes for round pans, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, pureed strawberries, vanilla extract, and a pinch of salt. Mix until smooth and fluffy.
- Spread the strawberry frosting over the cooled cake, allowing it to drip down the sides for a beautiful presentation.
- Slice, serve, and enjoy your Fresh Strawberry Pound Cake with friends and family!
Notes
This cake is perfect for summer gatherings and can be customized with citrus zest or other berries for added flavor.