Strawberry Pound Cake with Vanilla Glaze
By Felix Grant
Prep
20 min
Cook
65 min
Total
85 min
Servings
12
Level
Medium
Fresh strawberries should be hulled and diced to mix into the pound cake batter near the end of preparation. This will give the cake some strawberry swirls. A serving of sweet vanilla icing poured over the cake is a finishing touch for this dessert. My favorite part.
I add room-temperature butter, eggs, and sour cream to the batter to help create a smoother batter and beat the sugar and butter for 5 to 7 minutes. Stop the mixer when you no longer see any traces of flour. Overbeating the batter can cause a dense pound cake.
The bundt pan needs to be thoroughly greased and dusted with flour, including the center tube and other features. To test for doneness, insert a wooden toothpick into the cake in a few spots to check for moist crumbs on the toothpick but no dry crumbs. Remove the cake from the pan after 15 minutes of cooling.
To add lemon and strawberry flavors, add one lemon's zest to the sugar mixture. A cream cheese frosting will result in a thicker topping for the cooled cake. I suggest using a glaze topping most often and letting it set for 20 minutes before cutting clean slices.
Reasons to make this
- Fresh chopped strawberries provide a fruity taste and can be found in all layers of the cake.
- Cake flour gives the cake a light texture but doesn't make the cake too dense for the fruit filling.
- Full-fat sour cream keeps the cake moist, even when baking it in a bundt pan with batter.
- A simple vanilla icing calls for just a small amount of milk or heavy cream.
- Strawberries are combined with flour. Strawberries do not collect at the bottom of a cake.
- One cake contains 12 pieces, so a couple of cups of berries will be enough for several cakes.
Ingredients
- •3 cups cake flour (spooned and leveled)
- •1 teaspoon baking powder
- •½ teaspoon salt
- •1 cup unsalted butter (softened to room temperature)
- •2 ½ cups granulated sugar
- •4 large eggs (at room temperature)
- •1 cup sour cream (at room temperature)
- •2 teaspoons vanilla extract (for the cake)
- •2 cups fresh strawberries (hulled and diced small)
- •1 ½ cups powdered sugar (sifted, for the glaze)
- •2 tablespoons milk or heavy cream (2-3 tablespoons, for the glaze)
- •½ teaspoon vanilla extract (for the glaze)
Instructions
- 1
Preheat the oven to 325°F (163°C).
- 2
Thoroughly grease and flour a 10 or 12-cup Bundt pan.
- 3
Whisk the cake flour, baking powder, and salt in a medium bowl.
- 4
Toss the diced strawberries with 2 tablespoons of the flour mixture in a separate small bowl, then set aside.
- 5
Beat the softened butter and granulated sugar on medium-high speed for 5-7 minutes, until light and fluffy.
- 6
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
- 7
Mix in the sour cream and vanilla extract until just combined.
- 8
With the mixer on low, gradually add the dry ingredients and mix only until just combined.
- 9
Fold the flour-coated strawberries into the batter with a spatula.
- 10
Pour the batter into the prepared Bundt pan and spread it evenly.
- 11
Bake for 60-75 minutes, until a wooden skewer inserted in the center comes out clean.
- 12
Cool the cake in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- 13
Whisk the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth, adding more milk if needed for your desired consistency.
- 14
Drizzle the glaze over the completely cooled cake and let it set before serving.
FAQ
Nutrition (per serving)
Calories
450
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