Strawberry Pound Cake 🍓🍰
Soft, moist, and filled with juicy bits of real fruit, this Strawberry Pound Cake is a fresh take on a classic. Made with sour cream for richness, vanilla for depth, and fresh strawberries for sweet pockets of flavor, this loaf is perfect for brunches, afternoon snacks, or even dessert.
It’s the kind of cake that’s just as at home on a picnic blanket as it is on a tea tray—simple, flavorful, and impossible to resist.
🌟 Why I Love This Recipe
This pound cake is:
- Moist and tender, thanks to sour cream and butter
- Naturally sweetened with fresh strawberries
- A no-fuss bake with incredible flavor
- Perfect as-is or topped with whipped cream, glaze, or more berries
It’s elegant yet effortless, and it comes together in under 15 minutes of prep.
🛒 Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup fresh strawberries, diced
- 2 tbsp sugar (for macerating the strawberries)
⏱️ Total Time: 15 minutes prep + 55 minutes baking
🍓 Yield: 1 loaf (8–10 slices)
👩🍳 Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
2. Macerate the Strawberries
In a small bowl, toss:
- ½ cup diced strawberries
- 2 tbsp sugar
Let sit for 10 minutes to draw out the juices. Set aside.
3. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
4. Cream the Butter & Sugar
In a large mixing bowl, cream:
- Softened butter
- Granulated sugar
Beat until light and fluffy—about 2–3 minutes.
5. Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
6. Combine Batter
Add the dry ingredients alternately with the sour cream, beginning and ending with flour. Mix just until combined.
7. Fold in Strawberries
Gently fold in the macerated strawberries and any juices from the bowl.
8. Bake
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes, or until a toothpick comes out clean from the center.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
💡 Tips for Success
- Use room temperature ingredients for best texture.
- Don’t overmix the batter—this keeps the cake light.
- Want extra berry flavor? Add a few drops of strawberry extract or swirl in strawberry jam.
- Drizzle with a simple glaze (powdered sugar + lemon juice) for a finishing touch.
🍽️ Serving Suggestions
Serve slices of strawberry pound cake:
- As-is, with tea or coffee
- With a dollop of whipped cream or vanilla ice cream
- Topped with fresh berries or a quick berry compote
Pairs beautifully with:
🧊 Storage & Freezing
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 5 days
- Freeze whole or sliced for up to 2 months
Thaw at room temperature before serving.
🍓 More Berry-Delicious Treats
🥄 Final Thoughts
This Strawberry Pound Cake is a slice of sunshine—soft, sweet, and filled with juicy berry bites. It’s the kind of recipe that looks and tastes like you spent hours baking, but comes together with ease. Whether you serve it warm, chilled, or dressed up with toppings, this loaf is sure to brighten any table.
Tried it? Tag @chefmaniac on Instagram and show off your berry-filled bake! Subscribe for more easy cakes, spring bakes, and sweet favorites that never go out of style.
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