Description
A classic strawberry pound cake made with fresh strawberries, butter, sour cream, and a hint of almond extract. This moist, tender cake features a beautiful crumb and optional sweet glaze. Perfect for brunch, dessert, or gifting to friends and family.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature (this is key for a fluffy texture!)
- 1½ cups granulated sugar
- 3 large eggs, room temperature (they blend better when not cold)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but it really makes the strawberries shine)
- ½ cup sour cream or plain Greek yogurt (either works beautifully)
- ½ cup milk
- 1½ cups fresh strawberries, hulled and finely chopped (pat them dry if they’re very juicy)
Optional Glaze:
- 1–1½ cups powdered sugar
- 1–2 tablespoons milk or heavy cream
- 1–2 teaspoons lemon juice or strawberry juice
- A few drops of vanilla or almond extract (optional)
Optional Add-Ins:
- Zest of 1 lemon (brightens everything up!)
- ½ cup white chocolate chips (for a sweet surprise)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan generously, or line it with parchment paper for foolproof removal.
In a medium bowl, whisk together the flour, baking powder, and salt until everything is evenly distributed. Set this aside while you work on the fun part.
In your large mixing bowl, beat the softened butter with the granulated sugar using an electric mixer on medium-high speed. Keep beating for about 3–4 minutes until the mixture is light, fluffy, and pale in color.
Add the eggs one at a time, beating well after each addition. This helps them incorporate smoothly without curdling.
Then stir in the vanilla extract and almond extract if you’re using it. Your kitchen should smell amazing right about now.
Here’s where we build that perfect tender crumb. Add your dry ingredients in three parts, alternating with the sour cream and milk like this: dry ingredients → sour cream → dry ingredients → milk → dry ingredients.
Mix on low speed until just combined after each addition. Don’t overmix or you’ll end up with a tough cake—we want tender and delicate!
Using a rubber spatula, gently fold in your finely chopped strawberries (and lemon zest if you’re using it). If you’re adding white chocolate chips, fold those in now too.
Pour the batter into your prepared loaf pan and smooth the top with your spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
If you notice the top browning too quickly (usually around the 40-minute mark), tent it lightly with aluminum foil to protect it.
This is the hardest part—waiting! Let the cake cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely.
If you try to glaze it while it’s warm, the glaze will just melt right off.
In a small bowl, whisk together the powdered sugar with milk and lemon juice (or strawberry juice for extra berry flavor) until smooth and pourable. Add liquid a teaspoon at a time until you reach your desired consistency—thicker for a coating, thinner for a drizzle.
Once your cake is completely cool, drizzle that gorgeous glaze all over the top and let it set for about 10 minutes before slicing.
Notes
- Don’t skip the almond extract – It enhances the strawberry flavor in a way vanilla alone just can’t match
- Check for doneness early – Ovens vary, so start checking around 55 minutes to avoid overbaking
- Let it cool completely before slicing – Pound cake continues to set as it cools, and cutting it warm can make it crumbly
- Toast your slice – Day-old pound cake is absolutely incredible when lightly toasted and buttered for breakfast
- Use fresh, firm strawberries – Overripe or mushy berries will release too much liquid
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American