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When you bake this strawberry pound cake, your house fills up with a lemony berry smell and you get a super soft crumb. Folks beg for it at brunch and it's the perfect treat for spring parties or just for a midday coffee break when you want something fun.
First time I threw together this cake was for a park picnic with friends and we devoured every slice right there on the grass. That mash-up of buttery cake and juicy berries totally stuck with me—so I’ve been baking it all summer, year after year.
Vibrant Ingredients
- Fresh strawberries: Sweet bursts in every bite—go for fully red, no pale tips
- Full fat sour cream: Makes the loaf moist and tangy—grab the creamiest one
- Lemon juice: Adds a pop to berries and that glossy glaze—always fresh, not bottled
- Vanilla extract: Boosts all the flavors—pure vanilla works best
- Egg and yolk: Helps the crumb rich and tender—room temp eggs mix way easier
- Unsalted butter: Can’t beat a buttery loaf—fresh butter gives you the best flavor
- All purpose flour: Base of the loaf—unbleached makes for nicest crumb
- Powdered sugar: Used for a smooth glaze—sift out lumps for a nice finish
- Baking powder: Makes the loaf rise up light—double-check it's not expired
- Salt: Kicks up all the flavors—fine salt melts in easily
- Granulated sugar: Sweetens and keeps things tender—if possible, use extra-fine
Simple Steps
- Glaze the Cake:
- Once the cake is totally cool, pop it out of the pan, set on a rack, then slowly pour the glaze so it hugs the sides. Wait until it firms up before you slice.
- Make Strawberry Glaze:
- Let chopped berries and sugar chill together until juicy, then strain and mix the bright juice with lemon and powdered sugar. Stir until it’s thick so you get pretty, slow drips down the cake.
- Cool Your Loaf:
- When it’s out of the oven, set the loaf on a rack for a whole hour so it settles and firms before you add glaze.
- Oven Time:
- Bake at 350F about one hour. If it’s browning too fast, just lightly tent with foil halfway through.
- Layer in the Berries:
- Dollop most of the batter into your loaf pan, sprinkle on the leftover berries, finish with the rest of the mix and smooth the top.
- Fold the Strawberries:
- Use a spatula to gently stir in most of your flour-dusted berries—don’t overmix or the color gets muddy.
- Prep the Strawberries:
- Stir chopped berries with lemon juice for brightness, then toss them gently with flour so they don’t all sink while baking.
- Add Flour Mixture Gradually:
- Start with half the dry stuff, mix just until mostly blended, toss in the rest of the sour cream and the last of the flour. Scrape the bowl if needed.
- Sour Cream and Vanilla Go In:
- Add half the sour cream and vanilla for moisture—mix gently to avoid losing all the air you worked in.
- Add Eggs Next:
- Crack in a whole egg and an extra yolk. Beat just until things look blended and smooth.
- Whip Butter with Sugar:
- Beat soft butter with sugar super well—about 5 minutes—until it looks really fluffy and pale. This makes the crumb extra light!
- Mix Your Dry Team:
- Stir up your flour, baking powder, and salt in a separate bowl so the cake rises evenly and comes out soft.
- Line Your Pan:
- Grease a loaf pan, then line it with parchment so it hangs over the edges for easy lifting out later—no sticky mess.
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I can’t get enough of the fresh strawberries—nothing makes a cake more fun. Every slice glows pink and tastes like summer. My kids always dub it 'the pink cake' and every time I carry it to a party, there’s not a crumb left at the end.
How to Store It
After your glaze sets, either wrap up leftovers in foil or store airtight at room temp for up to two days. Want it to last? Stash in the fridge for up to four days, but let slices warm up for the best texture. For longer, freeze slices wrapped in plastic and foil—they’ll keep nice for two months.
Swapping Ingredients
No fresh strawberries? Do your best to hunt down the ripest local ones. Skip frozen—they let out too much water and the loaf gets soggy. Craving more zing? Grate in extra lemon zest. If you’re out of sour cream, use full fat yogurt for the same creamy bite.
How to Serve
Tastes lovely plain, but you can add a scoop of whipped cream. Serve for brunch next to tea or pack for a picnic with summer fruit. Want dessert? Warm up a slice and top with vanilla ice cream for an easy treat.
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Traditions & Seasons
Pound cakes are a staple of American home baking with their mix of butter, sugar, flour, and eggs. This version gets a spring-and-summer upgrade with juicy strawberries. It’s spot on for outdoor parties, Mother’s Day, or when you want something fresh after a barbecue.
Frequently Asked Questions
- → How can I keep my cake from turning out heavy?
Let all your mix-ins (like eggs and butter) sit until they’re room temp, then mix just enough to bring the batter together. Beat butter and sugar well if you want a fluffier loaf.
- → Is it okay to bake with frozen berries?
It's best to use fresh strawberries. Frozen ones have more water, which can make your loaf soggy or dense inside.
- → How thick should I make the glaze?
The glaze should be thick, kind of like toothpaste but still pourable. If it’s too tight, stir in a tiny bit more strawberry juice, one teaspoon at a time, till it runs just right.
- → Which loaf pan gives the nicest result?
Grab a metal loaf pan for great even heat, so the center bakes through and the loaf stays high all the way across.
- → Any tips for strawberries not sinking?
Toss those berry pieces in a spoonful of flour before folding them into the mix. This helps keep them floating inside your loaf instead of dropping to the bottom.
- → How do I keep extra slices fresh?
Once it’s cooled, pop slices into a sealed container and leave on your counter for two days. Toss them in the fridge if you want them to last longer.