This Strawberry Pound Cake is soft, buttery, and bursting with fresh strawberry flavor. Made with sour cream for extra richness and flecks of real strawberries throughout, it’s finished with a vibrant strawberry glaze that drips beautifully over each slice. It’s perfect for spring brunches, summer gatherings, or any time you want a sweet, fruity treat that impresses.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional, enhances berry flavor)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh strawberries, chopped
- 1 tablespoon all-purpose flour (for tossing with strawberries)
For the Strawberry Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons pureed strawberries (fresh or thawed frozen)
- 1/2 teaspoon vanilla extract
- A drop of pink food coloring (optional, for vibrant color)
