This cake tastes like the first morning of June — soft, golden, and filled with the scent of ripe strawberries and sunshine. Its cloud-light crumb bursts with ruby-red strawberry pockets, drizzled with a bright glaze that sparkles like nostalgia. Every slice tells a story, a blend of Southern warmth and timeless comfort that brings summer right to your table.
Why You’ll Love It
This Strawberry Pound Cake stays moist for nearly a week, thanks to the perfect balance of butter, sugar, and sour cream. The strawberries remain beautifully suspended through the batter instead of sinking, and every bite bursts with real, fresh flavor. It’s easy to bake in one pan, fills your kitchen with the smell of a farmers’ market, and turns into the best leftover dessert imaginable—especially when paired with whipped cream or coffee.
Ingredients
For the Cake:
2½ cups all-purpose flour, sifted
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter (European-style preferred, like Kerrygold), room temperature
2 cups superfine sugar (or pulse granulated sugar until fine)
4 large eggs, room temperature
1 teaspoon vanilla extract
½ cup full-fat sour cream, cold
½ cup whole milk
1½ cups fresh strawberries (preferably Albion or Seascape), finely chopped and patted completely dry twice
1 tablespoon flour (for coating the berries)
For the Glaze:
1 cup powdered sugar
2 to 3 tablespoons strained strawberry puree (from blended ripe berries with seeds removed)
½ teaspoon vanilla extract
Fresh strawberry slices for garnish
Instructions
- Prepare the Strawberries
Hull and finely chop the strawberries. Spread them on a double layer of paper towels and gently pat dry until no pink moisture remains on your fingers. Let them sit for ten minutes, then pat again. Toss the dry strawberries with one tablespoon of flour to keep them from sinking during baking. - Cream the Butter and Sugar
Beat the butter for one minute until smooth. Gradually add the sugar, beating for about four minutes until the mixture becomes pale yellow and fluffy. Scrape down the sides of the bowl twice to ensure even texture. Add the eggs one at a time, beating for 30 seconds after each addition, until each yolk disappears completely. - Combine the Dry and Wet Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream and milk, beginning and ending with flour. Mix gently—no more than three slow strokes per addition—to avoid overmixing, which can make the cake tough. - Fold in the Strawberries
Using a rubber spatula, gently fold the flour-coated strawberries into the batter. Do not use a metal whisk, as it can crush the berries. The batter should look smooth with strawberry pieces evenly distributed. - Bake the Cake
Preheat the oven to 325°F (165°C). Generously grease and flour a Bundt pan using shortening and flour (butter tends to brown too quickly). Pour in the batter, smoothing the top evenly. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for ten minutes, then carefully invert it onto a wire rack to finish cooling completely. Avoid placing it on a plate too early, as steam can make the bottom soggy. - Prepare and Apply the Glaze
Blend half a cup of ripe strawberries into a smooth puree and strain out the seeds through a fine sieve. In a small bowl, whisk together the powdered sugar, strained puree, and vanilla extract until the glaze is thick but pourable. Once the cake is completely cool, drizzle the glaze over the top, allowing it to flow naturally down the sides. Garnish with thin slices of fresh strawberries.
Serving and Storage
Serve at room temperature with hot coffee or mint iced tea. Never serve it cold, as chilled temperatures dull the flavor of the strawberries. To store, wrap the cake tightly in beeswax wrap or parchment paper instead of plastic, which traps moisture and softens the crust. The cake keeps beautifully on the counter for up to six days.
Reviving Leftovers
If your cake starts to dry, microwave a slice for ten seconds and drizzle it with a little warmed glaze or a spoonful of fresh strawberry puree. You can also layer leftover slices with whipped cream and berries to create a quick strawberry shortcake dessert.
Ingredient Substitutions
If fresh strawberries aren’t available, you can use one cup of frozen strawberries—thawed, drained, and patted completely dry three times. Sour cream can be replaced with full-fat Greek yogurt for a tangier flavor, and if you don’t have a Bundt pan, use a 9×5-inch loaf pan and bake for about 55 minutes, checking at 45. For a thinner glaze, substitute whole milk for cream.
Baking Tips for Perfect Results
Strawberries must be completely dry before adding to the batter—moisture causes them to sink. Always bake at 325°F instead of 350°F for an even, gentle rise and to prevent the top from cracking. Flour your pan well and cool the cake fully before glazing. For added color and aroma, brush the cake lightly with a tablespoon of strained strawberry juice before adding the glaze.
Nutritional Information (per serving)
Calories: 380 kcal
Fat: 16 g
Carbohydrates: 58 g
Protein: 4 g
Sodium: 200 mg
Chef’s Note
This cake began as a family recipe passed down from generations who believed that every summer deserved a strawberry-scented memory. It’s more than dessert—it’s a warm hug from sunshine itself. Serve it slow, savor it slower, and always save a slice for someone you love.