Tulo

Strawberry Pound Cake Recipe

A sliced strawberry pound cake loaf on a wire rack, studded with diced strawberries and drizzled with a pale pink lemon glaze.
Photo by Boys in Bristol Photography on Pexels

Sour cream adds fat and acidity that keeps the tight, buttery crumb of a pound cake from turning dry or gummy, and tossing the diced strawberries in flour before folding them in keeps them suspended through the batter instead of sinking to the bottom during the long, slow bake.

Prep
20 min
Cook
1 hr 5 min
Total
1 hr 25 min
Servings
10

Ingredients

Servings10
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced
  • 1 tbsp all-purpose flour, for tossing strawberries
  • 1 tsp lemon zest
  • 3/4 cup powdered sugar
  • 2 tbsp fresh lemon juice

Nutrition per serving

Calories
316
Protein
4g
Carbs
46g
Fat
13g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper for easy removal.
  2. 2In a small bowl, toss the diced strawberries with the tablespoon of flour until lightly coated; set aside.
  3. 3In a large bowl or stand mixer, cream the softened butter and sugar together on medium speed for 3-4 minutes, until pale, light, and noticeably increased in volume.
  4. 4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and lemon zest.
  5. 5In a separate bowl, whisk together the flour, baking powder, and salt.
  6. 6Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the flour. Mix on low speed just until each addition is incorporated.
  7. 7Gently fold in the flour-coated strawberries with a spatula, using a light hand so the berries stay intact and don't streak the batter pink.
  8. 8Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean and the top is deep golden brown.
  9. 9Let the cake cool in the pan for 15 minutes, then run a knife around the edges and turn it out onto a wire rack to cool completely before glazing.
  10. 10Whisk the powdered sugar and lemon juice together until smooth and pourable, then drizzle over the cooled cake. Let the glaze set for about 10 minutes before slicing.
How to Soften Butter

Tips & variations

  • Macerate the diced strawberries in a teaspoon of sugar for 10 minutes and drain off the juice before tossing them in flour, this keeps extra moisture from thinning the batter.
  • Swap the sour cream 1:1 for full-fat Greek yogurt if that's what's on hand; the tang and fat content are close enough not to change the texture.
  • Frozen strawberries work, but use them straight from the freezer without thawing and pat off any frost, thawed berries bleed too much liquid into the batter.
  • Skip the glaze and dust the cooled cake with powdered sugar instead for a simpler finish that won't soften if the cake is stored longer than a day or two.

Storage & reheating

Because the fresh strawberries add moisture, this cake is best kept in the refrigerator, covered, for up to 5 days rather than left at room temperature. Bring slices to room temperature before serving for the best texture. To freeze, wrap the unglazed, cooled loaf tightly in plastic and foil for up to 3 months, then glaze after thawing.

Tips from the Tulo kitchen

  • Bring the eggs and sour cream to room temperature before mixing; cold dairy added to creamed butter can cause the batter to look curdled and separated instead of smooth.
  • Check for doneness by inserting the toothpick near the center of the loaf where the strawberries are thickest, that spot bakes through more slowly than the edges.

FAQ

Why did my strawberries sink to the bottom of the cake?

Berries sink when they're added straight into the batter without any coating. Tossing the diced strawberries in a tablespoon of flour first gives them enough surface texture to stay suspended as the batter sets.

Can I use frozen strawberries instead of fresh?

Yes, but add them frozen, straight from the freezer, without thawing. Thawed berries release too much liquid and will make the crumb soggy and streaked.

Why is my pound cake dense instead of light?

This usually comes down to undercreaming the butter and sugar at the start, or overmixing once the flour goes in. Cream until the mixture is visibly pale and fluffy, and stop mixing as soon as the flour disappears.

Can I bake this in a bundt pan instead of a loaf pan?

A standard loaf recipe like this one is sized for a 9x5-inch loaf pan and will overflow a full-size bundt pan, which needs roughly double the batter. Stick with a loaf pan, or double the recipe for a 10-cup bundt.

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