Strawberry Pound Cake

Strawberry pound cake rings in spring with flair! Tart berries settle beautifully in a butter cake, all of it topped with a smooth, sweet glaze.

Course Dessert

Cuisine American

Keyword fresh strawberry cake recipes, pound cake recipes, strawberry cake recipes

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings servings

Calories 758kcal

Author Kathleen

Preheat oven to 325°F (163°C). Spray a 12-cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to the pan, shake it around to coat well, and remove any tap out and threw away any excess.
In the bowl of an electric stand-up mixer, gradually beat butter (1 1/2 cups) until it's creamy. Add sugar (3 cups) and beat at medium speed for 5-7 minutes, or until the mixture is light and fluffy. (I beat for 7 minutes). Add eggs (6), one at a time, beating just until the yolk disappears and is incorporated into the batter.
In a medium bowl, mix together flour (3 cups), salt (1/2 teaspoon), and baking soda (1/4 teaspoon). Add to butter mixture, alternating with sour cream (1 cup), beginning and ending with the flour mixture. Beat batter on low just until blended after each addition.
With the mixer on low, stir in vanilla (2 teaspoons) and strawberries (2 cups) and continue to beat for about 1 minute. Using a large rubber spatula or wooden spoon, give the batter a final stir and make sure the strawberries are mixed evenly throughout the batter.
Pour the batter into the prepared pan, filling the pan only 3/4 full, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any crumbs. Cool pan on a wire rack for 10-15 minutes, then invert the pan onto a plate, removing the cake from the pan, and cool completely

Meanwhile, make the glaze: add powdered sugar to a medium bowl. Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over the completely cooled cake. Let the cake sit for the glaze to set, then serve.

Pan Size: I love using this pan. Both the nonstick coating and the 12-cup size are important for this recipe -- the batter fills up the pan with just enough room for the cake to rise. Make sure you only fill your bundt pan 3/4 full!
Rimmed Baking Sheet: I’ve never had a problem with the batter spilling out of the bundt pan, but just to be on the safe side, place the pan on a rimmed baking sheet before you bake it. I also coat the bundt pan with baking nonstick cooking spray, then flour it WELL, tapping out any excess flour. No sticking cakes here!
Baking Time: It’s REALLY important to make sure the cake is baked completely, but not overbaked. Under-baked pound cake won't come out of the pan smoothly; over-baked will be dry. Check your cake religiously as the baking time winds down!