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Strawberries & Cream Pound Cake

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Strawberries & Cream Pound Cake is a dense, buttery cake with sweet strawberry slices folded in. This pound cake is perfect for dessert, brunch, or with coffee!

Ingredients

    • 3/4 cup salted butter (1 1/2 sticks), room temperature

    • 1 1/2 cup granulated sugar

    • 3 eggs, room temperature

    • 2 teaspoon vanilla extract

    • 1 teaspoon almond extract

    • 1/2 cup sour cream

    • 1/4 teaspoon salt

    • 1/2 teaspoon baking soda

    • 1 1/2 cup all purpose flour

    • 1 cup sliced strawberries

    • 1 tablespoon flour

For Strawberry Glaze:

    • 3 tablespoons strawberry jam

    • 1 teaspoon milk

    • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream together butter and granulated sugar until it is light and fluffy.
  3. Add in eggs and extracts. Once combined, fold in sour cream.
  4. In a separate bowl, combine dry ingredients – salt, baking soda, flour.
  5. Fold dry ingredients into butter mixture, mix until just combined.
  6. In a separate bowl, add sliced strawberries and toss in 1 tablespoon all purpose flour. Coating the strawberries in flour prior to folding them into the pound cake batter keeps them from sinking to the bottom of the pan while baking.
  7. Gently fold strawberries into pound cake batter.
  8. Lightly grease & flour a loaf pan, pour batter into pan.
  9. Bake poundcake for 50-55 minutes or until done. Poundcake should be golden with a slight crisp on the outside, and a toothpick should come out clean when inserted. If it is not done yet, bake for an additional 2 minutes at a time until toothpick comes out clean.
  10. Let poundcake cool in loaf pan for 5-10 minutes before transferring it to a cooling rack.
  11. While pound cake is cooling, make strawberry glaze by combining powdered sugar, strawberry jam, and milk. Once pound cake is cooled, top with strawberry glaze
  12. Enjoy!