Description
A moist and buttery homemade pound cake infused with fresh strawberries and topped with a luscious cream cheese glaze, bringing together the richness of Italian cream cake and the freshness of summer berries.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 6 large eggs
- 1 cup sour cream
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries, diced
- 1 ½ cups powdered sugar
- 3 tablespoons heavy cream
- 4 ounces cream cheese, softened
Instructions
- Preheat Your Equipment: Preheat oven to 325°F and grease your loaf or Bundt pan generously.
- Combine Ingredients: Cream butter and sugar until fluffy, then beat in eggs one at a time. Mix in sour cream and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into wet.
- Prepare Your Cooking Vessel: Lightly flour your greased pan to prevent sticking.
- Assemble the Dish: Toss strawberries in a spoonful of flour, then fold them gently into the batter. Pour mixture into prepared pan, smoothing the top.
- Cook to Perfection: Bake for 65–75 minutes, or until a toothpick inserted comes out clean.
- Finishing Touches: Beat cream cheese, powdered sugar, and heavy cream until smooth, then drizzle over cooled cake.
- Serve and Enjoy: Slice, serve, and enjoy every bite.
Notes
- Let the cake cool fully before glazing for best presentation.
- Toss strawberries in flour before folding to prevent sinking.
- This cake tastes even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 39g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: strawberry pound cake, Italian cream cake, homemade dessert, cream cheese glaze, summer cake