Description
This Strawberry Pound Cake with Whipped Cream Frosting & Glaze is the ultimate fruity dessert. Packed with fresh strawberry flavor, rich and buttery texture, and topped with a light whipped cream frosting and a luscious strawberry glaze—this cake is perfect for spring and summer gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 1/2 cups fresh strawberries, chopped
- 2 tbsp all-purpose flour (for coating strawberries)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract and sour cream.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with milk, mixing just until combined.
- Toss chopped strawberries with 2 tbsp flour and gently fold into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Ensure strawberries are dry before folding into batter to avoid excess moisture.
- Sour cream adds richness and moisture to the cake—don’t skip it!
- You can use frozen strawberries, but thaw and drain them first.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: strawberry pound cake, whipped cream frosting, summer dessert, strawberry glaze cake