Ingredients
Equipment
Method
Prep and mix the batter
- Preheat oven to 325°F, then grease a 9x5 inch loaf pan. Set the pan on a sheet pan for easy handling and transfer.
- Whisk together all-purpose flour, baking powder, and salt in a bowl. Mix until evenly combined with no visible streaks of baking powder.
- Beat butter and granulated sugar until light and fluffy, about 3 minutes. Scrape the bowl to keep the texture uniform before moving on.
- Add eggs one at a time, beating well after each addition. Continue until the batter looks smooth and glossy.
- Alternate adding the flour mixture and the sour cream mixed with fresh strawberry puree, beginning and ending with flour. Stop mixing as soon as the dry flour disappears for a tender crumb.
- Stir in vanilla extract and gently fold in diced fresh strawberries. Keep the strawberry pieces intact so you get visible fruit throughout the loaf.
Bake, cool, and glaze
- Pour batter into the prepared loaf pan and spread it level. Bake at 325°F for 50-55 minutes, until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes. It should firm up slightly before you release it.
- Turn the cake out onto a wire rack to cool completely. Let it reach room temperature before glazing so the glaze stays thick and bright.
- Whisk powdered sugar with fresh lemon juice and water to create a glaze. Drizzle the glaze over the cooled cake in a light, even ribbon.
- Garnish with fresh strawberries. Slice and serve after the glaze sets slightly.
Notes
Pro tip: soften the butter fully so it creams to a light, fluffy texture—this helps the loaf stay dense but tender. Store covered at room temperature up to 2 days or refrigerate up to 4 days; freeze the baked loaf (unglazed or glazed after fully set) up to 2 months. For a lower-sugar option, replace part of the granulated sugar with a 1:1 baking substitute and keep the glaze thinner with less lemon glaze water to maintain drizzle consistency.