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Strawberry Pound Cake

Strawberry pound cake with a dense, moist crumb and visible diced strawberries baked in a golden Bundt. Finished with a vivid pink strawberry glaze that drips down the ridges for a bakery-style slice.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cup butter softened (about 3 sticks)
  • 2.5 cup granulated sugar
  • 6 large eggs room temperature
  • 3 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp strawberry extract
  • 1.5 cup fresh strawberries diced small and patted dry
Strawberry glaze
  • 1.5 cup powdered sugar
  • 3 tbsp fresh strawberry juice or puree
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan
  • 1 Bundt pan

Method
 

Prep and bake the cake
  1. Preheat the oven to 325°F, then generously grease and flour a Bundt pan so the dense crumb releases cleanly after baking.
  2. Beat the butter and granulated sugar until very light and fluffy, then add the eggs one at a time and mix just until smooth.
  3. Whisk together the all-purpose flour, baking soda, and salt, then alternately mix in the dry ingredients and sour cream until no dry streaks remain.
  4. Stir in the vanilla extract and strawberry extract, then fold in the diced fresh strawberries just until evenly distributed.
  5. Pour the batter into the prepared Bundt pan and bake for 60-70 minutes at 325°F, until a toothpick comes out clean; the cake should look set and lightly golden.
  6. Cool the cake in the pan for 15 minutes, then invert onto a plate so it releases while still warm.
Make and glaze
  1. Whisk the powdered sugar, fresh strawberry juice or puree, and lemon juice until smooth to create a vivid pink glaze.
  2. Pour the glaze over the completely cooled cake, letting it drip dramatically down the Bundt ridges.
  3. Let the glaze set before slicing, then garnish with fresh strawberries for a fresh, bright finish.

Notes

For the best texture, pat the diced strawberries dry to prevent excess moisture. Store the cake covered at room temperature up to 2 days or in the refrigerator up to 5 days; freeze the baked, unglazed cake up to 2 months, then thaw and glaze after thawing. For a dairy-light swap, use plain low-fat yogurt in place of sour cream (same amount) to keep the crumb tender.