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Strawberry Pound Cake with Strawberry Glaze

Strawberry Pound Cake with Strawberry Glaze
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Indulge in the delightful experience of Strawberry Pound Cake with Strawberry Glaze, a moist and flavorful dessert perfect for any gathering or cozy afternoon treat. This cake features a rich buttery base enriched with fresh strawberries, complemented by a sweet strawberry glaze that adds a beautiful finish. Its inviting flavors and stunning presentation make it an ideal centerpiece for celebrations or a simple weeknight dessert. Easy to prepare, this recipe promises to impress your family and friends alike with its vibrant taste and eye-catching appearance.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, room temp
  • 2 cups granulated sugar
  • 4 large eggs, room temp
  • 1 tbsp vanilla extract
  • 1 tsp almond extract (optional)
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sour cream
  • 1 cup fresh strawberries, chopped
  • 1 tbsp flour (to toss with strawberries)
  • 1 cup powdered sugar, sifted
  • 2–3 tbsp pureed strawberries (fresh or thawed frozen)
  • 1 tsp vanilla extract
  • A drop of pink food coloring (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour your chosen pan, either a 9×5 loaf pan or a bundt pan.
  2. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, which should take about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract if using.
  4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Start and finish with the flour mix.
  6. Toss the chopped strawberries in 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold them into the batter.
  7. Pour your batter into the prepared pan and smooth out the top evenly.
  8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out mostly clean.
  9. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  10. Blend or mash enough strawberries to create about 2-3 tablespoons of smooth puree.
  11. In a bowl, mix 2 tablespoons of this puree with sifted powdered sugar and vanilla extract. Adjust consistency by adding more strawberry puree as needed.
  12. Once your cake has cooled completely, pour the strawberry glaze generously over it. Allow it to drip down the sides for an appealing look.

Nutrition

Find it online: https://teffrecipes.com/strawberry-pound-cake-with-strawberry-glaze/

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