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Strawberry Pound Cake

Strawberry pound cake with a dense, moist crumb studded with diced fresh strawberries, baked in a Bundt shape and finished with a vivid pink glaze. This easy strawberry cake bakes until golden and toothpick-clean, then gets a dramatic glaze drizzle that sets for clean slices.
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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 batter
  • 1.5 cups butter, softened
  • 2.5 granulated sugar
  • 6 large eggs
  • 3 cups 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 cups fresh strawberries, diced small and patted dry
Strawberry glaze
  • 1.5 cups powdered sugar
  • 3 tbsp fresh strawberry juice or puree
  • 1 tbsp lemon juice

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake the pound cake
  1. Preheat the oven to 325°F, then grease and flour a Bundt pan generously so the ridges release cleanly.
  2. Beat the butter and sugar until very light and fluffy, aiming for a pale, airy texture before adding eggs.
  3. Add the eggs one at a time, beating well after each addition until the batter looks smooth and cohesive.
  4. Mix the flour, baking soda, and salt, then alternately mix in the dry mixture and sour cream to keep the batter thick and uniform.
  5. Stir in the vanilla extract and strawberry extract, then fold in the diced strawberries until evenly distributed.
  6. Pour the batter into the prepared Bundt pan and bake for 60-70 minutes at 325°F, until a toothpick comes out clean and the top is golden.
  7. Cool the cake in the pan for 15 minutes, then invert to remove the cake while the crumb is still set but not overly dry.
Glaze and finish
  1. Whisk the glaze ingredients together until smooth, creating a vivid pink mixture with no lumps.
  2. Pour the glaze over the completely cooled cake so it drips dramatically down the ridges and pools lightly at the base.
  3. Let the glaze set before slicing, then garnish with fresh strawberries for a bright, fresh finish.

Notes

Pro tip: pat the diced strawberries very dry so they don’t bleed into the batter and dull the crumb. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze the baked, unglazed cake up to 2 months (thaw overnight in the fridge) and glaze after thawing for the best texture. For a dairy-light option, use full-fat sour cream substitutes and check that they bake similarly for a tender crumb.