Moist Strawberry Pound Cake

 

Ingredients:

For the Strawberry Purée:

• 2 cups fresh or frozen strawberries, chopped
• 2–3 tablespoons sugar (optional, depending on sweetness)

For the Pound Cake:

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 1 cup strawberry purée (from above)
• ½ cup sour cream
• 1 tablespoon vanilla extract
• Pink gel food coloring (optional for brighter color)

For the Strawberry Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons strawberry purée
• ½ teaspoon vanilla extract

Preparation:

Step 1: Make the Strawberry Purée

Place chopped strawberries into a saucepan with sugar. Cook over medium heat for 10–15 minutes until strawberries break down and liquid thickens.
Blend until smooth, then cool completely. Measure out 1 cup for the batter.

Step 2: Prepare the Dry Ingredients

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a stand mixer, beat softened butter and sugar on medium-high for 4–5 minutes until pale and fluffy. Proper creaming creates the signature tender pound cake texture.

Step 4: Add the Eggs

Add eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure everything is incorporated.

Step 5: Add Strawberry Purée and Sour Cream

Mix in the cooled strawberry purée, sour cream, and vanilla extract. The batter will turn a beautiful pink color.

Step 6: Add Dry Ingredients

Slowly add the flour mixture, mixing just until combined. Do not over mix.
Add a drop or two of pink gel coloring if you want a deeper strawberry color.

Step 7: Bake the Cake

Preheat oven to 325°F (165°C).
Grease and flour a 10-inch bundt pan or 2 loaf pans.

Pour batter into the pan and smooth the top.
Bake for 70–85 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack.

Step 8: Make the Strawberry Glaze

Whisk powdered sugar, strawberry purée, and vanilla until smooth.
Drizzle over the cooled cake.