Strawberry Pound Cake Glaze

This strawberry pound cake delivers a perfect blend of sweet and tangy flavors with a rich buttery base. Every slice features juicy strawberries woven into a tender crumb topped off with a dreamy glaze that makes any gathering feel extra special. When strawberries arrive at our market I find myself baking this on repeat for both quiet family afternoons and festive brunches.

I first baked this cake for a picnic with my sister and it disappeared before I could grab a second slice. My niece now calls it her birthday cake every year because of the bright berry flavor.

Ingredients

• All-purpose flour: This ensures a sturdy crumb that stays soft Select unbleached flour for the best flavor
• Baking powder and baking soda: These give the cake loft and tenderness Make sure yours are fresh so the cake rises well
• Salt: Balances out the sweetness and brings out the butter notes Use a fine sea salt for even distribution
• Unsalted butter: Softened for easy creaming Adds rich flavor and moisture Look for creamy European-style butters for an extra treat
• Granulated sugar: Sweetens the cake and helps create a golden crust Choose pure cane sugar for the cleanest taste
• Large eggs: Help bind the ingredients and add structure Use room temperature eggs for even mixing
• Vanilla extract: Lends the cake an aromatic warmth Pure vanilla is best for deep flavor
• Sour cream: Supplies tang and makes the cake soft and plush Use full-fat sour cream for the most velvety texture
• Fresh strawberries: Diced and tossed with sugar for juicy pops throughout Go for bright red fragrant berries at their peak
• Sugar for strawberries: This draws out the juices and perks up the berries’ flavor Fine sugar dissolves best
• Milk: Loosens the batter for smooth blending Whole milk is ideal for richness

Step-by-Step Instructions

Preheat the Oven:

Begin by setting your oven to 350 degrees Fahrenheit or 175 degrees Celsius so it reaches just the right temperature for baking

Prepare the Loaf Pan:

Take a 9 by 5 inch loaf pan and coat it well with butter then dust with flour This prevents any sticking and helps the cake release easily

Whisk the Dry Ingredients:

In a medium bowl vigorously whisk together the all purpose flour baking powder baking soda and salt so everything is well combined and airy Set this aside for later

Cream the Butter and Sugar:

In a large bowl use a hand mixer or stand mixer to blend the softened butter with the granulated sugar Beat on medium for two to three minutes until the mixture looks pale and fluffy This step traps air to make your cake light

Add Eggs:

Add the eggs one at a time mixing thoroughly after each addition Make sure each egg disappears into the batter before adding the next for a smooth emulsion

Mix in Vanilla:

Pour in the vanilla extract and blend it evenly throughout the creamy mixture so you get vanilla in every bite

Combine Wet and Dry Ingredients:

Add the dry mixture in three parts alternating with the sour cream Always start and finish with the flour mix Stir gently after each addition and stop when no streaks remain to keep the cake tender

Prepare the Strawberries:

In a separate small bowl toss the diced strawberries with sugar Let them sit five to ten minutes so they turn glossy and juicy This step keeps the strawberries from sinking while baking

Fold in Strawberries:

With a light hand gently fold the sugared strawberries into the batter being careful not to squash them

Add Milk:

Pour in the milk and stir gently just until the batter becomes smooth and thick Resist overmixing here

Fill the Pan:

Scrape the batter into your prepared pan and smooth the top with a spatula to spread it evenly

Bake the Cake:

Set the pan in the center of your hot oven Bake for sixty to seventy minutes until a toothpick inserted in the middle comes out clean Check at the hour mark and cover loosely with foil if browning too quickly

Cool the Cake:

Once baked remove the pan from the oven and let it sit for ten minutes This helps the cake settle and release from the pan

Turn Out the Cake:

Carefully run a knife along the edges then tip the loaf onto a wire rack Let it cool completely so it sets up nicely

Slice and Serve:

When the cake has cooled slice thick pieces and enjoy the combination of buttery crumb and juicy strawberries

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Strawberries are my favorite part of this cake Their bright bursts remind me of morning walks with my grandmother who always tucked a few ripe berries into her basket for me When the smell of the baking cake fills my kitchen I am right back in those sunlit moments

Storage Tips

After the cake has cooled keep it wrapped in plastic or in an airtight container at room temperature for up to three days For longer storage freeze slices individually and thaw at room temperature when cravings strike The fresh strawberries mean a touch of moisture so avoid leaving it uncovered for any length of time

Ingredient Substitutions

Greek yogurt or full fat plain yogurt can stand in for sour cream if needed Lemon zest mixed into the batter adds extra brightness in place of vanilla For a richer twist you can replace part of the milk with heavy cream Frozen strawberries work too but pat them dry and toss with extra flour to prevent sogginess

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Serving Suggestions

Enjoy a slice alone with your favorite tea or coffee For dessert serve it warmed with a scoop of vanilla ice cream Try fresh whipped cream and sliced berries on top if you are hosting brunch A drizzle of lemon glaze also pairs beautifully with the berries and adds a touch of zing

Cultural Context

Pound cake is a classic dessert with European roots and has been loved in generations of Southern kitchens across the United States Strawberries blooming in late spring early summer are often celebrated in home baking especially for welcoming guests Cake like this was always a staple on my family’s Sunday tables signaling joy in both ordinary and festive times

Common Recipe Questions

→ How do I prevent strawberries from sinking?

Coat diced strawberries in sugar and gently fold them into the batter. This helps distribute them evenly and prevents sinking.

→ What if my cake browns too quickly?

If the top starts to brown before the center is done, loosely tent the cake with foil to protect it during the rest of the bake.

→ Can I add lemon zest for flavor?

Yes! Adding a teaspoon of lemon zest to the batter gives the cake an extra burst of fresh citrus flavor.

→ Why is it important not to overmix the batter?

Overmixing can make the cake dense and dry. Mix gently until just combined for the best tender crumb.

→ How is the glaze made for topping?

Blend powdered sugar with a splash of milk until smooth, then drizzle over the cooled cake for a glossy finish.