Strawberry Pound Cake Glaze (Print-Friendly Version)
Sweet and tangy moist cake with fresh strawberries, topped with a smooth glaze for pure indulgence.
# What You'll Need:
→ For the Cake
01 -
250 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon baking soda
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0.5 teaspoon salt
05 -
170 g unsalted butter, softened
06 -
200 g granulated sugar
07 -
3 large eggs
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1 teaspoon vanilla extract
09 -
120 g sour cream
10 -
150 g fresh strawberries, diced
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1 tablespoon granulated sugar (for strawberries)
12 -
60 ml whole milk
# How to Make It:
01 -
Preheat the oven to 175°C (350°F).
02 -
Grease and flour a 23 x 13 cm loaf pan, ensuring all surfaces are coated to prevent sticking.
03 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
04 -
In a large bowl, beat softened butter and granulated sugar with a mixer on medium speed for 2 to 3 minutes, until light and fluffy.
05 -
Add eggs one at a time, mixing well after each addition to fully incorporate.
06 -
Mix in the vanilla extract until evenly distributed.
07 -
Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the sour cream. Begin and end with the flour mixture. Mix each addition until just incorporated—do not overmix.
08 -
In a small bowl, toss diced strawberries with 1 tablespoon granulated sugar. Let sit for 5 to 10 minutes to draw out juice.
09 -
Gently fold the sugared strawberries into the batter, taking care not to crush them.
10 -
Stir in the milk gently until the batter is thick but smooth.
11 -
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
12 -
Bake in the center of the oven for 60 to 70 minutes, or until a toothpick inserted into the centre emerges clean.
13 -
Remove from the oven and let the cake cool in the pan for 10 minutes.
14 -
After initial cooling, carefully remove the cake from the pan and transfer to a wire rack to cool completely.
15 -
Slice and serve once completely cooled, enjoying the balance of buttery crumb and juicy strawberries.
# Additional Tips:
01 -
For extra strawberry aroma, add 1 teaspoon lemon zest to the batter.
02 -
Ensure strawberries are evenly coated with sugar before folding into the batter to prevent sinking.
03 -
If browning too quickly, loosely cover the cake with aluminium foil during baking.
04 -
Batter should be thick but not dry; avoid overmixing for a tender crumb.
05 -
A simple glaze of powdered sugar and milk can be drizzled over the cooled cake.