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Strawberry Pound Cake

Strawberry pound cake with a dense, moist crumb and visible strawberry pieces baked in a Bundt pan, then finished with a vivid pink strawberry glaze that drips down the ridges. This Southern-style strawberry loaf cake bakes until a toothpick comes out clean and glazes only after the cake is fully cooled.
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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
  

Butter
  • 1.5 cup butter softened
Granulated sugar
  • 2.5 cup granulated sugar
Eggs
  • 6 large eggs
All-purpose flour
  • 3 cup all-purpose flour
Baking soda
  • 0.5 tsp baking soda
Salt
  • 0.5 tsp salt
Sour cream
  • 1 cup sour cream
Vanilla extract
  • 1 tsp vanilla extract
Strawberry extract
  • 1 tsp strawberry extract
Fresh strawberries
  • 1.5 cup fresh strawberries diced small and patted dry
Powdered sugar
  • 1.5 cup powdered sugar
Fresh strawberry juice or puree
  • 3 tbsp fresh strawberry juice or puree
Lemon juice
  • 1 tbsp lemon juice

Equipment

  • 1 Bundt pan
  • 1 mixing bowl

Method
 

Prep the pan and oven
  1. Preheat oven to 325°F. Grease and flour a Bundt pan generously, so the cake releases cleanly.
Mix the pound cake batter
  1. Beat softened butter and granulated sugar until very light and fluffy, scraping the bowl as needed for even mixing. The mixture should look paler and airy.
  2. Add eggs one at a time, beating well after each addition. Stop when the batter looks smooth and uniform.
  3. Whisk together all-purpose flour, baking soda, and salt, then alternate mixing in the flour mixture and sour cream. Mix just until incorporated to keep the crumb tender.
  4. Stir in vanilla extract and strawberry extract until evenly blended. The batter will smell fragrant and bright.
  5. Fold in diced fresh strawberries that have been patted dry. Fold gently so the berries stay intact and are evenly distributed.
Bake and cool
  1. Pour the batter into the prepared Bundt pan and spread it evenly. Tap once to release large air pockets.
  2. Bake at 325°F for 60-70 minutes until a toothpick comes out clean. The top should look set and lightly golden.
  3. Cool in the pan for 15 minutes. The cake will firm up for easier inversion.
  4. Invert the cake onto a rack and cool completely. Wait until fully cooled before glazing so the glaze stays vivid and thick.
Make glaze and finish
  1. Whisk powdered sugar, fresh strawberry juice or puree, and lemon juice until smooth. The glaze should be glossy and pourable.
  2. Pour the glaze over the completely cooled cake. Let it drip dramatically down the ridges for a vivid pink finish.
  3. Let the glaze set before slicing. Garnish with fresh strawberries right before serving.

Notes

Pro tip: Pat the diced strawberries dry so they don’t sink or water down the batter. Store wrapped at room temperature up to 2 days or in the refrigerator up to 5 days; freeze slices up to 2 months. For a lighter option, use low-fat sour cream (the texture stays tender, though slightly less rich).