Strawberry Pound Cake with Fresh Strawberry Glaze

Gather the following ingredients to create this scrumptious cake:

For the Cake:

• 1 cup (226g) unsalted butter, softened
• 2 cups (500g) granulated sugar
• 4 large eggs
• 2 cups (300g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (240ml) whole milk
• 1 tbsp vanilla extract
• 1 cup sour cream
• 1 cup diced fresh strawberries, patted dry
• Pink gel food coloring (optional, for vibrant look)

For the White Vanilla Glaze:

• 1 1/2 cups (180g) powdered sugar
• 2-3 tbsp heavy cream or milk
• 1 tsp vanilla extract

For the Strawberry Drizzle:

• 1/2 cup powdered sugar
• 2-3 tsp strawberry puree or juice
• A drop of pink food coloring (optional)

Topping:

• 10-15 fresh whole strawberries, washed and fully dried
• Powdered sugar for dusting (optional)

Instructions

Follow these simple steps to create your Strawberry Pound Cake:

• Step 1: Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan.
• Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
• Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
• Step 4: In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, alternating with the milk.
• Step 5: Mix in sour cream and vanilla extract until the batter is smooth and well combined.
• Step 6: Gently fold in the diced strawberries and add food coloring if desired.
• Step 7: Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
• Step 8: Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
• Step 9: Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
• Step 10: Prepare the white vanilla glaze by mixing powdered sugar, cream, and vanilla until thick yet pourable.
• Step 11: For the strawberry drizzle, whisk together strawberry puree and sugar until smooth.
• Step 12: Once the cake is completely cool, pour the white glaze over the top and drizzle the strawberry glaze on top.
• Step 13: Arrange whole strawberries decoratively over the crown of the cake and dust with powdered sugar just before serving.

FAQs

1. Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but ensure they are completely thawed and dried before adding to the batter to avoid excess moisture.

2. How should I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

3. Can I make this cake in advance?

Absolutely! You can bake the cake a day ahead and glaze it just before serving to maintain its freshness.

4. Is there a gluten-free version of this cake?

Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking mix, though the texture may vary slightly.

5. Can I substitute the sour cream?

You can use Greek yogurt as a substitute for sour cream for a similar taste and texture.

Conclusion

The Strawberry Pound Cake with Fresh Strawberry Glaze is a delightful treat that showcases the beauty and flavor of fresh strawberries. Whether for a family dessert or a gathering with friends, this cake is sure to impress. Follow the steps and tips outlined above to create a moist, delicious cake that everyone will love!