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Homemade Strawberry Pound Cake

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You are going to love this homemade strawberry pound cake recipe. Can you say YUM really loud? That's what your family will say after tasting this cake. It's outstanding. So moist - like heaven on a fork.

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Rate this recipe 4.4/5 (43 Votes)

Ingredients

  • STRAWBERRY POUND CAKE:
  • 2 1/2 cups fresh strawberries, chopped
  • 1 cup butter, room temperature
  • 2 cups white sugar, divided
  • 4 eggs
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon strawberry extract
  • STRAWBERRY GLAZE:
  • 1 cup white sugar, divided
  • 1 cup strawberries, chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon strawberry extract

Details

Servings 12
Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 325°F. Grease and flour a tube pan.

Place strawberries in a bowl and cover with 1/2 cup of the sugar. Let sit for two hours or until you have 1/2 cup strawberry juice; set aside.

Place the strawberries for the glaze in a bowl and cover with 1/2 of the sugar also to make strawberry juice.

In a mixing bowl, beat the butter and sugar until light and fluffy; approximately 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients and add to the creamed mixture alternately with the sour cream; mix well. Fold in the strawberries and juice.

Pour into the prepared cake pan and bake for 55 minutes, or when a knife inserted in the center comes out clean. Let cool in pan for 10 minutes, remove and invert onto a wire rack. Poke holes on the top of the cake with a fork.

In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts.

Drizzle some of the sauce over the warm cake.

Serve cake with remaining sauce and homemade whipped cream.

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