Strawberry Pound Cake Recipe

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Cream Butter and Sugar:

In a large bowl, cream together softened butter and granulated sugar until fluffy.

Add Eggs and Vanilla:

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Combine Dry Ingredients:

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Alternate Mixing:

Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and end with the dry ingredients. Mix until just combined.

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Fold in Strawberries:

Gently fold in diced strawberries until evenly distributed.


Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Bake for 60-75 minutes or until a toothpick inserted comes out clean.

Cool, Glaze, and Serve:

Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack. Whisk together a glaze using powdered sugar, milk, and vanilla. Drizzle the glaze over the cooled cake. Allow the glaze to set before slicing and serving.

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