Introduction

This moist and buttery Sweet Glazed Strawberry Pound Cake is a delightful twist on the classic dessert. Bursting with juicy strawberries and topped with a glossy glaze, this cake is perfect for spring gatherings, afternoon tea, or simply treating yourself with something sweet and fruity. Each slice offers the comforting taste of homemade goodness with a fresh berry burst in every bite.

History

The pound cake originated in Europe in the early 1700s. Its name comes from the traditional recipe, which called for a pound each of butter, sugar, eggs, and flour. Over time, the recipe evolved across regions, and bakers started adding new ingredients like fruits, nuts, and glazes. This strawberry variation became popular in the United States during the summer months when strawberries are in peak season, combining the richness of pound cake with the freshness of berries.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 ½ cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 2 cups fresh strawberries, chopped
• 2 tablespoons all-purpose flour (for tossing strawberries)

For the Glaze

• 1 ½ cups powdered sugar
• 2–3 tablespoons milk or lemon juice
• Fresh strawberries for topping (optional)

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy (about 3-5 minutes).
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
6. Stir in vanilla extract.
7. Toss the chopped strawberries with 2 tablespoons of flour and gently fold them into the batter.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Glaze Method

1. In a small bowl, mix powdered sugar with milk or lemon juice until smooth.
2. Drizzle the glaze over the cooled cake.
3. Top with fresh strawberries for decoration if desired.

Benefits

• Strawberries are rich in antioxidants, vitamin C, and fiber.
• Homemade cake means no preservatives or artificial flavors.
• Butter and eggs provide essential fats and protein for energy.
• Sour cream adds probiotics and gives the cake a moist texture.

Formation & Tips

• Use room temperature ingredients for a smooth batter.
• Dusting strawberries with flour prevents them from sinking to the bottom.
• Let the cake cool fully before glazing to avoid melting the icing.
• Store in an airtight container at room temperature for 2–3 days or refrigerate for longer freshness.

Conclusion

Sweet Glazed Strawberry Pound Cake is more than just a dessert—it’s a celebration of flavor and love. Whether you’re baking for a family brunch, a loved one’s birthday, or a summer picnic, this cake brings joy with every slice. The creamy texture, fruity freshness, and beautiful glaze make it irresistible to cake lovers everywhere.

Who Will Love This Cake?

• Fruit dessert lovers
• Fans of moist, rich cakes
• People looking for easy yet impressive bakes
• Strawberry lovers of all ages