Description
A delightful pound cake infused with the flavor of strawberries, perfect for any occasion.
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup strawberry milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup strawberry preserves or puree
- 1/2 cup finely chopped fresh strawberries
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, beating well after each addition.
- Whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
- Sift together the all-purpose flour, baking powder, and salt in another bowl.
- Gradually add the dry and wet ingredients to the creamed butter mixture, alternating between them.
- Fold in the strawberry preserves and finely chopped strawberries.
- Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk together the powdered sugar, 2-3 tablespoons of strawberry milk, vanilla extract, and a pinch of salt for the glaze.
- Drizzle the glaze over the cake once cooled and allow to set before slicing.
Notes
Make sure your butter is softened for easy creaming. You can substitute the sour cream with Greek yogurt for a tangy flavor. For a richer glaze, use heavy cream instead of strawberry milk.