Irresistible Strawberry Pound Cake Glaze

Tangy and sweet flavors team up here, with rich, tender cake and juicy strawberries in every bite. That glossy glaze over the top makes it a go-to for casual gatherings, brunch, or just when you want something special for yourself. As soon as strawberry season rolls around, I can't stop baking this for every family get-together.

First time making this was for a bright, sunny picnic with my sister. Everyone loved it so much there wasn't a crumb left on the blanket. Now my niece asks for this cake every year on her birthday—she's hooked on that sweet berry flavor!

Tempting Ingredients

• Fresh strawberries: Chop and toss with sugar for juicy pops, grab the ones that smell amazing and look super red
• Sugar for strawberries: Tossing them with sugar makes them juicy, so they taste awesome after baking
• Milk: Makes the batter smooth and rich, whole milk’s best for flavor
• Sour cream: Brings a little tang and keeps things incredibly tender, whole fat is the way to go for extra creaminess
• All-purpose flour: Gives structure without being heavy—if you can, pick the unbleached variety
• Baking powder and baking soda: They help the loaf puff up and not turn out dense, so be sure yours is fresh
• Salt: A small pinch evens things out so it isn't overly sweet; fine sea salt does the trick
• Unsalted butter: Get it nice and soft before mixing, European-style makes it even richer if you want to splurge
• Large eggs: Keep the cake firm and hold it together, using them at room temp blends them in easier
• Granulated sugar: Adds sweet flavor and helps with golden color, cane sugar always tastes clean and pure
• Vanilla extract: Adds warmth and a cozy note, real vanilla makes all the difference

Easy Directions

Enjoy a Slice:

After it cools, cut yourself a big piece and dive into that buttery soft cake with strawberry bursts

Release the Cake:

Loosen edges with a knife, tip the loaf out onto a rack, and let it cool until it's steady

Let It Cool a Bit:

Take it from the oven, let it sit in the pan for about 10 minutes so it doesn’t fall apart

Put in the Oven:

Place the pan in the middle of the oven. Bake for 60-70 minutes. Check with a toothpick for doneness. If it turns too brown, put foil on top halfway through

Load Up the Pan:

Dump the batter into your prepped pan, smooth out the surface

Mix in Milk:

Finally, pour in milk and gently mix just until it looks thick and blended—don’t overmix

Gently Fold In Strawberries:

With a big spoon, fold in the sugared strawberries—try not to break them, just mix until even

Prep Strawberries:

In a small bowl, stir up chopped strawberries and sugar, let sit about 5-10 minutes until they get juicy, so they won’t sink later

Blend Wet and Dry Parts:

Mix in flour blend in three pieces, trade off with scoops of sour cream. Start and finish with flour. Don’t mix too much or it won’t be as soft

Add Vanilla:

Stir in vanilla and make sure it’s well spread

Stir in Eggs:

Crack in eggs one by one, mixing to blend each before adding the next

Beat Butter and Sugar:

Grab a large bowl and whip the butter and sugar together till it turns fluffy and pale—do this 2–3 minutes on medium

Mix Dry Stuff:

Put flour, baking powder, baking soda, and salt into a bowl and whisk until the combo looks even and airy

Prep Your Pan:

Butter a 9x5 loaf pan, toss in a little flour—this makes sure nothing sticks

Start Oven:

Switch your oven to 350°F (175°C) so it’s ready when you need it

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The strawberries are hands down the highlight for me. Each nibble is like biting into sunshine, bringing back old memories of walking with grandma. She’d tuck the ripest berries in her basket just for me. When this cake’s baking, those smells take me right back to those sweet days.

Stay Tasty

Let cool, cover with plastic or use a tight container, and leave out for up to three days. Going long-term? Freeze slices one by one and thaw as needed. Since berries make it moist, don’t let it sit out uncovered.

Mix It Up

No sour cream? Greek yogurt works too. Try lemon zest instead of vanilla for a fresh punch. Swap in some heavy cream for milk if you want it extra rich. No fresh strawberries on hand? Use frozen, but pat dry and toss in flour to keep it soft, not soggy.

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Fun Ways to Serve

Cut a thick slice and enjoy with your coffee or tea. For a dessert spin, heat it a bit and add a scoop of vanilla ice cream. At brunch, pile on fresh berries and whipped cream. Want an extra zing? Pour some lemon glaze over the top.

How It All Began

Pound cakes like this started in Europe, but now people love them all across the American South. As soon as strawberries start showing up in late spring, everyone bakes with them for gatherings and sunny days. Cakes like this filled my family’s Sunday tables—the perfect combo of comfort and a hint of celebration.

Recipe FAQs

→ What happens if I stir my batter too long?

Mixing too much makes the cake turn dense and chewy instead of soft. Just stop once everything combines and you're all good.

→ Can I toss in some lemon zest for extra flavor?

Absolutely! Add a little lemon zest to the batter for a bright, citrusy twist.

→ How do I keep strawberries from sinking?

Roll your strawberry bits in sugar then gently swirl them into the batter. That way, they stick around all through the cake instead of dropping to the bottom.

→ My cake browns too quickly on top, any tips?

If the top gets dark fast, lay a piece of foil over it while it bakes. That'll shield it, so the rest can finish up without burning.

→ What's the secret to a smooth glaze?

Mix powdered sugar with just enough milk until it's totally smooth, then pour it all over the cool pound cake for that shiny topping.