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Strawberries and Cream Pound Cake

Big beautiful chunks of juicy strawberries baked into a rich pound cake topped with a sweet glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 16
Course: Dessert
Ingredients Method

Ingredients
  

  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 6 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla
  • 2 cups chopped strawberries
  • 2 cups powdered sugar
  • 4 tablespoons milk

Method
 

  1. Preheat oven to 350°. Spray bundt pan with baking spray.
  2. In a medium mixing bowl, whisk together flour, baking soda, and salt; set aside.
  3. In a large mixing bowl, beat butter and sugar with a mixer until light and creamy; about 3 minutes. With mixer running, add eggs one at a time, mixing well after each addition. Mix in sour cream and vanilla.
  4. With mixer running, add flour mixture a little at a time until incorporated. Gently stir strawberries into batter.
  5. Pour batter into prepared bundt pan and bake for 55-60 minutes or until toothpick inserted into middle comes out with a few moist crumbs.
  6. Cool in pan for 10 minutes then remove from pan and cool completely on wire rack. Whisk together powdered sugar and milk; drizzle over cooled cake.