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Lemon and ripe berries fill the air while this strawberry pound cake bakes, and the loaf turns out crazy soft and moist. Folks always want seconds at brunch and it's a real mood-lifter with coffee or for a spring get-together.
The first time I baked this, it was for a picnic hangout. We demolished the whole thing right there on the grass. Buttery crumb with juicy fruit—I've made it nonstop every summer since then.
Irresistible Ingredients
- Fresh strawberries: chop up ripe, deep red berries for bursts of sweet flavor in your loaf skip any with white spots
- Vanilla extract: brings the other flavors together grab the real stuff for max taste
- Lemon juice: perks up the glaze and fruit, always squeeze it fresh
- Powdered sugar: makes your glaze super smooth—sift it to keep out lumps
- Full fat sour cream: gives richness and keeps things moist, go for the thickest you spot
- Unsalted butter: big buttery flavor, and fresh butter tastes even better
- Egg and egg yolk: add a rich feel to the loaf room temp eggs mix up best
- All purpose flour: this holds the loaf together unbleached gives the perfect crumb
- Baking powder: makes the loaf rise high, check the date for freshness
- Granulated sugar: brings sweetness and makes the loaf soft, extra fine melts in fastest
- Salt: balances sweet flavors, use fine salt so it mixes easily
Simple How-To Guide
- Glaze It Up:
- Mix lemon juice and powdered sugar with a bit of strained strawberry juice until thick then pour over when loaf’s cooled
- Cool Down:
- After baking, pop the pan on a rack for an hour, so the cake sets up good before adding glaze
- Bake:
- Slide your loaf pan into the oven at 350F and let it bake for around an hour toss some foil on top if it starts getting dark
- Fill the Pan:
- Spread most of your batter in the pan sprinkle on leftover berries then top off with the rest of the batter even out with a spatula
- Fold in Strawberries:
- Use a soft spatula to gently blend in most of the flour-dusted berries, don’t overdo the mixing
- Prep Strawberries:
- Douse diced berries with lemon juice to pop the flavor coat in flour so they don’t all sink
- Add Flour Mix:
- Stir in half the dry stuff lightly, then the rest of the sour cream, finish with remaining flour mix scrape bowl if needed
- Sour Cream and Vanilla Time:
- Mix in half the sour cream and vanilla just until things look smooth, don’t beat the air out
- Add Eggs:
- Beat in the large egg and extra yolk just until they’re mixed in
- Cream Butter and Sugar:
- Beat soft butter with sugar on high speed for 5 minutes, you want it light and fluffy
- Combine Dry Ingredients:
- In another bowl, whisk together flour, baking powder, and salt so everything is mixed evenly
- Pan Prep:
- Spray your loaf pan and line with parchment with extra up the sides for easy cake removal
- Pour on the Glaze:
- Pull your cooled loaf out, move to a rack, drizzle the glaze over the top and let it slowly drip down, wait for it to set before slicing
- Make Strawberry Syrup for Glaze:
- Toss berries with sugar and let them get juicy then strain out liquid and mix with lemon and powdered sugar for a glossy glaze
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Honestly, juicy strawberries are the best part. Every slice turns a pretty shade of pink and you get real summer vibes in each bite. My kids have named it the pink cake and it disappears super fast at parties and family dinners.
Storing Leftovers
Let the glaze harden, then wrap the cake up tight or stash in a container on the counter for two days. Want to keep it longer? Pop it in the fridge for up to four days and let it come back to room temp for that soft texture. You can also freeze slices in plastic then foil—they’ll last two months easy.
Swap Outs
No fresh strawberries? Use the ripest ones local to you, but avoid frozen—those will make your cake all soggy. For extra lemon flavor, toss extra zest into the batter. You can totally use regular full-fat yogurt if you’re out of sour cream, it gives the same richness.
How to Serve
Great just sliced up, or with fluffy whipped cream on top. Serve with black tea at brunch or tuck a piece into a picnic basket with some fresh fruit. Warm it for dessert and add a scoop of vanilla ice cream for a treat.
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Tradition and Seasons
This loaf started out as a classic American favorite with butter, sugar, flour, and eggs. Adding strawberries makes it extra sunny and special for spring or summer. It’s a hit for things like Mother’s Day, backyard barbecues, or just a chill afternoon treat.
Frequently Asked Questions
- → How do I keep my cake light and fluffy?
Let all your ingredients sit out to reach room temp. Don't mix the batter too long, and beat the butter and sugar well for airiness.
- → Is it okay to swap in frozen berries?
Stick with fresh strawberries. Frozen ones bring extra water that can make the loaf soggy or gummy.
- → What if my glaze is too thick or runny?
Shoot for a thick but pourable glaze—like toothpaste. Add more strawberry juice slowly, a teaspoon at a time, if it’s too thick.
- → Which loaf pan works best?
Use a metal loaf pan. It heats up just right and helps the bread bake evenly and puff up nicely.
- → Why do my strawberries always sink to the bottom?
Toss your strawberry pieces with a little flour before mixing them in. That keeps them from dropping down.
- → How can I keep leftovers tasty longer?
After cooling, pop the slices into an airtight box. They’ll last a couple days out on the counter, or longer in the fridge.