Description
A delightful dessert that combines fresh strawberries with a rich, moist pound cake, perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh strawberries, diced
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons milk or heavy cream (for the glaze)
- 1 teaspoon vanilla extract (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Incorporate the sour cream into the mixture until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing gently; fold in the diced strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze, mix the powdered sugar, milk, and vanilla extract until smooth and pourable.
- Once the cake cools, drizzle the glaze over the top.
- Slice and serve the cake.
Notes
Use fresh strawberries for the best flavor. Ensure all ingredients are at room temperature before mixing.
