Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a 9x5 inch loaf pan thoroughly. This step is crucial for ensuring your pound cake releases cleanly after baking.
- In a medium bowl, whisk together the all-purpose flour and salt. This ensures even distribution of these ingredients throughout the batter.2 1/2 cups all-purpose flour, 1/2 teaspoon salt
- In a large mixing bowl, using an electric mixer on medium speed, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This process incorporates air, which contributes to a lighter cake texture.1 cup unsalted butter, 3 cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.5 large eggs, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the sour cream and strawberry puree.1 cup sour cream, 1/2 cup fresh strawberry puree
- Add about one-third of the flour mixture to the butter mixture and beat on low speed until just combined. Then, add half of the sour cream and strawberry mixture and beat until just combined. Repeat this process, alternating between the dry ingredients and the wet ingredients, ending with the dry ingredients. Be careful not to overmix; overmixing can develop the gluten too much, leading to a tough cake.2 1/2 cups all-purpose flour, 1 cup sour cream, 1/2 cup fresh strawberry puree
- If using, gently fold in the finely chopped fresh strawberries. This adds extra bursts of fresh strawberry flavor and texture throughout the cake.1/2 cup finely chopped fresh strawberries
- Pour the batter evenly into the prepared Bundt pan or loaf pan. Smooth the top with a spatula.
- Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking time can vary depending on your oven and the type of pan used.
- Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Allowing the cake to cool in the pan for a bit helps it set, preventing breakage when you invert it. Cooling completely on a wire rack ensures even air circulation, preventing a soggy bottom.
Notes
To keep your Easy Strawberry Pound Cake at its peak flavor and texture, proper storage is key. For short-term storage, once completely cooled, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days. For longer storage, refrigerate the cake; it will stay fresh for up to a week. If you wish to freeze portions for future enjoyment, allow the cake to cool completely. You can freeze the entire cake or individual slices. Wrap each portion tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe airtight container or bag. Frozen pound cake will retain its best quality for up to 3 months. To reheat, thaw frozen slices overnight in the refrigerator and then warm them gently in a low oven (around 300°F or 150°C) for a few minutes, or microwave for short bursts until warmed through.
