Description
A rich and moist pound cake infused with cream and fresh strawberries, topped with a luscious strawberry glaze and drizzled with creamy icing. Perfect for spring and summer gatherings!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup heavy cream (or buttermilk for a tangy twist)
- 2 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar (for glaze)
- 2 tbsp strawberry puree (for glaze)
- 1 tbsp heavy cream (for glaze)
- 1 cup powdered sugar (for icing)
- 1–2 tbsp milk (for icing)
- ½ tsp vanilla extract (for icing)
- Fresh strawberry halves (for decoration)
- Powdered sugar (optional, for decoration)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla.
- Whisk flour, baking powder, and salt in a separate bowl. Add gradually to wet ingredients, alternating with heavy cream.
- Fold in chopped strawberries gently.
- Pour batter into bundt pan and bake 55–65 minutes until a toothpick comes out clean.
- Cool 15–20 minutes before inverting onto a plate.
- Blend strawberries into a smooth puree for the glaze.
- Whisk strawberry puree with powdered sugar and cream until glossy and pourable. Drizzle over cooled cake.
- Whisk powdered sugar, milk, and vanilla until smooth for the icing. Drizzle over strawberry glaze for contrast.
- Arrange strawberry halves on top and dust lightly with powdered sugar if desired.
Notes
- For a tangy twist, substitute heavy cream with buttermilk.
- Ensure the cake is completely cool before adding the glaze and icing.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 min
- Cook Time: 55–65 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg