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## **Instructions**
### **Step 1: Prep & Preheat**
1. Preheat your oven to **350°F (175°C)**.
2. Grease and flour a **9×5-inch loaf pan** or a **bundt pan**.
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### **Step 2: Make the Batter**
1. **Mix Dry Ingredients:** In a bowl, whisk together **flour, baking powder, and salt**. Set aside.
2. **Cream Butter & Sugar:** In a large bowl, beat **butter and sugar** together until light and fluffy (about 2-3 minutes).
3. **Add Eggs & Vanilla:** Beat in the eggs, one at a time, followed by the **vanilla extract**.
4. **Incorporate Sour Cream & Milk:** Mix in the **sour cream (or Greek yogurt)** until well combined. Gradually add **milk** while mixing on low speed.
5. **Fold in Dry Ingredients:** Gently mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
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### **Step 3: Add Strawberries**
1. Toss the chopped **strawberries with 1 tablespoon of flour** (this helps prevent them from sinking to the bottom).
2. Gently **fold the strawberries** into the batter.
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### **Step 4: Bake the Cake**
1. Pour the batter into the **prepared pan**, spreading it evenly.
2. Bake for **60-70 minutes** (for a loaf) or **50-60 minutes** (for a bundt cake).
3. Check for doneness by inserting a toothpick—if it comes out clean, it’s ready!
4. Let the cake cool in the pan for **10 minutes**, then transfer to a wire rack to cool completely.
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### **Step 5: Make the Strawberry Glaze (Optional)**
1. In a small bowl, whisk together **powdered sugar, strawberry puree, vanilla extract, and milk** until smooth.
2. Drizzle over the cooled cake for extra sweetness!
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## **Serving & Storage**
🍓 Serve **warm or at room temperature** with whipped cream or vanilla ice cream.
❄️ Store in an airtight container at **room temperature for up to 3 days** or in the **fridge for up to 5 days**.
⚡ **Freeze for later:** Wrap slices in plastic wrap and freeze for up to **3 months**.
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## **Pro Tips for the Best Strawberry Pound Cake**
✔️ **Use Fresh, Ripe Strawberries** – This gives the best natural sweetness and flavor.
✔️ **Don’t Overmix the Batter** – Overmixing can make the cake dense instead of tender.
✔️ **Coat the Strawberries in Flour** – This prevents them from sinking to the bottom of the cake.
✔️ **Let the Cake Cool Completely** – This helps it set properly and enhances the flavor.
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## **Final Thoughts**
This **Strawberry Pound Cake** is the ultimate blend of **buttery richness and fresh berry flavor**. Whether you enjoy it plain, with a drizzle of glaze, or topped with fresh strawberries and cream, it’s bound to be a hit!
🌸 **Try this recipe and bring a taste of summer to your kitchen!** 🍓✨
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