ADVERTISEMENT
—
### Instructions
1. **Preheat & Prepare**
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (or bundt pan, if you’re feeling fancy).
2. **Cream the Butter & Sugar**
In a large mixing bowl, beat the butter and sugar together until light and fluffy — about 3–4 minutes.
3. **Add the Eggs & Vanilla**
Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. **Mix the Dry Ingredients**
In a separate bowl, whisk together the flour, baking powder, and salt.
5. **Combine**
Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with flour. Mix just until combined.
6. **Fold in the Strawberries**
Toss the chopped strawberries with 1 tablespoon of flour to prevent sinking. Gently fold them into the batter.
7. **Bake**
Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes in the pan, then transfer to a wire rack.
8. **Glaze & Serve**
Whisk together glaze ingredients until smooth and drizzle over the cooled cake. Slice, serve, and enjoy every sweet bite.
—
### Tips for Success
– Use **room temperature ingredients** for the smoothest batter.
– Don’t overmix once the flour is added — this keeps the cake tender.
– Try **mixing in white chocolate chips or a swirl of strawberry jam** for a fun variation.
—
### Final Thoughts
This **Strawberry Pound Best Cake** is more than just a dessert — it’s a moment. The kind you’ll want to share with friends, serve at showers, or save just for yourself with a warm cup of coffee and a little peace and quiet.
Moist, fragrant, and filled with bright strawberry flavor, this cake is a guaranteed crowd-pleaser — and might just become your new favorite.
—
Want this turned into a recipe card, Instagram caption, or Pinterest pin? I can do that too — just say the word!
ADVERTISEMENT
