Easy Strawberry Pound Cake

5 from 10 votes

Loaded with fresh strawberries, this pound cake is moist, dense but not too dense, and easy to make with only 20 minutes of active prep!

Prep Time20

Cook Time1 25

Total Time1 45

Course: Dessert

Cuisine: American, English, New England

Servings: servings

Preheat oven to 325℉. Grease a 9x5” pan. Set aside.
In the bowl of a mixer, beat butter, sugar, salt, and vanilla for 1 minute on medium speed. Do not over-beat.
Add one egg at a time, on low speed, until incorporated. Then add sour cream on low speed until incorporated, scraping down the sides of the bowl as needed.
Add baking soda and mix on low speed. Then add flour, and mix on low speed until just incorporated. Scrape down sides of the bowl as needed. Do not over-mix.
Use a spatula to fold in the strawberries, being careful to not over-mix.
Scoop batter into prepared baking pan. Bake for 75-90 minutes. If top of cake is browning too quickly, lay a piece of foil across the top of the cake. Cake is done when a toothpick comes out clean or with a few crumbs (not wet batter).
Let cool in pan for 15 minutes before inverting onto a wire rack to cool completely.

Use a spoon to transfer the flour to the measuring cup. Avoid scooping the flour directly with the measuring cup as it can compress the flour, resulting in too much being packed into the cup.
You’ll need 1 ½ packed cups of sliced, fresh strawberries. I don’t recommend frozen strawberries.
Lemon glaze on top? Mix together ½ cup powdered sugar and 1 tablespoon lemon juice. Drizzle on top of the cooled cake.
If you don’t have a wire rack, you can cool your cake on a plate.
How to remove your cake from the pan: make sure the pan is greased well and run a knife along the outside of the pan to loosen the cake. Then place a wire rack on top of the slightly cooled cake. Quickly flip the pan upside down, releasing the cake on the rack. Gently flip the cake bake over so the bottom of the cake is on the rack.