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Close up shot of a slice of Strawberry Pound Cake featuring a moist golden crumb and generous pink icing drips on a fluted bundt cake.

Strawberry Pound Cake with Thick Pink Icing and Fresh Berries

This Strawberry Pound Cake features a dense, moist golden crumb swirled with baked strawberry chunks. Topped with a thick opaque pink icing and fresh berry halves, it's the perfect show-stopping dessert for any spring or summer gathering.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (339g) Unsalted Butter Softened to 65°F
  • 3 cups (600g) Granulated Sugar
  • 5 large Eggs Room temperature
  • 3 cups (375g) Cake Flour Sifted
  • 1 cup (240ml) Full-Fat Sour Cream Room temperature
  • 2 cups (300g) Fresh Strawberries Diced small and tossed in 1 tbsp flour
  • 1 tsp Strawberry Extract Optional but recommended
  • 2 cups (240g) Powdered Sugar Sifted
  • 3 tbsp (45ml) Heavy Cream
  • 1 tbsp Strawberry Reduction For color and flavor
  • 1 cup Fresh Strawberry Halves With green leaves for garnish

Equipment

  • 1 10-12 Cup Bundt Pan Light colored metal preferred
  • 1 Stand Mixer With paddle attachment

Instructions
 

Prepare the Batter
  1. Cream the softened butter and sugar in a stand mixer for 5-7 minutes until the mixture turns pale white and fluffy.
  2. Incorporate eggs one at a time, beating well after each addition to maintain the emulsion.
  3. Alternate adding the sifted cake flour and sour cream, beginning and ending with the flour. Mix on low until just combined.
  4. Gently fold in the flour-tossed strawberry chunks by hand until evenly distributed.
Bake and Cool
  1. Pour batter into a greased bundt pan and bake at 325°F (163°C) for 60-75 minutes until a skewer comes out clean.
  2. Rest in the pan for 10 minutes, then invert onto a wire rack to cool completely before glazing.
Glaze and Garnish
  1. Whisk powdered sugar, heavy cream, and strawberry reduction until a thick, opaque pink icing forms.
  2. Pour the glaze over the fluted edges, allowing it to drip generously. Top with fresh strawberry halves with green stems.

Notes

Ensure all dairy and eggs are at room temperature to prevent the batter from curdling.
Toss strawberry chunks in flour to prevent them from sinking to the bottom of the cake.
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