Yummy Strawberry Pound Cake With Strawberry Sauce

Strawberry Pound Cake

Strawberry Pound Cake Strawberry pound cakes are delicious and suited for any occasion. One simply can’t resist the sweet fragrance of the strawberries and the soft texture of the cake. Kids love the flavor and if it is topped up with a simple strawberry glaze or sauce, what more can you ask for?

Here is a simple strawberry pound cake recipe. This strawberry pound cake with strawberry sauce will be a complete hit for your tea parties. Make it in the strawberry season for even more compliments.

Preparation Time: 10-15 minutes
Cooking Time: 60-65 minutes and more for cooling
Serves: 12-15


5 eggs
2 cups all-purpose flour
2 cups powdered sugar
1 cup softened butter
½ cup sour cream
¾ cup strawberries
½ teaspoon strawberry extract
½ teaspoon vanilla extract
Pinch of salt

For The Strawberry Sauce

1 cup sugar
½ cup canned strawberries with juice
½ teaspoon strawberry extract
½ teaspoon vanilla extract

For Garnishing

3-4 fresh strawberries


Preheat the oven to 350 degree Fahrenheit. Take a large baking tin, preferably round or a bundt tin and line it with parchment paper. Grease the tin with butter or oil and keep aside.

To make the pound cake batter, cut the fresh strawberries into dices and keep aside. Take an electric stand mixer and add the butter. Beat the butter till it turns light and creamy. Add the sugar and beat until fluffy or until the sugar has completely mixed with the butter. Now, add one egg at a time to this butter and sugar mix. Let the mixture turn light and fluffy. This will make the cake soft and not dense and heavy. Now, add in the strawberry and vanilla extract.

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To prepare the dry mix for the batter, take a bowl and sift in the flour and salt. Add this dry mixture to the butter and egg mix, one spoon at a time. Beat in low speed until the flour in combined. Do remember not to over-beat the cake batter after adding the flour. This is a common mistake done by many. Over-beating the flour with the egg and butter will make the cake dense. Now, add the fresh strawberries and sour cream and mix lightly with a spatula.

Once the batter has been prepared, you are now ready to bake the strawberry pound cake. Pour the batter into the greased tins and bake them in the oven for 50-60 minutes or until the cake is completely cooked. Check by inserting a fork or knife in the centre of the cake. If the knife or fork comes out clean, the cake is ready. Remove from oven and place it on a cooling rack.

To prepare the strawberry sauce, heat a saucepan and combine the sugar, canned strawberries and their juice. Bring to a boil and stir continuously. Add the vanilla and strawberry extracts. Remove from heat and pour in half of the sauce into the cake. Let the cake cool for another hour or so and remove from the baking tin. Put the cake on a cake stand and drizzle the leftover sauce on top. Serve the cake with fresh strawberries in slightly warm or at room temperature.

This entry was posted in Food, US.