Strawberry Sour Cream Pound Cake – Sweet Memories in Every Slice

The Story & Intro

Strawberry Sour Cream Pound Cake always brings me back to the warm afternoons of my childhood kitchen in Crete. I still remember how the scent of butter and sugar filled the air while my grandmother moved confidently between the wooden table and the old oven. She never rushed. She baked with patience, love, and purpose.

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.

When I first made this Strawberry Sour Cream Pound Cake, I wanted to capture that same feeling of comfort. I wanted something rich but soft, sweet but balanced, simple yet special. The sour cream gives the pound cake a tender crumb, and the strawberries melt gently into the batter, creating pockets of fruity sweetness in every slice.

I make this Strawberry Sour Cream Pound Cake when strawberries shine bright red at the market. I make it for family gatherings, for coffee with friends, and sometimes just because I need something sweet after a long day. Every time I bake this Strawberry Sour Cream Pound Cake, I feel connected to my grandmother and the women in my life who taught me how powerful a homemade cake can be.

Why I Love Making This Recipe

I love this cake because it feels generous. It rises tall and proud in the pan. It slices beautifully. It fills the house with a buttery, sweet aroma that wraps around everyone who walks through the door.

The sour cream keeps the cake incredibly moist. I never worry about dryness. I never worry about flavor. The strawberries bring freshness and a little brightness that cuts through the richness of the butter.

I also love how forgiving this recipe feels. I don’t need fancy tools. I don’t need complicated steps. I simply mix, fold, pour, and bake. This cake reminds me that simple ingredients can create something extraordinary when I treat them with care.

Most of all, I love how women gather around this cake. We pour coffee. We talk about our children, our dreams, our worries. We cut thick slices of Strawberry Sour Cream Pound Cake, and for a little while, everything feels softer.

Ingredients & Little Kitchen Secrets

Here is what I use for my Strawberry Sour Cream Pound Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 2 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup full-fat sour cream
• 2 cups fresh strawberries, diced
• 1 tablespoon all-purpose flour (to toss with strawberries)

My Little Secrets

I always use room temperature ingredients. When butter, eggs, and sour cream sit out for a little while, they blend smoothly and create a softer crumb.

I toss the strawberries in a tablespoon of flour before folding them into the batter. This small step helps prevent them from sinking to the bottom.

I never overmix the batter after adding the flour. I mix gently and stop as soon as I see no streaks of dry flour. Overmixing makes the cake dense.

I line my loaf pan with parchment paper. I leave a little overhang so I can lift the cake out easily. This trick saves me from broken edges and frustration.

How I Make It, Step by Step

1. I preheat my oven to 170°C (340°F). I grease and line a 9×5-inch loaf pan with parchment paper.
2. I place the softened butter and sugar in a large bowl. I beat them together until the mixture turns pale and fluffy. I take my time here because this step builds the structure of the cake.
3. I add the eggs one at a time. I mix well after each addition. I scrape down the sides of the bowl so everything blends evenly.
4. I stir in the vanilla extract.
5. In a separate bowl, I whisk together the flour, baking soda, and salt.
6. I add the dry ingredients to the butter mixture in batches, alternating with the sour cream. I begin and end with the flour mixture. I mix gently after each addition.
7. I toss the diced strawberries with one tablespoon of flour. I fold them carefully into the batter with a spatula.
8. I pour the batter into the prepared loaf pan. I smooth the top gently.
9. I bake the cake for about 60–70 minutes. I check it with a wooden skewer inserted into the center. When it comes out clean or with just a few moist crumbs, I know it’s ready.
10. I let the cake cool in the pan for 15 minutes. Then I lift it out using the parchment paper and let it cool completely on a wire rack.

Sometimes I drizzle a simple glaze made with powdered sugar and a little lemon juice over the top. Sometimes I leave it plain. Both ways taste beautiful.

How I Serve It at Home

I slice this Strawberry Sour Cream Pound Cake thick. I never cut tiny pieces. I believe cake should feel generous.

I serve it slightly warm with a cup of Greek coffee. When I host brunch, I place it on a simple white plate and surround it with fresh strawberries. If I want something extra special, I add a spoonful of lightly whipped cream on the side.

My children love it with a glass of cold milk. My friends love it with tea. I love it in the quiet afternoon, when the house rests and sunlight falls softly on the kitchen table.

Storage, Reheating & Make-Ahead Tips

I store the cake in an airtight container at room temperature for up to three days. The sour cream keeps it moist and tender.

If I want to keep it longer, I wrap individual slices tightly in plastic wrap and place them in a freezer bag. I freeze them for up to two months.

When I want a slice, I let it thaw at room temperature. Sometimes I warm it gently in the oven for a few minutes. The strawberries become soft again, and the cake smells freshly baked.

If I plan ahead for guests, I bake the cake one day before serving. The flavors deepen overnight, and the texture becomes even better.

100-Word Short Version

I cream butter and sugar until fluffy, then add eggs and vanilla. I mix flour, baking soda, and salt in a separate bowl. I alternate adding the dry ingredients and sour cream to the batter. I fold in flour-coated strawberries. I pour the batter into a lined loaf pan and bake at 170°C for 60–70 minutes. I cool the cake, slice it thick, and serve it with coffee or tea. This Strawberry Sour Cream Pound Cake stays moist for days and freezes beautifully for later enjoyment.

Recipe Card Section

⏱️ Time
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes

🛒 Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup full-fat sour cream
2 cups fresh strawberries, diced
1 tablespoon flour (for strawberries)

👩‍🍳 Instructions

1. Preheat oven to 170°C (340°F). Line a 9×5-inch loaf pan with parchment paper.
2. Beat butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
4. Whisk flour, baking soda, and salt in a separate bowl.
5. Add dry ingredients alternately with sour cream, mixing gently.
6. Toss strawberries with 1 tablespoon flour and fold into batter.
7. Pour batter into prepared pan and smooth the top.
8. Bake 60–70 minutes until a skewer inserted in the center comes out clean.
9. Cool before slicing and serving.

📝 Notes

• Use room temperature ingredients for best texture.
• Tossing strawberries in flour prevents sinking.
• Do not overmix the batter.
• Store at room temperature for 3 days or freeze for 2 months.

🍽️ Nutrition (Approximate per slice)
Calories: 420 kcal
Carbohydrates: 55g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 180mg
Sugar: 35g

Strawberry Sour Cream Pound Cake

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• Author: INAYA
• Total Time: 1 hour 25 minutes
• Yield: 10 slices 1x

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Description

This Strawberry Sour Cream Pound Cake bakes up buttery, moist, and tender with sweet pockets of fresh strawberries in every slice. Sour cream gives the crumb that bakery-soft texture, while vanilla and real butter make it taste like pure comfort. Perfect for brunch, coffee time, spring celebrations, or an easy homemade dessert that feels special without being complicated.

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Ingredients

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• 1 cup (226 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 2 3/4 cups (330 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (240 g) full-fat sour cream, room temperature
• 2 cups (300 g) fresh strawberries, hulled and diced
• 1 tablespoon all-purpose flour (to toss with strawberries)
• Optional: powdered sugar for dusting or a simple glaze

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Instructions

1. Preheat oven to 340°F (170°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy lifting.
2. In a large bowl, beat the softened butter and sugar until very light and fluffy, about 3–5 minutes. Scrape down the bowl.
3. Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream in 2 additions (begin and end with the dry ingredients). Mix just until combined—do not overmix.
6. Toss diced strawberries with 1 tablespoon flour, then gently fold them into the batter with a spatula.
7. Spoon batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to settle the batter.
8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
9. Cool in the pan for 15 minutes, then lift out using parchment and cool completely on a rack before slicing.
10. Serve as-is, dust with powdered sugar, or drizzle with a quick glaze. Slice thick and enjoy with coffee or tea.

Notes

Room-temperature butter, eggs, and sour cream create a smooth batter and a tender crumb. Tossing strawberries with flour helps prevent sinking and reduces excess moisture pockets. If your strawberries are very juicy, pat them dry lightly before dicing. You can swap half the strawberries for raspberries, or add 1 teaspoon lemon zest for extra brightness. Store tightly covered at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze slices wrapped well for up to 2 months; thaw at room temperature and warm gently if desired.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 34
• Sodium: 190
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 56
• Fiber: 1
• Protein: 6
• Cholesterol: 95

Conclusion

Every time I bake this Strawberry Sour Cream Pound Cake, I feel gratitude. I feel connected to my roots, to my grandmother, and to the women who gather in my kitchen. I don’t just bake a cake. I create a moment.

I invite you into my kitchen. I invite you to mix, fold, and bake with confidence. Let the strawberries stain your fingers a little. Let the flour dust your counter. Enjoy the process.

Because when you place this Strawberry Sour Cream Pound Cake on your table, you offer more than dessert. You offer comfort. You offer love. And that, my friend, makes all the difference.