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.
Ingredients
- 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
Instructions
- 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.
- In a large bowl, beat the softened butter and sugar until very light and fluffy, about 3–5 minutes. Scrape down the bowl.
- Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- 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.
- Toss diced strawberries with 1 tablespoon flour, then gently fold them into the batter with a spatula.
- Spoon batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to settle the batter.
- 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.
- Cool in the pan for 15 minutes, then lift out using parchment and cool completely on a rack before slicing.
- 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