This strawberry pound cake recipe from scratch is the perfect summer dessert. With fresh strawberries folded into the sour cream pound cake and topped with a strawberry cream cheese glaze, it’s bound to be a hit at your next party!
A fresh strawberry pound cake recipe made with sour cream so it is extra moist! Then drizzled with a strawberry cream cheese glaze made with a secret ingredient!
For the cake:
1 cup (226 grams) unsalted butter softened to room temperature
2 1/4 cups (446 grams) sugar
4 large eggs room temperature
2 1/2 cups (300 grams) flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup (227 grams) sour cream
1 tsp. vanilla
1 pint strawberries diced
For the Strawberry Cream Cheese Glaze
4 ounces cream cheese softened to room temperature
2 cups (227 grams) powdered sugar (confectioners sugar)
6 Tablespoons (83.5 grams) heavy cream I’ve also used milk or water!
1/2 teaspoon vanilla extract
1.2 ounces freeze-dried strawberries crushed to a powder
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