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FRESH STRAWBERRY POUND CAKE (WITH STRAWBERRY GLAZE!)


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!

Ingredients

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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