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Strawberry and Vanilla Pound Cake

A moist and tender vanilla pound cake, full of fresh strawberries and glazed with a simple vanilla glaze.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes


  • Ingredients for the cake
  • 2 sticks (226g) butter
  • 1 cup caster sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • 3/4 cup sour cream
  • 2 1/2 cups cake flour (in the UK we don't get this for every 1 cup of plain flour, remove 2 tbsp and replace with cornflour, then sift together to create cake flour)
  • 1 1/2 tsp baking powder
  • 2 cups diced, fresh strawberries
  • Ingredients for the glaze
  • 2/3 cup icing sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp water


  • Preheat the oven to 160C/325F and grease and line a 2lb loaf tin.
  • Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on med-high speed.
  • Add in the eggs and vanilla extract and mix until well incorporated.
  • Place the flour, baking powder and strawberries into a medium sized bowl and stir until the strawberries are coated in flour. (This will stop them sinking to the bottom of the cake).
  • Add in the sour cream and flour mix and mix on slow until well combined and smooth.
  • Pour the batter into the greased and lined loaf tin and place in the oven for 70-75 minutes, until risen, golden and a skewer inserted into the centre comes out clean.
  • Leave cake to cool in the tin completely.
  • Once cooled, make the glaze. Place the sugar and 1 tbsp of water into a small bowl and mix until smooth. Add in the vanilla extract and another tbsp of water if required. Mix until smooth and then pour over the pound cake.
  • Cake will keep in an airtight container at room temperature for 2 days or in the fridge for 4 days.


Recipe by Annie