Strawberry Pound Cake
This delicious, beautiful Strawberry Pound Cake makes a perfect dessert for any spring gathering! Mother’s Day, spring birthday’s, or Easter Sunday! 
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 pint strawberries, diced
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1 cup butter, room temp
- 2 1/4 cups sugar
- 4 eggs
For the Glaze:
- 2 oz. cream cheese
- 1 cup powdered sugar
- 3-4 Tbsp. milk
- 1/4 tsp. vanilla extract
- 0.5 oz. fresh strawberries, mashed
Directions
Preheat oven to 350. In a large mixing bowl, add flour, salt, baking powder and baking soda. In a seperate bowl, coat strawberries in 1 tablespoon of flour and set aside.
In another bowl, combine sour cream and vanilla. In a seperate bowl, cream butter and sugar together. Add eggs one at a time. Add flour mixture and sour cream mixture alternating between the two in batches. Do not over mix, and fold in diced strawberries.
Grease your bundt pan, pour batter in evenly and bake for 50 to 60 minutes. Let the cake cool for 10 minutes in the pan before removing to cool on a wire rack. The cake must be completely cool before glazing.
Make the glaze: Mix all ingredients until smooth, pour over the cake and serve!
