Description
A delightful dessert that combines the moistness of pound cake with fresh strawberries and a creamy frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup coconut flakes (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract until combined.
- Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the wet mixture gradually, mixing until just combined.
- Fold in the chopped strawberries and coconut flakes, if desired.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
- Beat together the softened cream cheese and powdered sugar until smooth for the frosting. Once your cake has cooled, spread the frosting over the top and garnish with extra strawberries if you fancy.
Notes
Consider adding a drizzle of strawberry sauce or vanilla ice cream when serving. Store the cake in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian