A rich, buttery, and moist strawberry pound cake bursting with fresh strawberry flavor, perfect for celebrations or everyday treats.

1 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

1 cup unsalted butter, softened

1 ¼ cups granulated sugar

4 large eggs

1 tsp vanilla extract

½ tsp almond extract (optional)

1 cup sour cream

1 ½ cups fresh strawberries, chopped and lightly mashed (reserve some for garnish)

¼ cup powdered sugar (for dusting)

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Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or Bundt pan.
In a bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extract.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients.
Gently fold in the mashed strawberries to avoid overmixing.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust with powdered sugar and garnish with fresh strawberries before serving.

Use fresh strawberries for best texture and flavor; thaw and drain frozen strawberries if necessary.

Greek yogurt can substitute sour cream to keep the cake moist.

For dairy-free version, use plant-based margarine and dairy-free yogurt or sour cream alternative.

To test doneness, insert a toothpick in the center—clean or moist crumbs indicate it’s done.

Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for up to 2 months.

Double the recipe for larger batches, adjusting baking time as needed.

Optional: Add lemon zest or glaze for extra flavor.