This Strawberry Runny Pound Cake combines the rich, buttery flavor of a classic pound cake with the sweet, tangy burst of fresh strawberries. The result is a dessert that’s both indulgent and refreshing, perfect for any occasion. The term “runny” refers to the addition of a simple strawberry glaze that drips down the sides of the cake, creating a mouthwatering, semi-thick texture that complements the dense, moist cake. Whether you’re serving it for a casual family gathering or a special celebration, this cake is sure to be a hit.
Ingredients
For the Pound Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup sour cream or whole milk (for moisture)
For the Strawberry Glaze:
- 1 cup fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thicker glaze)
Instructions
1. Preheat the oven and prepare the pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan, or use parchment paper for easier removal.
2. Make the pound cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
3. Bake the pound cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, tent the cake with aluminum foil.
Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the strawberry glaze: While the cake cools, prepare the strawberry glaze. In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally until the strawberries begin to break down, about 5-7 minutes.
If you want a thicker glaze, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the saucepan. Stir until the glaze thickens slightly, about 1-2 minutes.
Once the glaze has reached your desired consistency, remove from heat and let it cool slightly.
5. Glaze the cake: Once the pound cake has cooled completely, pour the strawberry glaze over the top of the cake, allowing it to drip down the sides. You can drizzle as much or as little as you like, depending on how runny you prefer the glaze.
6. Serve and enjoy: Slice the pound cake and serve! This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips:
- For an extra burst of flavor, you can mix some finely chopped fresh strawberries into the cake batter.
- The glaze can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to experiment with other fruits like raspberries or blueberries for a different twist on the glaze.
Enjoy the perfect balance of creamy, sweet, and slightly tart with every bite!
