I’m ready for spring and summer, so I like to make light, seasonal desserts to convince myself they’re already here. This sour cream pound cake with strawberries and whipped cream is one of those easy, versatile treats. The cake is moist and tender thanks to the sour cream, and the combination of fruit, cream, and gentle sweetness makes it a perfect simple dessert.
Quick background: pound cake originally got its name because early recipes used a pound each of flour, butter, eggs, and sugar. Modern versions like this one use much less butter and include sour cream to keep the crumb moist without being heavy.
This cake works well for holidays like Valentine’s Day or for a casual weekend dessert. It’s easy to make ahead, and the slices plate beautifully when you’re ready to serve. We loved it—especially my three-year-old, who kept asking for “more bread” until we convinced him it was cake shaped like bread. Enjoy!
Sour Cream Pound Cake with Strawberries & Cream
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Ingredients
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113 g) butter, (1 stick) softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup (120 g) sour cream
- 1 lb (454 g) strawberries, (rinsed, hulled, & sliced)
Whipped Cream
- 1 cup (237 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
Instructions
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Preheat the oven to 350˚F (175˚C).
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In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
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Beat the softened butter and granulated sugar until light and fluffy, about 1 minute. Add the eggs one at a time, beating and scraping the bowl between additions. Mix in the vanilla and sour cream until combined.
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Gradually add the flour mixture while mixing on low speed, beating just until combined—do not overmix.
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Pour the batter into a greased 8″ or 9″ loaf pan. For easy removal, grease and flour the sides and lay a strip of parchment on the bottom.
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Bake for 45–60 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove and transfer to a rack to cool completely.
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Prepare the whipped cream: pour the heavy cream into a bowl and beat with an electric mixer for about 1 minute. Gradually add the powdered sugar and vanilla, then continue beating until stiff peaks form.
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Slice the cooled cake with a serrated knife and top each slice with fresh strawberries and a dollop of whipped cream. Serve immediately.
Notes
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