Ingredients
Scale
- 1 cup unsalted butter, room temp
- 2 cups granulated sugar
- 4 large eggs, room temp
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional)
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup sour cream
- 1 cup fresh strawberries, chopped
- 1 tbsp flour, to toss with strawberries
- 1 cup powdered sugar, sifted
- 2–3 tbsp pureed strawberries (fresh or thawed frozen)
- 1 tsp vanilla extract
- A drop of pink food coloring (optional)
Instructions
- Preheat your oven to 325°F (163°C) and grease a loaf or bundt pan.
- Cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients, alternating with sour cream.
- Toss chopped strawberries in flour to prevent sinking and gently fold them into the batter.
- Pour the batter into the prepared pan and bake for 60–70 minutes until a toothpick comes out clean.
- Allow cooling before glazing with a mixture of powdered sugar and strawberry puree.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg