Pound cake was one of those “grown-up desserts” I never appreciated as a kid… until I had it with fresh strawberries baked inside. My neighbor Mrs. Kay used to bring us a loaf every spring, and I swear it was still warm when she dropped it off. I’ve been making my own version ever since — and yes, it still tastes like a little gift wrapped in love.

Ingredients:

For the cake:

• 1 cup (2 sticks) unsalted butter, softened

• 1¾ cups sugar

• 4 large eggs

• 2 tsp vanilla extract

• ½ cup sour cream

• 2 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1½ cups chopped fresh strawberries (lightly floured to prevent sinking)

Optional glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk or lemon juice

• ½ tsp vanilla extract

Instructions:

1. Preheat oven:
   Set oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.

2. Cream butter and sugar:
   In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

3. Add eggs and flavoring:
   Add eggs one at a time, beating well after each. Mix in vanilla and sour cream.

4. Add dry ingredients:
   In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients. Fold in floured strawberries gently.

5. Bake:
   Pour into prepared pan and bake for 55–65 minutes, or until a toothpick comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack.

6. Optional glaze:
   Whisk glaze ingredients together and drizzle over cooled cake for an extra sweet finish.

7. Serve:
   Slice thick and serve with extra berries, whipped cream, or a cup of coffee on the porch.

Nutrition (per slice, 1 of 10):

Serves: 10 | Prep Time: 20 mins | Bake Time: 60 mins | Total Time: ~1 hr 20 mins
Calories: 370 | Protein: 5g | Carbs: 42g | Fat: 20g | Fiber: 1g | Sugar: 26g