This pound cake is moist, tender, and with a rich flavor of strawberries. The slightly sweet sou cream glaze adds the right amount of tartness to create the perfect cake for tea time, dessert or picnics.
Set the oven to bake (not convection) and adjust the rack to the middle position.
Preheat the sauce pot to 375°F/ 190C (medium- high). Add the butter and cook until fully melted.
Whisk frequently for 1-2 minutes or until the solids beggin to brown.
Turn the burner off, then transfer the butter and all the brown bits into a bowl and set it aside. Make sure NOT to wipe the pot.
Remove the leaves and cut the strawberries into quarters. Once cut, place them in the pitcher of a blender. Add the remaining ingreidents and stir to combine.
Blend until smooth then pour into the sauce pot.
Set the temperature to 240°F/ 115°c (medium) and cook until the purée reduces down by half.
Turn the heat off, then transfer the purée to a bowl and set it aside. Make sure to yield at least 1 cup of cooked strawberry purée. Wash the cookware and replace over the burner.
In a mixing bowl whisk the flour, salt, and baking powder. Set aside.
Fit the stand mixer with the paddle attachment.
Mix for about 1-2 minutes or until fully incorporated.
Add the dries and continue mixing for about 1 minute at low speed or until fully incorporated. Make sure to mix in low speed to prevent the flour from making a mess.
Add some of the strawberry purée into the batter and finish mixing at low speed for about 1 minute. Once finished, stop the machine, scrape down the sides and the bottom of the bowl and mix with a spatula until the batter is well incorporated. Reserve the remaining purée for the glaze.
Generously spray the pan with vegetable spray. Por the batter into the prepared mold, makng sure it is evenly distributed. Place the bundt cake in the oven and bake for 50 minutes or until a toothpick comes our dry when pierced into the center of the cake.
Transfer the cake onto a heatproof surface and allow it to cool while you mix the glaze or at least 30-45 minutes. Make sure to turn the oven off.
While the cake cools, whisk together the sour cream, salt, powdered sugar, and remaining strawberry puree until smooth. Refrigerate until needed.
Flip the cake onto a serving plate or pedestal. Spread the glaze over the top and decorate with fresh strawberries.
Decorate with flowers or powder sugar and enjoy with tea, coffee, or your favorite beverage.
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