Warning: This ultra-moist, buttery pound cake is loaded with fresh strawberries and a hint of coconut, making it the perfect blend of Southern charm and Italian indulgence. With its velvety crumb and delicate sweetness, it’s ideal for brunch, tea time, or any occasion that calls for a little elegance.
Why You’ll Love This Recipe
✅ Bursting with fresh strawberries – Juicy berries in every bite
✅ Rich, buttery texture – Dense yet tender, like the best pound cake should be
✅ Hint of coconut & vanilla – Adds a subtle tropical flair
✅ Stunning presentation – Perfect for impressing guests
Ingredients You’ll Need
(Makes 1 loaf or Bundt cake)
For the Cake:
1½ cups (190g) all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature
½ cup (120ml) full-fat sour cream (or Greek yogurt)
1 tsp vanilla extract
½ tsp almond extract (optional but delicious)
1 cup (150g) fresh strawberries, diced & patted dry
½ cup (50g) sweetened shredded coconut (optional)
For the Glaze (Optional):
1 cup (120g) powdered sugar
2-3 tbsp strawberry puree (or milk)
½ tsp vanilla extract
(Garnish: Sliced strawberries, coconut flakes, or edible flowers!)
Step-by-Step Instructions
