Sour Cream Pound Cake with Strawberries & Cream

Yield 6 Servings


  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla
  • 1/2 cup sour cream
  • 1 lb strawberries (rinsed, hulled, & sliced)
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla


  1. Preheat oven to 350*F.
  2. In a small bowl, combine the flour, baking soda & salt. Set aside.
  3. Beat the butter & sugar until light & fluffy; about 1 minute. Continue beating & add eggs, one at a time. Scrape the bowl. Add the 2 tsp vanilla & sour cream; incorporate.
  4. Slowly add the flour mixture while beating, & beat just until combined.
  5. Pour batter into a greased 8" or 9" loaf pan (I grease & flour the sides & lay a cut-out strip of parchment paper on the bottom; makes it real easy to get out.)
  6. Bake for 45-60 minutes or until a skewer comes out clean. Cool for 10 minutes & remove from pan; transfer to a cooling rack.
  7. Prepare whipped cream: Pour cream into a bowl & beat with an electric mixer for about 1 minute. Slowly add powdered sugar & 1 tsp vanilla. Continue beating until stiff peaks form.
  8. Once cake is cooled, use a serrated knife to cut slices & then top with fresh strawberries & prepared whipped cream. Enjoy!

Recipe Notes

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