An easy pound cake recipe elevated with homemade strawberry compote and pink glaze creates an eye-catching treat that is sure to please. Plus, this easy strawberry cake keeps well and can even be frozen!

This cake is prepared using sour cream and butter for an irresistibly creamy and tender texture, perfect for serving on its own or alongside some vanilla ice cream. Strawberry flavor adds vibrant sweetness while just a dash of strawberry extract elevates this pound cake even further.

To create this strawberry cake, you will require the following ingredients:

Unsalted Butter – To ensure optimal pound cake results, let the butter soften and come to room temperature before using it.

Sugar – Granulated sugar is used both in the batter and strawberry syrup preparation processes. For optimal results, select high-grade granulated sugar that does not feature superfine or turbinado particles for best results.

Eggs – Eggs provide structure and richness to batter. Before whipping together your eggs, ensure they have reached room temperature before beating.

Heavy Whipping Cream – Heavy Whipping Cream is another ingredient which adds moisture and helps produce a light and airy texture in cake baking. While you could substitute milk for this ingredient, its effect won’t be quite the same.

Strawberry Compote – Combine strawberries, sugar, cornstarch and water in a small saucepan over medium-low heat and stir frequently as the mixture thickens to reach simmer and thicken further. When smooth, remove from heat and set aside to cool before refrigerating before serving.