Sour Cream Pound Cake With Fresh Strawberry Sauce Recipe

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Sour Cream Pound Cake with Fresh Strawberry Sauce

Susan Pagano


I found this recipe in a magazine years ago and everyone loves it so much that I am requested to bring it to all parties. I prefer making the recipe in loaf pans as it seems to serve more easily. I usually have fresh whipped cream (with a bit of almond extract) for those who might like to add it.

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12 to 16 slices
1 Hr
1 Hr 10 Min


3 c
all purpose flour
3/4 tsp
baking powder
1/2 tsp
1/2 tsp
ground cardamon or nutmeg
1/4 tsp
baking soda
3 c
1 1/2 c
softened, unsalted butter
2 tsp
vanilla extract
1 c
sour cream


3 Tbsp
strawberry preserves
1 Tbsp
orange juice
1 Tbsp
grand marnier or additional orange juice
4 c
sliced strawberries
1 1/2 tsp
lemon juice


1Pre-heat oven to 350
2Grease and flour 12 cup bundt cake or 2 bread pans
3Whisk together, in medium bowl, flour, baking powder, salt, nutmeg (or cardamom), baking soda
4Beat together, on medium speed in a large bowl, sugar and butter until well blended and smooth
5Add eggs, one at a time, beating well after each addition (mixture will appear curdled)
6Beat in sugar.
7At low speed beat in flour mixture in 3 parts alternating with sour cream, in 2 parts -- ending with flour mix
8Spoon patter into prepared pan(s) smoothing the top
9Bake for 1 hour and 10-15 minutes until golden brown and tester comes out clean
10Cool in pan(s) on wire rack for 10-15 minutes
11Run knife around edges and invert onto wire racks
12Cool completely
14Heat preserves, orange juice and Grand Marnier in a medium, Pyrex bowl, until warm and preserves melted
15Stir in lemon juice and strawberries
16Let stand at room temperature for 1 hour or refrigerate up to 8 hours to blend flavors
17When serving spoon sauce over cake slices
18Cover and store at room temperature

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American