Sour cream pound cake loaf with roasted strawberries and whipped cream recipe from @bakedbyrachel
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Sour Cream Pound Cake Loaf

Easy homemade sour cream pound cake. A perfect addition to any Summer gathering. Top it off with your favorite fruit and whipped cream.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Cake, Strawberry
Servings: 6 plus



  • 1/2 C unsalted butter softened
  • 1 C granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 C all purpose flour
  • 1/2 C sour cream

Whipped cream:

  • 1/2 C heavy cream
  • 2-3 Tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 batch roasted strawberries


  • Preheat oven to 350°F. 
  • Line an 8x4-inch loaf pan with parchment paper, leaving overhang on both long sides. Very lightly grease short sides of pan and bottom parchment. Set aside. 
  • Cream together butter and sugar until light and fluffy. Mix in vanilla and one egg at a time, beating well after each addition. Scrape sides of bowl as needed. Mix in salt and baking powder. Alternate additions of flour and sour cream until fully combined and no streaks remain. Transfer mixture to prepared pan, level off batter.
  • Bake for 50-60 minutes or until a toothpick inserted comes out clean and sides are a medium golden color. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.
  • Prepare roasted strawberries as directed. Thoroughly chill before using.
  • In a medium bowl, beat together heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to serve. 
  • Slice and serve pound cake with optional whipped cream and roasted strawberries, or your favorite fruit. 
  • Store remaining cake in an airtight container for up to several days. 


Recipe serves roughly 6-8, yields 1: 8-inch loaf.
An original recipe from Baked by Rachel