strawberry runny pound cake

For the Cake:

1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
6. Stir in the vanilla extract.
7. Gently fold in the diced strawberries, being careful not to overmix.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

For the Glaze:

1. In a small bowl, whisk together the powdered sugar and fresh strawberry puree until smooth. Adjust the consistency by adding more powdered sugar or strawberry puree as needed.
2. Drizzle the glaze over the cooled pound cake.
3. Allow the glaze to set for a few minutes before slicing and serving.

Enjoy your delicious Strawberry Runny Pound Cake! The addition of fresh strawberries and the runny glaze will add a burst of flavor and moisture to this classic dessert.