by NICOLE RUFUS
While the Sara Lee pound cake will always be special, this strawberry number is my absolute favorite. It’s got the buttery richness of a classic pound cake, contrasted with streaks of perfectly tart strawberries.
Make a butter paste with melted butter and flour. Brush the paste on the inside of a bundt cake pan.
Beat together butter, sugar, eggs, vanilla extract, flour, baking powder, baking soda, salt, and sour cream in a stand mixer.
Add the strawberries and gently fold them into the batter. Scrape the batter into the bundt pan and smooth out the top.
Bake at 375ºF for about an 1 hour. Let cool for 30 minutes. Flip the cake out onto a rack and let cool completely, about 1.5 hours. Drizzle icing over cake and serve.