strawberry pound cake

Refreshing summer flavors are accented in a dense, rich, and moist Strawberry Pound Cake. This quick and easy dessert is sure to be a winner at any family dinner, and the sweet glaze creates the perfect finish that will satisfy any sweet tooth.

Strawberry Pound Cake

(415 g) fresh strawberry, (hulled and finely chopped)

(340 g) unsalted butter, (softened)

(350 g) granulated sugar

(375 g) all-purpose flour

(6 g) baking soda

(4 g) baking powder

(5 g) salt

(172 g) sour cream

(4 g) strawberry extract, (or replace with vanilla extract)

(4 g) vanilla extract

(8-12 g) red food coloring

(4 g) lemon

½ cup (187 g) powdered sugar

Add strawberries to a blender or food processor and blend until smooth.

Pour into a medium saucepan, bring to a boil over medium-high heat. As soon as it boils, reduce heat and simmer until the moisture evaporates from the strawberries. It should reduce by half. Reserve 2-3 tablespoons of strawberry puree for making the glaze. Let it cool completely while you make the batter for the cake.

Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.

Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starts to look white, about 5-7 minutes.

Stir in the eggs, a little at a time, beating the mixture well between each addition.

Mix in flour, baking soda, baking powder, and salt into the batter.

Follow with sour cream, strawberry extract, and vanilla extract. Stir well until everything is fully combined. DO NOT over mix.

Fold in the pureed strawberries and 2-3 teaspoons of food coloring into the cake batter until completely mixed in. Scrape down the sides of the mixing bowl.

Pour batter into a greased cake pan. Tap pans on the work surface to eliminate any large air bubbles.

Bake at 300°F/150°C until a tester inserted into the center comes out clean, 60-70 minutes or more.

Transfer to a wire rack and let it cool before glazing.

In a medium bowl, add remaining pureed strawberries, lemon or strawberry extract, and powdered sugar, whisk together until smooth, adjust glaze consistency with more powdered sugar or milk.

Pour glaze over cake and serve immediately or let it cool before slicing. Enjoy!

Strawberry Glaze

This moist Strawberry Pound Cake is heavenly! We love the strawberry flavor- it&#x27;s the perfect cake recipe for spring and summer, or for the strawberry lovers in your life!

unsalted butter, slightly softened

(600 grams) sugar

eggs, room temperature

(375 grams) all purpose flour (not self-rising)

(2 grams) baking powder

strawberry puree

milk

pink food coloring (optional)

Lower the oven rack to the next to...

Lower the oven rack to the next to lowest position.

Preheat the oven to 350 degrees and grease...

Preheat the oven to 350 degrees and grease and flour a tube pan.  If you are baking in a dark colored pan, reduce the temperature to 325 degrees and you may need to bake a bit longer.

Strawberry Puree and Reduction— Wash and slice 1...

Strawberry Puree and Reduction— Wash and slice 1 pound of strawberries. Puree using a food processor or blender ( I used a Bullet smoothie blender) until you have 1 cup puree.  Put the puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently.  Set aside to cool.  Reducing the puree gives you the flavor of 1 cup puree without adding too much liquid to the recipe.

In a separate bowl whisk the flour and...

In a separate bowl whisk the flour and baking powder to combine, set aside for later

In the bowl of your mixer, cream the...

In the bowl of your mixer, cream the butter until sooth.  Gradually add the sugar and beat at  medium speed until lightened in color and fluffy, 3 to 5 minutes, a bit longer if using a hand mixer.

Add the eggs one at a time, mixing...

Add the eggs one at a time, mixing after each until the yolk disappears.

In a 1 cup measuring cup, add 1/2...

In a 1 cup measuring cup, add 1/2 cup milk plus 1/2 cup of the reduced strawberry puree.  If you end up having a bit less than 1/2 cup, when you add it to the 1/2 cup milk, add more milk to bring the total liquid to 1 cup.  Add the 2 teaspoons strawberry extract to the cup.  Set Aside

Add the flour/baking powder mixture alternately with the...

Add the flour/baking powder mixture alternately with the milk/puree mixture.  Begin and end with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients.  Do not mix above medium speed.   If adding a little pink coloring gel, you can do so at this time.

Pour the cake batter into prepared tube pan/bundt...

Pour the cake batter into prepared tube pan/bundt pan and bake at 350 degrees for 1 hour and 10 minutes or until a long wooden skewer comes out clean or with just a few crumbs attached.  Keep an eye on the cake, if the top of the cake begins to get to dark,  loosely place a piece of aluminum foil over it.  Check at 1 hour for doneness.

Remove the baked cake from the oven and...

Remove the baked cake from the oven and allow to cool on a wire rack for about 10-15 minutes before carefully inverting the pan onto a cake board or cake plate.

2 1/2  cups (230g) powdered sugar (sift then...

2 1/2  cups (230g) powdered sugar (sift then measure)

2 to 3 Tablespoons milk  depending on how...

2 to 3 Tablespoons milk  depending on how thick you want the glaze

1 teaspoon (4g) vanilla extract  (use clear extract...

1 teaspoon (4g) vanilla extract  (use clear extract for a whiter glaze)

Mix all ingredients until smooth.  If it is...

Mix all ingredients until smooth.  If it is too thick add a little more milk, 1 teaspoon at a time. Add more powdered sugar if it is too thin.  

This fresh strawberry pound cake will take your taste buds down to strawberry fields. It's tender, moist, and drizzled with a dreamy strawberry glaze.

(2 sticks) unsalted butter, room temperature

sugar

all-purpose flour

baking powder

baking soda

salt

sour cream

vanilla extract

strawberries,

lemon,

strawberry puree (blend fresh strawberries until smooth)

milk or water, as needed for consistency

Preheat the oven to 350 degrees Fahrenheit (175°Celsius). Grease and flour a 10-inch bundt pan or two loaf pans.

In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk the flour, baking powder, baking soda, and salt.

Alternate adding the dry ingredients to the butter mixture with the sour cream, milk, and vanilla, starting and ending with the dry ingredients. Stir until just combined. Do not overmix.

Gently fold the diced strawberries and lemon zest (if using) into the batter.

Pour the batter into the prepared pan(s). Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, tent it with aluminum foil.

Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

In a small bowl, whisk the powdered sugar, strawberry puree, vanilla extract, and enough milk or water to achieve a pourable consistency.

Once the cake is completely cooled, drizzle the strawberry glaze over the top. Allow the glaze to set before slicing.

Enjoy the strawberry pound cake as is, or serve with fresh strawberries and whipped cream for an extra special treat.

Strawberry Jam Pound Cake

strawberries

strawberry jam (I use seedless)

unsalted butter, room temperature

vegetable shortening

strawberry extract

lemon extract

red food coloring (optional)

strawberry puree (from above instructions)

Wash and hull the strawberries.  Use a food processor or blender to puree them until smooth. Measure out 1 cup of the puree for the cake, then set the rest aside for use in the glaze.

Use a microwave to melt the strawberry jam until it is liquid. Start with about 30 seconds and add additional time to get it melted.  Set aside to cool slightly.

Do NOT preheat the oven.  Grease and flour a 12-cup Bundt pan. (You can also use nonstick baking spray with flour if you have a pan you trust.) Set aside.

Use a mixer to cream the butter, shortening, and sugar together for 5 minutes. Add the eggs, one at a time, mixing well after each addition.  Scrape down the sides of the bowl and mix again.

Measure the flour by spooning the flour into a dry-measure measuring cup and leveling off.

Add 1 cup of the flour and mix well.  Add 1/2 of the strawberry pureee and mix well.  Add another cup of the flour and mix well. Add the other 1/2 of the strawberry puree and mix well.  Finally add the last cup of flour and mix well.

Add the vanilla, strawberry, and lemon extracts to the melted strawberry jam and stir to combine.  Add the mixture to the cake batter and mix well. Add the salt and mix well.  If desired, add some red food coloring to turn the batter pink.

Pour the batter into the prepared pan and spread evenly.  Place into a cold oven and turn the oven to 325°F.  Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean and the cake just starts to pull away from the edges of the pan. Allow the cake to cool in the pan for about 10 minutes before placing a plate or serving platter over the cake and inverting it onto the platter.  Allow the cake to cool completely before adding the glaze.

Make the glaze by combining the powdered sugar, strawberry extract, vanilla extract, and strawberry puree in a small bowl.  It might seem like it won&#x27;t combine, but keep stirring!  Once combined, drizzle over the cooled cake.

Deliciously moist and buttery, this is my award winning vanilla pound cake laced with fresh strawberries and topped with a fresh strawberry glaze. Makes 2 loaves!

Strawberry Pound Cake Recipe

flour

unsalted butter (, softened)

vanilla

eggs

strawberries (, chopped)

Milk (, to consistency)

Heat the oven to 350°F. Grease and lightly flour two 9×5-inch loaf pans.

In a medium bowl, sift together the flour, baking powder and salt; set aside.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter until light and fluffy. Add the vanilla and eggs, beating on high speed for 2-3 minutes.

Add the flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Fold in chopped strawberries by hand.

Pour into the prepared pans.

Bake for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.

Cake:

When cakes are cooled, make glaze. Start by muddling the chopped strawberries.

Add to the powdered sugar and mix. Add the milk very sparingly until a pourable consistency.

Place the cake on cooling rack with aluminum foil or parchment underneath. Spoon glaze over cakes and let excess drip below. Let glaze set and then transfer to serving tray.

If you've tried this recipe, come back and let us know how it was in the comments and ratings!

Strawberry Glaze:

Moist and delicious! I am an icing nut, but this pound cake was so good I didn’t even need it!! I also used an sugar substitute and it was still incredible!

Love the flavor of the cake. I baked in loaf pans for 60 min. Tested done with toothpick. But while the top half was done the bottom was undercooked and dense. Will definitely try again and cook longer.

Thank you for this recipe. My friends and family LOVED it.

This was absolutely delicious.  I made the mistake of just spraying my pan with Pam instead of greasing and flouring the pan.  My bad!  The bottom of the cake stuck to the bottom of the pan.  I put it back together and glazed it anyway!  Will definitely make this again.  YUM!!

Made it yesterday! Directions were perfect and it was delicious! Loved that it made two loaves and I could share one with a neighbor. This recipe is going into my book. It’s a keeper!

Wonderful even without the glaze … save a few calories!!!

https://www.youtube.com/watch?v=o8VbR2JwKrM

Summer is in full swing, and I am loving ALL the berry desserts! This Strawberry Pound Cake is one of my absolute favorites. Watch as I show you exactly how it's made, plus give you all of my tips and tricks for making the perfect pound cake!

Here are some of our favorite tools (affl): 
Loaf Pans: https://amzn.to/3juBSUS
Stand Mixer: https://amzn.to/3jpNoRE

Click here for the recipe: https://www.savoryexperiments.com/strawberry-pound-cake/

#strawberrypoundcake #homemadepoundcake #summerdesserts

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