Strawberry Pound Cake

Strawberry Pound Cake 🍓🍰

There’s nothing quite like a slice of strawberry pound cake to brighten up your day! This cake is bursting with the flavor of fresh strawberries, perfectly balanced with a rich, buttery crumb. Whether you’re serving it at a special occasion or just enjoying it as a sweet treat, this Strawberry Pound Cake is sure to impress. Here’s how you can make this delicious dessert at home.

Ingredients

For The Cake:

• 1 pint fresh strawberries 🍓 (used for glaze as well)
• 1 cup unsalted butter, room temperature 🧈
• 3 cups granulated sugar 🏺
• 5 large eggs, room temperature 🥚
• 3 cups all-purpose flour, sifted 🌾
• 1 tsp salt 🧂
• 1/2 tsp baking soda 🥄
• 1 cup buttermilk 🥛
• 1 tsp vanilla extract 🌿
• 2 tsp strawberry extract (optional) 🍓
• 1/2 tsp red food coloring (optional) 🎨

For The Glaze:

• 2 tbsp strawberry puree (reserved from cake) 🍓
• 2 cups powdered sugar 🍚
• 1 tsp vanilla extract 🌿
• 1 tsp pure lemon juice or lime juice 🍋

Instructions

1. Prepare the Strawberry Puree:

• Remove the stems and wash the strawberries thoroughly. Add them to a food processor or a heavy-duty blender and puree until smooth. Set aside 2 tablespoons of the puree for the glaze. 🍓
• Add the remaining strawberry puree to a small pot over medium heat and reduce it for 15-20 minutes, or until you have ½ cup left. The puree should be quite thick. Cool the puree down to room temperature and set aside. 🍲

2. Prepare the Cake Batter:

• Preheat your oven to 325°F (165°C) and prepare a 12-cup Bundt pan using a nonstick method of your choice. 🔥
• In your mixer bowl, add the room temperature butter and beat on high speed for 2 minutes. Gradually add in the sugar, continuing to beat on high speed for an additional 4 minutes until the mixture is very pale yellow and fluffy. 🧈🏺
• Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of your bowl as needed. 🥚
• On the lowest speed of your mixer, gradually add the sifted flour in two increments. Follow with the salt and baking soda, mixing just until combined. Be careful not to overbeat the batter. 🌾🧂🥄

3. Combine and Bake:

• Add the buttermilk, the cooled strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix until everything is just combined. 🥛🍓🌿🎨
• Pour the cake batter into the prepared Bundt pan and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. ⏳
• Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto a serving plate to cool completely. 🔄

4. Make the Glaze:

• While the cake is cooling, prepare the glaze by combining the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice in a bowl. Whisk until smooth and drizzle over the cooled cake. 🍓🍚

Serving Suggestions

This Strawberry Pound Cake is perfect for serving on its own, but you can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Quick Facts

• Prep Time: 20 minutes
• Cooking Time: 80 minutes
• Total Time: 100 minutes
• Calories: 420 Kcal per serving
• Servings: 12

Final Thoughts

This Strawberry Pound Cake is a delightful blend of fresh strawberries and a moist, buttery crumb. It’s the perfect dessert for any occasion, offering a beautiful balance of sweetness and rich flavor. Enjoy this cake with friends and family, or keep it all to yourself—it’s that good!

Feel free to share your results or variations on this recipe. Happy baking! 🍓🍰

Strawberry Pound Cake 🍓🍰

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• Author: Dulcia
• Total Time: 100min
• Yield: 12 1x

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Ingredients

Scale 1x2x3x

For The Cake:

1 pint fresh strawberries 🍓 (this is for glaze below as well)
1 cup unsalted butter, room temperature 🧈
3 cups granulated sugar 🏺
5 large eggs, room temperature 🥚
3 cups all-purpose flour, sifted 🌾
1 tsp salt 🧂
1/2 tsp baking soda 🥄
1 cup buttermilk 🥛
1 tsp vanilla extract 🌿
2 tsp strawberry extract (optional) 🍓
1/2 tsp red food coloring (optional) 🎨
For The Glaze:

2 tbsp strawberry puree (reserved from cake) 🍓
2 cups powdered sugar 🍚
1 tsp vanilla extract 🌿
1 tsp pure lemon juice or lime juice 🍋

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Instructions

1️⃣ Remove the stems and wash strawberries thoroughly. Add strawberries to a food processor or heavy-duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for the glaze later on. 🍓

2️⃣ Add the strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool the puree down to room temperature and set aside. 🍲

3️⃣ Preheat your oven to 325°F (165°C) and prepare a 12-cup Bundt pan with a nonstick method of your choosing. 🔥

4️⃣ In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy. It might be a bit crumbly. 🧈🏺

5️⃣ Add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed. 🥚

6️⃣ Turn your mixer down to its lowest speed, and slowly add flour in two increments, then add salt and baking soda. Be careful not to overbeat. 🌾🧂🥄

7️⃣ Lastly, add buttermilk, the cooled strawberry puree, vanilla extract, strawberry extract, and red food coloring if using. Mix until just combined, then stop. 🥛🍓🌿🎨

8️⃣ Pour the cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean. ⏳

9️⃣ Cool in the pan on a wire rack for 10 minutes, then invert the cake onto a serving plate. 🔄

• Prep Time: 20min
• Cook Time: 80min

Nutrition

• Calories: 420 Kcal