This Strawberry Pound Cake is a luscious dessert that exudes freshness and comfort in every bite. Its rich, buttery texture, infused with the vibrant flavor of fresh strawberries, makes it the ideal centerpiece for any gathering or a well-deserved indulgence at home. Whether it’s a family celebration, a casual get-together, or just a craving for something sweet, this cake’s moist crumb and bold strawberry essence make it a delightful treat that everyone will love.

Ingredients You’ll Need

The magic of this strawberry pound cake begins with a few simple yet essential ingredients. Unsalted butter provides the rich, creamy foundation, while sugar brings the sweetness that balances the natural tartness of the strawberries. Fresh strawberries are key to this recipe; not only do they offer a vibrant flavor, but when pureed and reduced, they intensify the cake’s strawberry essence without making the batter too liquidy. The addition of strawberry extract ensures that every bite bursts with fruity goodness. Optional pink food coloring adds a fun, vibrant touch, making the cake as visually appealing as it is delicious.

For the glaze, powdered sugar combines with milk and vanilla extract to create a silky finish that complements the strawberry cake perfectly. If you’re aiming for a whiter glaze, opt for clear vanilla extract.

Step-by-Step Instructions

Before diving into the recipe, ensuring your oven and pan are prepped correctly is essential. Place the oven rack in the right position one level above the bottom and preheat to 350°F, or 325°F if using a dark-colored pan. Grease and flour your tube pan well to prevent any sticking and ensure easy release after baking.

The key to capturing the intense strawberry flavor is in the puree reduction. After cleaning and slicing your strawberries, blend them until smooth, then cook the puree over medium heat, stirring often until it reduces by half. This reduction concentrates the strawberry flavor without adding excess moisture to the cake batter. Allow it to cool completely before mixing it into the batter.

Incorporating the dry ingredients is a straightforward step, but it’s crucial for ensuring even texture. Whisk together the flour and baking powder to evenly distribute the leavening agent. Then, cream your butter and sugar until light and fluffy, which gives the cake its tender crumb.

When adding the eggs, take your time. Each egg should be fully incorporated before moving on to the next, ensuring a smooth batter. The liquid mixture, a combination of cooled strawberry puree, milk, and strawberry extract, is then added to the batter alternately with the flour mixture. This alternating process is essential for maintaining the right consistency beginning and ending with the dry ingredients helps to keep the batter from becoming too wet.

The batter is then poured into the prepared pan and baked for about 1 hour and 10 minutes. Keep an eye on it as it bakes; if the top begins to brown too much, loosely cover it with foil to prevent over-browning while the center continues to cook. Once done, allow the cake to cool in the pan for 10-15 minutes before gently inverting it onto a wire rack to finish cooling.

Vanilla Glaze and Decoration

The glaze is the perfect sweet finish to this strawberry pound cake. Mix together powdered sugar, milk, and vanilla extract until smooth and silky. Adjust the consistency to your preference by adding more milk for a thinner glaze or more powdered sugar for a thicker one.

For a beautiful, even drizzle, use a piping bag or simply spoon the glaze over the cooled cake. The final touch comes in the form of fresh strawberries, which not only add a decorative element but also reinforce the fruity flavors in the cake. For a more indulgent experience, consider serving the cake alongside whipped cream or a scoop of vanilla ice cream. The contrast between the rich cake and the cool, creamy accompaniments makes for an irresistible pairing.

Recipe Tips & Frequently Asked Questions

Best practices for achieving the perfect cake texture: Cream the butter and sugar thoroughly, and avoid overmixing once the flour is added. This ensures a tender and moist crumb.
How to prevent over-browning by tenting with foil: If the top of your cake darkens too quickly, cover it with aluminum foil to shield it while the center finishes baking.
The secret to evenly distributing the strawberry flavor throughout the cake: Reducing the strawberry puree before adding it to the batter helps concentrate the flavor without adding too much moisture.
Using a piping bag for a professional-looking glaze drizzle: For a neat and controlled drizzle, snip the end off a disposable piping bag and apply the glaze in thin streams.

What to Serve with this Recipe

Strawberry pound cake is delicious on its own, but to elevate it further, consider serving it with a few complementary sides. A dollop of whipped cream adds a light and airy contrast to the dense cake. Vanilla ice cream, with its creamy and cool texture, pairs beautifully with the strawberry flavors, creating a delightful hot-and-cold experience. For a simple garnish, fresh strawberry slices or a dusting of powdered sugar can add a touch of elegance without overwhelming the cake’s natural sweetness.

Final Thoughts on Strawberry Pound Cake

Strawberry pound cake is a classic dessert that perfectly balances rich, buttery flavors with the bright, fruity notes of fresh strawberries. Its versatility allows for endless creativity, from experimenting with different garnishes to pairing it with your favorite dessert accompaniments. Whether you’re making this cake for a special occasion or as a sweet treat for yourself, its delicious taste and moist texture will leave everyone asking for more. With just a few simple ingredients and easy-to-follow steps, you can create a stunning and flavorful cake that’s sure to impress.

Strawberry Pound Cake

Strawberry Pound Cake is a moist, buttery cake with fresh strawberry puree and a sweet vanilla glaze, perfect for any occasion.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 9

Servings:

Author: Jessica Harmon

Ingredients

3 sticks unsalted butter softened (ensure the butter is soft enough to press easily but not overly soft)
3 cups white sugar 600g
5 large eggs room temperature
3 cups all-purpose flour 375g (ensure it’s not self-rising)
½ teaspoon baking powder 2g
1 lb. strawberries 453g (puree to yield 1 cup (232g) and reduce as instructed to ½ cup)
½ cup milk
2 teaspoons strawberry extract we used McCormick (8g)
½ cup reduced strawberry puree cooled
Pink food coloring optional, a small amount of gel coloring works best

Instructions

Preheat and Prepare the Pan

Set your oven rack one level above the bottommost position. Preheat to 350°F, but if using a dark pan, lower it to 325°F and allow for a slightly longer bake. Grease and flour your tube pan generously.

Strawberry Puree Reduction

Clean and slice the strawberries, then blend them in a food processor or blender until you have 1 cup of puree. Transfer the puree to a saucepan and heat over medium, stirring frequently until it reduces to ½ cup. Once reduced, set aside to cool. This reduction intensifies the strawberry flavor without adding too much liquid to the batter.

Mixing the Dry Ingredients

In a separate bowl, whisk together the flour and baking powder to ensure even distribution. Set this aside for use later.

Creaming the Butter and Sugar

In your mixer’s bowl, cream the butter on its own until smooth. Gradually add the sugar, beating at medium speed until the mixture becomes light and fluffy, which should take 3 to 5 minutes. If you’re using a hand mixer, it may take slightly longer.

Adding the Eggs

Add the eggs, one at a time, ensuring each yolk is fully blended before adding the next.

Preparing the Liquid Mixture

In a measuring cup, combine the cooled ½ cup of reduced strawberry puree with ½ cup milk. If the puree measures slightly less than ½ cup, top it off with extra milk to make a full 1 cup of liquid. Stir in 2 teaspoons of strawberry extract and set this mixture aside.

Combining the Wet and Dry Ingredients

With the mixer on low speed, alternate between adding the dry flour mixture and the milk/puree mixture to the butter and sugar base. Start and end with the dry ingredients, mixing until just combined. If you’re using food coloring for a pink hue, add it during this step.

Baking the Cake

Pour the prepared batter into the greased and floured pan. Bake at 350°F for about 1 hour and 10 minutes, or until a skewer inserted in the center comes out clean with just a few crumbs attached. Check the cake at the 1-hour mark, and if the top begins to brown too much, tent with aluminum foil to prevent over-browning.

Cooling and Removing from Pan

Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes on a wire rack. Carefully invert the cake onto a serving plate or cake board to finish cooling.

Vanilla Glaze

2 ½ cups (230g) powdered sugar, sifted
2-3 tablespoons milk (adjust to your desired glaze thickness)
1 teaspoon (4g) vanilla extract (use clear for a whiter glaze)

Making the Glaze

Whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add more milk, a teaspoon at a time. If it’s too thin, mix in additional powdered sugar until it reaches the desired consistency.

Decorating the Cake

Drizzle the glaze over the cooled cake using a spoon, or for more control, pipe it from a disposable piping bag with the tip cut off. Garnish the top with fresh strawberries for a beautiful presentation. Consider serving with whipped cream or a scoop of vanilla ice cream, accompanied by extra strawberries.