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. 😉

 

Whoooee, what a way to welcome summer! Strawberry season is here, and it doesn’t last long, so take advantage of it now.

To cap off our summer BBQ, my family absolutely loves this fresh and yummy dessert. And don’t tell anyone, but for me, this pound cake makes a great breakfast.

Who says we have to decide between Pancakes or French Toast? I say a huge slice of this taste of heaven with a cup of coffee, and you are good to go!😉

And this one freezes well, too. Just wrap it up good and airtight, and you have the perfect offering for any unexpected guests. 

So, celebrate summer and enjoy your time with family.

Recipe Ingredients

Most of the ingredients for this cake recipe are things we already have on hand. The sour cream is what makes it so moist and drool-worthy. You better not skip on that.

So here is the list of ingredients you need for the best pound cake ever.

Pound Cake Ingredients:

• Strawberries – A summer fruit that is found abundantly in the spring and summer.
  
• Unsalted Butter – A super versatile ingredient that gives your whole dish a moist and flavorful sensation.
• Sugar – Common table sugar you can easily find in any grocery store.
  
• Eggs – The incredibly versatile ingredient that holds it all together.
  
• All-purpose Flour – This pantry must-have isn’t just for baking. it’s also great for many savory dishes.
  
• Baking Soda and Baking Powder – Essential ingredients used instead of yeast as a leavening agent.
  
• Salt – A basic ingredient that intensifies all other flavors. It’s also used for preserving, brining, or simply as a light garnish.
  
• Lemon Zest – The lemon peel carefully removed before juicing the lemon. It provides an intense lemon flavor without adding sourness.
  
• Vanilla Extract (make your own using my RECIPE HERE) – An ingredient that adds a creaminess to the flavor of baked goods.
  
• Strawberry Extract (or you may replace it with Vanilla Extract) – adds flavor without having to add more bulk.
  
• Sour Cream – It provides flavor and moisture for a melt-in-your-mouth texture.
  
• Red Food Coloring – Adds visual appeal.
  

Strawberry Glaze Ingredients:

• Powdered Sugar – Added to frostings and glazes for a smooth texture that granulated sugar can’t.
  
• Strawberry Puree – Strawberries liquified in the blender or food processor.
  
• Lemon Extract – An ingredient that adds lemon flavor without added liquid or sourness.
  

Ingredient Substitutions

What to do if you’re missing an ingredient, or need to replace an ingredient for health reasons? Not a problem, you can check out this guide below.

• No fresh strawberries? No worries. You can use frozen strawberries. Just thaw them out beforehand and cook them down as the instructions say.
• Worried about sugar? Replace the granulated sugar with an equal amount of erythritol and 3/4 teaspoon of stevia.
• Sour cream can be replaced with Greek-style yogurt or ricotta.
• Are you gluten-free? Don’t sweat it. Replace the flour with your favorite all-purpose gluten-free flour mix, and you’re ready to conquer the world.
• Can I use other fruits? You most certainly can! How does a cherry-pound cake, or a peach-pound cake, sound? Fresh fruit is always best, but if you only have frozen, no problem. Replace the strawberries with another fruit, make a puree, and cook it down the same way you would have with the strawberries

Making Ahead and Storage Instructions

Sometimes we just don’t have the time to do everything we’d like at the exact moment we’d like. This pound cake freezes well.

Don’t Glaze it Up – wrap it up good and tight with plastic wrap, then wrap it up again with aluminum foil, and freeze. Now you have the perfect comfort food to offer unexpected guests.

When your sweet tooth is calling or on the day company arrives, allow it to thaw and come to room temperature, add the glaze, and enjoy.😍

STORING: I can’t imagine having any leftovers, but you can store pound cake….

1. at room temperature for a day or two in an airtight container
2. tightly wrapped, it will last in the refrigerator for up to a week
3. or freeze them up for up to six months
   

What Goes with This Baked Treat?

I’m a simple girl. A cup of coffee with my pound cake and I’m a happy camper. That said, the richness of the incredible cake is highly complimented by homemade whipped cream, a nice lemon curd, or a huge scoop of chocolate or vanilla ice cream.

Other Pound Cake Recipes

• Southern Pound Cake
• Lemon Sour Cream Pound Cake
• Peach Cobbler Pound Cake
• Cream Cheese Pound Cake

How to Make Strawberry Pound Cake

Make the Strawberry Puree

• Strawberry puree: Add the strawberries to a blender/food processor. Add strawberries to a blender or food processor and blend until smooth. (Photos 1-2)
• Boil the puree: Pour into a medium saucepan, bring to a boil over medium-high heat. (Photo 3)
• Simmer: 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. (Photo 4)

Creaming the Butter and Sugar

• Prep the oven: Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.
• Mix butter and sugar: 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. (Photos 5-6)
• Gradually add the eggs: Stir in the eggs, a little at a time, beating the mixture well between each addition. (Photos 7-8)

Finalizing the Batter

• Add the dry ingredients: Mix in flour, baking soda, baking powder, and salt into the batter. (Photo 10)
• Follow with the sour cream. (Photo 10)
• Pour the extracts: Add the strawberry extract and vanilla extract. Stir well until everything is fully combined. (Photo 11)
• 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. (Photos 12)

Baking the Pound Cake

• 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. (Photos 13-14)

Ready for the Glaze

• Make the glaze – 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. (Photos 15-16)

Final Touches

• Pour glaze over the cake – serve immediately or let it cool before slicing. Enjoy! (Photos 17-20)

Watch How to Make it