Strawberry Pound Cake

Content… Why Make It With Strawberries? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Delectable Pound Cake Recipes to Try Conclusion Watch How to Make It

Why Make Pound Cake With Strawberries

First, pound cake is a classic Southern comfort food. And strawberries are so intensely flavorful they make almost anything better. For a delicious twist, top your salad or a fruit pizza with this fresh goodness. Add them to your pound cake, and the worst day just got better.

Recipe Ingredients

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

Strawberry Pound Cake

1. Strawberries – This fruit, found abundantly in the spring and summer, provides awesomeness. Fresh or frozen work well.
2. Unsalted Butter – A super versatile ingredient that gives your whole dish a moist and flavorful sensation.
3. Sugar – What’s a pound cake without sugar? It is an essential sweetener, but you can use a sugar replacement if need be.
4. Eggs – The perfect binder holds it all together, adds moisture, and gives your pound cake a lift.
5. All-Purpose Flour – This pantry staple isn’t just for baking. It’s also great for many savory dishes. Your favorite gluten-free all-purpose flour blend will work fine.
6. Leavening – Baking soda and powder are essential ingredients to give your pound cake a good rise. The baking powder lets the sour cream’s tartness shine.
7. Lemon Zest – Peel the lemon before juicing it. If you don’t have a lemon zester, the fine grating section on your grater will work. It provides an intense lemon flavor without adding sourness.
8. Vanilla Extract – This flavor enhancer adds creaminess and homemade vanilla extract is even better.
9. Strawberry Extract Adds more strawberry flavor without having to add more bulk. You can use vanilla extract instead if you don’t have it.
10. Sour Cream – It provides flavor, moisture, and a pleasant tartness to balance the sweetness and melt-in-your-mouth texture. Greek yogurt and ricotta will work if you have it instead of sour cream.
11. Red Food Coloring – Adds visual appeal, but it’s totally optional if you don’t want to add artificial coloring to your cake.

Strawberry Glaze

1. Powdered Sugar – Added to frostings and glazes for a smooth texture that granulated sugar can’t deliver.
2. Strawberry Puree is impressive for its gorgeous pink color and strawberry flavor.
3. Lemon Extract – Strawberry and lemon go so well together, and it really enhances the glaze.

How to Make Strawberry Pound Cake

Make the Strawberry Puree

• Puree – Put the strawberries in a blender or food processor and blend until smooth. (Photos 1-2)
• Heat – Pour the puree into a medium saucepan and bring to a boil over medium-high heat. (Photo 3)
• Simmer – As soon as it boils, reduce heat and simmer until the strawberry juice concentrates (it should reduce by half). Then, reserve 2-3 tablespoons of strawberry puree for the glaze. Let it cool completely while you make the cake batter. (Photo 4)

The Strawberry Pound Cake

• Cream Butter and Sugar at high speed in a stand mixer (or hand beater) until it’s fluffy and starts looking white, 5-7 minutes. (Photos 5-6)
• Add Eggs – Beat the eggs with a fork, then stir them into the butter mixture, a little at a time. Beat well between each addition. (Photos 7-8)
• Dry Ingredients – Mix the flour, baking soda, baking powder, and salt into the batter. Then mix in the sour cream. (Photo 10)
• Flavor – Add the strawberry and vanilla extract. Stir well until everything is thoroughly combined. (Photo 11)
• Strawberry Puree – Fold the pureed strawberries and 2-3 teaspoons of food coloring into the cake batter until completely mixed in (be careful not to overmix). Scrape down the sides of your mixing bowl. (Photos 12)
• 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)

The Glaze

• Make the Glaze – Add the remaining pureed strawberries, lemon and strawberry extract, and powdered sugar in a medium bowl. Whisk until smooth, and adjust the consistency with more powdered sugar or milk if needed. (Photos 15-16)
• Serve – Pour glaze over the cake and serve if you must, but it’s better to let it cool before slicing. Enjoy! (Photos 17-20)

Recipe Variations

1. Fruit Swap: Cherries, peaches, mangos, you name it, make a great pound cake. Puree the same amount for the glaze. Fresh or frozen fruit works; just substitute with the same amount as the strawberries and proceed with the recipe as usual.
2. Layer Cake: Divide the batter between two greased and floured 9″ round cake pans and bake. They’ll bake faster than if you use a bundt pan, so start checking about 15 minutes sooner. Cream cheese frosting between the layers and on top is truly decadent.
3. Strawberry Rhubarb Pound Cake: Could it get any better? Trade out half the strawberry puree with pureed rhubarb for a pleasantly tart version.
4. Chocolate-Covered Strawberry Pound Cake: Take a classic Valentine’s Day splurge over the top. Add mini chocolate chips to the batter at the same time as the strawberry puree. And then frost it with a decadent chocolate frosting.
5. Strawberry Shortcake: This pound cake recipe makes the best strawberry shortcake. Instead of glazing it, top the slices with the strawberry puree and homemade whipped cream.

Tips and Tricks

1. No bundt cake pan? No worries! Just divide the cake batter between two well-greased loaf pans. And don’t get me started on what awesome cupcakes they’ll make for your kid’s party.
2. Let all the ingredients come to room temperature for about 30 minutes for better results.

Make-Ahead Instructions

Sometimes, we don’t have the time to do everything we’d like at the exact moment we’d like. This strawberry pound cake freezes well for up to six months and refrigerates well for a few days.

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.😍

Serving and Storage Instructions

This delicacy is best at room temperature. However, I do love toasting a slice for breakfast.

I can’t imagine having 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 up for up to six months

FAQs

What to Serve With Strawberry Pound Cake

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

If you want a special holiday dinner, this strawberry pound cake is the perfect finish to deep-fried turkey, green bean casserole, garlic mashed potatoes, and homemade biscuits.

More Delectable Pound Cake Recipes to Try

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

Conclusion

The perfect comfort food dessert, strawberry pound cake, celebrates any time of year in style. Would you like more comforting recipes? Then sign up for my newsletter.😍

Watch How to Make It

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This blog post was originally published in April 2021 and has been updated with additional tips, new photos, and a video.