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.

Course Dessert

Cuisine American, Southern

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 801kcal

Author Imma

Equipment

Blender
Mixing bowls
Tube or bundt cake pan

Ingredients

Pound Cake

2½ cups (415g) fresh strawberry, hulled and finely chopped
12 ounces (340g) unsalted butter, softened
1¾ cups (350g) granulated sugar
5 large eggs
3 cups (375g) all-purpose flour
1 teaspoon (6g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon (5g) salt
¾ cup (180g) sour cream
1 teaspoon (5ml) strawberry extract or replace with vanilla extract
1 teaspoon (5ml) vanilla extract
2-3 teaspoon (10-15ml) red food coloring

Strawberry Glaze

2-3 tablespoons reserved strawberry puree
1 tablespoon (15ml) lemon or strawberry extract
½ cup (60g) powdered sugar

Instructions

Strawberry Pound Cake

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.

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

Notes

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.
If you’d like to freeze it, don’t glaze it, wrap it up good and tight with plastic wrap, then wrap it up again with aluminum foil, and freeze. When your sweet tooth is calling, allow it to thaw and come to room temperature, add the glaze, and enjoy.
This pound cake recipe makes the best strawberry shortcake. Instead of glazing it, top the slices with the strawberry puree with a little sugar and homemade whipped cream.
Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.

Nutrition