Strawberry Pound Cake

Refreshing summer flavors are accented in a dense, rich, and moist 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 670kcal

Author Imma

Equipment

Blender
Mixing bowls
Tube or bundt cake pan

Ingredients

Pound Cake

2½ cups (450g) fresh strawberries, hulled and coarsely chopped (see notes)
12 ounces (340g) unsalted butter, softened
1¾ cups (350g) granulated sugar
5 large eggs
3 cups (360g) all-purpose flour
1 teaspoon (6g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon (6g) salt
¾ cup (185g) sour cream
½ cup (90g) diced strawberries (optional, but more flavorful)
1 teaspoon (5ml) strawberry extract (or vanilla extract)
1 teaspoon (5ml) vanilla extract
½-1 teaspoon (2-5ml) red food coloring (2-3 teaspoons (10-15ml) will make it redder if desired)

Strawberry Glaze

2-3 tablespoons (14-30g) reserved strawberry puree
1 tablespoon (15ml) lemon extract or strawberry extract
½ cup (60g) powdered sugar

Instructions

Strawberry Pound Cake

Preheat the oven to 300°F (150°C). Grease a tube pan generously with cooking spray and set aside.
Add the coarsely chopped 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 the 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 cake batter.
Cream the butter and sugar at high speed in a stand mixer until it's fluffy and starts to look white, 5-7 minutes.
Stir in the eggs, one at a time, beating the mixture well between each addition.
Sift the flour, baking soda, baking powder, and salt into the batter.
Follow with sour cream, diced strawberries, strawberry extract, and vanilla extract. Stir well until everything is fully combined without overmixing.
Fold in the pureed strawberries and red food coloring into the cake batter until completely mixed in. Scrape down the sides of the mixing bowl.
Pour the batter into the 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 the remaining pureed strawberries, lemon or strawberry extract, and powdered sugar. Whisk until smooth, and adjust glaze consistency with more powdered sugar or milk.
Pour glaze over the cooled cake and serve. Enjoy!

Notes

A pound of strawberries should be 2½ cups. How much a cup is depends on how coarsely they're chopped and how big they are, which means going by weight is more accurate.
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.
Let all the ingredients come to room temperature for about 30 minutes for better results.
Save money on a powdered sugar hack. Grind granulated sugar in a blender until it becomes a powder.
Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee, and it can vary significantly based on the ingredients used.

Nutrition