When the sun begins to shine and fresh strawberries pop up at the market, my heart skips a beat. There’s something truly enchanting about creating a Strawberry Pound Cake that fills your home with warmth and the sweet scent of ripe berries. With each bite of this moist, dense cake, you’ll experience a delightful burst of strawberry goodness, all harmonized by a glossy powdered sugar glaze that’s almost too pretty to eat. I often find myself reaching for a slice during those lazy weekend afternoons, pairing it perfectly with a scoop of vanilla ice cream or a refreshing iced coffee.
This recipe is not just a dessert; it’s an experience to share with loved ones at spring and summer gatherings or simply a comforting treat on a quiet evening. Whether you’re hosting or just looking for an escape from the mundane routine of fast food, this Strawberry Pound Cake is here to elevate your dessert game and bring joy to your kitchen. Let’s dive in and create something deliciously memorable!
Why is Strawberry Pound Cake a must-try?
Deliciously sweet and bursting with fresh strawberry flavor, this cake is a delightful centerpiece for any gathering. Easy to make, it requires minimal effort yet delivers maximum taste, perfect for both novice bakers and seasoned chefs alike. Perfectly moist, each slice melts in your mouth, especially when paired with whipped cream or ice cream. Visually appealing, the glossy glaze adds a touch of elegance, making it great for celebrations. Whether you’re treating yourself or hosting a summer soirée, this Strawberry Pound Cake is sure to impress!
Strawberry Pound Cake Ingredients
• Gather the essentials for a delightful creation!
For the Cake
- Fresh Strawberries – Adds natural sweetness and flavor; substitute with other berries if desired.
- Unsalted Butter – Provides richness and tenderness; ensure it’s at room temperature for even mixing.
- Granulated Sugar – Sweetens the cake and contributes to its structure; avoid substitutions for best results.
- Large Eggs – Acts as a binder and moisture enhancer; use room temperature eggs for better blending.
- All-Purpose Flour – Gives the cake structure; sift before measuring to prevent lumps. Gluten-free flour can be substituted.
- Salt – Enhances flavor; essential for balancing the cake’s sweetness.
- Baking Soda – A leavening agent that helps the cake rise; ensure it’s fresh for effective use.
- Buttermilk – Adds moisture and a slight tang; can be substituted with milk and lemon juice (1 cup milk + 1 tbsp lemon juice).
- Vanilla Extract – Enhances flavor; always use pure extract for the best outcome.
- Strawberry Extract (optional) – Intensifies the strawberry flavor; can be omitted if unavailable.
- Red Food Coloring (optional) – Enhances the cake’s visual appeal; omit for a more natural look.
For the Glaze
- Powdered Sugar – Provides sweetness and a smooth texture for the glaze; essential for that perfect finish.
- Lemon/Lime Juice – Adds acidity to balance the glaze’s sweetness; adjust amounts based on desired tartness.
Indulge in making this Strawberry Pound Cake and watch it become a beloved treat in your home!
How to Make Strawberry Pound Cake
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Prepare Strawberries: Start by removing the stems of your fresh strawberries, washing them thoroughly, and pureeing them until smooth. Remember to reserve 2 tablespoons for the glaze later!
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Reduce Strawberry Puree: In a saucepan, cook the strawberry puree over medium heat for about 15-20 minutes until it thickens nicely. Once done, allow it to cool to room temperature.
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Preheat & Prepare Pan: Preheat your oven to 325°F (163°C). While it’s heating, grease and flour a 12-cup Bundt pan to prevent sticking.
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Make Cake Batter: In a mixing bowl, beat the unsalted butter until fluffy. Gradually add the granulated sugar, and then incorporate the large eggs one at a time, mixing well after each addition.
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Add Dry Ingredients: Slowly mix in the sifted all-purpose flour, salt, and baking soda until just combined; this helps maintain the cake’s tender texture.
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Finish Batter: Stir in the buttermilk, cooled strawberry puree, vanilla extract, and, if desired, the food coloring. Mix until the batter is smooth and well incorporated.
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Bake Cake: Pour the batter into your prepared Bundt pan and bake it in the preheated oven for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
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Cool & Glaze: After baking, let the cake cool in the pan for about 10 minutes, then gently remove it. To prepare the glaze, whisk together your reserved strawberry puree, powdered sugar, and lemon juice before pouring it over the cooled cake.
Optional: For an extra touch, add fresh whipped cream on the side when serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Strawberry Pound Cakes are perfect for meal prep aficionados! You can prepare the cake batter up to 24 hours in advance; simply cover the mixing bowl tightly with plastic wrap and refrigerate it. The strawberry puree can also be made ahead and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to bake, just let the batter sit at room temperature for about 30 minutes before pouring it into the prepared Bundt pan. For the glaze, whisk together the reserved strawberry puree, powdered sugar, and lemon juice just before serving, ensuring that your cake retains its delightful moisture and flavor. Enjoy the convenience of having a delicious dessert ready without any last-minute fuss!
What to Serve with Strawberry Pound Cake?
Indulging in a slice of Strawberry Pound Cake sets the stage for a delightful meal that sings of spring and summer sweetness.
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Fresh Whipped Cream: Elevate each slice with a fluffy dollop, enhancing the cake’s moist texture with airy creaminess.
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Vanilla Ice Cream: The perfect complement, this creamy scoop balances the cake’s sweetness while adding a rich, decadent touch.
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Berries Salad: Mix fresh strawberries, blueberries, and raspberries for a refreshing contrast; the tartness brings out the cake’s delicious flavors.
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Iced Coffee: Enjoy a chilled glass of iced coffee alongside—its rich flavor perfectly coordinates with the cake, providing a satisfying contrast.
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Mint Tea: A fragrant cup of fresh mint tea creates a lovely, aromatic experience, uplifting the sweet notes of the cake and offering a refreshing palate-cleanser.
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Lemonade: Sparkling lemonade, with its tangy zest, pairs beautifully, cutting through the cake’s richness and refreshing your senses in warm weather.
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Chocolate Drizzle: Add a playful twist by drizzling melted chocolate over the cake; its indulgent sweetness contrasts wildly with the strawberries, making each bite a surprise.
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Pistachio Ice Cream: For a unique twist, try pairing it with pistachio ice cream; the nutty flavor complements the strawberry beautifully while adding a nutty crunch.
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Honey Drizzle: A delicate drizzle of honey over a slice enhances its sweetness and adds an irresistible gloss, creating an inviting presentation.
Expert Tips for Strawberry Pound Cake
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Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier blending and a smoother batter, which is crucial for a perfect Strawberry Pound Cake.
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Don’t Overmix: Mix the batter gently after adding flour to help keep the cake tender and avoid a tough texture.
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Check for Doneness: Use a toothpick to test the cake’s doneness; it should come out clean or with a few moist crumbs. This confirms your Strawberry Pound Cake is perfectly baked.
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Glaze Consistency: Adjust the glaze’s thickness by adding more powdered sugar for a thicker consistency or lemon juice for a thinner pourable glaze, ensuring it coats beautifully.
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Cool Before Glazing: Allow the cake to cool completely before applying the glaze to prevent it from melting and running off, keeping that stunning glossy finish intact.
How to Store and Freeze Strawberry Pound Cake
Room Temperature: Keep your Strawberry Pound Cake in an airtight container at room temperature for up to 3 days to maintain its moistness and freshness.
Fridge: If you want to extend its shelf life, store the cake in the refrigerator for up to 5 days, ensuring it’s well wrapped to prevent drying out.
Freezer: Freeze any leftover slices in an airtight container for up to 3 months. Wrap each slice in plastic wrap and place it in a freezer bag for extra protection.
Reheating: To enjoy your frozen Strawberry Pound Cake, thaw it in the refrigerator overnight. Reheat slices in the microwave for 20-30 seconds or enjoy them cold for a refreshing treat.
Strawberry Pound Cake Variations
Let your creativity flow by customizing this delightful Strawberry Pound Cake to suit your taste buds!
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Berry Twist: Substitute strawberries with raspberries or blueberries for a deliciously fruity variation that brightens every bite.
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Nutty Addition: Add chopped almonds or walnuts to the batter for a satisfying crunch and enhanced flavor. The pleasant contrast in texture will surprise you!
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Cream Cheese Glaze: Swap the powdered sugar glaze for a creamy cream cheese glaze for a tangy twist that elevates the overall taste profile.
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Coconut Flavor: Fold in shredded coconut to the batter for a tropical flair, creating a cake that’s both moist and aromatic—like a beach getaway in every bite.
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Zesty Lemon: Incorporate lemon zest into the batter for a refreshing citrus note that complements the strawberries beautifully. Just imagine that brightening flavor with each slice!
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Chocolate Drizzle: Drizzle melted dark chocolate over the cooled cake for a decadent touch that adds richness and makes every occasion feel extra special.
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Chili Spice: For a unique spin, add a pinch of cayenne pepper to the glaze for a surprising kick that balances the sweetness of the cake.
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Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake accessible to everyone, ensuring no one misses out on this delicious treat!
Strawberry Pound Cake Recipe FAQs
How do I select the best strawberries for the cake?
Absolutely! Look for strawberries that are vibrant red, firm to the touch, and free from any dark spots or mold. The best berries should have a sweet, fragrant aroma. If you’re opting for frozen strawberries, ensure they are free from added sugars, and ideally, use them still frozen for this recipe.
What is the best way to store leftover Strawberry Pound Cake?
Very good question! To keep your Strawberry Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to 5 days. Just make sure it’s wrapped well to prevent it from drying out!
Can I freeze Strawberry Pound Cake?
Absolutely! To freeze your Strawberry Pound Cake, wrap each slice tightly in plastic wrap, then place the slices in a freezer bag or an airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply transfer it to the refrigerator to thaw overnight, and reheat it in the microwave for about 20-30 seconds if you prefer it warm.
What should I do if my Strawberry Pound Cake is too dense?
If your cake turns out too dense, it could be due to overmixing the batter after adding the flour. The more you mix, the tougher the cake becomes. Ensure you gently fold the dry ingredients into the wet mixture just until combined. Also, make sure your leavening agents, like baking soda, are fresh to help the cake rise properly.
Are there any dietary considerations with Strawberry Pound Cake?
Very much! If you’re baking for someone with dietary restrictions, this recipe can cater to certain needs. You may substitute the all-purpose flour with a gluten-free flour blend for those with gluten sensitivities. Additionally, make sure to use dairy-free substitutes for butter and buttermilk if preparing for those with lactose intolerance. Always double-check for any potential allergies with ingredients like eggs, nuts (if added), and food coloring.
How long does it take to bake the Strawberry Pound Cake?
The baking time for your Strawberry Pound Cake is around 70-80 minutes at 325°F (163°C). Start checking for doneness around the 70-minute mark by inserting a toothpick into the center. It should come out clean or with just a few crumbs attached for the perfect texture.
Irresistible Strawberry Pound Cake with Sweet Glaze Delight
Ingredients
Equipment
Method
- Prepare Strawberries: Remove stems, wash, and puree strawberries until smooth, reserving 2 tablespoons for glaze.
- Reduce Strawberry Puree: Cook strawberry puree in a saucepan over medium heat for 15-20 minutes until thickened, then cool.
- Preheat & Prepare Pan: Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan.
- Make Cake Batter: Beat unsalted butter until fluffy, gradually add granulated sugar, then incorporate eggs one at a time.
- Add Dry Ingredients: Mix in sifted flour, salt, and baking soda until just combined.
- Finish Batter: Stir in buttermilk, cooled puree, vanilla extract, and optional food coloring until smooth.
- Bake Cake: Pour batter into Bundt pan and bake for 70-80 minutes, or until a toothpick comes out clean.
- Cool & Glaze: Let cake cool in the pan for 10 minutes, remove it, and prepare glaze with reserved puree, powdered sugar, and lemon juice.