Strawberry Pound Cake Recipe: This recipe delivers refreshing summer flavors in a dense, rich, moist dessert. This quick and easy sweetness is sure to be a winner at any family dinner! And the sweet glaze creates the perfect finish that will satisfy any sweet tooth.
Strawberry Pound Cake Recipe
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
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Add strawberries to a blender or food processor and blend until smooth.
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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.
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Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.
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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.
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Stir in the eggs, a little at a time, beating the mixture well between each addition.
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Mix in flour, baking soda, baking powder, and salt into the batter.
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Follow with sour cream, strawberry extract, and vanilla extract. Stir well until everything is fully combined. DO NOT over mix.
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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.
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Pour batter into a greased cake pan. Tap pans on the work surface to eliminate any large air bubbles.
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Bake at 300°F/150°C until a tester inserted into the center comes out clean, 60-70 minutes or more.
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Transfer to a wire rack and let it cool before glazing.
Strawberry Glaze
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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.
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Pour glaze over cake and serve immediately or let it cool before slicing. Enjoy!
Nutrition Information:
- Serving: 1slice
- Calories: 801kcal (40%)
- Carbohydrates: 113g (38%)
- Protein: 12g (24%)
- Fat: 34g (52%)
- Saturated Fat: 20g (125%)
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 9g
- Trans Fat: 1g
- Cholesterol: 177mg (59%)
- Sodium: 426mg (19%)
- Potassium: 234mg (7%)
- Fiber: 3g (13%)
- Sugar: 57g (63%)
- Vitamin A: 1104IU (22%)
- Vitamin C: 35mg (42%)
- Calcium: 90mg (9%)
- Iron: 4mg (22%)
FAQs
This is so cool! The original recipes used a pound of flour, a pound of butter, a pound of sugar, and a dozen eggs. We’ve complicated the recipes in recent times, but it’s all good.
Both are fabulous. A pound cake is denser and typically has more fat. So, if you want a lighter version, go for a simple vanilla cake batter and add strawberries.
Again, both are absolutely fantastic. A shortcake is crumbly and has a lot of butter, while a pound cake is dense and moist.
A century ago, shortening was any fat that was solid at room temperature. So, it was usually tallow, lard, or butter. And that’s where it got its name shortcake.
