This Strawberry Pound Cake is a delightful twist on the classic pound cake, infused with the natural sweetness and vibrant color of fresh strawberries. The cake is moist, tender, and rich, with a buttery base that pairs beautifully with the fruity notes. A luscious strawberry glaze coats the top, adding both flavor and visual appeal. Perfect for spring gatherings, afternoon tea, or as a comforting dessert, this cake balances nostalgia with freshness.
INGREDIENTS
- For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely chopped or pureed
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree
- ½ teaspoon vanilla extract
- Optional: extra strawberry pieces for garnish
INSTRUCTION
- Prepare the Strawberries Wash, hull, and finely chop or puree the strawberries. Set aside.
- Mix the Batter
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with milk.
- Stir in vanilla extract and fold in the strawberry puree until evenly combined.
- Bake the Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a loaf pan or bundt pan.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the Glaze
- In a small bowl, whisk powdered sugar, strawberry puree, and vanilla until smooth.
- Adjust consistency by adding more puree or sugar as needed.
- Finish the Cake
- Once the cake has cooled completely, drizzle the glaze over the top.
- Garnish with extra strawberry pieces if desired.
SERVINGS
This recipe yields approximately 8–10 servings, depending on slice size.
NOTE
- Ensure strawberries are fresh and ripe for maximum flavor.
- If using frozen strawberries, thaw and drain excess liquid before pureeing.
- For a deeper pink hue, a few drops of natural beet juice or food coloring can be added to the batter, though the natural strawberry color is usually sufficient.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- This cake can also be frozen (without glaze) for up to 2 months; thaw and glaze before serving.
This recipe celebrates the simplicity of pound cake while elevating it with the freshness of strawberries. The buttery crumb, fruity aroma, and glossy glaze make it a centerpiece dessert that feels both homely and festive. By following these steps carefully, you’ll create a cake that not only looks beautiful but also delights with every bite.