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–+ servings
Strawberry Pound Cake

Strawberry Pound Cake

A delightful and moist strawberry pound cake, perfect for any occasion featuring fresh strawberries.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 430 kcal

Equipment

  • mixing bowl
  • Bundt Pan
  • Food Processor
  • Whisk

Ingredients
  

For The Cake

  • 1 pint fresh strawberries this is for glaze below as well
  • 1 cup unsalted butter room temperature
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 3 cups all-purpose flour sifted
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 teaspoon strawberry extract optional
  • ½ teaspoon red food coloring optional

For The Glaze

  • 2 tablespoon strawberry puree reserved from cake
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pure lemon juice or lime juice

Instructions
 

For The Cake

  • Remove the stems and wash strawberries thoroughly. Add strawberries to food processor and puree until smooth. Remove 2 tablespoons of puree and set aside for glaze.
  • Add strawberry puree to a small pot over medium heat and reduce for 15-20 minutes until you have ½ cup left. Cool to room temperature.
  • Preheat oven to 325 degrees and prepare a 12 cup Bundt pan with a nonstick method.
  • In mixer bowl, beat butter for 2 minutes on high speed. Slowly add sugar and beat on high for another 4 minutes until fluffy.
  • Add eggs one at a time, combining well after each addition and scraping down the sides.
  • Turn mixer to lowest speed, slowly add flour in two increments, then add salt and baking soda.
  • Add buttermilk, cooled strawberry puree, vanilla extract, and other optional ingredients. Mix until just combined and stop.
  • Pour cake batter into Bundt pan and bake for 70-80 minutes or until a toothpick comes out clean.
  • Cool in pan on a wire rack for 10 minutes then invert on serving plate.

For The Glaze

  • Once cake has cooled, whisk together 2 tablespoons of strawberry puree, powdered sugar, vanilla, and lemon or lime juice until smooth.
  • Test the consistency; adjust with powdered sugar or juice if needed. Glaze top of cooled cake and let set for 10 minutes before serving.

Notes

Store cake in an airtight container in the fridge for up to 5-6 days or freeze for up to 3 months. Bring slices to room temperature before serving again.

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 73gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 83mgSodium: 223mgPotassium: 112mgFiber: 1gSugar: 54gVitamin A: 455IUVitamin C: 17.9mgCalcium: 37mgIron: 1.5mg
Keyword baking, cake, Dessert, Fresh Strawberries, Glaze, Strawberry Pound Cake
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