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Strawberry Pound Cake

Strawberry Pound Cake

Deliciously moist Strawberry Pound Cake made with fresh strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 430 kcal

Equipment

  • Bundt pan
  • food processor
  • mixer
  • small pot

Ingredients
  

For The Cake

  • 1 pint fresh strawberries
  • 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. Puree strawberries until smooth, reserve 2 tablespoons of puree for glaze.
  • Reduce the strawberry puree in a small pot over medium heat for 15-20 minutes or until you have ½ cup left. Cool to room temperature.
  • Preheat oven to 325°F and prepare a 12 cup Bundt pan.
  • In mixer bowl, beat butter for 2 minutes, then add sugar and beat for an additional 4 minutes until fluffy.
  • Add eggs one at a time, combining well after each addition.
  • On the lowest speed, add flour in two increments, then add salt and baking soda. Avoid overbeating.
  • Finally, add buttermilk, cooled strawberry puree, vanilla extract, and if using, strawberry extract and red food coloring, mixing until combined.
  • Pour batter into the Bundt pan and bake for 70 to 80 minutes until a toothpick comes out clean.
  • Cool in pan for 10 minutes before inverting onto a serving plate.

For The Glaze

  • Whisk together 2 tablespoons of strawberry puree, powdered sugar, vanilla, and lemon or lime juice until smooth and thick.
  • Adjust consistency with more powdered sugar or juice as needed. Glaze the cooled cake and let set for 10 minutes before serving.

Notes

To store, place the cake in an airtight container in the fridge for 5-6 days. For longer storage, freeze tightly wrapped for up to 3 months. Let slices come to room temperature before serving.

Nutrition

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