Welcome to Sweet Emily, where we make baking simple for everyone! Get ready to discover the ultimate strawberry pound cake recipe. This delightful cake is dense, incredibly moist, and bursting with vibrant strawberry flavor in every single bite. Our easy-to-follow guide ensures a perfect bake, topped with an iconic homemade strawberry glaze that is truly a must-try. Prepare to impress everyone with this fantastic dessert!

Why You’ll Love This Strawberry Pound Cake

This recipe makes baking a joy, even for beginners, and the results are always outstanding.

Intense Fresh Strawberry Flavor: We use real strawberries in both the cake and the glaze, creating an authentic and delicious taste. This truly elevates our strawberry pound cake above others.
Perfectly Moist and Tender Crumb: You’ll achieve a melt-in-your-mouth texture that is characteristic of a classic pound cake, but with an added fruity twist.
Easy-to-Follow Recipe Steps: Our detailed instructions break down each stage, making it simple for even novice bakers to succeed.
Impressive Bundt Cake Presentation: A Bundt pan naturally creates a beautiful, show-stopping dessert that looks professionally made.
Versatile for Any Occasion: This delicious strawberry pound cake is perfect for birthdays, holidays, potlucks, or just a sweet everyday treat.

Ingredients

Gathering your ingredients correctly is the first step to a perfect strawberry pound cake. Ensure everything is ready before you start mixing.

For the Cake

1 pint fresh strawberries (for both cake and glaze)
1 cup unsalted butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour, sifted
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
2 tsp strawberry extract (optional, but enhances flavor)
1/2 tsp red food coloring (optional, for vibrant color)

For the Strawberry Glaze

2 tbsp strawberry puree (reserved from cake preparation)
2 cups powdered sugar
1 tsp vanilla extract
1 tsp pure lemon juice (or lime juice, for brightness)

Notes & Substitutions

Strawberries: Always use fresh, ripe strawberries for the best flavor. If fresh are unavailable, thawed and well-drained frozen berries can work in a pinch.
Butter: If you only have salted butter, omit the added salt from the cake recipe to avoid an overly salty flavor. Ensure it is softened but not melted.
Flour: A gluten-free 1:1 baking blend can be substituted for all-purpose flour. Note that the cake’s texture may be slightly different.
Buttermilk: No buttermilk? No problem! Make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with regular milk to the 1-cup line. Let it sit for 5-10 minutes until slightly curdled.
Extracts: Strawberry extract boosts the berry flavor significantly, while food coloring provides a beautiful pink hue. Both are optional but recommended for a truly vibrant strawberry pound cake.
Powdered Sugar: If you run out, you can make homemade powdered sugar by blending granulated sugar in a food processor until fine.
Citrus Juice: Fresh lemon or lime juice brightens the glaze and cuts through the sweetness beautifully.

Equipment

Having the right tools ready makes the baking process smooth and enjoyable for this wonderful strawberry pound cake.

12-cup Bundt pan
Stand mixer (or a reliable hand mixer)
Food processor or blender
Small saucepan
Large and medium mixing bowls
Measuring cups and spoons
Wire cooling rack

Instructions

Follow these clear, step-by-step instructions to create a flawless and delicious strawberry pound cake. Precision helps ensure perfect results every time.

Prepare the Strawberries

Start by preparing your fresh strawberries. Hull and wash the entire pint of strawberries thoroughly. Next, place them into a food processor or blender and process until you have a smooth puree. Measure out 2 tablespoons of this puree and set it aside in a small bowl; this is for your strawberry glaze later. Transfer the remaining strawberry puree into a small saucepan. Heat the puree over medium-low heat, stirring occasionally, until it reduces to approximately ½ cup. This concentrating step deepens the strawberry flavor for the cake batter. Remove the reduced puree from the heat and allow it to cool completely before incorporating it into your batter.

Make the Pound Cake Batter

Preheat your oven to 325°F (160°C). Generously grease your 12-cup Bundt pan with butter or baking spray, then lightly flour it, tapping out any excess. In the bowl of your stand mixer, cream the room temperature unsalted butter on medium speed until it is light and fluffy, about 2-3 minutes. Gradually add the granulated sugar, beating on medium-high speed until the mixture is light in color and very fluffy, approximately 5-7 minutes. According to Sally’s Baking Addiction, using room temperature ingredients like butter and eggs helps create a smoother, more emulsified batter. Add the large eggs one at a time, beating well after each addition to fully incorporate them into the butter mixture. In a separate bowl, whisk together the sifted all-purpose flour, salt, and baking soda. In another small bowl, combine the buttermilk, the cooled reduced strawberry puree, vanilla extract, optional strawberry extract, and optional red food coloring. With the mixer on low speed, alternately add the dry ingredients and the wet ingredients to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix, as this can lead to a tough strawberry pound cake. Overmixing activates gluten development, which can result in a dense and chewy cake, as explained by Laura’s Bake Lab in their article on overmixing and gluten development.

Bake the Cake

Carefully pour the prepared strawberry pound cake batter evenly into your greased and floured Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles. Place the pan into the preheated oven and bake for 70-80 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times can vary, so check for doneness around the 70-minute mark. Once baked, remove the cake from the oven and let it cool in the Bundt pan on a wire cooling rack for exactly 10 minutes. After 10 minutes, carefully invert the cake onto a serving plate or wire rack to finish cooling completely. It must be fully cool before glazing.

Prepare the Strawberry Glaze

While your cake cools, prepare the delicious strawberry glaze. In a medium bowl, whisk together the 2 tablespoons of reserved strawberry puree, powdered sugar, vanilla extract, and pure lemon juice. Mix until the glaze is smooth and free of lumps. Adjust the consistency as needed: if the glaze is too thick, add a tiny bit more lemon juice (a quarter teaspoon at a time); if it’s too thin, whisk in a tablespoon more of powdered sugar until it reaches a pourable but not watery consistency. Once the strawberry pound cake is completely cooled, generously drizzle the prepared glaze over the top, letting it drip down the sides. Allow the glaze to set for about 10 minutes before slicing and serving your amazing creation.

Pro Tips & Troubleshooting

Achieving the perfect strawberry pound cake is easy with these insider tips and quick fixes.

Room Temperature Ingredients: Always ensure your butter and eggs are at room temperature. This helps them cream together smoothly, resulting in an emulsified, well-combined batter.
Avoid Overmixing: Mix the batter only until the ingredients are just combined. Overmixing develops gluten, which can lead to a tough, dense cake.
Grease Pan Thoroughly: Don’t skimp on greasing and flouring your Bundt pan. This crucial step ensures your beautiful strawberry pound cake releases easily without sticking.
Cool Cake Completely: It’s essential for the cake to be completely cool before glazing. Applying glaze to a warm cake will cause it to melt and run off, rather than setting beautifully.
Check Glaze Consistency: Adjust your glaze consistency slowly. A perfectly pourable glaze coats the back of a spoon and drizzles smoothly without being too thick or too thin.
Use a Kitchen Scale: For the most accurate results, especially with flour, consider using a kitchen scale. This ensures precise measurements for a consistent strawberry pound cake.

Serving Suggestions, Storage, & Variations

This versatile strawberry pound cake is wonderful on its own, but here are some ideas to enhance your experience.

Serving Suggestions

Serve slices of the strawberry pound cake plain, allowing its rich flavor to shine through.
Add a dollop of freshly whipped cream for a touch of elegance.
Garnish with extra fresh strawberry slices to enhance the berry theme.
Pair it with a scoop of premium vanilla bean ice cream for a delightful warm-weather treat.

Storage Instructions

Store your glazed strawberry pound cake in an airtight container at room temperature for 1-2 days.
For longer freshness, refrigerate the cake in an airtight container for up to 5-6 days.
To freeze, wrap individual slices tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag for up to 3 months.
Thaw frozen cake slices at room temperature for a few hours before enjoying.

Recipe Variations

Lemon-Strawberry: Add 1 tablespoon of lemon zest to the cake batter and substitute the lemon juice in the glaze with fresh lemon juice for a bright, zesty twist.
Chocolate Chip: Fold ½ cup of white chocolate chips or mini semi-sweet chocolate chips into the batter before baking for an added burst of sweetness.
Cream Cheese Glaze: For a richer topping, replace the strawberry glaze with a classic cream cheese glaze made from softened cream cheese, butter, powdered sugar, and vanilla.

Nutrition Information

Here’s an approximate nutritional breakdown per serving of this delicious strawberry pound cake.

Calories: 520
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 105mg
Sodium: 180mg
Total Carbohydrates: 78g
Dietary Fiber: 1g
Total Sugars: 59g
Protein: 6g

Please note that these values are approximate and may vary based on specific ingredients and serving sizes.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making a perfect strawberry pound cake.

Do I need to sift the flour for this pound cake?

Yes, sifting the all-purpose flour is highly recommended. It helps to aerate the flour, preventing a dense, heavy cake and ensuring a lighter, more tender crumb for your strawberry pound cake.

How do I choose the best fresh strawberries?

Look for strawberries that are bright red, firm, and plump with vibrant green caps. Avoid any berries that appear bruised, mushy, or have mold, as these will affect the flavor of your strawberry pound cake.

Can I use frozen strawberries instead of fresh?

You can use thawed, well-drained frozen strawberries for the puree if fresh are unavailable. However, fresh strawberries will always provide the best flavor and color for your cake.

Why did my cake stick to the Bundt pan?

This typically happens if the pan wasn’t sufficiently greased and floured. Ensure you thoroughly coat every crevice of your Bundt pan for an easy release.

Conclusion

You now have all the tools and knowledge to bake an irresistibly moist and flavorful strawberry pound cake. This recipe is perfect for brightening any dessert table, making gatherings more special, or simply enjoying a delightful homemade treat. Don’t wait to try this fantastic recipe and share the joy with your loved ones. Bake this delightful strawberry classic today and create sweet memories!

Delicious golden-brown strawberry pound cake with a pink glaze and fresh strawberry slices cooling.

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