Strawberry Pound Cake

Strawberry pound cake is a buttery, moist, dense and tender pound cake made with fresh strawberries. Top with this pound cake with fresh strawberries with a sweet strawberry icing.

Puree the strawberries and transfer to a sauce pan. Cook the strawberries over medium heat until the strawberries thicken and reduce from 1 cup puree, down to ½ cup (120 ml).

Step 1:  

Preheat the oven to 325 F (163 C). Move the middle rack to the next lowest position in your oven. Grease a 10- inch (12 cup capacity bundt pan).

Step 2:  

In a large bowl, whisk the flour, baking powder and salt together until well combined.

Step 3:  

In the bowl of a stand mixer fitted with paddle attachment, beat in the butter and sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed. On low beat in the eggs, strawberry extract and vanilla extract.

Step 4:  

By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the remaining strawberry puree and sour cream until the batter is just combined (dry, strawberry puree, dry, sour cream, dry).

Step 5:  

Evenly scoop the fresh strawberry and pound cake batter into the prepared bundt pan. Bake the strawberry pound cake for 60 - 70 minutes. Cool for 10 minutes and then invert onto a cooling rack or serving plate. 

Step 6:  

Make the strawberry glaze by whisking the remaining tablespoons of strawberry puree with the powdered sugar and heavy cream or milk until well combined. Pour the glaze over the cooled pound cake strawberry cake. Serve with more fresh strawberries if you like.

Step 7:  

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