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Strawberry Pound Cake Recipe

Megan
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 and creamy fresh strawberry icing. Enjoy this easy to make, strawberry filled classic pound cake for breakfast, brunch or dessert.
4.50 from 4 votes
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course Celebrations, Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 food processor or blender
  • 1 small sauce pan
  • 1 10 inch (12 cup) capacity bundt pan
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters

Ingredients
  

Strawberry Pound Cake

  • 1 pound fresh or frozen strawberries
  • 3 cups (360 g) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups (339 g) unsalted butter, room temperature
  • 2½ cups (300 g) granulated sugar
  • 5 large eggs, room temperature
  • 2 - 3 teaspoons strawberry extract
  • 1 teaspoon vanilla extract
  • 1 cup (240 g) sour cream, room temperature

Strawberry Glaze

  • 1½ cups (180 g) powdered sugar
  • 2 - 3 tablespoons strawberry puree
  • 1 - 2 tablespoons milk or heavy cream, room temperature

Instructions
 

  • Place the cleaned and halved strawberries into a food processor (or blender). 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). 
    Remove from the heat and cool to room temperature. Reserve 2 - 3 tablespoons (30 - 45 ml) cooled strawberry puree for the glaze. Set the remaining puree aside for the cake.
    1 pound fresh or frozen strawberries
  • 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) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan. 
  • In a large bowl, whisk the flour, baking powder and salt together until well combined. 
    3 cups (360 g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
  • 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 one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.
    1½ cups (339 g) unsalted butter, room temperature, 2½ cups (300 g) granulated sugar, 5 large eggs, room temperature, 1 teaspoon vanilla extract , 2 - 3 teaspoons strawberry extract
  • 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).
    1 cup (240 g) sour cream, room temperature
  • Evenly scoop the fresh strawberry and pound cake batter into the prepared bundt pan. Bake the strawberry pound cake for 60 - 70 minutes or until a toothpick inserted into the center of the  pound cake comes out with a few moist crumbs. 
    Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate. Cool the cake completely before topping with the strawberry  glaze.
  • Make the strawberry glaze by whisking the remaining tablespoons of strawberry puree with the powdered sugar and heavy cream or milk until well combined. If needed add more milk or heavy cream for a thinner glaze or more sugar for a thicker glaze. 
    Pour the glaze over the cooled pound cake strawberry cake. Serve with more fresh strawberries if you like. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.
    1½ cups (180 g) powdered sugar, 2 - 3 tablespoons strawberry puree, 1 - 2 tablespoons milk or heavy cream, room temperature

Notes

Make Ahead: The strawberry puree can be made up to 3 - 4 days before using in the recipe. Store the fresh strawberry puree in the fridge in an airtight container. Bring to room temperature before using in the recipe. 
Store: Place the slices in an airtight container at room temperature for 3 - 4 days. Transfer to the fridge for another 1 - 2 days.
See Variations section of the blog post to make this recipe in other pans or with cream cheese.
Keyword Fresh Strawberry Pound Cake, Pound Cake with Strawberries, Strawberry Pound Cake, Strawberry Pound Cake Recipe
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