When it comes to delightful desserts, Strawberry Pound Cake is a charming treat that beckons you to indulge in its sweet, fruity goodness. This exquisite cake perfectly marries the rich and buttery flavors of a traditional pound cake with the vibrant essence of fresh strawberries. Imagine slicing into a beautifully baked cake, with its soft texture and the sweet aroma of strawberries wafting through the air; it’s not just a dessert; it’s an experience.
Why We Love This Strawberry Pound Cake Recipe
Strawberry Pound Cake is the epitome of a crowd pleaser. It’s rich, tender, and moist, making it an irresistible choice for dessert lovers of all ages. The combination of butter and sugar creates a fluffy texture that perfectly complements the fresh strawberries, which add a burst of flavor and color.
One reason you will adore this recipe is its simplicity. It requires basic ingredients that you might already have in your kitchen. You can easily whip it up on a whim, allowing you to indulge whenever the craving hits. Plus, this cake holds up beautifully over time, making it a great option for meal prep or gatherings.
Furthermore, this cake stands out with its dazzling presentation. The vibrant pink hue from the strawberries can be accentuated by a sweet, creamy icing that gently drips over the sides, creating an eye-catching centerpiece for any table. Whether you’re savoring it during a cozy afternoon tea or showcasing it at a summer party, this Strawberry Pound Cake is sure to make a statement.
Let’s take a closer look at the ingredients that come together to create this magnificent dessert.
Ingredients for Strawberry Pound Cake
To create this heavenly Strawberry Pound Cake, you will need the following ingredients:
- 1 lb strawberries, washed and hulled
- 1 1/2 cups unsalted butter, room temperature
- 3 cups sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 2 tsp strawberry extract
- 1/4 cup milk, room temperature
- 3–5 drops pink gel icing color, optional
- 2 tbsp unsalted butter (for icing)
- 1/3 cup sugar (for icing)
- 1/4 cup heavy whipping cream (for icing)
- 1/4 cup strawberry reduction (from above)
- 1/2 tsp vanilla extract (for icing)
- 2 tsp corn syrup or honey, optional (for icing)
- 3/4 cup – 1 1/4 cups powdered sugar (for icing)
- 1 drop pink gel icing color, optional (for icing)
How to Make Strawberry Pound Cake Directions
Creating your Strawberry Pound Cake involves a series of simple steps, ensuring you’re always connected to the process and that your cake comes out perfectly every time.
First, you will want to prepare your strawberry reduction, which is key to intensifying the strawberry flavor in your cake. Begin by pureeing the washed and hulled strawberries in a food processor. Once pureed, strain the mixture through a fine mesh to remove the seeds. In a saucepan, pour the pureed strawberries, and cook over medium heat. Stir occasionally until the mixture thickens to about 1 cup. This process usually takes about 20-30 minutes. Once thickened, set it aside to cool.
Now, move on to preheating your oven to 325°F (163°C) and grease a bundt pan to ensure that your cake releases easily once baked. In a mixing bowl, cream together the unsalted butter and sugar until the mixture turns fluffy and light. This step is essential, as it affirms the cake’s texture. Once you achieve this fluffy state, add the eggs one at a time, making sure to mix well after each addition.
Next, gradually incorporate the all-purpose flour, baking powder, and salt into the butter mixture. It’s crucial to do this slowly to prevent lumps from forming. After the dry ingredients are mixed in, blend in the vanilla and strawberry extracts, milk, and finally, your cooled strawberry reduction, using about 3/4 cup for flavor and vibrant color. For a touch of fun, if you choose, you can add 3–5 drops of pink gel icing color to enhance the cake’s appearance.
Pour the batter into your prepared bundt pan, smoothing the top for even baking. Place it in the preheated oven and bake for 75-85 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean. Once baked, allow your cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
To prepare the icing, take a saucepan and combine the two tablespoons of unsalted butter, sugar, heavy whipping cream, the remaining strawberry reduction, and half a teaspoon of vanilla extract. Heat this mixture until the sugar melts and simmer for about three minutes. Then, whisk in powdered sugar until you achieve a smooth consistency. For added sweetness, feel free to stir in corn syrup or honey if desired.
Once your cake is completely cool, pour the icing over the top, allowing it to cascade down the sides. For an extra touch, a drop of pink gel icing color can be mixed into the icing for a more vibrant finish.
How to Serve Strawberry Pound Cake
Serving your Strawberry Pound Cake can be as simple or elaborate as you wish. For an effortless presentation, simply slice the cake once it has cooled completely and arrange the pieces on a beautiful platter. You can dust some powdered sugar over the top for an elegant finish or accompany it with a dollop of whipped cream to elevate its indulgence.
Another fabulous way to serve this cake is by adding some fresh strawberries as a garnish. These can be halved or left whole, offering a fresh bite alongside the sweet cake. You could even pair it with a scoop of vanilla ice cream or other complementary flavors for an added contrast.
For special occasions, consider serving your Strawberry Pound Cake with a fresh fruit compote, crafted from seasonal fruits like raspberries, blueberries, or additional strawberries, creating a delightful trio of textures and flavors. The vibrant colors and rich flavors will create an unforgettable dessert experience, urging your guests to come back for seconds.
Expert Tips: Strawberry Pound Cake
To ensure your Strawberry Pound Cake turns out perfectly every time, consider the following expert tips.
Use Fresh Ingredients: Always opt for fresh strawberries to get the best flavor. If you can only find frozen strawberries, make sure they are thawed and drained before use.
Room Temperature: Ensure that your butter and eggs are at room temperature. This helps achieve a bubbly cake texture while promoting even mixing.
Don’t Overmix: Once you add the flour, mix just until combined. This will help maintain a tender crumb and prevent the cake from becoming tough.
Baking Time: Every oven is different. Start checking your cake for doneness at the minimum baking time. To avoid undercooking or overcooking, check with a toothpick inserted into the thickest part of the cake.
Cooling: Allow your cake to cool in the pan for about 15 minutes before transferring it to a wire rack. This helps maintain its structure.
How to Store Strawberry Pound Cake
Once you have a delightful Strawberry Pound Cake on your hands, you’ll want to preserve it for enjoyment later. To store your cake properly, allow it to cool completely before wrapping it. You can place the cake in an airtight container or wrap it in plastic wrap before refrigerating. It will stay fresh in the refrigerator for up to one week.
For longer storage, you can freeze your Strawberry Pound Cake. Slice the cake, wrap individual pieces in plastic wrap, and then place them in a freezer-safe bag. This allows you to enjoy a slice whenever the mood strikes! The cake can maintain its quality in the freezer for up to three months. To thaw, simply leave it at room temperature for a few hours, or microwave a slice for about 10 seconds for a warm treat.
Variation of Strawberry Pound Cake
While the classic Strawberry Pound Cake is a hit in its own right, there are several variations that you can explore to cater to different tastes or dietary needs.
Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend. This allows you to enjoy the same delicious flavors without gluten.
Lemon Zest: Add a teaspoon of lemon zest to the batter to give your cake a zesty kick. This brightens the flavors, perfectly complementing the strawberries.
Chocolate Drizzle: Incorporate a chocolate element by drizzling melted chocolate over the top of the icing or mixing chocolate chips into the batter for a chocolate-strawberry fusion.
Nuts: For added texture and flavor, consider folding in chopped nuts such as pecans or walnuts into the batter before baking.
Berry Medley: Instead of just strawberries, consider mixing in other berries like blueberries or raspberries to add different dimensions of flavor.
Exploring these variations can lead you to discover new favorites within the world of Strawberry Pound Cake.
FAQ About Strawberry Pound Cake
How do I prevent my cake from sinking in the middle?
To prevent your Strawberry Pound Cake from sinking, ensure that you are using room temperature ingredients and avoid overmixing once the flour is added. Additionally, be careful with the baking powder’s freshness; old baking powder can lead to poor rising.
Can I replace fresh strawberries with frozen ones?
Yes, you can use frozen strawberries if fresh strawberries are not available. Just make sure they are thawed and nicely drained, as excess moisture can affect the cake’s consistency.
How do I enhance the strawberry flavor?
For a stronger strawberry taste, increase the amount of strawberry extract or use a bit more strawberry reduction in the cake batter. Fresh strawberries incorporated into the batter as well as the icing help to amplify the fruitiness.
Can I make the pound cake ahead of time?
Absolutely! Strawberry Pound Cake stores well and can be made a day or two in advance. Just make sure to wrap it properly to keep it fresh.
What variations can I try with this cake?
Consider adding flavors such as lemon zest, nuts, or chocolate chips for an exquisite twist. You can also try a berry medley by mixing in other fruits with strawberries to explore new flavors.
How long does the Strawberry Pound Cake last?
When properly stored, your Strawberry Pound Cake can last up to one week in the refrigerator or up to three months in the freezer. Just make sure it’s well-wrapped to keep it fresh!
Strawberry Pound Cake
Equipment
- Bundt Pan
- Mixing Bowl
- Food Processor
- Saucepan
Ingredients
- 1 lb. strawberries washed and hulled
- 1½ cups unsalted butter room temperature
- 3 cups sugar
- 5 large eggs room temperature
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. vanilla extract
- 2 tsp. strawberry extract
- ¼ cup milk room temperature
- 3-5 drops pink gel icing color optional
- 2 Tbsp. unsalted butter for icing
- ⅓ cup sugar for icing
- ¼ cup heavy whipping cream for icing
- ¼ cup strawberry reduction from above
- ½ tsp. vanilla extract for icing
- 2 tsp. corn syrup or honey optional for icing
- ¾ cup powdered sugar for icing
- 1 drop pink gel icing color optional for icing
Instructions
- Prepare the strawberry reduction by pureeing strawberries, straining, and cooking until thickened.
- Preheat oven to 325°F (163°C) and grease a bundt pan.
- Cream together butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually mix in flour, baking powder, and salt.
- Blend in vanilla, strawberry extracts, milk, and cooled strawberry reduction.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 75-85 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10-15 minutes before transferring to a wire rack.
- Prepare icing by heating butter, sugar, cream, strawberry reduction, and vanilla until melted. Whisk in powdered sugar.
- Once the cake is cool, pour icing over the top.
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