Strawberry Pound Cake
A rich and buttery pound cake infused with fresh strawberries, perfect for any occasion.
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in an airtight container for up to one week.