Strawberry Pound Cake Recipe

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If you have a soft spot for fruit-forward desserts that feel like a warm hug in cake form, this Strawberry Pound Cake Recipe will quickly become your new favorite indulgence. Imagine a buttery, tender pound cake bursting with the fresh, juicy essence of strawberries in every bite, elevated by a luscious strawberry syrup soak and a tangy glaze that ties it all together beautifully. This cake is rich without being heavy, sweet without overwhelming, and perfect for any occasion—from cozy afternoon teas to festive celebrations.

Ingredients You’ll Need

This Strawberry Pound Cake Recipe keeps things straightforward with simple, accessible ingredients that each play a crucial role. From the richness of unsalted butter to the fresh brightness of chopped strawberries, every element contributes to the cake’s moist texture, sweet flavor, and vibrant color.

• Unsalted butter (1½ cups): Room temperature butter ensures the batter is creamy and aerated, creating a velvety crumb.
• Granulated sugar (3 cups for the cake, 1 cup for syrup): Sweetens the cake and makes the syrup wonderfully syrupy and balanced.
• Large eggs (5): Provide structure and richness, plus help with moisture retention.
• All Purpose Flour (3 cups): The foundation for the cake’s tender yet sturdy texture.
• Kosher salt (1 teaspoon): Enhances all the flavors, especially the sweetness and strawberry notes.
• Half-and-half (1 cup): Adds richness and moisture to keep the cake soft.
• Pure vanilla extract (1 tablespoon): Infuses warmth and depth into the batter.
• Almond extract (1 teaspoon): A subtle nutty twist that complements strawberries beautifully.
• Finely chopped strawberries (2½ cups): The heart of the cake, adding bursts of fresh strawberry flavor and color.
• Water (⅔ cup): Mixed with sugar to make the strawberry syrup that soaks into the cake.
• Pureed strawberries (1 cup): Intensifies the syrup for that signature fruity punch.
• Powdered sugar (2 cups): For a smooth and sweet strawberry glaze.
• Lemon juice (3 tablespoons): Adds a touch of brightness and balances the sweetness in the glaze.
• Strawberry syrup (3 tablespoons reserved): A perfect finishing touch for drizzling or dipping.

How to Make Strawberry Pound Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F and generously spraying a 10-cup Bundt pan with nonstick spray. This ensures your cake will release effortlessly once baked, setting you up for success right from the start.

Step 2: Cream Butter and Sugar

Using a hand mixer on medium-high speed, beat the butter and 3 cups of sugar together until light, fluffy, and beautifully creamy – about two minutes. This step is crucial as it traps air to help your cake rise with a tender crumb.

Step 3: Add Eggs One at a Time

Turn the mixer to medium speed and incorporate the eggs one by one, scraping down the sides as needed. This gradual mixing ensures a smooth batter and prevents it from breaking or curdling.

Step 4: Combine Dry Ingredients

Switch the mixer to low speed and add the flour in batches along with the kosher salt. Mixing slowly keeps the batter light and ensures everything is evenly combined without overworking.

Step 5: Incorporate Half-and-Half and Extracts

Pour in the half-and-half alongside the vanilla and almond extracts, continuing to mix just until blended. These liquid ingredients add extra moisture and a lovely aromatic touch to the cake.

Step 6: Fold in the Chopped Strawberries

Turn off your mixer and gently fold in the finely chopped strawberries by hand. This preserves their texture and ensures they don’t break down too much in the batter, giving you delightful pockets of strawberry goodness.

Step 7: Bake the Cake

Pour the batter into your prepared Bundt pan and slide it into the oven. Bake for about 80 minutes, or until a toothpick inserted near the center comes out mostly clean. The cake should have a gorgeous golden crust and a tender interior.

Step 8: Make the Strawberry Syrup

While the cake bakes, bring the sugar and water to boil in a small saucepan. Boil for about 8 minutes, then stir in the pureed strawberries. Cover and simmer gently for 10 minutes, stirring occasionally for a rich and flavorful syrup.

Step 9: Cool and Soak the Cake

Cool the cake in the pan for 5 minutes before gently poking holes on the cake’s bottom with a skewer, spacing them about 1½ inches apart. Pour most of the warm strawberry syrup over the cake, pressing it slightly to absorb the sweet syrup.

Step 10: Let It Rest Upside Down

Keep the cake inverted in the pan for 30 minutes to let the syrup soak in evenly, then turn it right side up to cool for an additional hour. This soaking process infuses the cake with extra moistness and strawberry flavor.

Step 11: Prepare the Strawberry Glaze

While the cake cools, whisk together powdered sugar, lemon juice, and the reserved strawberry syrup until smooth. Adjust thickness by adding more lemon juice if it’s too thick or more powdered sugar if it’s too thin.

Step 12: Glaze and Serve

Drizzle the tangy, sweet glaze over the cooled cake and finish with a sprinkle of fresh chopped strawberries. Slice and get ready to enjoy what just might be the most comforting, fruity pound cake you’ve ever tasted.

How to Serve Strawberry Pound Cake Recipe

Garnishes

Freshness is key here. A handful of extra chopped strawberries, a few mint leaves, or even a dollop of whipped cream makes for an inviting presentation while complementing the cake’s luscious strawberry flavor perfectly.

Side Dishes

This cake pairs beautifully with a simple scoop of vanilla ice cream or a bowl of lightly sweetened whipped cream. For something tangier, fresh berries or a citrusy fruit salad make excellent side options that balance the cake’s sweetness.

Creative Ways to Present

For gatherings, serve slices on individual plates with a drizzle of the leftover strawberry syrup or a brush of the glaze on the plate. You could also turn the slices into decadent cake parfaits by layering them with whipped cream and fresh strawberries in glass cups.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, wrap the cake tightly with plastic wrap and store at room temperature for up to two days. For longer freshness, refrigeration is fine but make sure it’s well-covered to prevent it from drying out.

Freezing

This Strawberry Pound Cake Recipe freezes quite well. Wrap it securely in plastic wrap and then in foil before freezing. When sealed properly, it will keep for up to three months, ready to thaw and enjoy whenever you crave a sweet treat.

Reheating

To bring back that fresh-baked warmth, pop individual slices in the microwave for about 15 seconds or warm whole slices briefly in a low oven. This will soften the cake and enhance the flavors, almost like it’s freshly baked all over again.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for this recipe because they maintain their texture better, but if you use frozen, be sure to thaw and drain them thoroughly to avoid excess moisture in the batter.

Is almond extract necessary?

While almond extract adds a lovely nutty note that brightens the strawberry flavor, you can omit it or replace it with an equal amount of vanilla extract if you prefer.

What pan size works best for this pound cake?

A 10-cup Bundt pan is recommended as it promotes even baking and creates a beautiful shape, though a loaf pan could be used if you adjust the baking time accordingly.

How do I know when the cake is fully baked?

Insert a toothpick into the thickest part of the cake—if it comes out mostly clean with just a few moist crumbs, the cake is done. Avoid waiting until it’s perfectly dry so it doesn’t become too dry itself.

Can I make the cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but be aware this might slightly alter the texture. Using a blend designed for cakes will yield the best results.

Final Thoughts

You absolutely owe it to yourself to experience this Strawberry Pound Cake Recipe—it’s the kind of dessert that feels like a celebration in every forkful yet is simple enough to make any day special. Whether you’re sharing with friends, surprising family, or simply indulging in a moment of sweet joy, this cake will delight your senses and warm your heart. Ready, set, bake!

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