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Strawberry Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 72 reviews
  • Author: Angela
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Pound Cake is a moist, buttery cake bursting with fresh strawberry flavor and topped with a luscious strawberry glaze. Made with finely chopped strawberries folded into the batter and a homemade strawberry syrup soaked into the cake, it delivers a perfectly sweet and fruity dessert. The bundt cake is finished with a tangy lemon-strawberry glaze and fresh strawberries for a delightful presentation and flavor boost, making it an irresistible treat for any occasion.

Ingredients

Scale

Cake Batter

  • 1½ cups unsalted butter (339 grams, room temperature, 3 sticks)
  • 3 cups granulated sugar (600 grams)
  • 5 large eggs (250 grams, room temperature)
  • 3 cups all-purpose flour (408 grams)
  • 1 teaspoon kosher salt (3 grams)
  • 1 cup half-and-half (227 grams, room temperature)
  • 1 tablespoon pure vanilla extract (12 grams)
  • 1 teaspoon almond extract (4 grams)
  • 2½ cups finely chopped strawberries (418 grams)

Strawberry Syrup

  • 1 cup granulated sugar (200 grams)
  • â…” cup water (151 grams)
  • 1 cup pureed strawberries (232 grams)

Strawberry Glaze

  • 3 tablespoons strawberry syrup (44 grams, reserved from above)
  • 2 cups powdered sugar (226 grams)
  • 3 tablespoons lemon juice (43 grams, from 1½ lemons)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Spray a 10-cup Bundt cake pan with nonstick spray and set it aside for later use.
  2. Cream Butter and Sugar: Using a hand mixer on medium-high speed, cream the butter and granulated sugar together until the mixture is fluffy and light, about 2 minutes.
  3. Add Eggs: With the mixer on medium speed, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the bowl sides as needed for even mixing.
  4. Add Dry Ingredients: Switch the mixer to low speed and gradually add the flour in batches along with the kosher salt. Mix until everything is well combined and smooth.
  5. Add Wet Ingredients and Extracts: Add the half-and-half, vanilla extract, and almond extract to the batter, and continue mixing until combined.
  6. Fold in Strawberries: Turn off the mixer and gently fold in the finely chopped strawberries to evenly distribute them without overmixing.
  7. Bake the Cake: Pour the batter into the prepared Bundt pan and bake for 80 minutes, or until a toothpick inserted comes out mostly clean.
  8. Prepare Strawberry Syrup: During the last 20 minutes of baking, bring the granulated sugar and water to a boil in a small saucepan. Boil for 8 minutes, then add the pureed strawberries. Cover and simmer for 10 minutes, stirring occasionally.
  9. Cool Cake Slightly: Remove the cake from the oven and let it cool for 5 minutes in the pan.
  10. Make Holes in Cake: Using a wooden skewer, poke holes in the bottom of the cake about 1½ inches apart. Make the holes roughly ⅛ inch wide by wiggling the skewer slightly, being careful not to poke all the way through.
  11. Soak Cake with Syrup: Reserve 3 tablespoons of the strawberry syrup. Pour the remaining syrup over the bottom of the cake while still in the pan, using a spatula to press the syrup into the cake thoroughly.
  12. Cool Upside Down: Keep the cake upside down in the pan and let it cool for 30 minutes to absorb the syrup fully.
  13. Remove From Pan: Carefully turn the cake over to remove it from the pan and allow it to cool for an additional hour on a wire rack.
  14. Make Strawberry Glaze: In a bowl, whisk together the reserved strawberry syrup, powdered sugar, and lemon juice until smooth. Adjust consistency by adding more lemon juice if too thick or more powdered sugar if too thin.
  15. Glaze the Cake: Once the cake is completely cooled, drizzle the strawberry glaze evenly over the top and garnish with additional chopped fresh strawberries.
  16. Serve: Slice the cake into 10 slices and serve.

Notes

  • Use room temperature ingredients (butter, eggs, half-and-half) for the best batter consistency.
  • Make sure to poke holes carefully without piercing all the way through to allow syrup absorption without leakage.
  • Adjust the strawberry glaze consistency depending on humidity and personal preference by adding lemon juice or powdered sugar.
  • Fresh strawberries folded into the batter add moisture and burst of flavor but be careful not to overmix to prevent color bleeding.
  • This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 5 days.

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Find it online: https://tastydailyeats.com/strawberry-pound-cake-recipe/