Y’all, this Strawberry Pound Cake is where it’s at – it’s like, seriously lush, dense enough to feel that satisfying heft, but oh-so-moist, bursting with those fresh strawberry bits and drizzled with the most divine strawberry glaze! And let me tell you, the combo of strawberry puree and extract? Chef’s kiss, honey. It’s legit the best strawberry cake recipe you’ll ever meet. Trust!
The Heart and Soul of the Best Strawberry Pound Cake
Cuisine Inspiration: Southern
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet, Juicy Strawberries
Skill Level: Intermediate
- Strawberry Overload: This cake isn’t shy about its strawberry love. With real strawberry puree baked right in and a luscious strawberry glaze on top, it’s a berry lover’s dream.
- Dense and Moist: Just like a proper pound cake should be, expect a dense yet moist crumb that melts in your mouth.
- Sweet Balance: The sweetness of the strawberries is perfectly balanced, ensuring every bite is a delightful treat without being overwhelming.
- Velvety Glaze: The strawberry glaze is the cherry (or should we say berry?) on top, adding an extra layer of sweetness and a pop of color.
For The Cake:
- Fresh Strawberries: Grab a pint of the juiciest strawberries you can find! We’ll use some now and save a bit for the glaze later.
- Butter Up: Room temperature unsalted butter makes everything better.
- Sugar Rush: Granulated sugar to sweeten up your day.
- Egg-cellent: Five large organic, cage-free brown eggs, because your cake deserves the best.
- Flour Power: All-purpose flour, sifted to perfection.
- Just a Pinch: A teaspoon of salt and half a teaspoon of baking soda to balance it all out.
- Buttermilk Bliss: Creamy buttermilk for that tender crumb.
- Vanilla Vibes: A teaspoon of vanilla extract to add that aromatic sweetness.
- Strawberry Extravaganza: Optional strawberry extract to boost that berry flavor.
- Pop of Color: A little red food coloring if you’re feeling fancy.
For The Glaze:
- Strawberry Puree: Reserved from the cake, because we’re all about that zero waste life.
- Powdered Perfection: Baker’s Corner Powdered Sugar to sweeten the deal.
- Vanilla Love: Another teaspoon of vanilla extract because we can’t get enough.
- Citrus Kick: A teaspoon of pure lemon or lime juice to cut through the sweetness.
Like these strawberry cupcakes, it uses strawberry puree and strawberry extract to create an undeniable fruity, yet not overpowering flavor that hits every single time boos. This cake is poppin’ with the prettiest pink vibes, y’all – just the right touch for your Easter dinner spread. It’s a feast for the eyes and a straight-up delight for the taste buds. Get ready to serve up some major eye candy that’s just as yummy as it looks!
How to Make Strawberry Pound Cake
For The Cake:
- Kick things off by hulling and giving those strawberries a good rinse. Whiz them up in a food processor or blender until they’re silky smooth. Snag 2 tablespoons of this ruby red goodness and set them aside for your glaze game later on.
- Pop that strawberry puree on the stove and let it simmer down for 15-20 minutes. You’re aiming for a ½ cup of thick, concentrated flavor. Let it cool; we want room temp vibes here.
- Crank that oven up to 325 degrees and show your 12-cup Bundt pan some love with your go-to nonstick method.
- In your mixer’s bowl, let the butter whirl for 2 minutes on high. Gradually usher in the sugar and let them mingle until the mix is pale yellow and fluffy (it might play hard to get and look a bit crumbly, but that’s okay).
- Add the eggs, one by one, making sure each gets its moment to shine. Scrape the sides of the bowl as needed to make sure everyone’s in the mix.
- Turn down the speed and gently add the flour in two parts, followed by the salt and baking soda. Easy does it—no overbeating allowed.
- Pour in the buttermilk, that cool strawberry puree, the vanilla, strawberry extracts, and food coloring if you’re using it. Mix until just right, then hit stop.
- Pour that luscious batter into your Bundt pan and let it bake for 70-80 minutes. You’re looking for a clean toothpick as your sign to stop.
- Let the cake chill on a wire rack in the pan for 10 minutes, then flip it out onto a serving plate.
For The Glaze:
- Once your cake is room temp and ready to roll, grab a bowl and whisk together the strawberry puree you set aside, the powdered sugar, vanilla, and a bit of lemon or lime juice.
- Give it a test run down the side of your spoon. Too thin? Amp it up with more powdered sugar. Too thick? A splash more juice will do the trick.
- Once you’ve nailed the consistency, lavish that glaze over your cooled cake, give it 10 minutes to set, and voila—you’ve just rocked that Strawberry Pound Cake like a boss!
This Fresh Strawberry Pound Cake recipe will be the star of your gathering and the perfect start to the spring season. You’ll find yourself coming back to this recipe all summer long and believe me, so will I.
To keep it fresh, wrap it up snugly in plastic wrap or place it in an airtight container, and let it chill in the refrigerator. It will keep for a week. If you want it to be last longer, freeze it by making sure it’s tightly wrapped, and it will stay for up to 3 months.
Other Strawberry Recipes
- No Bake Strawberry Cheesecake
- Strawberry Butter Rose Buns
- Strawberry Ice Cream
- Strawberry Crumble Coffee Cake
- Strawberry Punch Bowl Cake
- Strawberry Lemonade Cake
Fresh Strawberry Pound Cake Recipe
For The Cake
- 1 pint fresh strawberries (this is for glaze below as well)
- 1 cup unsalted butter room temperature
- 3 cups granulated sugar
- 5 large eggs room temperature
- 3 cups all-purpose flour sifted
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp strawberry extract optional
- 1/2 tsp red food coloring optional
For The Glaze
- 2 tbsp strawberry puree reserved from cake
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp pure lemon juice or lime juice
For The Cake
- Remove the stems and wash strawberries thoroughly. Next add strawberries to food processor or heavy duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for glaze later on.
- Then add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool puree down to room temperature and set aside.
- Next preheat oven to 325 degrees and prepare a 12 cup Bundt pan with nonstick method of your choosing.
- In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy, might be a bit crumbly.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour in two increments, then add salt and baking soda. Be careful not to overbeat.
- Lastly, add buttermilk, the cooled strawberry puree, vanilla extract and strawberry extract and red food coloring if using and mix until just combined then stop.
- Pour cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes then invert cake on serving plate.
For The Glaze
- Once cake has cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime juice until smooth and thick, but pourable.
- Use your spoon to test this by seeing how it runs down the side of the spoon. If too thin, adjust with powdered sugar and if too thick, add a bit more juice until consistency is perfect. Glaze top of cooled cake and let set for 10 minutes then serve.