Strawberry Pound Cake

Y’all, my Strawberry Pound Cake recipe has gone viral more times than I can count. It’s simply the best- no lies detected. I developed and tested it until it was super moist and tender with fresh strawberry flavor in every bite. And don’t even get me started on my strawberry glaze! You will eat it by the spoonful whenever folks ain’t watching. This strawberry bundt cake has got it all, and I can guarantee you won’t go looking for another recipe after you try this one. Trust!

Strawberry Pound Cake Ingredients

For The Cake:

• Strawberries: Fresh is best if in season. Grab a pint of the best looking strawberries you can find! Frozen can work too. You will need to thaw them and drain them completely. Dry them super well before making your puree so your batter isn’t watery and weighed down. If you find them to still be a bit watery, just reduce the buttermilk by about a tablespoon or two to cut down the liquids.
• Butter: I use unsalted but if you grab salted, just leave most of the salt out. Make sure it’s room temp.
• Granulated Sugar: Regardless of how sweet the berries are, they still need some sweetness.
• Eggs: Bring them to room temp before adding.
• Flour: We sift the all-purpose flour it to make it a bit lighter. As a sub, Use a 1:1 baking gluten-free flour blend that you trust as a sub for the all-purpose flour here. Just make sure it has xanthan gum in it. The texture will be slightly different, just keep that in mind.
• Salt and Baking Soda: Check the expiration on your baking soda so you get the best lift.
• Buttermilk: As a sub, add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for about 5 minutes until it curdles. Then use it in the recipe. You can also thin out plain yogurt with a bit of milk as well and sub here.
• Vanilla: Grab the real stuff, not the artificial.
• Strawberry Extract: This is optional but in my recipe testing, I found that it boosts the berry flavor.
• Pop of Color: A little red food coloring if you’re feeling fancy.

For The Glaze:

• Strawberry Puree: This provides flavor and color.
• Powdered Sugar: It gives our glaze a nice and smooth topping for our strawberry pound cake recipe.
• Vanilla: For flavor.
• Citrus : To brighten. You can use lime or lemon here.

How to Make Strawberry Pound Cake

Step 1: Make the Puree

1. Hull and rinse the strawberries. Blend them up in a food processor or blender until they’re smooth. Snag 2 tablespoons and set them aside for your glaze later on.
2. 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. Then let it chill until it gets to room temp.

Step 2: Mix Up the Batter

1. Preheat the oven 325 degrees and grease your 12-cup Bundt pan using your fave nonstick method. I prefer my homemade cake release so it doesn’t stick.
2. In your mixer’s bowl, mix the butter for 2 minutes on high. Gradually add in the sugar and mix until everything is pale yellow and fluffy. It might be a bit crumbly but that’s cool.
3. Turn the mixer down some. Add the eggs, one at a time.
4. Turn down the speed to low and carefully add the sifted flour in two parts, followed by the salt and baking soda. Don’t overbeat.
5. Pour in the buttermilk, strawberry puree, vanilla, strawberry extract, and food coloring if you’re using. Mix until just right then pause.

PRO TIPS: Make sure you don’t forget to scrape the sides of the mixing bowl as needed to make sure all the ingredients are in the mix. And also turn your mixer speed down to low when adding in your flour and final wet ingredients. We don’t want to over-activate the gluten making a tough cake in the end.

Step 3: Bake it Up and Make the Glaze

1. Pour that batter into your greased up Bundt pan and let it bake for 70-80 minutes. You’re looking for an almost clean toothpick with just a few crumbs as your clue that’s it’s ready.
2. Let the cake chill on a wire rack in the pan for 10-15 minutes, then flip it out onto a serving plate.
3. When the cake is room temp, whisk together the strawberry puree you set aside, powdered sugar, vanilla, and a bit of lemon or lime juice.
4. Once you have the consistency you like, dust a little powdered sugar on top of the cake (if you want) then pour the glaze on top. Give it 10 minutes to set and serve it up like a boss.

PRO TIP: Make sure you give your glaze a test run before you add to your cake. Add a spoon to the glaze and let it run down the side. If it’s too thin, add more powdered sugar. Too thick? A splash more citrus juice will do the trick.

Fresh Strawberry Pound Cake Recipe

This Fresh Strawberry Pound Cake Recipe is perfectly dense, but so moist, with wonderful pops of fresh strawberries and a delicious strawberry glaze.

4.43 from 408 votes

Print Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 35 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 16 servings

Equipment

• Elegant Party Bundt Pan
• Stand mixer

Ingredients

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

US Customary – Metric

Instructions

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.

Video

Notes

How to Store Your Cake

• Fridge: To keep it fresh, place the cake it in an airtight container, and let it chill in the fridge. It’s best to store it there to preserve the freshness so it won’t spoil. We used fresh fruit so we gotta keep an eye on it. It should keep for about 5-6 days.
• Freezer: 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.
• Serving Again: Make sure you bring your slices back to room temperature so it gets all soft and delish like you first made it.

Nutrition

Calories: 430kcal | Carbohydrates: 73g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 223mg | Potassium: 112mg | Fiber: 1g | Sugar: 54g | Vitamin A: 455IU | Vitamin C: 17.9mg | Calcium: 37mg | Iron: 1.5mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Help

• Use Room Temp Ingredients: Don’t try to stick cold butter and sugar into a mixing bowl y’all. Make sure that butter is softened so it becomes creamy, light and fluffy. Make sure the eggs and buttermilk are at room temp too to ensure a smooth batter and great texture.
• Don’t Overmix: Don’t nobody want a tough cake! And the more you mix, the more you are guaranteeing just that. Chill out boos.
• Grease that Pan: If you want a clean release, you better grease that bundt pan super well. You can either use non-stick baking spray, shortening and flour (the old school way), or even my homemade cake release.
• Don’t Glaze Until the Cake is Cool: If you glaze too early, that glaze will melt and slide right on off your cake.

Serving Suggestions

• Garnish: When serving slices of your pound cake with strawberries, serve with a few slices of fresh strawberries and a dollop of whipped cream. You can also add a few sprigs of mint for that beautiful green color contrast.
• Spring Brunch: When Spring gets going, serve this strawberry pound cake up with lemon ricotta pancakes, blueberry streusel muffins, breakfast casserole, cheese grits and candied bacon.
• Summer BBQ: Nothing gets folks excited about this dessert like a summer feast filled with skirt steak with chimichurri, fried corn, ambrosia, baked potato salad and cornbread salad.
• Baby Shower or Reveal Party: This strawberry bundt is adorable at a shower for a baby girl y’all. It’s super fun to serve up at a gender reveal party with a blue velvet cake. Let your guests enjoy both!!

Recipe Help

Other Strawberry Dessert Recipes

• No Bake Strawberry Cheesecake
• Strawberry Butter Rose Buns
• Strawberry Ice Cream
• Strawberry Cake
• Strawberry Crumble Coffee Cake
• Strawberry Punch Bowl Cake
• Strawberry Cupcakes
• Strawberry Lemonade Cake

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