Description
This strawberry pound cake is a moist, buttery cake made with real strawberries, rich vanilla flavor, and a tender crumb. It’s perfect for spring, summer, or any time you want a bakery-quality dessert at home.
Ingredients
Scale
- 1 pint fresh strawberries (reserve 2 tablespoons for glaze)
- 1 cup unsalted butter (room temperature)
- 3 cups granulated sugar
- 5 large eggs (room temperature)
- 3 cups all-purpose flour (sifted)
- 1 tsp table salt
- ½ tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp strawberry extract
- 1 ½ cups diced strawberries
- 2 tablespoons all-purpose flour to coat the strawberries
- 2 tbsp strawberry puree (reserved from cake)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice (or lime juice)
Instructions
- Rinse the strawberries and remove the stems.
- Add strawberries to the food processor and puree until smooth (reserve 2 tablespoons of puree and set aside for glaze).
- Add the strawberry puree to a small saucepan over medium heat and reduce the puree for 15-20 minutes or until you have 1/2 cup of thick puree. Let it cool to room temperature before using.
- Preheat the oven to 325 degrees F.
- Spray a 12 cup Bundt pan liberally with nonstick baking spray.
- Add the all-purpose flour, baking soda and salt to a large bowl. Whisk to combine.
- Add the unsalted butter to the bowl of a stand mixer fitted with the paddle attachment, and whip for 2 minutes on high speed.
- Slowly add the granulated sugar and continue to beat on high speed for 4 minutes until the creamed butter is pale yellow and fluffy.
- Add the eggs, one at a time, combining well after each addition and scraping down the bottom and the sides of your bowl between each addition.
- Reduce the mixer speed to low and slowly add half of the dry ingredients. Mix just enough to combine.
- Add the remaining flour and mix just enough to combine. Be careful not to overbeat.
- Add the cooled strawberry puree, buttermilk, strawberry extract and vanilla extract to the mixture. Mix just enough to combine.
- Toss the diced strawberries with flour, then gently fold them into the batter with a rubber spatula.
- Pour the cake batter into the Bundt pan.
- Place the pan on the center rack of the preheated oven and bake for 70 to 80 minutes or until a toothpick inserted into the center comes out clean.
- Place the bundt pan on a wire rack to cool for 10 minutes.
- Invert cake onto a serving plate to finish cooling to room temperature.
- Add the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon juice to a large bowl. Whisk until smooth. The glaze should be pourable. If it’s too thin, add more powdered sugar. If it’s too thick, add a little more lemon juice or water until the consistency is right.
- Pour the glaze over the cooled cake and serve.
Notes
- Store leftovers in an airtight container.
- Best enjoyed fresh but can be refrigerated for up to 3 days.
- This cake can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 70-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 441 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: strawberry pound cake, dessert, cake, strawberries