Strawberry Pound Cake Recipe

Introduction

This Strawberry Pound Cake is a delightful dessert bursting with fresh strawberry flavor and a tender crumb. Topped with a luscious strawberry-infused icing, it’s perfect for special occasions or an everyday treat. The rich, buttery cake pairs beautifully with the sweet and tangy glaze.

Ingredients

• 1 lb strawberries, washed and hulled
• 1 1/2 cups (336g) unsalted butter, room temperature
• 3 cups (621g) sugar
• 5 large eggs, room temperature
• 3 cups (390g) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp vanilla extract
• 2 tsp strawberry extract
• 1/4 cup (115g) milk, room temperature
• 3-5 drops pink gel icing color (optional)
• 2 tbsp (28g) unsalted butter
• 1/3 cup (69g) sugar
• 1/4 cup (60ml) heavy whipping cream
• 1/4 cup strawberry reduction (from above)
• 1/2 tsp vanilla extract (for icing)
• 2 tsp corn syrup or honey (optional, for icing)
• 3/4 cup – 1 1/4 cups (86g-144g) powdered sugar
• 1 drop pink gel icing color (optional, for icing)

Instructions

1. Step 1: To make the strawberry reduction, puree the strawberries in a food processor or blender until smooth. Strain to remove seeds if desired, yielding about 2 cups of puree.
2. Step 2: Pour the puree into a medium saucepan and cook over medium heat, stirring constantly, until it thickens and reduces to 1 cup (about 20-25 minutes). Return to heat if needed to reach 1 cup. Let cool to at least room temperature. This can be made ahead and refrigerated.
3. Step 3: Preheat oven to 325°F (163°C). Spray a 10-14 cup bundt pan with non-stick baking spray.
4. Step 4: In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes.
5. Step 5: Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to keep ingredients well combined.
6. Step 6: With mixer on low, add flour, baking powder, and salt. Mix until just combined.
7. Step 7: Mix in the strawberry extract, vanilla extract, milk, ¾ cup strawberry reduction, and gel icing color if using. Stir gently until incorporated. Do not overmix.
8. Step 8: Spread the batter evenly into the prepared bundt pan. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out mostly clean but still moist.
9. Step 9: Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely to room temperature.
10. Step 10: For the icing, combine the butter, sugar, heavy cream, strawberry reduction, vanilla extract, and corn syrup or honey (if using) in a small saucepan.
11. Step 11: Heat on low until the sugar melts. Increase heat to medium and boil for 3 minutes, stirring occasionally. Remove from heat and transfer immediately to a heat-proof bowl to cool for 5-10 minutes.
12. Step 12: Whisk in about ¾ cup powdered sugar and gel icing color if desired until smooth. Adjust the consistency by adding more powdered sugar to thicken or a little water to thin as needed for drizzling.
13. Step 13: Drizzle the icing over the cake while still slightly warm for a shiny, smooth finish.

Tips & Variations

• For extra strawberry flavor, swirl some strawberry reduction into the batter before baking.
• Use fresh, fully ripe strawberries for the best natural sweetness and color.
• If you don’t have strawberry extract, substitute with almond extract or increase vanilla for a different but complementary flavor.
• Pink gel icing color is optional, but it adds a lovely touch to the glaze for visual appeal.
• Make the strawberry reduction a day ahead to save time and enhance flavor as it chills.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keep the icing drizzle on the cake and cover loosely with foil or plastic wrap. Reheat slices slightly in the microwave if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the reduction?

Yes, frozen strawberries can be used. Thaw and drain excess water before pureeing to avoid a watery reduction.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. It should come out mostly clean with a few moist crumbs but no wet batter. The cake will also pull slightly away from the sides of the pan when done.

Strawberry Pound Cake Recipe

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★★★★★

4.5 from 86 reviews

This delightful Strawberry Pound Cake features a moist, buttery crumb infused with fresh strawberry puree and extracts. Baked to perfection in a bundt pan and topped with a luscious strawberry-flavored icing, this cake is bursting with natural strawberry flavor and perfect for any occasion or dessert craving.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 85 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12–14 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Reduction

• 1 lb strawberries, washed and hulled

Cake Batter

• 1 1/2 cups (336g) unsalted butter, room temperature
• 3 cups (621g) sugar
• 5 large eggs, room temperature
• 3 cups (390g) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp vanilla extract
• 2 tsp strawberry extract
• 1/4 cup (115g) milk, room temperature
• 3–5 drops pink gel icing color (optional)

Icing

• 2 tbsp (28g) unsalted butter
• 1/3 cup (69g) sugar
• 1/4 cup (60ml) heavy whipping cream
• 1/4 cup strawberry reduction (from above)
• 1/2 tsp vanilla extract
• 2 tsp corn syrup or honey (optional)
• 3/4 cup – 1 1/4 cups (86g-144g) powdered sugar
• 1 drop pink gel icing color (optional)

Instructions

1. Make the strawberry reduction: Add strawberries to a food processor or blender and puree until smooth, yielding about 2 cups. Strain to remove seeds if desired. Transfer puree to a medium saucepan over medium heat and cook, stirring constantly to avoid burning, until thickened and reduced to 1 cup (about 20-25 minutes). Cool to room temperature; can be stored refrigerated if made ahead.
2. Prepare to bake: Preheat oven to 325°F (163°C). Grease a 10-14 cup bundt pan with non-stick baking spray to ensure easy cake release.
3. Cream butter and sugar: In a large mixing bowl, cream together room temperature butter and sugar on medium speed using a stand or hand mixer until light and fluffy, about 5 minutes.
4. Add eggs: Incorporate eggs one at a time, mixing thoroughly after each addition. Scrape the bowl sides as needed to ensure an even mix.
5. Add dry ingredients: On low speed, gently mix in flour, baking powder, and salt just until combined, avoiding over-mixing to keep the cake tender.
6. Add flavorings and liquids: Add strawberry and vanilla extracts, milk, ¾ cup of the prepared strawberry reduction, and optional pink gel icing color. Mix until just combined to maintain batter lightness.
7. Bake the cake: Pour batter evenly into the prepared bundt pan. Bake in the preheated oven for 75-85 minutes or until a toothpick inserted in the center comes out mostly clean but still moist.
8. Cool the cake: Let the cake cool in the pan for 10 minutes. Then invert onto a wire rack to cool completely to room temperature.
9. Prepare the icing: In a small saucepan, combine unsalted butter, sugar, heavy whipping cream, strawberry reduction, vanilla extract, and optional corn syrup or honey. Heat on low until sugar melts, then bring to a boil over medium heat and cook for 3 minutes, stirring occasionally. Remove from heat and transfer immediately to a heat-proof bowl.
10. Finish the icing: Let the mixture cool 5-10 minutes, then whisk in ¾ cup powdered sugar until smooth. Adjust consistency by adding more powdered sugar if too thin or a bit of water if too thick. Add optional pink gel icing color for a pretty hue.
11. Drizzle the icing: While the icing is still warm and pourable, drizzle it generously over the cooled cake to create a sweet, glossy topping that enhances the strawberry flavor.

Notes

• Strawberry puree can be strained if you prefer a seedless reduction.
• Ensure all ingredients are at room temperature for best mixing and texture.
• If you want a more intense strawberry flavor, you can use additional strawberry extract or swirl some strawberry reduction into the batter before baking.
• The icing consistency can be adjusted to your liking by gradually adding powdered sugar or water.
• Store the cake covered at room temperature for up to 2 days, or refrigerate for longer freshness.

Keywords: strawberry pound cake, strawberry cake, bundt cake, strawberry dessert, homemade cake, strawberry icing