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Strawberry Pound Cake Recipe

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★★★★★

4.9 from 71 reviews

This Strawberry Pound Cake is a moist, flavorful dessert featuring rich buttery cake infused with strawberry puree and extracts. Baked in a bundt pan to golden perfection, it is topped with a luscious strawberry-vanilla icing that adds a sweet, tangy finish. Perfect for spring and summer gatherings or any time you crave a classic pound cake with a fresh strawberry twist.

Ingredients

Scale

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 (reserved 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. Prepare Strawberry Reduction: Puree the hulled strawberries in a food processor or blender until smooth to yield about 2 cups of puree. Strain to remove seeds if desired. Transfer puree to a medium saucepan and cook over medium heat, stirring frequently to prevent burning, until it reduces to 1 cup and thickens, about 20-25 minutes. Set aside to cool to room temperature.
  2. Preheat Oven and Prepare Pan: Preheat oven to 325°F (163°C). Grease a 10-14 cup bundt pan with non-stick baking spray.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar on medium speed until light and fluffy, about 5 minutes.
  4. Add Eggs: Add eggs one at a time, mixing well after each addition. Scrape down bowl sides to ensure even mixing.
  5. Incorporate Dry Ingredients: On low speed, mix in the flour, baking powder, and salt until just combined. Do not overmix.
  6. Add Flavors and Liquids: Gently mix in strawberry and vanilla extracts, milk, ¾ cup of the strawberry reduction, and gel icing color if using. Mix until just combined to avoid overworking the batter.
  7. Bake: Pour 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 with moist crumbs.
  8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely to room temperature.
  9. Make the Icing: In a small saucepan, combine butter, sugar, heavy cream, reserved strawberry reduction, vanilla extract, and corn syrup or honey if using. Heat on low until sugar melts, then increase heat to medium and boil for 3 minutes, stirring occasionally. Remove from heat and transfer to a heat-proof bowl to cool 5-10 minutes.
  10. Finish Icing: Gradually whisk in about 3/4 cup powdered sugar until smooth. Adjust consistency with more powdered sugar or a touch of water if needed. Add pink gel icing color if desired.
  11. Glaze the Cake: Drizzle the slightly warm icing over the cooled pound cake for a beautiful, flavorful finish.

Notes

  • Strawberry reduction can be made ahead and refrigerated for up to 3 days.
  • Room temperature ingredients ensure proper mixing and cake texture.
  • Be careful not to overmix the batter to keep the cake tender.
  • If you prefer a more intense strawberry flavor, add an extra teaspoon of strawberry extract.
  • The icing consistency can be adjusted with powdered sugar or water to achieve a perfect drizzle.
  • Use a toothpick test to avoid overbaking and drying out the cake.

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

Find it online: https://spatulaqueen.com/strawberry-pound-cake-recipe-2/