Strawberry Pound Cake Recipe

Introduction

This Strawberry Pound Cake is a delightful twist on a classic favorite, bursting with fresh strawberry flavor and a luscious strawberry glaze. Moist and tender, it’s perfect for springtime gatherings or a simple afternoon treat with tea.

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
• 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. Step 1: To make the strawberry reduction, puree the strawberries in a food processor or blender until smooth, about 2 cups. Strain to remove seeds if desired.
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. Cool to room temperature.
3. Step 3: Preheat oven to 325°F (163°C). Prepare a 10-14 cup bundt pan with non-stick baking spray.
4. Step 4: In a large bowl, cream butter and sugar on medium speed until light and fluffy, about 5 minutes.
5. Step 5: Add eggs one at a time, mixing until incorporated, scraping the bowl as needed.
6. Step 6: On low speed, add flour, baking powder, and salt; mix until just combined.
7. Step 7: Add strawberry extract, vanilla extract, milk, ¾ cup strawberry reduction, and gel icing color if using; mix gently until combined. Do not overmix.
8. Step 8: Pour batter evenly into the bundt pan. Bake for 75-85 minutes, or until a toothpick comes out mostly clean but slightly moist.
9. Step 9: Cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
10. Step 10: To make the icing, combine butter, sugar, heavy cream, strawberry reduction, vanilla, and corn syrup or honey in a small saucepan.
11. Step 11: Heat on low until sugar melts, then raise heat to medium and boil for 3 minutes, stirring occasionally. Remove from heat and transfer to a heat-proof bowl.
12. Step 12: Let cool 5-10 minutes. Whisk in about ¾ cup powdered sugar until smooth. Add more powdered sugar if too thin, or a little water if too thick.
13. Step 13: Drizzle the warm icing over the cooled cake for a beautiful glaze. If the icing cools too much, it will be too firm to drizzle.

Tips & Variations

• For a more intense strawberry flavor, add an extra teaspoon of strawberry extract or fold in finely chopped fresh strawberries into the batter.
• If you prefer a lighter texture, substitute half the butter with Greek yogurt.
• Use a silicone spatula to gently fold ingredients to avoid overmixing the batter.
• The pink gel icing color is optional but adds a lovely tint to the cake and glaze.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds before serving to refresh the texture. The icing may harden over time; warm slightly to soften before drizzling again.

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 them completely and drain excess liquid before pureeing to avoid making the reduction too watery.

What can I use if I don’t have strawberry extract?

If you don’t have strawberry extract, vanilla extract alone works well. Adding a bit more fresh strawberry puree will also enhance the flavor naturally.

Strawberry Pound Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

This luscious Strawberry Pound Cake features a moist, buttery crumb infused with real strawberry puree and extracts, topped with a sweet and silky strawberry glaze. The cake’s subtle pink hue and fresh strawberry flavor make it a delightful dessert for any occasion.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Total Time: 2 hours
• Yield: 12 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 the hulled strawberries to a food processor or blender and puree until smooth, yielding about 2 cups. Strain if desired to remove seeds.
2. Cook the Reduction: Pour the strawberry puree into a medium saucepan and cook over medium heat, stirring consistently to prevent burning. Bring to a slow boil and continue cooking until thickened and reduced to 1 cup, about 20-25 minutes. Allow to cool to room temperature. This can be made ahead and refrigerated.
3. Prepare the Oven and Pan: Preheat the oven to 325°F (163°C). Grease a 10-14 cup bundt pan with non-stick baking spray.
4. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar together on medium speed until light and fluffy, about 5 minutes.
5. Add Eggs: Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed to ensure even mixing.
6. Add Dry Ingredients: On low speed, mix in the flour, baking powder, and salt until just combined—avoid overmixing.
7. Add Flavor and Moisture: Mix in strawberry and vanilla extracts, milk, ¾ cup of the strawberry reduction, and optional pink gel color until just combined.
8. Bake the Cake: Spread the batter evenly in the prepared bundt pan. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out moist but mostly clean.
9. Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool to room temperature.
10. Prepare the Icing: In a small saucepan, combine butter, sugar, heavy cream, strawberry reduction, vanilla extract, and corn syrup or honey (if using). Heat on low until the sugar melts, then bring to a boil on medium heat. Boil, stirring occasionally, for 3 minutes. Remove from heat immediately and transfer to a heat-proof bowl.
11. Finish the Icing: Cool the icing 5-10 minutes, then whisk in about ¾ cup powdered sugar until smooth. Adjust thickness by adding more powdered sugar or a touch of water. Add pink gel color if desired.
12. Glaze the Cake: While the icing is still warm and pourable, drizzle it over the cooled cake for a beautiful finish.

Notes

• Strawberry puree can be strained to achieve a smoother texture free of seeds.
• Pink gel icing color is optional and used for aesthetic purposes only.
• This cake is best stored covered at room temperature and consumed within 3 days or refrigerated for up to a week.
• The strawberry reduction can be made in advance and refrigerated for easier assembly.
• Use room temperature ingredients for best batter consistency and even baking.
• Check cake doneness with a toothpick; it should come out mostly clean but slightly moist to avoid overbaking.

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