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Strawberry Pound Cake Recipe

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★★★★★

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.

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, 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

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