Strawberry Pound Cake Recipe

5 from 1 vote

Fluffy, moist, and loaded with strawberry flavor, this Strawberry Pound Cake recipe is sure to be your new favorite sweet treat!

Prep Time25

Cook Time1 10

Total Time1 35

Course: Dessert, Desserts

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 276kcal

Author: Linda

Equipment

Ingredients

For the Cake

2 cup fresh strawberries washed, stems removed, and halved
1 cup butter softened
3 cups granulated sugar
5 eggs
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
2 tsp strawberry extract
1/2 tsp red food coloring

For the Glaze

2 Tbsp strawberry puree reserved from the cake
1 cup confectioner's sugar
1 tsp vanilla extract
1 tsp lemon juice

Instructions

Add strawberries to a food processor or blender and puree until smooth. Remove 2 Tbsp of the puree and set aside to use for the glaze.
Add the strawberry puree to a small pot over medium heat and reduce for 15-20 minutes. The puree will be thick enough that if you take your spatula and swipe over the bottom of the pot the liquid will be very slow to cover the bottom of the pot again. You will end up with about ½ cup of puree. Set aside to cool to room temperature.
Next, preheat your oven to 325 degrees Fahrenheit and butter and flour a Bundt cake pan and set aside.
In a stand mixer or large bowl with a hand mixer add in the butter and beat on high until fluffy. Slowly add in the sugar and continue to beat on high until it reaches a fluffy pale-yellow color.
Add and mix in the eggs one at a time into the bowl. Scrape down the sides as needed.
Next slowly add in the flour on a low speed followed by salt and baking soda.
Then, add in the buttermilk, cooled puree, vanilla extract, strawberry extract, and red food coloring and mix until everything has been combined but be careful not to over mix.
Pour the batter into the prepared Bundt cake pan and bake in the oven for 70-80 minutes until a toothpick comes out clean. Let it cool for 10 - 20 mins, then invert onto a cooling rack.
While the cake is baking, prepare the glaze. In a medium bowl, whisk together the confectioner’s sugar, strawberry puree, vanilla, and lemon juice.
Finally, pour glaze over the top of the cake, serve, and enjoy!

Video

Notes

If you are wanting a thicker glaze you can add in more powdered sugar to reach the consistency you prefer. On that same token, if you are wanting a thinner glaze, adding in some additional lemon juice will help thin it out.

You can store this strawberry cake recipe in and airtight container on your counter for 3-5 days, or in your fridge for up to 1 week.

If you are wanting to freeze this cake, then be sure to wrap it in plastic wrap and then foil and place it in an airtight container in your freezer for up to 1 month. If you are going to freeze this wait to top it with the glaze until you're ready to serve.

Nutrition