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strawberry pound cake on a serving tray garnished with fresh strawberries and strawberry glaze.
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5 from 1 vote

Strawberry Pound Cake

This Strawberry Pound Cake Recipe is packed with strawberry flavor in every bite. It's topped with a strawberry glaze made with fresh strawberry puree and takes your classic pound cake to new heights.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Total Time1 hour 50 minutes
Course: Cakes, Pies, Tarts, desserts
Cuisine: Dessert
Servings: 12 servings
Calories: 709kcal
Author: Britney

Equipment

  • 12 cup bundt pan
  • Stand Mixer
  • Mixing Bowls

Ingredients

Strawberry Pound Cake

  • 1 lb Strawberries (chopped)
  • 3 cups All Purpose Flour
  • tsp Nutmeg
  • 1 tsp Kosher Salt
  • 1 ½ cups Unsalted Butter (room temperature)
  • 8 oz Cream Cheese (room temperature)
  • 3 cups Granulated Sugar
  • 2 tsp Lemon Zest
  • 5 Large Eggs (room temperature)
  • 1 ½ tbsp Strawberry Emulsion
  • 2 tsp Vanilla Extract

Strawberry Glaze

  • ¼ lb Strawberries (from above - see instructions)
  • 2 cups Powdered Sugar
  • 2 tbsps Heavy Cream
  • 1 tsp Strawberry Emulsion

Instructions

  • Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick baking spray. 
  •  Chop the strawberries into bite sized chunks. Set aside.
  • Combine the dry ingredients in a large mixing bowl. Sift together all purpose flour, nutmeg, and kosher salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, then cream cheese and continue to mix for 2 minutes. Add sugar and lemon zest, then cream everything together for 3 minutes. 
  • While the cake is cooling, prepare the strawberry glaze. Add the remaining strawberries to a food processor and blend until fully pureed. Pour into a mixing bowl and add powdered sugar, heavy cream, and strawberry emulsion. (tip: if you don't like the strawberry seeds in the glaze, press the strawberry puree through a fine mesh sieve prior to adding the powdered sugar and heavy cream) 
  • Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next egg. Scrape down the sides of the bowl after adding two eggs and continue to add the remainder. Once all of the eggs are added, scrape down the sides of the bowl again and add strawberry emulsion and vanilla extract. Mix for another 30 seconds.
  • Add the flour mixture to the wet ingredients and mix together. Scrape down the sides and continue to mix for another 10 seconds.
  • Remove the bowl from the stand mixer and add ¾ of the chopped strawberries. Fold into the pound cake batter with a silicone spatula or spoon.
  • Add the cake batter to the prepared baking pan and bake in the preheated oven for 1 hour and 45-55 minutes, until a toothpick comes out clean or with just a few crumbs. Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
  • While the cake is cooling, prepare the strawberry glaze. Add the remaining strawberries to a food processor and blend until fully pureed. (tip: if you don't like the strawberry seeds in the glaze, press the strawberry puree through a fine mesh sieve prior to adding the powdered sugar and heavy cream) 
  • In a mixing bowl, whisk together powdered sugar, heavy cream, and strawberry emulsion. The mixture should be pretty thick. Add the strawberry puree 1 tbsp at a time until you reach desired thickness.
  • Pour the strawberry glaze on top of the cooled cake and serve.

Video

Notes

How to Store Pound Cake
Storing pound cake properly helps maintain its freshness and flavor. Before anything, be sure to allow the pound cake to cool completely. This prevents it from becoming soggy. Then wrap tightly with plastic wrap and place into an airtight container.
Store in the refrigerator for up to one week or store in the freezer for up to three months. When you're ready to thaw the pound cake, place in the refrigerator until thawed completely.

Nutrition

Calories: 709kcal | Carbohydrates: 99g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 289mg | Potassium: 171mg | Fiber: 2g | Sugar: 73g | Vitamin A: 1118IU | Vitamin C: 28mg | Calcium: 52mg | Iron: 2mg