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.
Ingredients
Strawberry Pound Cake
- 1 1/2 lbs (680 g) Strawberries
- 3 1/4 cups (406 g) All Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 3/4 cups (168 g) Salted Butter, (room temperature)
- 5 tbsp (88 g) Vegetable Oil
- 2 1/2 cups (300 g) Granulated Sugar
- 4 Large (200 g) Eggs, (room temperature)
- 2/3 cups (160 g) Buttermilk
- 1/4 cup (60 g) Sour Cream
- 1 1/2 tbsp Strawberry Emulsion
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 2 drops Red Gel Food Coloring
Strawberry Glaze
- 1/4 cup (60 g) Reserved Strawberry Reduction, (from above - see instructions)
- 3-4 tbsp (60 g) Whole Milk
- 2 tbsp (28 g) Salted Butter, (melted)
- 2 1/2 cups (313 g) Powdered Sugar
Instructions
- Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick baking spray. Set aside.
- Remove the stems from the strawberries and place into a food processor. Blend until smooth and there's no chunks of strawberries, about 30-40 seconds. 1 1/2 lbs Strawberries
- Place strawberry puree into a medium saucepan over medium heat. Bring to a boil and cook for about 30-40 minutes, until the you're left with 3/4 cup puree (180g). Stir frequently so that the bottom of the pan doesn't burn. The mixture will thicken as it reduces so keep an eye on it as it begins to thicken.
- Once you've reduced the mixture to 3/4 cup, pour into a medium bowl or large 4-cup measuring cup. Reserve 1/4 cup of the reduction and set aside for the glaze. To the remaining 1/2 cup of puree, add buttermilk, sour cream, strawberry emulsion, vanilla extract, almond extract, and red gel food coloring. Set aside. 2/3 cups Buttermilk 1/4 cup Sour Cream 1 1/2 tbsp Strawberry Emulsion 1 tsp Vanilla Extract 1 tsp Almond Extract 2 drops Red Gel Food Coloring
- In a large bowl, whisk together the dry ingredients - all purpose flour, baking powder, baking soda, and kosher salt. 3 1/4 cups All Purpose Flour 2 tsp Baking Powder 1/4 tsp Baking Soda 1/2 tsp Kosher Salt
- In the bowl of a stand mixer fitted with the paddle attachment, add butter, vegetable oil, and sugar and mix together on medium speed for 5-6 minutes, until pale and fluffy. Scrape down the sides of the bowl and add eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. 3/4 cups Salted Butter 5 tbsp Vegetable Oil 2 1/2 cups Granulated Sugar 4 Large Eggs
- Add half of the strawberry/buttermilk mixture to the bowl and mix until just combined. Add half of the flour mixture and mix together until just combined, about 20 seconds. Scrape down the sides of the bowl and add the remaining strawberry mixture and continue to mix until fully incorporated, about 20 seconds. Scrape down the sides of the bowl again, then add the remainder of the dry ingredients and mix until smooth.
- Pour batter into the prepared pan and bake for 65-75 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist 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 reduction to a large bowl, then add melted butter, and whole milk. Stir together until smooth, then add the powdered sugar. Whisk to combine. 1/4 cup Reserved Strawberry Reduction 3-4 tbsp Whole Milk 2 tbsp Salted Butter 2 1/2 cups Powdered Sugar
- Pour the strawberry glaze on top of the cooled cake and serve.
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: 614kcal, Carbohydrates: 98g, Protein: 7g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 339mg, Potassium: 182mg, Fiber: 2g, Sugar: 70g, Vitamin A: 568IU, Vitamin C: 33mg, Calcium: 92mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!