Name: Strawberry Pound Cake
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 1½ cups unsalted butter (room temperature (3 sticks)); 3 cups granulated sugar (600 grams); 5 large eggs (room temperature); 3 cups All Purpose Flour (408 grams); 1 teaspoon kosher salt (3 grams); 1 cup half-and-half (227 grams, room temperature); 1 tablespoon pure vanilla extract (12 grams); 1 teaspoon almond extract (4 grams); 2½ cups finely chopped strawberries (418 grams); 1 cup granulated sugar (200 grams); ⅔ cup water (151 grams); 1 cup pureed strawberries (232 grams); 3 tablespoons strawberry syrup (44 grams, reserved from above); 2 cups powdered sugar (226 grams); 3 tablespoons lemon juice (43 grams, from 1½ lemons)

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Every time I make Strawberry Pound Cake, it brings back memories of sunny afternoons spent in my grandmother’s kitchen. I can still hear her laughter as she whisked the batter, reminding me to always fold in the fresh strawberries gently. This cake isn’t just a dessert; it’s a celebration of spring, a sweet tribute to the juicy strawberries that come into season. When I take that first slice, the tender crumb and the burst of fruity flavor take me back to those cherished moments spent baking together. It’s a recipe that warms my heart and fills my home with the sweet aroma of nostalgia.

Recipe Snapshot

Total Time:
1 hr 40 mins

Prep Time:
20 mins

Cook Time:
80 mins

Difficulty:
Medium

Calories:
420 kcal

Protein:
6 g

Diet:
Keto, Paleo, Whole30

Fat:
18 g

Tools Used:
Kitchen Scale, 10-Cup Bundt Pan, Hand Mixer, Wooden Skewer

Why This Strawberry Pound Cake Shines

Why You’ll Love This Recipe

Sweet and Tangy Flavor
The combination of strawberries and lemon juice in this Strawberry Pound Cake creates a delightful balance. Each bite is a burst of sweetness paired with a hint of tartness, making it perfect for spring gatherings.
Perfect for Any Occasion
This cake is versatile enough for any occasion, whether it’s a summer picnic, a birthday celebration, or a cozy family dinner. Its beautiful presentation makes it a showstopper on any dessert table.
Easy to Make
Even if you’re a beginner in the kitchen, you’ll find this recipe straightforward. With simple steps and readily available ingredients, you can whip it up without any fuss.
Moist and Tender Texture
The combination of unsalted butter, half-and-half, and the juicy strawberries gives this cake an incredibly moist texture. It’s the kind of cake that just melts in your mouth, leaving you wanting more.
Family Tradition
Baking this Strawberry Pound Cake has become a tradition in my family. Each generation adds their own twist, making it a recipe that evolves while keeping the love intact.

Essential Ingredients for Strawberry Pound Cake

The ingredients for this Strawberry Pound Cake are carefully chosen to create a rich and flavorful dessert. The key players like unsalted butter and granulated sugar lend a sweet, buttery base, while the fresh strawberries add a refreshing burst of flavor. Each ingredient works in harmony, resulting in a cake that’s not only delicious but also visually stunning.

1½ cups unsalted butter – This provides a rich, buttery flavor that forms the base of the cake.
3 cups granulated sugar – Essential for sweetness and contributing to the cake’s moist texture.
5 large eggs – They help bind the ingredients together and contribute to the cake’s overall structure.
3 cups All-Purpose Flour – Gives the cake its body and structure, ensuring a dense yet soft texture.
1 teaspoon kosher salt – Enhances the sweetness of the cake and balances the flavors.
1 cup half-and-half – Adds richness and moisture, making the cake tender and soft.
1 tablespoon pure vanilla extract – Provides a warm, aromatic flavor that complements the strawberries.
1 teaspoon almond extract – Adds a unique depth of flavor that pairs beautifully with the strawberries.
2½ cups finely chopped strawberries – Fresh and juicy, they’re the star of the cake, providing bursts of flavor.
1 cup granulated sugar – Used for the strawberry syrup to enhance the fruit’s natural sweetness.
⅔ cup water – Used to create the syrup, helping to extract flavors from the strawberries.
1 cup pureed strawberries – Adds to the strawberry flavor and moisture in the cake.
3 tablespoons strawberry syrup – Reserved from making the syrup, it’s drizzled over the cake for extra flavor.
2 cups powdered sugar – Used for the glaze, adding sweetness and a smooth finish.
3 tablespoons lemon juice – Brightens the flavors and adds a hint of acidity to balance the sweetness.

Making Strawberry Pound Cake

Creating this Strawberry Pound Cake is a labor of love, but the results are absolutely worth it. Let’s get started on transforming these wonderful ingredients into a delicious cake that will surely impress your family and friends.

Preheat your oven to 325°F. Spray a 10-cup Bundt cake pan with nonstick spray and set it aside. It’s crucial to prepare your pan properly to ensure the cake releases easily after baking.
In a large mixing bowl, use a hand mixer to cream together 1½ cups unsalted butter and 3 cups granulated sugar on medium-high speed until the mixture is fluffy and light in color, which should take about 2 minutes. This step is important as it incorporates air into the batter, helping your cake rise beautifully.
Add the 5 large eggs one at a time, mixing on medium speed. Don’t forget to scrape down the sides of the bowl as needed. Each egg should be fully incorporated before adding the next, ensuring an even batter.
Switch your mixer to low speed and gradually add the 3 cups All-Purpose Flour and 1 teaspoon kosher salt in batches. Mix until everything is well combined and the batter is smooth. Avoid overmixing to keep the cake light.
Next, pour in the 1 cup half-and-half, 1 tablespoon pure vanilla extract, and 1 teaspoon almond extract. Continue mixing on low until just combined, allowing the flavors to meld beautifully into the batter.
Turn off the mixer and gently fold in the 2½ cups finely chopped strawberries using a spatula. Be careful not to overmix; we want the strawberries to remain intact for bursts of flavor.
Pour the batter into the prepared Bundt pan. Smooth the top with a spatula. Bake in the preheated oven for about 80 minutes, or until a toothpick inserted in the center comes out mostly clean. Keep an eye on it to ensure it doesn’t overbake.
While the cake bakes, prepare the strawberry syrup. In a small saucepan, combine 1 cup granulated sugar and ⅔ cup water. Bring to a boil and allow it to boil for 8 minutes. Then, add 1 cup pureed strawberries, cover, and simmer for 10 minutes, stirring occasionally.
Once the cake is done baking, remove it from the oven and let it cool in the pan for about 5 minutes. Using a wooden skewer, poke holes in the bottom of the cake, about 1½ inches apart, making sure not to poke all the way through.
Set aside 3 tablespoons strawberry syrup and pour the remaining syrup over the bottom of the cake while still in the pan. Use a spatula to press the syrup into the cake, allowing it to absorb.
Leave the cake upside down in the pan for 30 minutes as it cools. After, carefully turn it out onto a serving plate and let it cool for another hour.
While the cake is cooling, prepare the strawberry glaze. In a mixing bowl, whisk together the reserved 3 tablespoons strawberry syrup, 2 cups powdered sugar, and 3 tablespoons lemon juice until smooth. Adjust the consistency as needed.
Once the cake is fully cooled, drizzle the glaze over the top and decorate with chopped fresh strawberries. Slice and serve this beautiful Strawberry Pound Cake to your family and friends!

Things Worth Knowing

Ingredient Temperature: Ensure that all your ingredients are at room temperature. This helps them combine more easily for a uniform texture.
Poking Holes: When making holes in the cake, avoid going all the way to the bottom of the pan to prevent syrup from leaking out.
Cooling: Allow the cake to cool completely before adding the glaze. If it’s still warm, the glaze will slide off instead of setting nicely.
Storage: Store any leftovers in an airtight container at room temperature for up to three days.

Make It Your Own

There are many ways to customize your Strawberry Pound Cake. Here are some tips to make it your own!

Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Freezing: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil. It can be stored in the freezer for up to three months.
Pairing: This cake pairs wonderfully with fresh whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Variations: Try adding different berries like raspberries or blueberries for a mixed berry version.
Flavor Enhancements: Consider adding a hint of coconut extract for a tropical twist or even a dash of cardamom for spiciness.

Great Combinations for Strawberry Pound Cake

Serving your Strawberry Pound Cake can be as fun as making it. Here are some delightful ideas to consider:

With Fresh Berries: Serve slices topped with a mix of fresh berries for added flavor and color.
Sweet Whipped Cream: A dollop of freshly whipped cream can elevate the cake’s sweetness and add a touch of creaminess.
Summer Gatherings: Perfect for picnics and barbecues, this cake is a hit in the warmer months when strawberries are in season.
Holiday Dessert: A stunning centerpiece for spring gatherings and celebrations like Easter or Mother’s Day.
Storing Leftovers: If you have any leftovers, store them in an airtight container to maintain freshness.
Pairing with Drinks: Enjoy with a refreshing lemonade or iced tea for a lovely afternoon treat.

FAQ

While fresh strawberries are preferred for the best flavor and texture, you can use frozen strawberries if necessary. Just make sure to thaw them and drain any excess liquid before adding them to the batter. Frozen strawberries may not provide the same burst of freshness, but they can still work well in the Strawberry Pound Cake.

The best way to check if your Strawberry Pound Cake is done baking is to insert a toothpick into the center of the cake. If it comes out mostly clean with a few moist crumbs, the cake is ready. Be careful not to overbake it, as this can lead to a dry cake.

Absolutely! You can make the Strawberry Pound Cake a day or two in advance. Just store it in an airtight container at room temperature. If you plan to make it further in advance, consider freezing it. Ensure it’s well wrapped to maintain freshness, and thaw it at room temperature before serving.

This Strawberry Pound Cake is delightful on its own, but it pairs beautifully with whipped cream, fresh berries, or even a scoop of ice cream. You could also serve it with a drizzle of chocolate sauce or a fruit compote for an extra special touch.

Conclusion

The Strawberry Pound Cake combines the flavors of spring in every bite, creating a dessert that’s not only delicious but also filled with memories. It’s perfect for gatherings, casual get-togethers, or simply enjoying with a cup of tea. I encourage you to try this recipe and share it with your loved ones. You won’t be disappointed!