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!
