Strawberry Pound Cake
This moist Strawberry Pound Cake is heavenly! We love the strawberry flavor- it's the perfect cake recipe for spring and summer, or for the strawberry lovers in your life!
Servings: 15 servings
Ingredients
- 1 lb. strawberries (453g)(These will be pureed to 1 cup (232g) and reduced over heat to ½ cup as explained below)
- 3 sticks unsalted butter, softened (Butter shouldn't be overly soft, but soft enough to easily dent when pressed.)
- 3 cups white sugar (600g)
- 5 large eggs room temperature
- 3 cups all purpose flour (not self-rising) (375g)
- ½ teaspoon baking powder (2g)
- ½ cup reduced strawberry puree , cooled
- ½ cup milk
- 2 teaspoons strawberry extract (We used McCormick) (8g)
- pink food coloring optional we used a small amount of gel color
Instructions
For the Cake
- Lower the oven rack to the next to lowest position.
- Preheat the oven to 350 degrees and grease and flour a tube pan. If you are baking in a dark colored pan, reduce the temperature to 325 degrees and you may need to bake a bit longer.
Strawberry Puree and Reduction
- Wash and slice 1 pound of strawberries. Puree using a food processor or blender ( I used a Bullet smoothie blender) until you have 1 cup puree. Put the puree in a saucepan over medium heat and cook until it reduces to ½ cup, stir frequently. Set aside to cool. Reducing the puree gives you the flavor of 1 cup puree without adding too much liquid to the recipe.
- In a separate bowl whisk the flour and baking powder to combine, set aside for later
- In the bowl of your mixer, cream the butter until sooth. Gradually add the sugar and beat at medium speed until lightened in color and fluffy, 3 to 5 minutes, a bit longer if using a hand mixer.
- Add the eggs one at a time, mixing after each until the yolk disappears.
- In a 1 cup measuring cup, add ½ cup milk plus ½ cup of the reduced strawberry puree. If you end up having a bit less than ½ cup, when you add it to the ½ cup milk, add more milk to bring the total liquid to 1 cup. Add the 2 teaspoons strawberry extract to the cup. Set Aside
- With the mixer on low speed, add the flour/baking powder mixture alternately with the milk/puree mixture. Begin and end with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients. Mix just until combined. If adding a little pink coloring gel, you can do so at this time.
- Pour the cake batter into prepared tube pan/bundt pan and bake at 350 degrees for 1 hour and 10 minutes or until a long wooden skewer comes out clean or with just a few crumbs attached. Keep an eye on the cake, if the top of the cake begins to get to dark, loosely place a piece of aluminum foil over it. Check at 1 hour for doneness.
- Remove the baked cake from the oven and allow to cool on a wire rack for about 10-15 minutes before carefully inverting the pan onto a cake board or cake plate.
For the Vanilla Glaze
- 2 ½ cups (230g) powdered sugar (sift then measure)
- 2 to 3 Tablespoons milk depending on how thick you want the glaze
- 1 teaspoon (4g) vanilla extract (use clear extract for a whiter glaze)
- Mix all ingredients until smooth. If it is too thick add a little more milk, 1 teaspoon at a time. Add more powdered sugar if it is too thin.
Decorating the Cake
- You can spoon the vanilla glaze over the strawberry pound cake if you'd like, but for a little more control, I like to spoon the glaze into a disposable piping bag with the very tip snipped away. Drizzle however you like, and top with fresh strawberries!
- You may like to serve the strawberry pound cake with vanilla ice cream or whipped cream and more strawberries.
Notes
Makes approximately 8 cups batter. Strawberry extract can be hard to find at the grocery store. I have found it at Walmart and on Amazon.