Strawberry Pound Cake is a delightful dessert that features a moist and dense cake infused with the sweet flavor of strawberries. This cake is perfect for spring and summer gatherings, celebrations, or any time you crave a fruity and comforting treat.
Why This Strawberry Pound Cake Is the Best
- Moist and Dense Texture: The cake has a tender, moist texture that melts in your mouth, making each bite delightful.
- Sweet Strawberry Flavor: The fresh strawberries add a sweet and fruity flavor that complements the rich cake.
- Beautiful Presentation: The pink strawberry glaze and fresh strawberries on top make this cake visually stunning and perfect for any occasion.
- Easy to Make: This recipe is simple and straightforward, making it easy to prepare and enjoy.
Perfect for Any Occasion
Whether you’re hosting a picnic, attending a potluck, or simply enjoying a slice with a cup of tea, Strawberry Pound Cake is the perfect choice. The combination of moist cake, sweet strawberries, and beautiful presentation makes it a crowd-pleaser that everyone will love.
Ingredient Notes
- Unsalted Butter: The foundation for a rich and moist texture, crucial for the classic pound cake consistency.
- Fresh Strawberries: Adds natural sweetness, bursts of fruity flavor, and a pop of vibrant color to the cake and icing.
- All-Purpose Flour & Cornstarch: Combine to create a tender crumb with added lightness from the cornstarch.
- Lemon Zest & Juice: Optional but enhances the cake and icing with a refreshing citrusy brightness.
- Powdered Sugar & Mashed Strawberries: Form the luscious icing, perfectly complementing the cake’s moist texture.
Tips for Making the Best Strawberry Pound Cake
- Use Fresh Strawberries: For the best flavor, use fresh, ripe strawberries.
- Don’t Overmix the Batter: Mix the batter just until combined to keep the cake light and tender.
- Generously Glaze: Apply a generous amount of strawberry glaze to the top of the cake for added sweetness and visual appeal.
- Garnish Elegantly: Top the cake with whole and halved strawberries for a touch of elegance and freshness.
Serving Suggestions
- With a Cup of Tea: Enjoy a slice of Strawberry Pound Cake with a hot cup of tea for a perfect afternoon treat.
- With Fresh Berries: Serve with additional fresh berries for a burst of flavor and color.
- With a Scoop of Ice Cream: Add a scoop of vanilla ice cream for an indulgent dessert.
- With a Dusting of Powdered Sugar: Finish with a light dusting of powdered sugar for a classic touch.
- With Whipped Cream: Serve with a dollop of whipped cream for extra richness and flavor.
A Must Try
Imagine biting into a slice of this Strawberry Pound Cake—each bite offering a perfect blend of moist cake and sweet strawberries, all topped with a glossy pink glaze and fresh berries. Perfect for sharing with family and friends, this cake is sure to bring joy to any occasion. So, gather your ingredients and bake this delightful cake to impress your loved ones and create sweet, memorable moments together!
Be sure to check out these other delicious cake recipes!
Strawberry Pound Cake
Strawberry Pound Cake features buttery richness with fresh strawberries folded in for a fruity twist. Topped with a sweet, tangy strawberry glaze, this cake is perfect for spring gatherings or as a delightful afternoon treat.
Ingredients
Cake:
- 1 ½ cups 180 gr all-purpose flour
- ¼ cup 60 ml whole milk or sour cream or yogurt
- 1 cup fresh chopped strawberries chopped small
- 1 tbsp cornstarch cornflour
- ¾ tsp baking powder
- ¼ tsp salt
- 12 tbsps 168 gr unsalted butter softened
- ¾ cup 150 g granulated sugar
- 3 large eggs at room temperature
- 1 tsp 15 ml pure vanilla extract or almond extract
- 2 tsps lemon zest optional
Icing:
- ⅓ cup fresh chopped strawberries chopped small and mashed with a fork
- 1 ½ cups powdered sugar
- 1 tbsp 13 gr melted butter
- 1 tsp fresh lemon juice
Instructions
- Set your oven to 350°F (180°C) or 320°F (160°C) for a fan-assisted oven. Prepare a 9×5-inch (23×13 cm) loaf pan by lining it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined, then set aside.
- In the bowl of a stand mixer, cream the butter and sugar until the mixture is pale and fluffy. Beat in the eggs and vanilla until smooth and fully incorporated.
- Gradually mix in half of the dry ingredients, followed by the milk, then incorporate the remaining dry ingredients until the batter is smooth.
- Using a spatula, gently fold in the strawberries and, if desired, a touch of lemon zest for added brightness.
- Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool completely before adding any icing.
To prepare the icing:
- Whisk together powdered sugar, mashed strawberries, melted butter, and a splash of lemon juice in a medium bowl until smooth and glossy.
- Set the cooled cake on a wire rack placed over a sheet pan, and pour the glaze over the top, allowing it to cascade down the sides. Let the icing set for at least 30 minutes before slicing and serving.
Notes
- Line the loaf pan generously with parchment paper, ensuring it fully covers the interior and leaves an overhang on the edges for easy cake removal.
- Allow the cake to cool completely before frosting. Adding icing to a warm cake may cause it to absorb into the cake rather than creating a beautiful, set glaze.
- To ensure the cake is done, insert a toothpick into the center. It’s ready when the toothpick comes out with only a few moist crumbs attached. Alternatively, use a thermometer to check that the internal temperature has reached at least 210°F (98°C).
- To make a stunning strawberry bundt cake, simply double the ingredients from the strawberry pound cake recipe and bake it in a bundt pan for 70-90 minutes. Be sure to generously grease the pan with butter or cooking spray to ensure easy release. No need to double the icing; the original amount is more than enough to coat the entire bundt cake. For a pop of color, add a few drops of pink or red food coloring to the icing for a vibrant finish.
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Strawberry Pound Cake
Anonymous
Can we avoid eggs?
Holly Henry
Yes, you can definitely make this without eggs!