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Strawberry Pound Cake

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This Strawberry Pound Cake is deceptively easy and incredibly decadent.  Freeze-dried strawberries give it a huge strawberry taste that’s perfect for summer!

  • Total Time: 0 hours

Ingredients

Units Scale

For the Batter:

  • 352 g all purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 34 g (~1.5 cups, NOT 10.67 cups) freeze-dried strawberries
  • 173 g unsalted butter, room temperature
  • 58 g cream cheese, room temperature
  • 500 g granulated sugar
  • 6 eggs
  • 1 tsp vanilla
  • 1 tsp strawberry extract
  • 250 g buttermilk
  • 12 tsp red food coloring (optional…I opted out)

Vanilla Simple Syrup

  • 67 g water
  • 84 g granulated sugar
  • 1/8 tsp salt
  • 1 tsp vanilla

Strawberry Glaze

  • 240 g confectioner’s sugar
  • 1/4 tsp fine salt
  • 1 tsp pure vanilla extract
  • 2 tbsp whole milk
  • 2 tbsp strawberry preserves or The Best Strawberry Sauce
  • 1 tbsp heavy cream

Instructions

To Make the Batter:

  1. Preheat your oven to a true 325 degrees. A true 325 is necessary to help you get a proper result from this cake. Sift together the flour, kosher salt, and baking soda in a medium bowl.
  2. Pulse freeze-dried strawberries in a food processor or spice grinder until the strawberries are about 3/4ths pulverized.  Whisk strawberries into the flour mixture and set flour/strawberry mixture aside.
  3. Add butter and cream cheese to a large mixing bowl or the bowl of a stand mixer.  Mix until butter is completely smooth.
  4. Slowly add sugar and cream until light and fluffy.  (Not sure what this means?  Check out this resource!)
  5. Add eggs, one at a time, scraping the sides of the bowl as needed.
  6. Add vanilla and strawberry extracts and mix thoroughly.
  7. Add half of the flour mixture and mix on low speed until just combined.
  8. Add all of the buttermilk and mix on low speed until nearly combined.
  9. Add the second half of the flour mixture and mix on low speed until nearly combined.  Finish with several turns of a stiff spatula.
  10. Place prepared batter into a 10- or 12-cup bundt pan and bake for 55-70 minutes, or when the center of the cake reads 212°F with an instant-read thermometer.
  11. Remove the cake from the oven and allow to rest on a cooling rack for ten minutes.

To Make the Simple Syrup:

  1. Add the sugar, water, and salt to a small saucepan and bring to a boil.
  2. Allow to boil just until all of the sugar is completely dissolved.
  3. Remove from heat and add vanilla.
  4. After the cake rests in the cake pan for ten minutes, invert the cake onto a cooling rack and gently brush the simple syrup over the entire cake.  Allow it to cool completely before moving onto the next step.

To Make the Strawberry Glaze:

  1. Add the confectioner’s sugar, salt, vanilla extract, whole milk, and strawberry preserves to a large mixing bowl.
  2. Using a 9” whisk, stir gently until all of the confectioner’s sugar is moistened.
  3. Add heavy cream, 1/2 tablespoon at a time, and stir until you reach the desired consistency.
  4. Pour over cake using a spouted measuring cup or squeeze bottle.

Notes

  1. This cake can be kept at room temperature for up to three days, or refrigerated for up to a week.
  2. Freeze-dried strawberries give this cake an incredibly summery strawberry flavor without sacrificing fresh strawberry taste.
  3. You can absolutely use fresh strawberry sauce in the strawberry glaze.  Since strawberry sauce is generally thinner than strawberry preserves, you might have to omit the heavy cream.
  4. You can absolutely add 1-2 tsp of red food coloring if you’re looking for a more pink strawberry pound cake.  I opted to omit it from my cake, but make it your own!
  • Author: Shani
  • Prep Time: 25 minutes (active)
  • Cook Time: 55-70 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 378
  • Sugar: 47.6 g
  • Sodium: 187.7 mg
  • Fat: 11.3 g
  • Carbohydrates: 64.8 g
  • Protein: 5.2 g
  • Cholesterol: 87.9 mg