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
- 1–2 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:
- 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.
- 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.
- Add butter and cream cheese to a large mixing bowl or the bowl of a stand mixer. Mix until butter is completely smooth.
- Slowly add sugar and cream until light and fluffy. (Not sure what this means? Check out this resource!)
- Add eggs, one at a time, scraping the sides of the bowl as needed.
- Add vanilla and strawberry extracts and mix thoroughly.
- Add half of the flour mixture and mix on low speed until just combined.
- Add all of the buttermilk and mix on low speed until nearly combined.
- Add the second half of the flour mixture and mix on low speed until nearly combined. Finish with several turns of a stiff spatula.
- 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.
- Remove the cake from the oven and allow to rest on a cooling rack for ten minutes.
To Make the Simple Syrup:
- Add the sugar, water, and salt to a small saucepan and bring to a boil.
- Allow to boil just until all of the sugar is completely dissolved.
- Remove from heat and add vanilla.
- 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:
- Add the confectioner’s sugar, salt, vanilla extract, whole milk, and strawberry preserves to a large mixing bowl.
- Using a 9” whisk, stir gently until all of the confectioner’s sugar is moistened.
- Add heavy cream, 1/2 tablespoon at a time, and stir until you reach the desired consistency.
- Pour over cake using a spouted measuring cup or squeeze bottle.
Notes
- This cake can be kept at room temperature for up to three days, or refrigerated for up to a week.
- Freeze-dried strawberries give this cake an incredibly summery strawberry flavor without sacrificing fresh strawberry taste.
- 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.
- 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!
- 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