Strawberry Pound Cake Recipe
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5.0
3 reviews
Excellent
Strawberry Pound Cake Recipe
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Fluffy, moist, and loaded with strawberry flavor, this Strawberry Pound Cake recipe is sure to be your new favorite sweet treat!
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Ingredients
For the Cake
- 2 cup fresh strawberries washed, stems removed, and halved
- 1 cup butter softened
- 3 cups granulated sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp strawberry extract
- 1/2 tsp Red food coloring
For the Glaze
- 2 Tbsp Strawberry Puree reserved from the cake
- 1 cup confectioner's sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
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Instructions
- Add strawberries to a food processor or blender and puree until smooth. Remove 2 Tbsp of the puree and set aside to use for the glaze.
- Add the strawberry puree to a small pot over medium heat and reduce for 15-20 minutes. The puree will be thick enough that if you take your spatula and swipe over the bottom of the pot the liquid will be very slow to cover the bottom of the pot again. You will end up with about ½ cup of puree. Set aside to cool to room temperature.
- Next, preheat your oven to 325 degrees Fahrenheit and butter and flour a Bundt cake pan and set aside.
- In a stand mixer or large bowl with a hand mixer add in the butter and beat on high until fluffy. Slowly add in the sugar and continue to beat on high until it reaches a fluffy pale-yellow color.
- Add and mix in the eggs one at a time into the bowl. Scrape down the sides as needed.
- Next slowly add in the flour on a low speed followed by salt and baking soda.
- Then, add in the buttermilk, cooled puree, vanilla extract, strawberry extract, and red food coloring and mix until everything has been combined but be careful not to over mix.
- Pour the batter into the prepared Bundt cake pan and bake in the oven for 70-80 minutes until a toothpick comes out clean. Let it cool for 10 - 20 mins, then invert onto a cooling rack.
- While the cake is baking, prepare the glaze. In a medium bowl, whisk together the confectioner’s sugar, strawberry puree, vanilla, and lemon juice.
- Finally, pour glaze over the top of the cake, serve, and enjoy!
Equipments used:
Notes
- If you are wanting a thicker glaze you can add in more powdered sugar to reach the consistency you prefer. On that same token, if you are wanting a thinner glaze, adding in some additional lemon juice will help thin it out.
- You can store this strawberry cake recipe in and airtight container on your counter for 3-5 days, or in your fridge for up to 1 week.
- If you are wanting to freeze this cake, then be sure to wrap it in plastic wrap and then foil and place it in an airtight container in your freezer for up to 1 month. If you are going to freeze this wait to top it with the glaze until you're ready to serve.
Nutrition Information
Show Details
Serving
1slice
Calories
276kcal
(14%)
Carbohydrates
66g
(22%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
54mg
(18%)
Sodium
159mg
(7%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
126IU
(3%)
Vitamin C
12mg
(13%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 276kcal | 14% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 159mg | 7% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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