Strawberry Pound Cake Recipe: Simply Delicious And Easy To Make!

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Hey, it’s me again, Anne Carter from BeyondTheBayouBlog! I’ve been baking up a storm lately and today I’ve got a real treat for you – my famous Strawberry Pound Cake Recipe. This delicious cake is perfect for any occasion, whether you’re hosting a backyard barbecue or just wanting something sweet to enjoy with your afternoon coffee.

The star of this recipe is, of course, those plump, juicy strawberries that add such a lovely freshness and tartness. Combined with the rich, dense pound cake, it’s a combo that just can’t be beat. And don’t get me started on that strawberry glaze! It takes this cake totally over the top.

I made this for my family last weekend and it didn’t last long at all. My husband Lee couldn’t stop raving about it. Trust me, once you taste this strawberry pound cake, it’s gonna become an instant classic in your house too. So let’s get baking!

What Is A Strawberry Pound Cake?

A strawberry pound cake is a classic Southern dessert made with strawberries. It’s a type of pound cake that gets its delicious flavor from these sweet berries. There are different ways to make it, depending on the recipe.

Some people add chopped strawberries directly into the cake batter, which gives you little bursts of fruity goodness in each bite. Others, like my recipe, puree the strawberries first. This way, the strawberries mix smoothly into the batter, adding extra flavor, moisture, and a lovely pink color to the cake.

Whether you prefer chunks of berries or a smooth strawberry blend, this cake is a delightful treat that highlights the fresh taste of strawberries.

Why You Will Love This Recipe

• Flavor: Getting the perfect strawberry flavor can be tricky since not all strawberries have great taste. But this recipe nails it by using homemade strawberry puree and a bit of strawberry extract. The puree not only enhances the batter but also makes the icing deliciously sweet and soft, unlike using freeze-dried strawberries which can sometimes be too intense.
• Texture: Pound cake can often be too dense, but this one strikes the perfect balance. It’s dense yet tender and moist. The secret lies in creaming the butter and sugar together for a full 5 minutes. This step, along with careful measuring and simple mixing techniques, ensures the ideal texture.

Overview: How To Make Strawberry Pound Cake?

This Strawberry Pound Cake is a wonderfully moist and flavorful treat that’s perfect for satisfying your sweet tooth. With a fruity and sweet glaze, it’s an ideal dessert for spring and summer gatherings. Not only is it delicious, but it’s also easy to make, requiring just one bowl for the batter.

To prepare, start by preheating your oven to 350 degrees F and greasing an 8 or 9-inch loaf pan with non-stick cooking spray. In a medium-sized bowl, mix together the flour, baking powder, and salt. In a separate, larger bowl, combine Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the diced strawberries, then pour the batter into the prepared pan.

Bake the cake for about 50 minutes, or until the center is set. Once baked, let the cake sit for 10 minutes before turning it out onto a cooling rack to cool completely. While the cake cools, make the glaze by combining smashed strawberries and powdered sugar in a medium bowl. Pour the glaze over the cooled cake, allow it to set, then slice and serve.

This cake yields 10 delightful slices and can be prepared in just an hour, making it a quick yet impressive dessert option. Whether for a casual family dinner or a festive summer party, this Strawberry Pound Cake is sure to be a hit.

Expert Tips And Tricks

• Use Room Temperature Ingredients: Make sure your butter is softened to get that creamy, light, and fluffy texture when mixed with sugar. Also, let your eggs and buttermilk come to room temperature for a smoother batter and better texture.
• Don’t Overmix: Overmixing can make your cake tough. Mix until everything is just combined and then stop. Keep it gentle!
• Grease the Pan Well: For a clean release, grease your bundt pan thoroughly. You can use non-stick baking spray, shortening and flour (the old-school way), or even my homemade cake release.
• Wait to Glaze: Make sure the cake is completely cool before you glaze it. If you glaze too early, the glaze will melt and slide right off.

Variations You Must Try!

• Gluten-Free: Use a 1:1 gluten-free flour blend that you trust as a substitute for the all-purpose flour. Make sure it contains xanthan gum for the best texture. Keep in mind, the texture might be slightly different from the original.
• Vegan: This will take some experimenting since I haven’t tested it, but theoretically, you can make it vegan. Substitute the butter with vegan butter sticks, create vegan buttermilk by adding vinegar or lemon juice to oat milk, and use a vegan egg replacer for the eggs. If you try this, let me know how it turns out and what adjustments you made.
• Strawberry Shortcake Remix: For a fun twist, slice the cake open like in my Strawberry Shortcake Pound Cake recipe. Add fresh whipped cream and berries for a delightful treat.
• Chocolate-Covered Strawberry Vibes: Skip the strawberry glaze and cover the cake with chocolate ganache instead. This is a fantastic option, especially for Valentine’s Day.
• Booze it Up: For an adult version, add a splash of liqueur like Grand Marnier or Amaretto to the batter. Just a 1/4 cup will give it a delightful kick.

What To Serve With Strawberry Pound Cake?

• Espresso Martini
• Fruit Salad 
• Chocolate-Covered Strawberries
• Lemon Curd
• Lemon Icebox Pie

Substitutions For This Recipe!

• Strawberries: If fresh strawberries aren’t looking great, you can use frozen ones instead. Just make sure to thaw and drain them completely. And I mean completely. Pat them dry really well before making your puree so your batter doesn’t turn out watery and heavy. If they’re still a bit watery, reduce the buttermilk by a tablespoon or two to balance the liquids.
• Butter: If you don’t have unsalted butter, go ahead and use salted butter. Just leave out the added salt in the recipe.
• Buttermilk: Not everyone has buttermilk on hand, but you can easily make it at home. Just add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for about 5 minutes until it curdles. Then, use it in your recipe. Another option is to thin out plain yogurt with a bit of milk and use that instead.
• Strawberry Extract and Food Coloring: You can skip both of these, and the cake will still taste great.

How To Store Leftovers?

• Cool Completely: Allow the cake to cool completely before storing.
• Airtight Container: Store the cake in an airtight cake carrier.
• Plastic Wrap Option: If you don’t have a cake carrier, wrap the cake in plastic wrap. Use toothpicks to keep the plastic away from the icing.
• Sliced Cake Storage: Alternatively, slice the cake and arrange the slices in an airtight container. Separate layers with parchment paper.
• Room Temperature: Store the cake at room temperature for up to 4 days.

Can You Freeze Homemade Pound Cake?

• Initial Freezing: After the cake has cooled, place it in the freezer for 1-2 hours to firm up.
• Wrap and Store: Wrap the whole cake in a double layer of plastic wrap. For sliced cake, arrange the slices in an airtight container with parchment paper between layers.
• Freezer Storage: Keep the cake in the freezer for up to 3 months.
• Thawing: Allow the cake to thaw in the fridge, then bring it to room temperature before adding icing and serving.

Why Do They Call It Pound Cake?

This is so cool! The original recipes used a pound of flour, a pound of butter, a pound of sugar, and a dozen eggs. We’ve complicated the recipes in recent times, but it’s all good.

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