Description
A moist and flavorful strawberry pound cake bursting with fresh strawberry flavor, enhanced by a reduced strawberry puree and topped with a sweet, tangy strawberry glaze.
Ingredients
Scale
- 1 pint fresh strawberries (for the cake and glaze)
- 1 cup unsalted butter, room temperature
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp strawberry extract (optional)
- 1/2 tsp red food coloring (optional)
- 2 tbsp strawberry puree (reserved from the cake)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp pure lemon juice or lime juice
Instructions
- Remove the stems from the strawberries and wash them thoroughly. Place strawberries in a food processor or blender and puree until smooth. Set aside 2 tablespoons of the puree for the glaze later.
- Pour the strawberry puree into a small pot over medium heat. Reduce the puree for 15-20 minutes, stirring occasionally, until you have ½ cup of thickened puree. Let it cool to room temperature.
- Preheat the oven to 325°F (163°C) and prepare a 12-cup Bundt pan by greasing and flouring or using a baking spray. In a mixer bowl, beat the butter on high speed for 2 minutes.
- Gradually add the sugar and continue to beat for 4 minutes until the mixture is pale yellow and fluffy, though slightly crumbly.
- Add the eggs one at a time, mixing well after each addition and scraping the bowl sides. Lower mixer speed and gradually add the sifted flour in two increments. Add salt and baking soda, mixing carefully to avoid overbeating.
- Add the buttermilk, cooled strawberry puree, vanilla extract, optional strawberry extract, and optional red food coloring. Mix until just combined.
- Pour batter into the prepared Bundt pan and bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for 10 minutes, then invert carefully onto a serving plate to cool completely.
- Once the cake is at room temperature, whisk together 2 tablespoons of the reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth, thick but pourable.
- Test the glaze by letting it run off a spoon; add more powdered sugar if too thin or more juice if too thick until desired consistency is reached.
- Spoon the glaze over the cooled cake evenly and let it set for 10 minutes before serving.
Notes
- Perfect for special occasions or a delightful everyday treat.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg