Strawberry Pound Cake

Strawberry Pound Cake is perfect for gatherings, holidays, or any occasion where you want something that looks impressive without extra effort. It’s simple to prep, fills the kitchen with a smell that pulls people in, and always gets plenty of attention. I’ve made it ahead, stored it overnight, and frozen slices for later without any change in texture.

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 571kcal

Author: Mandy Applegate

Equipment

Ingredients

For the Cake:

2½ cups fresh strawberries hulled
1 cup unsalted butter at room temperature
3 cups granulated sugar
5 large eggs at room temperature
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract

For the Glaze:

2 tablespoons strawberry purée reserved from cake prep
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

US Customary - Metric

Video

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Instructions

Place the strawberries in a food processor or high-speed blender and purée until smooth. Reserve 2 tablespoons of the purée for the glaze.
2½ cups fresh strawberries
Pour the remaining purée into a small saucepan and simmer over medium heat for 15–20 minutes, stirring occasionally, until reduced to about ½ cup and thickened. Set aside to cool completely.
Preheat your oven to 325°F (165°C). Generously grease and flour a 12-cup Bundt pan.
In a large mixing bowl, beat the butter on high speed for 2 minutes, until creamy. Gradually add the sugar and continue beating for 4 minutes, until the mixture is pale and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
1 cup unsalted butter, 3 cups granulated sugar, 5 large eggs
Reduce the mixer speed to low. Add the flour in two batches, followed by the salt and baking soda. Mix until just combined—do not overmix.
3 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon baking soda
Add the buttermilk, cooled strawberry purée, and vanilla extract. Stir until the batter is smooth and fully combined.
1 cup buttermilk, 1 teaspoon vanilla extract
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack or serving platter. Allow to cool completely before glazing.
In a small bowl, whisk together the reserved 2 tablespoons of strawberry purée, powdered sugar, vanilla extract, and lemon juice until smooth and pourable.
2 tablespoons strawberry purée, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
Once the cake is fully cooled, drizzle the glaze over the top. Let it set for a few minutes before slicing.
Serve and enjoy with fresh berries or a dollop of whipped cream!

Notes

Bold Strawberry Flavor: Reducing the purée concentrates the flavor without making the mixture too wet.
Smooth Batter: Let your strawberry reduction cool thoroughly before adding it to avoid curdling the batter.
No Sticking: Grease and flour every corner of your Bundt pan to ensure the cake releases cleanly from the pan.
Room Temperature Ingredients: Use room-temperature butter and eggs so they blend more easily and evenly.
Don’t Overmix: Once you add the dry ingredients, mix just until combined to keep the crumbs tender.
Glaze Consistency: If the glaze is too thick, drizzle a few drops of lemon juice or milk to thin it slightly. As a trick, you can also add a hint of lemon zest to brighten the flavor without making it runnier.
Cooling Time Matters: Let the cake rest completely before glazing or slicing to avoid a sticky mess.

Nutrition

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