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Fresh Strawberry Pound Cake with Strawberry Glaze Recipe

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3.9 from 2 reviews

This Fresh Strawberry Pound Cake is a moist and flavorful dessert featuring fresh strawberries blended into the batter and a luscious strawberry glaze on top. The cake is enriched with butter, buttermilk, and a mix of vanilla and optional strawberry extracts to enhance the fruity aroma. Baked in a Bundt pan for an even bake and a beautiful shape, this pound cake is perfect for any occasion that calls for a delicious, berry-infused treat.

Ingredients

Cake Ingredients

  • 1 pint fresh strawberries (for puree 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)

Glaze Ingredients

  • 2 tbsp strawberry puree (reserved from cake batter)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pure lemon juice (or lime juice)

Instructions

  1. Prepare Strawberry Puree: Remove stems and wash strawberries thoroughly. Place strawberries in a food processor or heavy-duty blender and puree until smooth. Reserve 2 tablespoons of this puree for the glaze later.
  2. Reduce Strawberry Puree: Transfer the remaining puree into a small pot over medium heat. Reduce by simmering for 15-20 minutes until approximately ½ cup remains and the mixture thickens. Remove from heat and allow to cool to room temperature.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and prepare a 12-cup Bundt pan with your preferred nonstick method to ensure the cake releases easily.
  4. Cream Butter and Sugar: In a mixer bowl, add the room temperature butter and beat on high speed for 2 minutes. Gradually add the granulated sugar while continuing to beat on high speed for an additional 4 minutes, until the mixture becomes very pale yellow, fluffy, and slightly crumbly.
  5. Add Eggs: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
  6. Add Dry Ingredients: Lower the mixer speed to its lowest setting. Slowly add the sifted flour in two increments, followed by the salt and baking soda. Mix gently to avoid overbeating, which can toughen the cake.
  7. Incorporate Wet Ingredients: Add the buttermilk, cooled thickened strawberry puree, vanilla extract, optional strawberry extract, and optional red food coloring. Mix just until combined to keep the batter light and airy.
  8. Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 70 to 80 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, invert the cake onto a serving plate and allow it to cool completely to room temperature.
  10. Prepare the Glaze: In a bowl, whisk together the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until the mixture is smooth, thick, but still pourable. Test the consistency by seeing how it runs down the side of a spoon; adjust with additional powdered sugar or lemon juice as needed.
  11. Glaze the Cake: Spoon the glaze over the cooled pound cake evenly. Allow the glaze to set for about 10 minutes before serving to let the flavors meld and the glaze to firm up slightly.

Notes

  • Ensure eggs and butter are at room temperature to achieve a smooth, well-incorporated batter.
  • Reducing the strawberry puree concentrates the flavor and prevents excess moisture in the batter.
  • Use a Bundt pan or similar to create an attractive shape and ensure even baking.
  • Do not overmix the batter after adding flour to keep the cake tender.
  • Adjust the glaze consistency by adding more powdered sugar if too thin, or more lemon juice if too thick.
  • Optional strawberry extract and red food coloring enhance the strawberry flavor and color but are not required.
  • The cake is best served at room temperature and can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.

Find it online: https://bitezly.com/fresh-strawberry-pound-cake-with-strawberry-glaze-recipe/