Strawberry Pound Cake

Sweet, delicate, and utterly delicious—fresh berries are one of the best perks of summer. Alongside sunshine-filled days, family road trips, and endless BBQ opportunities, strawberry season is the perfect time to indulge in today’s featured cake recipe: Strawberry Pound Cake. This decadently dense cream cheese pound cake is delightful on its own, but it’s taken to the next level with a sweet strawberry glaze. Swirls of strawberry glaze baked into the cake add a pop of red and heaps of flavor, transforming this recipe from an everyday treat to a special occasion centerpiece. It’s perfect for Mother’s Day or as a show-stopping dessert at your Memorial Day celebration.

This recipe comes from the book, Simply Sweet ColorCakes, a collection of stunning desserts that anyone can make. With over 125 colorful cakes, cookies, cupcakes, and more, this book features vibrant colors and eye-catching presentations. You’ll find everything from traditional rainbow cakes to orange ombre cakes, tie-dyed cupcakes, and vibrant bar cookies. Perfect for the summer party season, it offers plenty of inspiring ideas paired with helpful shortcuts, allowing you to recreate these treats at home easily. Whether you crave bold colors or prefer something more subtle like today’s recipe, Simply Sweet ColorCakes has you covered.

Why You’ll Love This Recipe

This Strawberry Pound Cake is the epitome of summer indulgence. You’ll love its moist texture, the rich taste of cream cheese, and the sweet burst of strawberries in every bite. It’s easy to make yet impressive enough to wow your guests. Plus, the delightful strawberry glaze adds a beautiful finish that makes each slice a feast for the eyes and taste buds.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Electric mixer
• 10-inch fluted tube pan
• Small saucepan
• Wire rack

Ingredients

• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 1 cup butter
• 2 cups sugar
• 4 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup buttermilk
• 1/2 cup chopped pecans (optional)
• 1/4 teaspoon strawberry extract

Strawberry Sauce

• 1 1/2 cup confectioners sugar
• 1/2 cup sliced fresh strawberries
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon strawberry extract
• 1/2 cup butter

Step-by-Step Instructions

1. Drain the strawberries, reserving 1/2 cup of juice. Chop the strawberries; set both the juice and berries aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Combine the dry ingredients in a separate bowl. Gradually add to the creamed mixture alternately with the buttermilk, mixing well after each addition. Stir in the pecans, chopped strawberries, and strawberry extract.
4. Pour the batter into a greased and floured 10-inch fluted tube pan. Bake at 325°F for 1-1/4 hours or until a toothpick inserted near the center comes out clean.
5. Cool the cake in the pan for 10 minutes before removing it to a wire rack to cool completely.
6. For the strawberry sauce, in a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries and bring to a boil, cooking and stirring for 1 minute. Remove from heat and stir in the extracts and confectioners sugar.
7. Glaze the warm cake with the prepared strawberry sauce.

Tips for Success

• Make sure your butter and eggs are at room temperature for a smoother batter.
• Use fresh buttermilk for the best flavor and texture.
• Allow the cake to cool slightly in the pan before transferring it to a wire rack to prevent it from sticking or breaking apart.

Additional Tips and Variations

You can swap pecans with walnuts or almonds for a different nutty flavor. For a citrusy twist, add a tablespoon of lemon or orange zest to the batter. This cake pairs wonderfully with a scoop of vanilla ice cream on the side!

Nutritional Highlights (Per Serving)

Each serving of Strawberry Pound Cake contains approximately:

• Calories: 400
• Fat: 20g
• Carbohydrates: 55g
• Protein: 5g
• Sugar: 35g

Frequently Asked Questions (FAQ)

Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries can be used, but you may need to adjust the sugar content as frozen sweetened strawberries are typically sweeter.

Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it in an airtight container at room temperature.

How should I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

This Strawberry Pound Cake is a delightful treat that’s perfect for any special occasion or simply to celebrate the joy of summer. We invite you to try this recipe and enjoy the burst of strawberry goodness in every bite. Don’t forget to share your experience and any variations you tried in the comments below. Happy baking!