Strawberry Pound Cake recipe

There’s something truly magical about the aroma of a freshly baked pound cake wafting through the kitchen. And when you add the bright, summery flavor of strawberries to the mix? Pure bliss! My family absolutely devours this Strawberry Pound Cake every time I make it. The moist, buttery crumb infused with sweet strawberry goodness is simply irresistible. It’s become a staple for our summer gatherings, potlucks, and even just a special treat on a regular weeknight. The vibrant pink streaks from the strawberries make it beautiful to look at, and the taste? Well, let’s just say it never lasts long! If you’re looking for a crowd-pleasing dessert that’s both impressive and surprisingly easy to make, look no further. This Strawberry Pound Cake recipe is a guaranteed winner.

Ingredients You’ll Need for Strawberry Pound Cake Perfection

To create this delightful Strawberry Pound Cake, you’ll need a handful of simple, high-quality ingredients. Using the best ingredients possible really does make a difference in the final flavor and texture of your cake. Here’s what you’ll gather:

• For the Cake:
  • 3 cups (375g) All-Purpose Flour: Provides the structure for the cake. Make sure to measure correctly by spooning and leveling, or using a kitchen scale for accuracy.
  • 1 teaspoon Baking Powder: A crucial leavening agent that helps the cake rise and become light and airy. Ensure your baking powder is fresh for optimal results.
  • ½ teaspoon Salt: Enhances the flavors of the other ingredients and balances the sweetness.
  • 1 cup (2 sticks, 227g) Unsalted Butter, Softened: The foundation of a rich and moist pound cake. Using unsalted butter allows you to control the salt content. Ensure it’s softened to room temperature for proper creaming.
  • 2 cups (400g) Granulated Sugar: Adds sweetness and moisture to the cake. The sugar also helps with browning and caramelization during baking.
  • 4 Large Eggs, at Room Temperature: Bind the ingredients together and add richness and structure. Room temperature eggs emulsify better, resulting in a smoother batter.
  • 1 teaspoon Vanilla Extract: Enhances the overall flavor profile and adds a touch of warmth. Use pure vanilla extract for the best taste.
  • 1 cup (240ml) Milk: Adds moisture and helps to create a tender crumb. Whole milk is recommended for richness, but you can use 2% or even buttermilk for a slightly tangier flavor.
  • 1 pound (454g) Fresh Strawberries, Hulled and Diced: The star of the show! Fresh, ripe strawberries are essential for the best flavor and vibrant color. Frozen strawberries can be used in a pinch, but ensure they are thawed and drained well before using. A mix of small and medium dice strawberries will provide texture and distribute the flavor evenly.
  • 2 tablespoons All-Purpose Flour (for coating strawberries): This is a secret weapon! Coating the strawberries in flour helps prevent them from sinking to the bottom of the cake during baking.
• For the Strawberry Glaze (Optional but Highly Recommended):
  • 1 cup (120g) Powdered Sugar: Forms the base of the glaze, adding sweetness and a smooth texture.
  • 2-3 tablespoons Strawberry Puree (from some of the diced strawberries): Provides intense strawberry flavor and a beautiful pink hue to the glaze. You can simply mash a few diced strawberries with a fork or use a blender/food processor for a smoother puree.
  • 1-2 tablespoons Milk (or Lemon Juice for a tangier glaze): Used to adjust the consistency of the glaze. Milk creates a sweeter glaze, while lemon juice adds a refreshing tanginess that complements the strawberries.

Step-by-Step Instructions to Bake Your Strawberry Pound Cake

Baking this Strawberry Pound Cake is easier than you might think! Follow these detailed instructions for a guaranteed success:

1. Preheat Your Oven and Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can use a bundt pan for a more decorative cake. Greasing and flouring ensures the cake releases easily after baking. For a more foolproof release, you can use baking spray with flour or line the pan with parchment paper, leaving an overhang for easy lifting.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder and salt are evenly distributed throughout the flour, preventing lumps and ensuring consistent leavening and flavor. Set aside.
3. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the butter and sugar mixture, which is crucial for a light and tender cake. Creaming should take about 3-5 minutes, until the mixture is noticeably paler and fluffier.
4. Incorporate Eggs Gradually: Beat in the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. This gradual addition helps maintain the emulsion and prevents the batter from curdling.
5. Add Vanilla Extract: Stir in the vanilla extract. Vanilla enhances the overall flavor of the cake and complements the strawberry beautifully.
6. Combine Wet and Dry Ingredients Alternately: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Start by adding about one-third of the dry ingredients to the butter-sugar mixture and mix until just combined. Then, add half of the milk and mix until just combined. Repeat with another third of the dry ingredients, the remaining milk, and finally the last third of the dry ingredients. Mix until just combined after each addition. Be careful not to overmix at this stage. Overmixing can develop gluten in the flour, resulting in a tough cake. Mix until the flour is just incorporated and no streaks remain.
7. Prepare the Strawberries: In a separate small bowl, gently toss the diced strawberries with 2 tablespoons of all-purpose flour. Coating the strawberries with flour helps prevent them from sinking to the bottom of the cake during baking and also helps absorb some of their moisture, preventing a soggy bottom.
8. Fold in Strawberries: Gently fold the floured strawberries into the cake batter. Fold until the strawberries are evenly distributed throughout the batter. Be gentle to avoid crushing the strawberries and releasing too much juice.
9. Pour Batter into Prepared Pan: Pour the batter evenly into the prepared baking pan. Spread the batter evenly to ensure even baking.
10. Bake to Golden Perfection: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven and the type of pan used. Start checking for doneness around 50 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached, but no wet batter. The top should be golden brown and spring back lightly when touched.
11. Cool in Pan: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan allows the cake to set and prevents it from crumbling when inverted.
12. Prepare the Strawberry Glaze (Optional): While the cake is cooling, prepare the glaze if desired. In a small bowl, whisk together the powdered sugar and strawberry puree. Add milk or lemon juice, one tablespoon at a time, until you reach your desired consistency. The glaze should be smooth and pourable but not too thin. If it becomes too thin, add a bit more powdered sugar.
13. Glaze and Serve: Once the cake is completely cool, drizzle the strawberry glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving. You can also decorate with fresh strawberries or a sprinkle of powdered sugar for an extra touch of elegance.

Nutrition Facts (Approximate per Serving)

Please note that these are approximate values and can vary based on specific ingredients and serving sizes. This information is for general guidance only.

• Servings: 12-16 slices
• Calories per Serving (approximate, without glaze): 350-450 calories
• Fat: 18-25g
• Saturated Fat: 10-15g
• Cholesterol: 80-100mg
• Sodium: 150-200mg
• Carbohydrates: 45-55g
• Sugar: 30-40g
• Protein: 4-6g

Disclaimer: This nutritional information is an estimate and should not be considered a substitute for professional dietary advice. For accurate nutritional information, use a recipe analyzer with the specific brands and ingredients you use.

Preparation Time Breakdown

This recipe is relatively straightforward and doesn’t require extensive preparation. Here’s a breakdown of the approximate time you’ll need:

• Prep Time: 20-25 minutes (This includes gathering ingredients, measuring, dicing strawberries, and preparing the batter).
• Bake Time: 50-60 minutes
• Cooling Time: 1-2 hours (for complete cooling before glazing and serving)

Total Time (approximate): 2 hours 10 minutes – 2 hours 45 minutes

While the total time might seem a bit lengthy, most of it is hands-off baking and cooling time. The active preparation time is quite manageable, making this a great recipe for both beginner and experienced bakers.

How to Serve Your Delicious Strawberry Pound Cake

Strawberry Pound Cake is incredibly versatile and can be served in numerous delightful ways. Here are some ideas to elevate your serving experience:

• Classic Slice with Glaze: The simplest and most classic way to serve is a slice of the pound cake with the strawberry glaze drizzled over it. The glaze adds extra sweetness and enhances the strawberry flavor.
• Warm with Whipped Cream or Ice Cream: Serve a warm slice of pound cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The warmth of the cake contrasts beautifully with the cold cream or ice cream, creating a delightful textural and temperature contrast. Strawberry ice cream would further enhance the strawberry theme!
• Fresh Berries and Coulis: Arrange slices of pound cake on a plate and garnish with a medley of fresh berries like strawberries, blueberries, and raspberries. Drizzle with a homemade strawberry coulis (a simple strawberry sauce) for an elegant presentation and intensified berry flavor.
• Grilled Pound Cake with Mascarpone and Balsamic Glaze: For a more sophisticated dessert, try grilling slices of pound cake briefly until slightly caramelized. Serve with a dollop of mascarpone cheese and a drizzle of balsamic glaze. The grilling adds a smoky note, while the mascarpone and balsamic glaze provide a creamy and tangy counterpoint.
• Strawberry Shortcake Style: Embrace the shortcake concept! Split slices of pound cake in half, top with macerated strawberries (strawberries sliced and sweetened with a little sugar, allowed to sit and release their juices), and a generous dollop of whipped cream.
• With Coffee or Tea: A slice of Strawberry Pound Cake is the perfect accompaniment to a cup of hot coffee or tea. The sweetness of the cake balances the bitterness of coffee and complements the warmth of tea.
• Picnic or Potluck Dessert: This cake travels well and is a crowd-pleaser, making it ideal for picnics, potlucks, and summer gatherings. Simply wrap the cooled cake tightly in plastic wrap or store it in an airtight container for transport.

Additional Tips for Baking the Perfect Strawberry Pound Cake

To ensure your Strawberry Pound Cake turns out perfectly every time, consider these helpful tips:

1. Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before starting. Room temperature ingredients emulsify better, creating a smoother batter and a more tender cake. Softened butter creams more easily, and room temperature eggs incorporate more readily into the batter.
2. Don’t Overmix the Batter: Overmixing the batter can develop gluten in the flour, resulting in a tough and dense cake. Mix the dry and wet ingredients until just combined, and stop mixing as soon as you no longer see streaks of flour. Gentle folding is key, especially when adding the strawberries.
3. Measure Flour Correctly: Incorrectly measured flour is a common baking mistake that can lead to dry or dense cakes. The best way to measure flour is using a kitchen scale. If you’re using measuring cups, spoon the flour into the cup and level it off with a straight edge. Avoid scooping flour directly from the bag, as this can compact it and result in using too much flour.
4. Don’t Skip Coating the Strawberries in Flour: This step is crucial to prevent the strawberries from sinking to the bottom of the cake during baking. The flour coating helps absorb excess moisture from the strawberries and provides a slightly rough surface for the batter to grip onto, keeping them suspended throughout the cake.
5. Let the Cake Cool Completely Before Glazing: Resist the temptation to glaze the cake while it’s still warm. Glazing a warm cake can cause the glaze to melt and become runny, rather than setting properly. Allow the cake to cool completely to room temperature before drizzling with the glaze for a beautiful, set finish.

Frequently Asked Questions (FAQ) About Strawberry Pound Cake

Here are some common questions bakers often have when making Strawberry Pound Cake:

Q1: Can I use frozen strawberries instead of fresh strawberries?

A: Yes, you can use frozen strawberries, but fresh strawberries are highly recommended for the best flavor and texture. If using frozen strawberries, make sure to thaw them completely and drain them very well before dicing and coating them in flour. Frozen strawberries tend to release more moisture than fresh strawberries, so thorough draining is essential to prevent a soggy cake.

Q2: Can I make this cake ahead of time?

A: Absolutely! Strawberry Pound Cake is a great make-ahead dessert. The cake actually tastes even better the next day as the flavors meld together. You can bake the cake a day or two in advance. Store it tightly wrapped in plastic wrap at room temperature. If you are making the glaze, it’s best to make it fresh just before serving for the best appearance, but you can also store leftover glaze in an airtight container in the refrigerator.

Q3: How do I store leftover Strawberry Pound Cake?

A: Store leftover Strawberry Pound Cake in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate the cake for up to a week. However, refrigeration can sometimes dry out the cake slightly, so it’s best to bring it back to room temperature before serving for optimal texture. You can also freeze slices or the whole cake (unglazed) for up to 2-3 months. Wrap tightly in plastic wrap and then foil or place in a freezer-safe bag. Thaw overnight in the refrigerator before serving.

Q4: Can I add other berries to this pound cake?

A: Yes, you can definitely get creative with berries! Blueberries, raspberries, or a mix of berries would all work beautifully in this pound cake. Just ensure you are using a similar total quantity of berries as the strawberries (around 1 pound) and follow the same instructions for dicing and coating them in flour.

Q5: My pound cake is sinking in the middle. What could be the reason?

A: There are several reasons why a pound cake might sink in the middle. Common causes include:

• Oven Temperature Too High: An oven that is too hot can cause the outside of the cake to bake too quickly, while the inside is still undercooked, leading to sinking. Ensure your oven temperature is accurate.
• Overmixing the Batter: Overmixing develops gluten, which can weaken the structure of the cake and cause it to sink.
• Too Much Leavening Agent: Using too much baking powder can cause the cake to rise too rapidly and then collapse. Ensure you are measuring baking powder accurately.
• Opening the Oven Door Too Early: Opening the oven door during baking can cause a temperature drop, which can lead to sinking. Avoid opening the oven door unnecessarily, especially in the first 30-40 minutes of baking.
• Underbaking: If the cake is not baked long enough, the center may not be fully set and can sink upon cooling. Ensure a toothpick inserted into the center comes out clean.

By following these tips and the detailed recipe instructions, you’ll be well on your way to baking a perfect and utterly delicious Strawberry Pound Cake that will impress your family and friends! Enjoy the sweet taste of summer in every bite!

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