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Strawberry Pound Cake

A dense, tender strawberry pound cake that captures the essence of summer memories, perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 pint fresh strawberries (for both the cake and glaze) Wash and hull before use.
  • 1 cup unsalted butter (room temperature) Ensure it is at room temperature for better blending.
  • 3 cups granulated sugar
  • 5 large eggs (room temperature) Use room-temperature eggs for an even batter.
  • 3 cups all-purpose flour (sifted) Sift to remove lumps.
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 tsp strawberry extract (optional) For enhanced flavor.
  • 1/2 tsp red food coloring (optional) For color enhancement.
  • 2 tbsp strawberry puree (reserved from the cake)
For the Glaze
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for glaze)
  • 1 tsp lemon juice or lime juice Enhances the glaze flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
  2. Wash and hull strawberries; reserve some for decoration. Blend half into a puree.
Mixing
  1. In a mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy.
  2. Add eggs one at a time, mixing well after each addition.
  3. In another bowl, combine sifted flour, salt, and baking soda; gradually add to the wet mixture alternating with buttermilk.
  4. Stir in vanilla extract and fold in strawberry puree gently.
Baking
  1. Pour the batter into the prepared loaf pan and bake for about 70 minutes or until a toothpick comes out clean.
  2. Cool for 15 minutes before transferring to a wire rack.
Making the Glaze
  1. Prepare glaze by mixing reserved strawberry puree with powdered sugar and lemon juice; drizzle over cooled cake.

Notes

Serve thick slices warm with vanilla bean ice cream or whipped cream, garnished with fresh berries. Store covered at room temperature for up to 2 days or freeze individual portions for longer storage.