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Strawberry Pound Cake Recipe

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★★★★★

4.9 from 75 reviews

This Strawberry Pound Cake is a moist and flavorful dessert featuring a rich butter pound cake infused with strawberry and vanilla extracts and swirled with a luscious homemade strawberry reduction. Finished with a delicate pink strawberry glaze, this bundt cake is perfect for spring or summer gatherings and adds a vibrant twist to a classic treat.

Ingredients

Scale

Strawberry Reduction

  • 1 lb strawberries, washed and hulled

Cake Batter

  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 3 cups (621g) sugar
  • 5 large eggs, room temperature
  • 3 cups (390g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp strawberry extract
  • 1/4 cup (115g) milk, room temperature
  • 3–5 drops pink gel icing color (optional)

Icing

  • 2 tbsp (28g) unsalted butter
  • 1/3 cup (69g) sugar
  • 1/4 cup (60ml) heavy whipping cream
  • 1/4 cup strawberry reduction (from above)
  • 1/2 tsp vanilla extract
  • 2 tsp corn syrup or honey (optional)
  • 3/4 cup – 1 1/4 cups (86g-144g) powdered sugar
  • 1 drop pink gel icing color (optional)

Instructions

  1. Make the strawberry reduction: Add the washed and hulled strawberries to a food processor or blender and puree until smooth, yielding about 2 cups of puree. Strain the puree if you prefer to remove seeds for a smoother texture.
  2. Cook down the puree: Transfer the puree to a medium saucepan and cook over medium heat. Stir continuously to prevent burning, allowing the mixture to come to a slow boil. Continue cooking until reduced to 1 cup and thickened, about 20-25 minutes. Pour back into a measuring cup to check volume; if more than 1 cup, return the excess to the pan and keep cooking. Let the reduction cool to at least room temperature. This can be made ahead and refrigerated.
  3. Prepare the oven and pan: Preheat your oven to 325°F (163°C). Grease a 10-14 cup bundt pan with non-stick baking spray to ensure easy release after baking.
  4. Cream butter and sugar: In a large mixing bowl, cream together the room temperature butter and sugar on medium speed for about 5 minutes until the mixture is light and fluffy, which helps create a tender crumb.
  5. Add eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition and scraping down the bowl sides as needed to incorporate all ingredients evenly.
  6. Incorporate dry ingredients: With the mixer on low speed, gradually add the flour, baking powder, and salt, mixing just until combined to avoid overworking the batter which can toughen the cake.
  7. Add flavorings and liquids: Mix in the strawberry extract, vanilla extract, milk, ¾ cup of the strawberry reduction, and optional pink gel icing color on low speed until just combined.
  8. Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
  9. Cool the cake: Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a cooling rack to cool completely to room temperature.
  10. Make the icing: Combine butter, sugar, heavy cream, strawberry reduction, vanilla extract, and optional corn syrup or honey in a small saucepan. Heat on low until the sugar dissolves, then raise heat to medium and boil for 3 minutes while stirring occasionally. Remove from heat immediately and transfer to a heatproof bowl.
  11. Finish the icing: Allow the icing to cool for 5-10 minutes, then whisk in about 3/4 cup powdered sugar until smooth. Adjust consistency by adding more powdered sugar if too thin or a little water if too thick. Add pink gel icing color if desired.
  12. Glaze the cake: Drizzle the slightly warm icing over the cooled pound cake, allowing it to set as it cools, creating a beautiful shiny glaze.

Notes

  • You can make the strawberry reduction ahead of time and store it refrigerated for up to one week.
  • Use room temperature ingredients to ensure a smooth batter and even baking.
  • The baking time may vary slightly depending on your oven and pan size; start checking at 75 minutes.
  • Optional pink gel icing color adds a lovely pastel pink hue to both the cake batter and the icing.
  • For a stronger strawberry flavor, you may increase the strawberry extract slightly, but be cautious not to overpower the delicate balance.
  • The glaze can be adjusted in thickness for easier drizzling by adding more powdered sugar or water.

Keywords: Strawberry pound cake, strawberry dessert, bundt cake, strawberry glaze, homemade strawberry cake

Find it online: https://bitesizedbenny.com/strawberry-pound-cake-recipe/