Strawberry Pound Cake

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 20

Total Time: 1 40

Servings: slices

Calories: 870kcal

Author: Becky Hardin

This rich pound cake is filled with strawberries and topped with a strawberry glaze, for a sweet and fruity dessert.

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Equipment

Kitchen Scale (optional)
10-Cup Bundt Pan
Hand Mixer
Wooden Skewer

Ingredients

For the Cake

1½ cups unsalted butter 339 grams, room temperature (3 sticks)
3 cups granulated sugar 600 grams
5 large eggs 250 grams, room temperature
3 cups Bob’s Red Mill Unbleached White All-Purpose Flour 408 grams
1 teaspoon kosher salt 3 grams
1 cup half-and-half 227 grams, room temperature
1 tablespoon pure vanilla extract 12 grams
1 teaspoon almond extract 4 grams
2½ cups finely chopped strawberries 418 grams

For the Strawberry Syrup

1 cup granulated sugar 200 grams
⅔ cup water 151 grams
1 cup pureed strawberries 232 grams

For the Strawberry Glaze

3 tablespoons strawberry syrup 44 grams, reserved from above
2 cups powdered sugar 226 grams
3 tablespoons lemon juice 43 grams, from 1½ lemons

Instructions

Preheat oven to 325°F. Spray a 10-cup Bundt cake pan with nonstick spray. Set aside.
Using a hand mixer, cream the butter and sugar together on medium-high speed until fluffy and light, about 2 minutes.
1½ cups unsalted butter, 3 cups granulated sugar
Add the eggs one at a time with the speed on medium. Scrape down the sides as needed.
5 large eggs
Switch the mixer to low and add in the flour in batches. Add in the salt. Make sure everything is well combined and smooth.
3 cups Bob’s Red Mill Unbleached White All-Purpose Flour, 1 teaspoon kosher salt
Add in the half-and-half and both extracts. Continue to mix.
1 cup half-and-half, 1 tablespoon pure vanilla extract, 1 teaspoon almond extract
Turn off the mixer and fold in the chopped strawberries.
2½ cups finely chopped strawberries
Pour the batter into the prepared Bundt pan. Bake for 80 minutes, or until a toothpick comes out mostly clean.
During the last 20 minutes of baking, prepare the strawberry syrup: Bring the sugar and water to a boil in a small saucepan. Allow to boil for 8 minutes. Add the pureed strawberries. Cover and simmer for 10 minutes. Stir occasionally.
1 cup granulated sugar, ⅔ cup water, 1 cup pureed strawberries
Remove the cake from the oven and let cool for 5 minutes.
Using a wooden skewer (like you would use for kebabs), poke holes in the bottom of the cake, about 1½ inches apart. Make the holes about ⅛-inch wide, wiggling the skewer slightly. Be sure not to poke all the way through the cake.
Set aside 3 tablespoons of the strawberry syrup. Pour the remaining strawberry syrup over the bottom of the cake, still in the bundt pan. Use a spatula to press the syrup into the cake.
Keep upside down and in the pan for 30 minutes as it cools.
Turn over the cake to remove from the pan, continue to let cool for another hour.
While the cake cools, make the strawberry glaze. Whisk together the glaze ingredients until smooth. If too thick, add more lemon juice. If too thin, add more powdered sugar.
3 tablespoons strawberry syrup, 2 cups powdered sugar, 3 tablespoons lemon juice
Once the cake is cooled, drizzle the glaze over the cake and top with chopped fresh strawberries.
Slice and serve.

Video

Notes

Your ingredients should be at room temperature when you make the cake batter. This helps them to combine more easily so that you will have an even texture throughout the cake.
When you poke the holes in the cake, make sure that you don't make them all the way to the bottom of the tin.
Let the cake cool fully before adding the glaze. If the cake is still warm it will slide off.

Storage: Store strawberry pound cake in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition