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Lush and bursting with berry goodness, this strawberry pound cake is always a hit with friends or family. It's super fruity from a homemade, vibrant strawberry puree that adds color and real flavor. A punchy, sweet-tart pink glaze is the grand finale. Serve it up at birthdays or just when you want to treat yourself. It looks pretty and tastes even better.
This dessert never fails to impress—even folks who say they're not into cakes with fruit end up loving it. I took it to a spring potluck once and it disappeared first!
Vibrant Ingredients
- Red food coloring: gives the finished cake a bold pop of color Add only if you want your cake brighter
- Vanilla and strawberry extract: boost the flavors even more Real vanilla tastes warm and cozy — strawberry extract is optional for an extra punch
- Buttermilk: keeps everything moist and adds a little zip Give the carton a shake before pouring
- Salt and baking soda: help the cake hold together and make the crumb soft Double check your baking soda isn't old so your cake gets fluffy and nice
- All-purpose flour: is the main base Sifting makes mixing easy and stops any lumps
- Large eggs: help it rise and give structure Make sure they're room temp so the batter mixes smooth
- Granulated sugar: delivers sweetness and makes cake light and soft Use superfine for easy blending
- Unsalted butter: brings richness Go for a good quality stick for best taste and the fluffiest crumb
- Fresh strawberries: are the star Pick ones that are bright red and firm for the perfect sweet flavor and color
- For the glaze: you'll need powdered sugar for smoothness a spoon of strawberry puree for taste vanilla extract and real lemon or lime juice for some tang Just squeeze it fresh!
Super Simple Steps
- Make the Glaze:
- Whisk up your powdered sugar with the reserved strawberry puree a dash of vanilla and a squirt of citrus juice Mix until silky and pourable Drizzle it over after the cake's cooled off
- Bake Time:
- Scoop the batter into your buttered and floured Bundt pan Flatten the top Pop it in the middle of the oven for seventy to eighty minutes You want a toothpick to come out with no batter stuck Let it sit in the pan for ten minutes then turn it onto a rack
- Finish the Batter:
- Tip in your reduced strawberry puree (make sure it's cooled) buttermilk both extracts and food coloring if you're using Mix gently Only stir till everything is just blended overmixing makes cake chewy
- Add Eggs & Dry Stuff:
- Crack in the eggs one at a time Blend well between each scrape the sides to keep the batter even Drop in sifted flour in half at a time Then salt and baking soda Mix only until it's combined for a soft cake
- Make the Batter:
- Heat oven to 325°F Grab your favorite Bundt pan grease it up and dust with flour In a big bowl whip your softened butter for two minutes so it's creamy Slowly beat in the sugar till light yellow and fluffy That's how you get airy slices
- Simmer Your Puree:
- Spoon the rest of the strawberry puree into a small pot and keep the heat medium Let it bubble while you stir Cut it down till it's thick and only about half a cup left This boosts the flavor and stops the cake from turning soggy Don't skip cooling it!
- Prep Strawberries:
- Take off greens and rinse your berries really well You want pure fruit taste Pulverize them in a blender until liquidy Scoop out two tablespoons for the glaze and save the rest for the cake
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Blending strawberries for the batter fills your whole place with their sweet smell. The first time my niece saw the cake, she called it a pink cloud. Now everyone's always asking for it on their birthday.
How To Keep It Fresh
Wrap it up or keep covered at room temp and it’ll last three days. Got leftovers? Pop them in the fridge for a week in an airtight box. To freeze, cut up slices and stash them in the freezer so you can take a piece whenever you want. Defrost in the fridge or let it sit out, then glaze after thawing for best texture.
Switching It Up
No fresh berries? Go for nice frozen ones—thawed and patted dry so your batter isn’t watery. To fake buttermilk, add a spoonful of lemon juice or vinegar to regular milk and set it aside for five minutes. Greek yogurt makes it extra rich too. No strawberry extract? No problem, skip it and it’ll still taste awesome.
Fun Ways To Serve
Good on its own, but it’s even better with extra strawberries or a scoop of vanilla ice cream. Feeling extra? Top with whipped cream or sprinkle over some mint and extra berries. Brew up coffee or pour some sweet tea and you've got a chill afternoon treat.
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Where It Comes From
Pound cakes have been around in Europe and the US for ages, the name comes from the old pound-each-of-everything method: butter, sugar, flour, eggs. Tossing in berries like strawberries is a newer twist Americans love in spring and summer. Bundt pans make it feel extra special on tables at picnics or holidays.
Frequently Asked Questions About Recipes
- → What's the way to make strawberry puree for this cake?
Pull off the tops, rinse the berries, blend 'em smooth. Simmer in a pan on medium till it's nice and thick.
- → Can frozen strawberries work here instead of fresh ones?
Absolutely. Just thaw them and drain off extra juice before you blend. That way your mix isn't watery.
- → Any tricks for super moist cake?
Let the butter and eggs warm up first. Be gentle with your mixing. And keep an eye on the oven so you don't dry it out.
- → How do you whip up the strawberry glaze?
Stir together some of that strawberry puree you saved, add in powdered sugar, a splash of vanilla, and a squeeze of citrus for shine.
- → What's the best way to keep this cake soft and fresh?
Just cover it and keep it out on the counter for a couple days. Or stick it in the fridge and it'll last up to 5 days.
- → Can I add a bit of food color to make it brighter pink?
Sure, a drop or two of red coloring makes it pop, but you don't have to add any if you don't want.