This strawberry pound cake is one delicious dessert! Made with fresh strawberries, drizzled with a sweet syrup and finished with a tangy glaze, every bite is so tasty!
Fresh Strawberry Pound Cake Recipe
Elevate a simple pound cake recipe with this yummy recipe!
This strawberry pound cake is perfect to serve at any occasion. It’s easy to make but it makes for a wonderful centerpiece.
Perfectly moist and fluffy, I promise you that everyone will be asking for the recipe.
Be sure to try my pecan pie pound cake and brown sugar pound cake too!
Why you’ll love this Strawberry Pound Cake recipe:
- EASY: Pound cakes are pretty straight forward to make, even the most novice of bakers will create a masterpiece!
- MAKE AHEAD: Pound cakes are very moist, which means they have a long shelf life. They are also freezer friendly.
- FRESH: Made with fresh strawberries, every bite is bursting with flavor.
What’s the best flour to use for baking?
For this recipe I used Bob’s Red Mill’s Unbleached White All Purpose Flour. This product is a STAPLE in our kitchen and the only flour I use if we are using all-purpose flour. Bob’s is also my go-to if we want to use Wheat Flour of Gluten Free Flour.
The ingredients when baking are so important. I trust Bob’s Red Mill completely and cannot recommend them enough.
Bob’s products are SECOND TO NONE. If you haven’t seen their line of foods you need to immediately. There’s just no one on the market that’s quite like the quality of Bob’s Red Mill.
I love the resealable bag and trusted name. If Bob’s makes a product, I use it whenever possible!
I’ve used Bob’s for years. Here are some other recipes I’ve made using their line of amazing baking products:
How to make Strawberry Poke Pound Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Cream together the sugar and butter and add in the eggs.
- Mix in the flour in batches and stir in the salt.
- Mix in the half and half and flavorings.
- Fold in the strawberries.
- Bake and let cool.
- Boil together the water and sugar and mix in the pureed strawberries.
- Poke holes in the baked cake and pour over most of the strawberry syrup. Let the cake cool.
- Make the strawberry glaze and drizzle over the cooled cake.
How long does it keep?
Once your strawberry pound cake has fully cooled, transfer it to an airtight container. It will keep well for up to 5 days at room temperature and in the fridge for up to a week.
Can you freeze it?
Yes, this freezes well and will keep for up to 3 months. Wrap the cooled cake in foil or plastic wrap and place in a freezer bag or safe container.
Why is it called a pound cake?
Recipes for pound cakes can be found as early as the 1700s! These traditional recipes called for one pound each of sugar, flour, butter and eggs. The ratios have changed a little, but it is still a very simple, and delicious, recipe.
The high amount of butter in pound cakes makes them wonderfully moist and rich in flavor, and it also helps them to have a long shelf life compared to other cakes.
Tips!
- 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.
This strawberry pound cake is so perfectly rich and fresh. So simple to make but impressive to serve!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Strawberry Pound Cake
Prep: 20 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 40 minutes
This strawberry pound cake is one delicious dessert! Made with fresh strawberries, drizzled with a sweet syrup and finished with a tangy glaze, every bite is so tasty!
Ingredients
For the Strawberry Syrup:
Instructions
Preheat oven to 325F. Spray a bundt cake pan with nonstick spray.
Cream together the butter and sugar on medium/high speed until fluffy and light.
Add the eggs one at a time with the speed on medium. Scrape down the sides as needed.
Switch the mixer to low and add in the flour in batches. Add in the salt. Make sure everything is well combined and smooth.
Add in the half and half and both extracts. Continue to mix.
Turn off the mixer and fold in the chopped strawberries.
Pour the batter into the bundt pan. Bake for 80 minutes or until a toothpick comes out mostly clean. Let cool for 5 minutes.
In 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.
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 1 ½ inches apart. Make the holes about 1/8 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.
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.
Once the cake is cooled, drizzle the glaze over the cake and top with chopped fresh strawberries.
Slice and serve. Enjoy!
Becky’s tips
- 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.
Nutrition Information
Calories: 1086kcal (54%) Carbohydrates: 173g (58%) Protein: 10g (20%) Fat: 41g (63%) Saturated Fat: 25g (156%) Trans Fat: 1g Cholesterol: 205mg (68%) Sodium: 351mg (15%) Potassium: 246mg (7%) Fiber: 3g (13%) Sugar: 133g (148%) Vitamin A: 1327IU (27%) Vitamin C: 39mg (47%) Calcium: 77mg (8%) Iron: 3mg (17%)
