Description
This classic Strawberry Pound Cake blends the rich, buttery texture of a traditional pound cake with the bright, fresh flavor of homemade strawberry reduction and a luscious strawberry glaze. Perfect for dessert or afternoon tea, this cake is moist, flavorful, and beautifully presented with a delicate pink hue and sweet icing drizzle.
Ingredients
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
- Make Strawberry Reduction: Add the washed and hulled strawberries to a food processor or blender and puree until smooth, yielding about 2 cups. Strain the puree to remove seeds if desired.
- Cook Strawberry Reduction: Pour the puree into a medium saucepan and cook over medium heat. Stir constantly to prevent burning, allowing the mixture to come to a gentle boil and reduce until thickened to about 1 cup, approximately 20-25 minutes. Return excess puree to pan and continue cooking if needed. Cool to room temperature once done.
- Prepare Oven and Pan: Preheat the oven to 325°F (163°C). Grease a 10-14 cup bundt pan generously with non-stick baking spray.
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and 3 cups sugar on medium speed until light and fluffy, about 5 minutes.
- Add Eggs: Incorporate eggs one at a time, mixing well after each addition. Scrape bowl sides to ensure full integration.
- Add Dry Ingredients: On low mixer speed, gently add the all-purpose flour, baking powder, and salt. Mix until just combined to avoid overmixing.
- Mix in Flavors and Liquids: Add vanilla extract, strawberry extract, milk, ¾ cup of the previously made strawberry reduction, and optional pink gel icing color. Mix just until well combined.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 75-85 minutes until a toothpick inserted into the center comes out moist but mostly clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Allow the cake to cool completely to room temperature.
- Prepare the Icing: In a small saucepan, combine unsalted butter, sugar, heavy whipping cream, 1/4 cup strawberry reduction, vanilla extract, and optional corn syrup or honey. Heat on low until sugar dissolves, then increase to medium heat and bring to a boil. Boil for 3 minutes, stirring occasionally.
- Finish the Icing: Remove from heat and pour into a heat-proof bowl. Cool for 5-10 minutes, then whisk in about 3/4 cup powdered sugar until smooth. Adjust the thickness by adding more powdered sugar or a little water if necessary. Add optional pink gel icing color for tint.
- Ice the Cake: Drizzle the warm icing over the cooled cake. Do this while the icing is still warm so it stays fluid enough to create a beautiful drizzle.
Notes
- The strawberry reduction can be made ahead and stored in the refrigerator for up to 3 days.
- If you prefer a more intense strawberry flavor, use the full 1 1/4 cups of powdered sugar for the icing for a denser glaze.
- Use room temperature ingredients to ensure a smooth and even batter.
- Test cake doneness with a toothpick; it should come out mostly clean with a few moist crumbs.
- Optional pink gel color enhances presentation but is not necessary for flavor.
- Adjust the icing sweetness and thickness to your preference by modifying powdered sugar and liquid ratio.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
