Who doesn’t love a good Strawberry pound cake whether you’re serving it for breakfast dessert or with tea a tender crumb buttery rich cake with pockets of caramelized strawberries should be on everybody’s list of things to love especially in the summer.
The Strawberry Pound Cake recipe is one of my lemon pound cake and blueberry pound cake recipes. People like and enjoy these recipes very much.
How to Make a Strawberry Pound Cake Recipe
Today, I am making a strawberry pound cake recipe for the most demanding and people’s favorite, and it will become your personal favorite. The taste of this recipe is something I will never forget. I think you should try this recipe, too, and enjoy the taste of strawberry cake! So start the recipe with dry ingredients.
Dry Ingredients
We’re making the strawberry pound cake recipe, and it’s going to be your new favorite! Let’s begin with the dry ingredients. Many people mess up measuring flour and skip sifting, but never skip this step. Instead of scooping flour directly into the cup, use a spoon to fill it. Scooping packs the flour and gives you more than needed, which can lead to a dry cake. Use a flat surface to level it off with a butter knife and add it to your sifter. This recipe calls for three cups of flour, as it makes two full cakes.
Next, add one teaspoon of baking powder for some height and a fourth teaspoon of fine sea salt. Sift everything to evenly distribute the leaveners and salt. Sifting only takes a couple of extra minutes but makes a big difference. Once done, set this aside.
Mixing Wet Ingredients:
Mixing the Batter we are going to start with one cup of unsalted butter. I always use unsalted butter when I’m baking because then I can adjust the salt levels. If you’ve got salted butter, omit any other salt that’s in the recipe. I’m going to cream together the butter with 2 and 1/4 cups of sugar. Sugar doesn’t pack in like flour, so you can go ahead and scoop it in. Cream mix for about two minutes. Don’t under cream it should be light.
Mixing the batter for the strawberry pound cake recipe Next, we’re going to add a teaspoon of vanilla essence and the eggs. Remember, this is making two loaves, so it takes five eggs. It’s also what makes it taste so delicious. All of those yolks give pound cake that rich flavor. Okay, blend those up. Next, we’re going to alternate adding our dry ingredients with milk. You don’t want to put in all the dry ingredients at once.
At first, the batter will be too dry. Don’t add all the milk at once, or it will become too gloppy. Alternate adding the dry ingredients and milk until the batter is just mixed. Do not overmix; only mix until the dry ingredients are incorporated. Add about one-third of your dry mixture, then lock it in place and add the milk gradually. Now, the batter is almost fully mixed.
There may be a few dry pockets, but I’m not too concerned because I will hand-fold in the strawberries. We’re using two pints of fresh, chopped strawberries for this strawberry pound cake recipe. If you’re using frozen, thaw them first to prevent mashing when added to the mixture. This will help them blend easily with the dry ingredients. Now, pour the batter into prepared loaf pans. This recipe makes two loaves, so if you only have one pan, bake one and refrigerate the other half until ready to bake. The batter should fill the pan halfway.
Baking:
This strawberry pound cake recipe bakes at 350°F for 45 to 50 minutes, or until it passes the toothpick test meaning that the toothpick comes out clean
Making the Glaze:
Ready glaze for strawberry pound cake recipe after baking the strawberry cake, the glaze is unique because we’re going to muddle fresh strawberries and the juice from the strawberries is going to serve as the majority of the liquid for our glaze so you get so much strawberry goodness.
We’ll probably need a little bit of milk just to get it to a pourable consistency, but it is going to be loaded with strawberry flavor, making this strawberry pound cake recipe even more delicious. Use a muddler, the same as you would for a mojito, or even a mortar and pestle, which will work, too. It doesn’t have to be completely juicy, but you won’t want to get some of the juice out. Pour the fresh strawberries into about two cups of powdered sugar.
The most milk you’d need is two to three tablespoons and I think that’s where a lot of people go wrong is they go ahead and add all of the milk and so much milk and then they end up having to add more powdered sugar and then it’s too thick and then more milk and it’s a never-ending cycle of making a glaze so we’re just going to go one little dribble at a time as I spray myself with powdered sugar okay about a tablespoon so we’ve done two tablespoons of milk at this point again that’s going to depend on how juicy your strawberries were we are still a little gloppy add a little bit more milk but not too much.
Otherwise, we’re going to overdo it do you see this is coming together to be this beautiful rosy pink color I’m going to keep on mixing it until I get all the little clumps of powdered sugar out although some of them are probably those fresh strawberries it’s coming together beautifully when your glaze comes together and it doesn’t have any more powdered sugar clumps it is ready to be poured over the cake or cakes if you bake both of them. This glaze is perfect for your strawberry pound cake recipe. I’ve got a wire cooling rack.
Pouring the Glaze
Over top, beautiful pourable consistency. Let it ooze over, let it set a little bit before you go and cut it and eat it. I know that’s hard because it looks amazing, but you’ll thank me later when you aren’t covered in frosting. So our Strawberry pound cake recipe is complete here.
If you want to make a lemon glaze instead
Final Thoughts
I hope you like this strawberry pound cake recipe. Pour the glaze over top with a beautiful pourable consistency, letting it ooze and set before cutting. Use a serrated knife for a clean cut, and enjoy the tender crumb, buttery richness, and caramelized strawberry flavor. I might eat the whole cake by myself; it is literally to die for. I hope you make this and come back and tell me how wonderful it is. From my kitchen to yours, have a fabulous day!
Ingredients For the batter:
- 3 cups flour
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 1 tsp vanilla essence
- 5 eggs
- 2 pints chopped strawberries
- milk (as needed).
Baking Time: 350°F per 45–50 minutes.
Ingredients for Glaze:
- Fresh strawberries (muddled)
- 2 cups powdered sugar
- 2-3 tablespoons milk.
