Name: Strawberry Pound Cake with Strawberry Glaze Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 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 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); 1 cup granulated sugar (200 grams); ⅔ cup water (151 grams); 1 cup pureed strawberries (232 grams); 3 tablespoons reserved strawberry syrup (44 grams); 2 cups powdered sugar (226 grams); 3 tablespoons lemon juice (43 grams, from 1½ lemons)

Ingredients

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 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)

1 cup granulated sugar (200 grams) – for syrup

⅔ cup water (151 grams)

1 cup pureed strawberries (232 grams)

3 tablespoons strawberry syrup (44 grams, reserved from syrup)

2 cups powdered sugar (226 grams)

3 tablespoons lemon juice (43 grams, about 1½ lemons)

Instructions

Step 1: Preheat your oven to 325°F. Spray a 10-cup Bundt cake pan with nonstick spray and set aside.

Step 2: Using a hand mixer on medium-high speed, cream together the butter and 3 cups granulated sugar until the mixture is fluffy and light, about 2 minutes.

Step 3: Add the eggs one at a time on medium speed, scraping down the sides of the bowl as needed to ensure even mixing.

Step 4: Switch the mixer to low and add the flour in batches along with the kosher salt. Mix until everything is well combined and smooth.

Step 5: Add the half-and-half, vanilla extract, and almond extract. Continue mixing until fully incorporated.

Step 6: Turn off the mixer and gently fold in the finely chopped strawberries by hand.

Step 7: Pour the batter into the prepared Bundt pan and bake for 80 minutes, or until a toothpick inserted comes out mostly clean.

Step 8: During the last 20 minutes of baking, prepare the strawberry syrup. In a small saucepan, bring the 1 cup granulated sugar and ⅔ cup water to a boil. Allow it to boil for 8 minutes.

Step 9: Stir in the pureed strawberries, cover, and simmer for 10 minutes, stirring occasionally.

Step 10: Remove the cake from the oven and let it cool for 5 minutes in the pan.

Step 11: Using a wooden skewer, poke holes in the bottom of the cake about 1½ inches apart. Wiggle the skewer slightly to make holes about ⅛-inch wide, but do not poke all the way through.

Step 12: Pour the strawberry syrup over the cake in the pan, reserving 3 tablespoons of syrup for later. Use a spatula to press the syrup into the cake.

Step 13: Let the cake cool upside down in the pan for 30 minutes.

Step 14: Turn the cake over to remove it from the pan and continue cooling on a wire rack for another hour.

Step 15: While the cake cools, prepare the strawberry glaze by whisking together the reserved strawberry syrup, powdered sugar, and lemon juice until smooth. Adjust thickness by adding more lemon juice or powdered sugar as needed.

Step 16: Drizzle the glaze over the cooled cake and garnish with chopped fresh strawberries if desired.

Step 17: Slice and serve your delicious strawberry pound cake.

Tips & Variations

For extra moisture, use fresh, ripe strawberries and make sure to chop them finely so they fold into the batter evenly.

If you prefer, substitute half-and-half with whole milk or cream for a richer texture.

Adding a tablespoon of lemon zest to the batter can enhance the brightness of the strawberry flavor.

Use a toothpick instead of a skewer to poke smaller holes for syrup absorption if preferred.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe because they hold their texture better when baked, but you can use thawed, well-drained frozen strawberries in a pinch. Just be careful to fold them gently to avoid too much liquid in the batter.

Why is the cake baked at a low temperature for so long?

Baking at 325°F for 80 minutes allows the dense pound cake to cook evenly without drying out, ensuring a tender crumb and fully baked center without burning the outside.