The only thing better than pound cake is strawberry pound cake. And when ripe strawberries are in season, this pound cake is a worthwhile vehicle for enjoying them. This recipe borrows heavily from one titled "The Perfect Pound Cake" by the prolific and talented baker Rose Levy Beranbaum, as published in The Cake Bible. Her recipe for classic pound cake really needs no improvement, but I do like to add just a bit more salt...and of course this version is then also studded with lots of juicy strawberries and drizzled with a lovely pink glaze! Strawberry pound cake forever.
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Ingredients for Strawberry Pound Cake
- strawberries
- lemon
- cake flour
- sugar
- baking powder
- kosher salt
- eggs
- whole milk
- pure vanilla extract
- unsalted butter
- powdered sugar
See recipe card for quantities.
Instructions for Strawberry Pound Cake
Prepare the Cake
Heat the oven to 350℉. Then begin by greasing the bundtlette pan (or a basic 8 x 4 inch loaf pan) with melted butter.
Once the pan has been thoroughly greased, then flour it.
Prepare the strawberries, washing and hulling before chopping them into small pieces.
Place the chopped strawberries in a bowl and toss them with the lemon juice. Set aside while you prepare the batter.
In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
In a medium bowl, whisk together the eggs, milk, and vanilla.
Add the butter and half of the egg mixture to the flour mixture. Mix on low speed until the dry ingredients are thoroughly moistened. Then increase to high speed and beat for one full minute to develop the proper cake structure. (Patience is a virtue!)
Scrape down the sides of the bowl. Then gradually add the remaining egg mixture in two separate batches, beating for 30 seconds after each addition to thoroughly incorporate and further strengthen the structure.
Strain the strawberries, reserving the strawberry infused lemon juice. Set the reserved juice aside.
Then transfer the strawberries to a plate lined with paper towels and gently blot to remove any excess moisture.
Fold the strawberries into the batter.
Then ransfer the batter to the prepared pan, smoothing the top.
Bake for about 25 to 30 minutes, or until a toothpick inserted into the center of the thickest part of the cake comes out clean.
Allow the strawberry pound cake to cool completely in the pan before inverting the cakes onto a wire rack.
Prepare the Glaze
In a small bowl, combine the reserved strawberry infused lemon juice with the powdered sugar. Whisk until smooth.
When the cakes are completely cool, spoon the glaze over the top.
Hint: If you are making this cake in advance, it is best to hold off on applying the glaze until close to the time you are ready to serve it.
Equipment
I love using a bundtlette pan for this strawberry pound cake. This way, you end up with six adorable little individual portions. However, you can certainly bake this cake in a traditional loaf pan measuring 8 x 4 inches instead.
Storage
Strawberry pound cake can be stored at room temperature for up to about 3 days. Just make sure to cover it well in plastic wrap.
Top tip
What makes a pound cake "a pound cake"? Traditionally, pound cake calls for precisely equal proportions of flour, sugar, butter, and eggs...one pound each. While this version departs slightly from these traditional proportions, the measurements still really matter. So if you're like me, and you don't have the patience to sift your flour, I strongly recommend using the weighted measures provided instead of just winging your measurements by the cup. You may be amazed at just how much extra flour may end up in your measuring cup when it hasn't been sifted!
Related
Looking for more cake recipes? Try these:
📖 Recipe
Strawberry Pound Cake
Equipment
- 6 cake bundtlette pan (or a basic 8 x 4 inch loaf pan)
Ingredients
Strawberry Pound Cake
- 1 pound strawberries washed, hulled, and chopped into small pieces
- 1 tablespoon fresh lemon juice
- 1½ cups sifted cake flour (when unsifted, 5.25 ounces or 150 grams)
- ¾ cup sugar (5.25 ounces or 150 grams)
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 large eggs (5.25 ounces or 150 grams, without the shells)
- 3 tablespoon whole milk
- 1½ teaspoons pure vanilla extract
- 13 tablespoons unsalted butter (6.5 ounces or 184 grams)
Strawberry Glaze (optional)
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice used to soak the strawberries and then reserved
Instructions
Prepare the Cake
- Heat the oven to 350℉. Grease and flour the pan.
- Place the chopped strawberries in a bowl and toss them with the lemon juice. Set aside.
- In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, milk, and vanilla.
- Add the butter and half of the egg mixture to the flour mixture. Mix on low speed until the dry ingredients are thoroughly moistened. Then increase to high speed and beat for one full minute to develop the proper cake structure. (Patience is a virtue!)
- Scrape down the sides of the bowl. Then gradually add the remaining egg mixture in two separate batches, beating for 30 seconds after each addition to thoroughly incorporate and further strengthen the structure.
- Strain the strawberries, reserving the strawberry infused lemon juice. Then transfer the strawberries to a plate lined with paper towels and gently blot to remove any excess moisture. Fold the strawberries into the batter.
- Transfer the batter to the prepared pan, smoothing the top.
- Bake for about 25 to 30 minutes, or until a toothpick inserted into the center of the thickest part of the cake comes out clean. Then allow to cool completely in the pan before inverting the cakes onto a wire rack.
Prepare the Glaze
- In a small bowl, combine the reserved strawberry infused lemon juice with the powdered sugar. Whisk until smooth.
- When the cakes are completely cool, spoon the glaze over the top.
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