Ultimate Summer Strawberry Pound Cake
This recipe celebrates the lush flavor of fresh strawberries in a rich and buttery pound cake, topped with a light strawberry glaze for an extra touch of sweetness.
Equipment
- 1 electric mixer
- 1 bundt pan (10-14 cup capacity) Ensure the bundt pan is well-greased to prevent sticking. Alternative baking pans can be used, but adjustments in cooking time may be necessary.
Ingredients
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 2 tsp strawberry extract enhances the berry flavor
- 1 cup fresh strawberries pureed and strained
- Optional: pink food coloring for added visual appeal
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) and prepare your bundt pan by greasing it thoroughly.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In your mixer, beat the butter and sugar until fluffy and light in color, about 5 minutes.
- Add Eggs: Incorporate eggs one at a time, mixing well after each addition.
- Incorporate Flavors: Mix in vanilla and strawberry extracts, then gently fold in the strawberry puree.
- Combine with Dry Ingredients: Add the dry ingredients in increments, mixing just until combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for an hour or until a toothpick poked in the middle comes out without any batter clinging to it.
- Cool and Glaze: Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Drizzle with a simple strawberry glaze made from powdered sugar and strawberry juice.
Notes
To enhance the strawberry flavor, consider adding a layer of sliced fresh strawberries atop the batter before baking. For those interested in alternative presentations, visit King Arthur Baking for advanced baking techniques that could adapt this recipe into cupcakes or a layered cake format.