Strawberry Pound Cake
This Strawberry Pound Cake is dense, but so moist, with wonderful pops of fresh strawberries and a delicious strawberry icing! It’s a great dessert for summer!
So this past weekend, we were dog sitting for a friend. The dog was some sort of lab mix that they adopted. He’s similar in height to Jessie, but not nearly as wide and about half her weight. Plus, he’s only just turning one and is full of energy and always ready to play. A super cute and sweet pup!
He had Jessie on her toes all weekend and they played quite a bit. I was curious to see her reaction when he left. As soon as he left, she went upstairs to the bedroom and stayed there all night. I imagine if she could, she’d have slammed the door behind her. I’m pretty sure she was pouting and now I feel like I need to get her a friend.
I’m not at all prepared to take on a second pup, but I did feel sad for her. The only time she finally made an appearance was when she heard the ruffle of some food packaging. Girl likes to eat her feelings. 😉 Or just eat.
Well if you’re looking for a good dessert to enjoy (or to eat your feelings), this pound cake would make a great option. Strawberries are one of the best parts about summer and this pound cake puts them on show.
The pound cake itself really is quite easy to make. The first step is the most important – you want to fully cream that butter and sugar. You’ll be able to visible see a difference in the texture of the mixture once it’s creamed.
Next, you’ve got the eggs. Add them one at a time and mix until well incorporated. The rest are your usual cake ingredients – flour and salt, then some milk and vanilla extract. It all combines into a silky smooth batter, to which you add your chopped strawberries.
Once the cake is baked, it’s time for the strawberry icing. This is where I think it gets kind of fun. 🙂
To give the icing its strawberry flavor, I used freeze dried strawberries. Pop them in a food processor to grind them into a powder. After you cook everything to make the icing base, stir in the powdered sugar and freeze dried strawberries and you have a wonderful icing with unmistakeable strawberry flavor. So good! My icing did have some lumpiness to it, so if you want to try and get it as smooth as you can, be sure to run the powdered sugar and strawberry powder through a sifter to try and get the powders nice and fine.
I took this cake to a friend’s house for Easter and it was a hit! Since I’m always trying to pawn off desserts on people (my house is always full of them), our host was plenty pleased to keep the cake at her house and a few days later followed up to tell me how much they enjoyed it. It really is a delicious pound cake – I hope you enjoy it too!
Strawberry Pound Cake
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
STRAWBERRY POUND CAKE
- 1 1/2 cups (336g) unsalted butter, room temperature
- 1 cup (225g) brown sugar
- 2 cups (414g) sugar
- 5 large eggs
- 3 cups (390g) all purpose flour
- 1 tsp salt
- 1 cup (240ml) milk
- 1 tbsp vanilla extract
- 2 1/2 cups (344g) chopped strawberries
- 1 cup (12g) freeze-dried strawberries
- 2 tbsp (28g) salted butter
- 1/3 cup (69g) sugar
- 1/2 cup (60ml) heavy whipping cream
- 1/2 tsp vanilla extract
- 2 tsp honey
- 1/4 cup (29g) powdered sugar
1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2. In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes.
3. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
4. With the mixer on low, carefully add the flour and salt and mix until just combined.
5. Add the milk and vanilla extract and mix until combined.
6. Fold in the strawberries.
7. Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
8. Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
9. To make the icing, place the freeze dried strawberries in a food processor and grind into a powder. Set aside.
10. Combine all the icing ingredients except for the powdered sugar and strawberries in a small sauce pan.
11. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
12. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
13. Whisk in the powdered sugar and strawberry powder and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out.
14. Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Top the cake with additional strawberries, if desired.
Recipe modified from Grandbaby Cakes.