Description

This strawberry pound cake is a delightful treat that combines the rich flavors of buttery pound cake with fresh strawberries, topped with a luscious glaze for an irresistible finish.

Ingredients

Scale

1 pint fresh strawberries

1 cup unsalted butter

3 cups granulated sugar

5 large eggs

3 cups all-purpose flour

1 tsp salt

1/2 tsp baking soda

1 cup buttermilk

1 tsp vanilla extract

2 tsp strawberry extract (optional)

1/2 tsp red food coloring (optional)

2 tbsp strawberry puree (for glaze)

2 cups powdered sugar

1 tsp vanilla extract (for glaze)

1 tsp pure lemon juice or lime juice

Instructions

Preheat your oven to 350°F (175°C) and grease a bundt pan.
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In another bowl, sift together the flour, salt, and baking soda.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture.
Mix in the vanilla extract, strawberry extract, and food coloring if using.
Gently fold in the chopped strawberries.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
For the glaze, whisk together the reserved strawberry puree, powdered sugar, vanilla extract, and lemon juice until smooth.
Drizzle the glaze over the cooled cake before serving.

Notes

Ensure strawberries are fresh for the best flavor, and feel free to adjust the sweetness of the glaze to your preference.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 40 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 85 mg

Keywords: strawberry pound cake, dessert, strawberries, baking, cake recipe