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Homemade Strawberry Pound Cake Recipe

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4.1 from 53 reviews

This Homemade Strawberry Pound Cake features a moist and tender pound cake base layered with a fresh strawberry compote and finished with a sweet strawberry glaze. Bursting with vibrant strawberry flavor and balanced sweetness, this cake is perfect for spring gatherings or any time you crave a fruity dessert.

Ingredients

Strawberry Layer

  • 1 pound (450g) fresh strawberries, finely chopped (~2 ½ cups)
  • ½ cup (100g) granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla bean paste (optional)
  • 1 ½ teaspoons cornstarch

Pound Cake

  • 2 cups (260g) all-purpose flour
  • ¾ teaspoon (4g) baking powder
  • ½ teaspoon kosher salt
  • 16 tablespoons (226g; 2 sticks) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (123g) sour cream
  • 4 large eggs (200g), at room temperature
  • 1 tablespoon vanilla extract

Strawberry Glaze

  • ½ cup confectioners’ sugar
  • 2 teaspoons ground freeze dried strawberries
  • 5 teaspoons half-and-half
  • Pinch of salt

Instructions

  1. Prepare the Strawberry Layer: In a medium saucepan, combine the finely chopped strawberries, granulated sugar, kosher salt, and vanilla bean paste if using. Stir well and cook over medium heat until the strawberries release their juices and the mixture starts to simmer. Dissolve the cornstarch in a small amount of water and add to the saucepan. Continue to cook, stirring frequently, until the mixture thickens into a compote-like consistency. Remove from heat and let cool completely.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper to ensure easy removal of the pound cake.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar until light, fluffy, and pale in color, about 3 to 5 minutes. This incorporates air for a tender crumb.
  5. Add Sour Cream: Beat in the sour cream until fully combined, ensuring the batter stays smooth.
  6. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth and emulsified batter.
  7. Add Vanilla Extract: Stir in the vanilla extract to add depth of flavor.
  8. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
  9. Layer the Batter and Strawberry Layer: Pour about half of the pound cake batter into the prepared loaf pan and spread evenly. Spoon the cooled strawberry compote evenly over the batter, then top with the remaining batter, smoothing with a spatula.
  10. Bake the Cake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake (avoiding the strawberry layer) comes out clean. The cake should be golden and spring back lightly when touched.
  11. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before glazing.
  12. Prepare the Strawberry Glaze: In a small bowl, whisk together confectioners’ sugar, ground freeze-dried strawberries, half-and-half, and a pinch of salt until smooth and pourable. Adjust consistency with a little more half-and-half if needed.
  13. Glaze the Cake: Drizzle the strawberry glaze over the cooled pound cake. Let set for about 10 minutes before slicing and serving.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Make sure the strawberry compote is fully cooled before layering over the batter to prevent sinking or color bleeding.
  • Ground freeze-dried strawberries in the glaze can be found in specialty baking stores or online.
  • If you prefer, substitute vanilla bean paste with vanilla extract.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipethrive.com/homemade-strawberry-pound-cake-recipe/