The aroma of strawberries simmering on the stove always takes me back to summer weekends when my mom would process crates of fresh fruit. This Strawberry Pound Cake captures that exact essence, using a concentrated fresh strawberry reduction rather than just artificial flavorings to achieve a deep, authentic taste. It is dense, buttery, and finished with a naturally pink glaze that makes it feel like a celebration on a plate.
Why You'll Love This
This recipe solves the biggest problem with fruit cakes: getting enough flavor without ruining the texture. By reducing the strawberry puree first, we pack an intense punch of fruit into the batter while keeping the crumb tender and velvety. It is a step up from standard Strawberry Bundt Cake Recipes because the texture is substantial enough to slice cleanly, yet it melts in your mouth thanks to the creamed butter. The pink glaze adds a lovely tart sweetness that balances the rich cake beautifully.
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Ingredients
You need standard baking staples, but the star here is the fresh fruit which we transform into a potent reduction. This Strawberry Pound Cake relies on quality butter and room-temperature dairy to create that classic, tight crumb structure.
- Fresh strawberries - You will puree and simmer these to remove excess water.
- Unsalted butter - Softened to room temperature for proper creaming.
- Granulated sugar - Sweetens both the cake and the strawberry reduction.
- Eggs - Five large eggs provide stability and richness.
- Cake flour or All-purpose flour - Provides the structure; measure carefully.
- Strawberry extract - Enhances the aroma of the natural fruit.
- Pink gel food coloring - Optional, but gives that classic bakery look.
- Heavy cream - Creates a rich, pourable glaze.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Strawberry Reduction - Cooking down the puree intensifies the Homemade Pound Cake Strawberry Shortcake flavor profile effectively.
- Room Temperature Butter - Essential for trapping air during the mixing process.
- Large Eggs - They act as the binder and provide lift to this dense batter.
Optional Extras
- Lemon Zest - Add a tablespoon to the batter for a citrusy brightness.
- White Chocolate Chips - Fold in half a cup for sweet, creamy pockets in your Strawberry Pound Cake Recipes Moist variation.
How to Make Strawberry Pound Cake (Step-by-Step)
Prepare the Reduction Puree the strawberries and simmer them over medium heat until reduced to exactly one cup. This removes excess liquid so the batter doesn't become watery or soggy.
Cream the Butter Beat the softened butter and sugar together on medium speed for at least five minutes. You want the mixture to look very pale yellow and fluffy, which indicates air has been incorporated.
Mix the Batter Add the eggs one at a time, followed by alternating the flour and liquids (milk and reduction). Stop mixing as soon as the flour streaks disappear to keep the cake tender.
Bake the Cake Pour the batter into a greased bundt pan and bake at 325°F for about 75-85 minutes. The top should be golden, and a toothpick inserted into the center should come out with just a few moist crumbs.
How do I ensure my cake doesn't fall? Avoid opening the oven door for the first hour of baking to keep the temperature stable.
Add the Glaze Whisk the glaze ingredients in a saucepan until smooth and slightly thickened. Pour it over the cake while the glaze is warm so it drips down the sides beautifully.
Tips
I have learned that rushing the strawberry reduction for this Strawberry Pound Cake is the most common mistake people make.
Glaze while warm → allows smooth dripping → finish looks professional and smooth like Easy Strawberry Pound Cake Recipes should.
Cool the reduction → prevents melting butter → batter stays thick and emulsified.
Grease pan well → ensures clean release → cake slides out with ridges intact.
Room temp dairy → mixes without curdling → creates a smooth, uniform batter.
Measure flour properly → spoon and level → prevents a dry or heavy texture.
Simmer slowly → avoids burning fruit → results in a bright, clean strawberry taste.
Follow Aliana on Pinterest →Variations
If you don't have a bundt pan, you can bake this batter in two loaf pans to make a Strawberry Loaf Cake style dessert, though you will need to reduce the baking time to about 50-60 minutes. For a lighter touch, replace the strawberry glaze with a simple dusting of powdered sugar and fresh berries on top. You can also swirl in a little cream cheese mixture before baking for a tangy ribbon through the center.
Storage
This cake keeps surprisingly well and the flavor often deepens the next day. Store it in an airtight container at room temperature for up to 3 days to maintain its moisture, similar to How To Make Strawberry Loaf stay fresh. If you live in a very hot or humid climate, you may want to keep it in the refrigerator, but let it come to room temperature before serving for the best texture.
Serving Suggestions
I love serving a thick slice of this Strawberry Pound Cake with a dollop of freshly whipped cream to cut through the density. It pairs beautifully with a hot cup of coffee for breakfast or an afternoon treat. For a summer dinner party, add a scoop of vanilla bean ice cream and a few extra fresh sliced strawberries on the side to mimic Strawberry Cake Desserts from a restaurant.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries for the reduction. Just thaw them slightly before pureeing, and be prepared to simmer them a few minutes longer to evaporate the extra ice content.
Why is my pound cake dry?
Dryness usually comes from overbaking or adding too much flour. Always spoon your flour into the measuring cup rather than scooping directly from the bag to keep it light.
Can I use a box mix instead?
While you can find Bundt Cake Recipes From Mix Boxes, this recipe relies on the specific ratio of butter and reduction for its texture. A box mix won't support the heavy fruit reduction the same way.
How do I stop the cake from sticking?
Use a baking spray that contains flour, or grease the pan thoroughly with shortening and dust it with flour. Make sure to get into every crevice of the bundt design.
More Recipes You'll Love
If you enjoy fruit-forward desserts like this Strawberry Pound Cake, you will love these other sweet options from my kitchen.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Strawberry Pound Cake
Ingredients
Equipment
Method
- Puree the strawberries and simmer in a saucepan until reduced to 1 cup to concentrate the flavor. Let this cool completely before using so it does not melt the butter.
- Cream the butter and sugar on medium speed for 5 minutes until very pale and airy. This incorporates air for a lighter crumb.
- Mix in eggs one at a time, followed by flour, baking powder, and salt on low speed. Stop when streaks of flour disappear to avoid toughness.
- Stir in extracts, milk, strawberry reduction, and food coloring gently. The batter will turn a lovely shade of pink.
- Bake at 325°F (163°C) for 75-85 minutes in a greased bundt pan until a toothpick comes out moist but clean. Cool for 10 minutes before flipping.
- Whisk the icing ingredients together and drizzle over the slightly warm cake. The glaze sets into a sweet, glossy finish.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Strawberry Pound Cake:
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