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Sliced strawberry pound cake with pink glaze dripping down moist pink crumb

Strawberry Pound Cake

5 from 1 vote
Aliana Recipes
A dense, velvety Strawberry Pound Cake infused with a homemade strawberry reduction for authentic fruit flavor. The vibrant pink glaze adds a sweet, tart finish that makes this dessert truly special.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings:12 slices
Course:Dessert
Cuisine:American
Calories:520kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb fresh strawberries, washed and hulled For the reduction
  • 1 ½ cups unsalted butter, room temperature Softened for creaming
  • 3 cups granulated sugar Divided use
  • 5 large eggs, room temperature Adds structure
  • 3 cups all-purpose flour Spoon and leveled
  • 1 teaspoon baking powder Leavening agent
  • 1 teaspoon salt Balances sweetness
  • 1 teaspoon vanilla extract Flavor enhancer
  • 2 teaspoon strawberry extract Boosts aroma
  • ¼ cup milk, room temperature For moisture
  • 3-5 drops pink gel icing color Optional for color
  • 1 ¼ cups powdered sugar For the icing
  • ¼ cup heavy whipping cream For the icing

Equipment

  • 1 Bundt pan 10-14 cup capacity
  • 1 stand mixer Or electric hand mixer
  • 1 Saucepan For reduction
  • 1 Food processor To puree berries
  • 1 Cooling rack Essential for airflow

Method
 

  1. 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.
  2. Cream the butter and sugar on medium speed for 5 minutes until very pale and airy. This incorporates air for a lighter crumb.
  3. 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.
  4. Stir in extracts, milk, strawberry reduction, and food coloring gently. The batter will turn a lovely shade of pink.
  5. 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.
  6. Whisk the icing ingredients together and drizzle over the slightly warm cake. The glaze sets into a sweet, glossy finish.

Nutrition

Serving: 135g (1 slice)Calories: 520kcalCarbohydrates: 78gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 115mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 52gVitamin A: 700IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

The strawberry reduction takes about 20 minutes but is essential for concentrated flavor without excess water; make it a day ahead to save time. Ensure the bundt pan is greased thoroughly to prevent sticking.