How to Store Your Cake
Refrigerator: To keep your strawberry pound cake fresh, store it in an airtight container and refrigerate it. Because it contains fresh fruit, chilling is important to prevent spoilage. Properly stored, it will stay fresh for about 5 to 6 days.
Freezer: For longer storage, tightly wrap the cake (or individual slices) in plastic wrap and then foil, or place it in a freezer-safe container. It will keep well in the freezer for up to 3 months.
Serving Again: When you're ready to enjoy it, let the cake (or slices) come back to room temperature before serving. This helps restore its soft, moist texture—just like when it was freshly baked.
Fresh Strawberry Pound Cake
Fresh Strawberry Pound Cake is a rich, buttery dessert infused with juicy strawberries and topped with a sweet glaze, perfect for showcasing seasonal fruit. Its timeless appeal and simple preparation make it a go-to treat for any occasion.
Ingredients
For the Cake:
- ▢ 1 pint fresh strawberries used for both the cake and glaze
- ▢ 1 cup unsalted butter at room temperature
- ▢ 3 cups granulated sugar
- ▢ 5 large eggs at room temperature
- ▢ 3 cups all-purpose flour sifted
- ▢ 1 teaspoon salt
- ▢ 1/2 teaspoon baking soda
- ▢ 1 cup buttermilk
- ▢ 1 teaspoon vanilla extract
- ▢ 2 teaspoons strawberry extract optional, for enhanced flavor
- ▢ 1/2 teaspoon red food coloring optional, for a deeper strawberry hue
For the Glaze:
- ▢ 2 tablespoons strawberry purée reserved from the fresh strawberries used above
- ▢ 2 cups powdered sugar
- ▢ 1 teaspoon vanilla extract
- ▢ 1 teaspoon fresh lemon juice or lime juice for a slight tang
Instructions
For the Cake:
- Start by removing the stems from the strawberries and washing them thoroughly. Place the strawberries into a food processor or high-powered blender and purée until smooth. Measure out and reserve 2 tablespoons of the purée for the glaze later. Transfer the remaining purée to a small saucepan over medium heat and cook for 15–20 minutes, stirring occasionally, until the purée has reduced to about ½ cup and has thickened. Set it aside to cool completely to room temperature.
- Preheat your oven to 325°F (165°C). Prepare a 12-cup Bundt pan using your preferred nonstick method (butter and flour, baking spray, etc.).
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the room-temperature butter on high speed for 2 minutes until light and creamy. Gradually add the granulated sugar and continue beating on high for an additional 4 minutes, until the mixture becomes very pale, fluffy, and slightly crumbly.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
- Reduce the mixer speed to low. Gradually add the sifted flour in two additions, followed by the salt and baking soda. Mix until just combined—be careful not to overmix at this stage.
- Finally, add the buttermilk, cooled strawberry reduction, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix on low speed until just combined, then stop mixing.
- Pour the finished batter evenly into the prepared Bundt pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully invert it onto a serving plate and let it cool completely before glazing.
For the Glaze:
- Once the cake has fully cooled to room temperature, whisk together the reserved 2 tablespoons of strawberry purée, powdered sugar, vanilla extract, and lemon or lime juice. Mix until smooth and pourable, but thick enough to coat the cake. To test consistency, let it run off a spoon—it should drip slowly but steadily. If the glaze is too thin, add more powdered sugar; if too thick, thin it with a little more citrus juice.
- Drizzle the glaze generously over the top of the cooled cake, allowing it to drip down the sides. Let the glaze set for about 10 minutes before slicing and serving.