On occasion, I find a recipe that I don’t think needs any tweaking. This Strawberry Pound Cake Recipe from Grandbaby Cakes is one of those recipes. I have pinned it to my Pinterest board @simplymauriekay under desserts for you to go check out!
The cake is definitely a pound cake. It has an amazing texture and the flavor brings back memories of the small patch of strawberries we had behind “the yellow house” when I was growing up in Fred, Texas. I can remember getting off the bus and picking a few before we walked in the back door at home. Often, we would slice them up and sugar them in a bowl for an afternoon snack.
I did figure out a few things about this strawberry pound cake recipe as I made it, which I will outline below. Mainly, make note of the COOK time – lol. It does take a while before you can enjoy this one.
|PREP: 20-30 minutes||COOK: 70-80 minutes||Yield: One Bundt Cake|
- 1 pint fresh strawberries – I ended up only having ½ a pint. Save a little for the glaze at the end.
- 1 cup unsalted butter room temperature – I only had salted butter so, I did not add the tsp of salt to the recipe.
- 3 cups granulated sugar
- 5 large Simply Nature Grade A Organic Cage Free Brown Eggs room temperature – I used regular everyday white eggs.
- 3 cups all-purpose flour sifted
- 1 tsp salt – see above note 🙂
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp strawberry extract optional – Left that out
- 1/2 tsp red food coloring optional – Left that out
- 2 tbsp strawberry puree reserved from cake
- 2 cups Baker’s Corner Powdered Sugar – I had Imperial Powdered Sugar
- 1 tsp vanilla extract
- 1 tsp pure lemon juice or lime juice – Used Lemon
NOTE: the glaze was too thick for me so I added an additional 2 teaspoons of milk.
For the cake:
- Remove the stems and wash strawberries thoroughly. Next, add strawberries to a food processor or heavy-duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for glaze later on.
I did not take the time to pull out a blender for a little job. I just chopped them really fine. I also was short about ½ a pint.
- Then add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool puree down to room temperature and set aside.
- Next preheat oven to 325 degrees and prepare a 12 cup Bundt pan with a nonstick method of your choosing.
VERY important! My cake stuck to the pan! I should have used spray AND flour on the bundt pan.
- In your mixer bowl, add butter and beat for 2 minutes at high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy, might be a bit crumbly.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour in two increments, then add salt and baking soda. Be careful not to overbeat.
I may have overbeaten a little .. 🙁
- Lastly, add buttermilk, the cooled strawberry puree, vanilla, and strawberry extracts (and red food coloring if desired) and mix until just combined then stop.
I left out the optional food color and extract.
- Pour cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.
Use the toothpick method here! I took the cake out at 65 or 70 minutes because it was getting really late at night and the cake could have been just a little more done.
- Cool in pan on a wire rack for 10 minutes then invert cake on serving plate.
For the Glaze:
- Once the cake has cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar, vanilla, and lemon or lime juice until smooth and thick, but pourable.
- Use your spoon to test this by seeing how it runs down the side of the spoon. If too thin, adjust with powdered sugar and if too thick, add a bit more juice until consistency is perfect. Glaze the top of cooled cake and let sit for 10 minutes then serve.
It was too thick for me, but instead of adding more lemon (fearful it would become too tart), I added 2 teaspoons of milk.
I really enjoyed making this Strawberry Pound Cake recipe from Grandbaby Cakes! I have a strawberry nectar cake that isn’t from scratch and has a lighter texture if you would like to check that out.