Indulge your taste buds in the perfect combination of sweetness and tang with this mouthwatering strawberry pound cake recipe. Bursting with fresh strawberries and topped with a luscious glaze, this dessert is a perfect way to start off summer. In this blog post, I’ll guide you through the step-by-step process of creating a scrumptious homemade strawberry pound cake, complete with a tangy strawberry glaze. But before we dive into the recipe, I wanted to share a bit about the history of the pound cake and discover why strawberries are the perfect addition to this classic treat.
A Brief History of Pound Cake
The pound cake has a rich history that dates back centuries. Its origins can be traced to Europe, particularly to the 18th century. The name “pound cake” derives from the traditional recipe that called for a pound each of four essential ingredients: flour, sugar, butter, and eggs. These simple measurements gave the cake its distinctive name and created a dense, moist, and buttery texture that made it incredibly popular.
Pound cakes were cherished for their longevity and versatility. They were often served at celebrations, weddings, and other special occasions. The dense nature of the cake allowed it to withstand long journeys, making it a favorite treat among travelers. Over time, variations of the pound cake emerged, incorporating different flavors, fillings, and glazes while still maintaining the cake’s signature dense texture.
Why Make Pound Cake with Strawberries?
Strawberries, with their vibrant red color, luscious texture, and sweet-tart flavor, are a delightful addition to any dessert. When it comes to baking, strawberries bring a burst of freshness and a touch of elegance to the humble pound cake.
Flavorful Sweetness: Strawberries are naturally sweet and offer a delicate balance of flavors. Their juicy and slightly tangy taste complements the richness of the pound cake, creating a harmonious combination that is both refreshing and satisfying.
Moisture and Texture: Strawberries add moisture and a subtle texture to the pound cake. As the cake bakes, the strawberries release their juices, infusing the batter with their natural goodness. The diced strawberries create tender pockets of fruit within the cake, ensuring every bite is filled with bursts of fruity delight.
Visual Appeal: The vibrant red color of the strawberries adds visual appeal to the pound cake. Whether sliced and placed on top or incorporated into the batter, strawberries enhance the presentation, making the cake visually enticing and irresistible.
The recipe I’m sharing below is a strawberry pound cake with strawberry glaze. My son didn’t like the glaze because it has a bit of a sour taste due to the inclusion of cream cheese. My daughter and I loved the combination of sweet and tangy that this dessert provides. If you don’t like a sour note in your desserts (i.e. not a cheese cake fan), then you might want to make a strawberry pound cake with glaze made out of powdered sugar or buttercream, but leave out the cream cheese.
Strawberry Pound Cake Recipe
For the Cake:
1 stick salted butter, at room temperature, plus more for the pan
1 c. frozen strawberries
1/4 c. strawberry jam
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
1 1/2 c. granulated sugar
3 large eggs
1/2 c. sour cream
1 tsp. vanilla extract
Strawberry Glaze for Pound Cake:
2 tbsp. salted butter
2 tbsp. strawberry jam
3/4 c. powdered sugar
2 oz. cream cheese, at room temperature
1 drop red food coloring (optional)
Preheat the oven to 350º. Butter a 9-by-5-inch loaf pan and line it with parchment paper.
For the cake: Combine the frozen strawberries, jam, and 2 tablespoons of water in a small saucepan. Bring to a simmer over low heat and cook until the berries soften. I let them cook for at least 10 minutes before I tried to mash them up. Once you can smash up the strawberries, allow it to simmer until it starts to thicken. This took me 15-20 minutes total. Set aside to cool completely.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, combine the butter and granulated sugar and beat on a medium-high speed, scraping down the sides of the bowl halfway through, until light and fluffy, 3-4 minutes. With the mixer on low speed, beat in the eggs one at a time, incorporating each one. Then, add the sour cream and vanilla and beat on high speed until smooth. Add the dry ingredients and beat on low speed just to combine, then increase the speed to high and beat just until smooth and light.
Scrap 1/3 of the batter into the pan and smooth into an even layer. Dollop about 1/3 of the strawberry mixture over the top and swirl gently with a butter knife. Repeat with the remaining batter and strawberry mixture two more times. Bake until a toothpick inserted into the center comes out clean, 1 hour 15 minutes to 1 hour 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cake from the pan, transfer to the rack, and let cool completely.
For the glaze: Combine the butter and jam in a small saucepan and melt over low heat, stirring until smooth. Whisk in the cream cheese until smooth, then whisk in the powdered sugar to make a smooth, thick glaze. Whisk in the food coloring, if desired. I used 1 drop of red food coloring to make it a bit brighter. Drizzle the glaze over the cooled cake and let set at room temperature, for at least 1 hour.
The strawberry pound cake with its tangy glaze is not just a delicious treat, but a testament to the rich history of the pound cake and the delightful pairing of strawberries with baked goods. Plus, the dense, buttery texture of the pound cake combined with the burst of fresh strawberry flavor creates an unforgettable dessert experience.
If you’re looking for other strawberry recipes, click here.