Strawberry Pound Cake

Stacked slices of pound cake with a half strawberry on top.

5 from 1 vote

This Strawberry Pound Cake is the perfect way to celebrate strawberry season. There are strawberries and puree in the cake and again in the glaze, giving you loads of berry flavor.

Prep Time15

Cook Time1

Additional Time2

Total Time3 15

Course: Dessert

Cuisine: American

Keyword: cake, dessert, pound cake, strawberries, strawberry

Servings: slices

Calories: 455kcal

Author: Tara Noland

Equipment

Kitchen Wooden cooking spoon Wooden Spoons Mixing Baking Serving Utensils 12 ，14and 16 inch - Set of 4
dokaworld Glass Mixing Bowls - Nesting Bowls - Space-Saving Glass Bowls with Lids Food Storage - Set of 5 Stackable Microwave Glass Containers - Storage Bowls with Lids Bpa Free - Bowls for Cooking
Amazon Basics Rectangular Baking Bread Loaf Pan, 9.5 x 5 Inch, Set of 2, Gray

Ingredients

½ cup unsalted butter softened
1 ½ cups granulated sugar
½ cup plain Greek yogurt
1/3 cup of diced strawberries pureed until smooth in a food processor.
3 eggs room temperature
1 ½ cups all-purpose flour
¼ teaspoon baking soda
3 drops of red food coloring optional
1/2 cup chopped strawberries plus more sliced strawberries for serving.
1/2 teaspoon cornstarch

Glaze:

1 ½ cups powdered sugar
2 large strawberries pureed

Instructions

First, wash, drain, and hull the strawberries. To make the strawberry puree mince the strawberries in a blender or pulse in a food processor. Becare not to blend them to much, you still want it to be slight chuncky. Then simmer them in a saucepan over medium heat for about 5-7 minutes until it thickens slightly. Remove the saucepan from the heat and sei aside to cool for 30 minutes.
Preheat your oven to 350 degrees F. Spray your loaf pan with cooking spray then line the bottom of the loaf pan with parchment paper..
While the oven preheats cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. You can use a large mixing bowl and a hand if you don't have a standmixer. Continue to mix until fluffy and light.
Once the mixture is light and fluffy add the eggs one at a time, mixing after each addition. Mix in the Greek yogurt and pureed strawberries.
In a medium bowl, combine the flour and baking soda. Slowly add it to the wet ingredients and mix until combined. Add the food coloring now, if using. Stir in the chopped strawberries mixed with cornstarch.
Pour batter into the prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the middle comes out clean (or with just a few crumbs).
Once cooked place the loaf pan on a cooling rack and allow to cool for 10 minutes on a wire rack (or any cooling rack) before removing from the loaf pan. Place the loaf back onto the cooling rack and allow to cool completely.
To make the glaze, whisk together the powdered sugar and pureed strawberries until smooth. You may find you need to add a drop or two of water. Be very careful not to add too much water. Only add a drop or two at a time.
Once the loaf is cooled completely place a large strip of wax paper under the cooling rack. Pour glaze over the top of the pound cake allowing it to drip down the sides of the loaf. Let the glaze set before moving the loaf to a serving platter.
Slice and serve the loaf as is or with a scoop of vanilla ice cream or a dollop of wjhipped cream.
Enjoy!

Video

Notes

See the post for important information and tips.

Nutrition