Fabulous Fresh Strawberry Pound Cake

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During the month of May in North Carolina, fresh strawberries are in full bloom. Strawberry season is upon us, and I am so READY to bask in its goodness! Warm temperatures, ripe, sweet berries…it’s my favorite time of year! For this reason, I try to use as many fresh strawberries during strawberry season as possible. I mean there is nothing better than a beautiful strawberry right out of the strawberry patch. That first bite of a freshly picked strawberry just makes my heart sing. Especially if I am picking them with my grandbabies. Well I am picking and the grandbabies are eating more than they pick.

During strawberry season, I love to make fresh strawberry pound cake. Something about a pound cake makes me think of Grandma’s kitchen and church potluck dinners. Quick fact – did you know that recipes for pound cakes can be found as early as the 1700s? These traditional recipes called for one pound each of sugar, flour, butter and eggs. The ratios have changed a little, but it is still a very simple, and delicious, recipe.

There is something so special about a simple pound cake. I think because there are so many variations of pound cakes and so many toppings you can add to pound cake. This strawberry pound cake is so delicious with its moist cake and wonderful pops of fresh strawberries. This Fabulous Fresh Strawberry Pound Cake will be the star of your gathering and the perfect start to the spring/summer season.

There are some of my favorite brands.

This strawberry pound cake is perfect to serve at any occasion. It’s easy to make but it makes for a wonderful centerpiece.

Fabulous Fresh Strawberry Pound Cake

Recipe by Cooking with Aunt PamCourse: DessertCuisine: SouthernDifficulty: Easy
Servings

10

servings
Prep time

30

minutes
Cooking time

1

hour 

15

minutes

This strawberry pound cake is so perfectly rich and fresh. So simple to make but impressive to serve!

Ingredients

  • 3 cups fresh strawberries

  • 3 sticks unsalted butter, room temperature

  • 3 cups granulated sugar

  • 5 large eggs, room temperature

  • 3 cups cake flour, sifted

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 cup whole fat buttermilk

  • 2 teaspoons pure vanilla extract

Directions

  • Remove the stems and wash strawberries thoroughly. Add strawberries to food processor or heavy duty blender and puree until smooth.
  • Add strawberry puree to a small pot over medium heat. Let puree simmer for 15-20 minutes. It should be pretty thick. Cool puree down to room temperature and set aside.
  • Preheat oven to 325 degrees. Coat a 12- cup Bundt pan with baking spray and set aside (make sure to use baking spray and not nonstick spray as baking spray has flour added).
  • In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until mixture is pale yellow and fluffy. Remember to scrape down the sides of your mixer bowl, as necessary.
  • Add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
  • Turn the mixer to low and in alternating additions, add in the buttermilk, flour, salt and baking soda, beginning and ending with flour, scraping the sides of the bowl as necessary. Mix until just incorporated.
  • Add cooled strawberry puree and vanilla and mix ever so softly just until puree is incorporated.
  • Pour cake batter into prepared Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. I like to take a butter knife and loosen edges of cake before inverting the pan onto a cake plate.
  • I do not add a glaze to my pound cake because I like to top with fresh strawberries, strawberry puree and whipped topping. But if you prefer a glaze, whisk 1 cup powdered sugar and 2 tablespoons lemon juice together in a small bowl until smooth. Drizzle over the cake.

Notes

  • Using the right Bundt pan: The recipe calls for a 12-cup Bundt pan, which is the larger size. If in doubt, measure the amount of water it takes to fill the pan.
  • Storage: The cake can be tightly wrapped in plastic wrap and kept at room temperature for up to 4 days.

 

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