Can I use frozen strawberries in this recipe?

Fresh strawberries are strongly recommended for the cake batter as frozen berries release too much moisture during baking. However, frozen strawberries work perfectly fine for the syrup and glaze portions of the recipe. Just thaw them completely and drain off excess liquid before pureeing.

Why did my cake sink in the middle after baking?

Sinking usually happens when the cake is underbaked or when the oven door is opened too early in the baking process. Strawberries add additional moisture, so this cake needs the full 80 minutes to properly set. Always check for doneness with a toothpick and make sure it comes out mostly clean before removing from the oven.

Can I make this cake ahead of time for a special occasion?

Absolutely! This cake actually improves with a day of rest as the flavors meld and develop. Make it up to two days ahead, but add the glaze the day you plan to serve it for the freshest appearance. Store covered at room temperature until ready to serve.

How do I prevent my cake from sticking to the Bundt pan?

The key is thorough preparation of your pan. Use a baking spray that contains flour, or butter and flour the pan by hand, making sure to get into all the nooks and crannies. Allow the cake to cool for exactly 5 minutes before adding the syrup—this timing helps prevent sticking while still allowing the warm cake to absorb the syrup properly.

Strawberry Pound Cake Recipe

Description

Indulge in the perfect blend of sweetness and fruitiness with this buttery and moist Strawberry Pound Cake. Chunks of fresh strawberries infuse every bite with a refreshing burst of flavor. Topped with a delightful strawberry glaze, this pound cake is ideal for any occasion!

Ingredients

Units Scale

For the Cake

1 1/2 cups unsalted butter (339 grams), room temperature (3 sticks)
3 cups granulated sugar (600 grams)
5 large eggs (250 grams), room temperature
3 cups All Purpose Flour (408 grams)
1 teaspoon kosher salt (3 grams)
1 cup half-and-half (227 grams), room temperature
1 tablespoon pure vanilla extract (12 grams)
1 teaspoon almond extract (4 grams)
2 1/2 cups finely chopped strawberries (418 grams)

For the Strawberry Syrup

1 cup granulated sugar (200 grams)
2/3 cup water (151 grams)
1 cup pureed strawberries (232 grams)

For the Strawberry Glaze

3 tablespoons strawberry syrup (44 grams), reserved from above
2 cups powdered sugar (226 grams)
3 tablespoons lemon juice (43 grams), from 1 1/2 lemons

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Instructions

Prepare the Bundt Pan
Preheat your oven to 325°F. Grease a 10-cup Bundt cake pan with nonstick spray and set it aside. This ensures your cake won’t stick after baking.
Cream the Butter and Sugar
Using a hand mixer, cream the butter and granulated sugar together on medium-high speed until light and fluffy, about 2 minutes.
Add the Eggs
With the mixer running on medium speed, add the eggs one at a time, ensuring each one is incorporated before adding the next. Scrape down the sides of the bowl as needed.
Incorporate Dry Ingredients
Switch the mixer to low speed. Gradually add the all-purpose flour in batches, followed by the kosher salt. Make sure everything is well combined and the mixture is smooth.
Add Wet Ingredients
Pour in the half-and-half, vanilla extract, and almond extract. Continue to mix until fully combined.
Fold in the Strawberries
Gently fold the finely chopped strawberries into the batter with a spatula. Make sure the strawberries are evenly distributed throughout the batter.
Bake the Cake
Pour the batter into the prepared Bundt pan, smoothing the top. Bake for about 80 minutes or until a toothpick inserted into the center comes out mostly clean.
Prepare the Strawberry Syrup
During the last 20 minutes of baking, combine the granulated sugar and water in a small saucepan and bring to a boil. Let it boil for 8 minutes, then stir in the pureed strawberries. Cover and simmer for an additional 10 minutes, stirring occasionally.
Cool the Cake and Add Syrup
Remove the cake from the oven and allow it to cool for 5 minutes. Use a wooden skewer to poke holes in the bottom of the cake (still in the Bundt pan). Pour the prepared strawberry syrup over the cake, reserving 3 tablespoons for the glaze. Let the cake cool in the pan, upside down, for 30 minutes.
Remove from Pan
Turn the cake out from the Bundt pan and let it continue cooling for another 1 hour.
Make the Strawberry Glaze
In a bowl, whisk together the reserved strawberry syrup, powdered sugar, and lemon juice until smooth. Adjust the consistency by adding more lemon juice (if too thick) or powdered sugar (if too thin).
Glaze the Cake
Once the cake is fully cooled, drizzle the strawberry glaze over the top. Optionally, garnish with fresh chopped strawberries for extra flavor and aesthetic appeal.
Slice and Serve
Slice the cake into pieces and serve. Enjoy this delightful dessert!

Notes

Ensure your butter, eggs, and half-and-half are at room temperature to create a smooth batter for an even cake texture.
When poking holes in the cake for the syrup, avoid going all the way to the bottom of the pan to prevent the syrup from leaking out.
Allow the cake to cool completely before applying the glaze to avoid it sliding off.
Storage: Keep the cake in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 45g
Sodium: 220mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg