Strawberry Pound Cake with Fresh Strawberry Glaze
By Noah Bennett
Prep
20 min
Cook
70 min
Total
90 min
Servings
12
Level
Medium
Fresh strawberries need to be quite firm enough to dice cleanly (the firm ones are much easier to cut)‚ while I specifically use a full pound in this strawberry pound cake‚ with puree included in the glaze․ The berries blend into the butter as well as sour cream batter‚ leaving fruit in each slice together with a pink drizzle above․
Chilled baking ingredients are brought to room temperature before starting; then‚ the butter is beaten with sugar for 5 to 7 minutes until the bowl appears pale and airy‚ and when the flour is added‚ the mixer remains low and stops when the batter forms․ I grease and flour every curve of my 10-cup Bundt pan because cake stuck in those grooves is hard to turn out with ease․
The diced berries receive a tablespoon of flour prior to my folding them into the mixture․ They remain spread across the batter․ They do not cluster near the base․ Bake for 60 to 75 minutes and trust the wooden skewer over the clock‚ as it should come out clean from the center․
Let the cake sit in the pan for 15 minutes‚ then turn it onto a wire rack and leave it on top there until completely cool․ I whisk the glaze in a small bowl for mixing․ After that‚ milk or cream is added by the teaspoon until it falls in thick ribbons (that's what I want here)․ Allow the glaze to set on for approximately 20 minutes․ After that‚ continue with slicing․
Why you'll love this recipe
- A whole pound of fresh strawberries adds fruit into the crumb mixture․ Meanwhile‚ the glaze receives its own puree within the process․
- Fresh strawberry puree imparts the glaze its pink color‚ while it is not necessary to use extract․
- Unsalted butter allows for control over the amount of salt and keeps the cake's flavor clean and familiar․
- Sour cream contributes to a softer crumb in baked goods․ It does so without changing the flavor of the strawberry․
- The same strawberries will be used in both the cake and the glaze‚ so one good carton will be required․
Ingredients
- •3 cups all-purpose flour (plus 1 tablespoon for tossing with strawberries)
- •½ teaspoon baking powder
- •½ teaspoon salt
- •1 cup unsalted butter (softened to room temperature)
- •3 cups granulated sugar
- •4 large eggs (at room temperature)
- •1 teaspoon vanilla extract
- •1 cup sour cream (at room temperature)
- •1 lb fresh strawberries (hulled and diced)
- •1 ½ cups powdered sugar
- •3 tablespoons fresh strawberry puree (from about 5-6 fresh strawberries)
- •1 teaspoon milk or cream (use 1-2 teaspoons as needed)
Instructions
- 1
Preheat the oven to 325°F (163°C). Thoroughly grease and flour a 10-cup Bundt pan.
- 2
Whisk 3 cups of all-purpose flour, the baking powder, and salt in a medium bowl. Set aside.
- 3
Beat the softened butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5-7 minutes.
- 4
Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed, then stir in the vanilla extract.
- 5
With the mixer on low, add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour mixture. Mix only until just combined.
- 6
Toss the diced strawberries with 1 tablespoon of flour in a small bowl. Gently fold the strawberries into the batter.
- 7
Pour the batter into the prepared pan and smooth it evenly. Bake for 60-75 minutes, until a wooden skewer inserted into the center comes out clean.
- 8
Cool the cake in the pan for 15 minutes, then invert it onto a wire rack and cool completely.
- 9
Whisk the powdered sugar and fresh strawberry puree in a small bowl. Add milk or cream, 1 teaspoon at a time, until the glaze reaches the desired consistency.
- 10
Drizzle the glaze over the completely cooled cake. Let the glaze set for about 20 minutes before slicing and serving.
FAQ
Nutrition (per serving)
Calories
450
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