Strawberry Pound Cake

Fresh glaze dripping slowly along the cake’s edges, adding texture and color.

5 from 1 ratings

This perfectly dense strawberry pound cake is made from scratch using fresh strawberries. Adding homemade quick jam to the cake creates a moist crumb and pure strawberry flavor.

Prep Time30

Cook Time1 5

Jam Cooling1

Total Time2 35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Chef Lindsey

Ingredients

For the quick strawberry jam

1 pint fresh strawberries about ¾ lbs
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 tablespoon water

For the pound cake

1 ½ cups unsalted butter
2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
¼ teaspoon baking soda
¾ cup sour cream full fat for the best flavor & texture
1 ¼ cups fresh strawberry jam all recipe above less 2 tablespoons for glaze
2 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar
2 tablespoons strawberry jam reserved from above
lemon juice as needed

US Customary - Metric

Instructions

Make the easy strawberry jam:

Wash, dry, and dice the strawberries.
Combine strawberries, sugar, and lemon juice in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer, stirring occasionally, for about 10 minutes. The strawberries should release their juices and break down.
In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour the mixture into the cooking jam while whisking constantly. Continue boiling for 1 minute, then pour into a dish or bowl to cool. Refrigerate for 1 hour to overnight.
Prep your Pan: Lightly spray a 12-cup bundt pan with cooking spray and add a little flour to the bottom. Tap the flour around until every inch is covered. Tap out the extra flour onto a piece of parchment on the counter or over a sink. You should be left with a perfectly floured pan.

Make the cake:

Preheat the oven to 325°F convection.
Whisk together the flour, salt, and baking soda in a large bowl. Set aside.
Whisk together the sour cream, quick strawberry jam, and vanilla extract.
Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until a thick paste forms.
Beat in the eggs one at a time, scraping down the sides of the bowl after every two eggs. Make sure you scrape the bottom as well, as butter likes to hang out at the bottom of the mixer bowl.
On a low speed, alternately add the flour and sour cream mixtures.
I like to finish folding the last of the flour in by hand with a silicone spatula. You should have a silky, smooth batter. Pour into the prepared pan and smooth the top.

Bake and cool the cake:

Bake in the preheated oven until a toothpick comes out with a few clinging crumbs. Depending on your oven, this will take about 60-75 minutes. Mine baked for 65 minutes.
Let it COOL for 20 minutes, then loosen the edges with a paring knife, if needed. Turn it out onto a wire rack. Allow to cool completely. Dust with powdered sugar, drown in glaze, or just slice it right up!
To make the strawberry glaze, whisk the reserved jam into the confectioner’s sugar and add lemon juice until it flows freely from the whisk.
Add more lemon to thin it out, or if it gets too thin, just add a bit more sugar until it looks right. For the prettiest cake, keep the glaze thicker so that more of the pink color stays on the cake. Since we didn’t add any food dye, this pop of color is welcome!

Notes

Yield – 12-cup bundt pan

Variations – Add a drop of pick or red food coloring to make a beautifully pink cake! Gel food dye has less water and will color the cake more strongly.

Technique – Make sure there is an inch between the batter and the top of your pan or you might have an overflow situation.

Storage—Cooled strawberry pound cake can be stored in an airtight container at room temperature for up to 5 days, refrigerated for 10 days, or frozen for 2-3 months.

Nutrition