Strawberry pound cake

This post may contain affiliate links. Please read our Deliciously moist and flavorful, this Strawberry Pound Cake is a one-bowl treat that has a fruity and sweet glaze and satisfies that sweet tooth! It’s a great spring and summer dessert! Strawberry Pound Cake Recipe Spring has finally sprung here in Minnesota. I think the threat of any more snow storms are long gone (knock on wood). Green grass is peeking through and the weather is finally in the 60’s. You guys don’t even know how much I love the warm weather. I should really move somewhere where it’s warm year-round, but Minnesota, despite the frigid cold is just home to me. So when spring finally arrives I bake a ton with fruit. Strawberries make an appearance quite a bit in this house. I don’t know if this is a good thing or if my kids get sick and tired of it, but one thing I do know is that they went crazy for this Strawberry Pound Cake! (They really love my What’s better than having a quick and easy pound cake that whips up in minutes and in one bowl? I know the faster a recipe for me is key because hey, four kids take a lot of work and they are always hungry. How To Make Strawberry Pound Cake • What sets this cake apart is that it is loaded with delicious Greek yogurt. You guys, the yogurt really makes a huge difference in this Strawberry Pound Cake! It’s super moist and boy when it comes to cakes like this, that really is what matters! • I also added a little • The little pops of color from the strawberries are ...

Ingredients • 1 cup unsalted butter • 1 (8-ounce) package cream cheese, softened • 3 cups granulated sugar • 4 large eggs, room temperature • 1 teaspoon almond extract • ½ teaspoon vanilla extract • 4 cups all-purpose flour • 1 tablespoon baking powder • ½ cup plus 2 tablespoons whole buttermilk, divided • ⅔ cup prepared strawberry glaze • 2 cups confectioners' sugar • fresh strawberries, for garnish Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and granulated sugar at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Beat in extracts. In a large bowl, whisk together flour and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with ½ cup buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour one-third of batter into prepared pan. Dollop 8 rounded teaspoonfuls strawberry glaze onto batter, and swirl together with a wooden skewer. Repeat batter and glaze procedure once; top with remaining batter. Bake until a wooden pick inserted near center comes out clean, about 70 minutes. Let cool in pan on a wire rack for 15 minutes. Remove from pan, and let cool completely on a wire rack. In a small bowl, whisk together confectioners’ sugar and remaining 2 tablespoons b...

Today we're going to share the BEST Strawberry Pound Cake recipe. If you love strawberry cakes and you love pound cakes, then you need this recipe in your life- I don't know how we got along so long without it! It is SO good, and while strawberry pound cake is a great choice year-round, it is the perfect dessert for spring and summer months when we're craving cakes that are light and fruity. View more View less How to Make a Strawberry Pound Cake You are going to love this fresh strawberry pound cake recipe- it has a moist, tender crumb and amazing strawberry flavor. It's such a pretty cake too! *You can find the full, printable recipe for this moist strawberry pound cake below- but here is a quick rundown of the steps! Preheat Oven and Prepare Pan: First, l ower the oven rack to the next to lowest position. P reheat the oven to 350 degrees F and grease and flour a tube pan or bundt pan. Fresh Strawberry Puree and Reduction • Strawberry puree gives this strawberry cake recipe amazing flavor! Wash and slice 1 pound of strawberries (we used fresh strawberries). Puree the strawberries using a food processor or blender until you have 1 cup puree. Heat the strawberry puree in a saucepan over medium heat and cook until it reduces to ½ cup, stir frequently. Set aside to cool down. What are the Benefits of a Strawberry Reduction? Reducing the strawberry puree gives you all of the strawberry flavor of 1 cup of puree without adding too much liquid to the recipe. Prepare the Cake Bat...

In my old backyard we had an Asian pear tree that produced the most delicious fruit every summer without fail. Our first summer there, a neighbor knocked on our door and asked if she could occasionally pick some fruit from the tree, as the pears were a childhood favorite of hers. We happily obliged, because the tree produced far more fruit than we could possibly eat, and so she was honestly doing us a favor by taking some off our hands. She left that afternoon with a bowl full of fruit and returned the next day with a token of her appreciation: a Sara Lee all-butter pound cake. I’d never actually eaten pound cake before, so I had no idea what a treat I was in for; the cake was rich and buttery, but somehow still incredibly fluffy. That summer was the start of a tradition that went on years. Mid-summer would roll around, and our exchange of pears for pound cake would commence. • Add sour cream. The sour cream gives the cake a slight tang and a deliciously tender crumb. • Top with lemon glaze. A simple lemon glaze lends the pound cake depth of flavor with just a hint of tartness. • Bake in a Bundt pan: Yes, you can use a different pan to bake this pound cake (I recommend using two 8 1/2 x 4 1/2-inch loaf pans). But a Bundt pan makes it look extra-impressive, making it the perfect dessert to wow your friends with this summer. • 2 sticks (8 ounces) plus 1 tablespoon unsalted butter, divided • 4 large eggs • 1 cup sour cream • 3 cups plus 1 tablespoon all-purpose flour, divided...

• • • This strawberry pound cake is a simple yet elegant dessert! It’s topped with a three-ingredient strawberry glaze that takes the berry flavor of this dessert over the top. Pound cake was originally made with one pound of each of its ingredients — eggs, butter, flour, and sugar. While I can appreciate the simplicity of traditional pound cake recipes, I much prefer making my own variations. First, I created this ultra moist But here’s the big secret about this pound cake recipe: you can make it year-round! Instead of spending 30+ minutes reducing fresh strawberries on the stovetop, I flavored the batter with strawberry extract and freeze-dried strawberry powder. It may not be the traditional method, but I promise this strawberry glazed pound cake tastes like it was made with in-season berries!Serve slices of this pound cake with fresh strawberries and a generous portion of strawberry glaze for a decadent treat. Ingredients in This Recipe This scratch recipe calls for a couple of special ingredients you may not keep on hand, but the rest of the ingredients list is very basic. Here are a few key ingredients you’ll want to stock up on before preparing the pound cake. • Freeze-Dried Strawberries:Freeze-dried strawberries add a concentrated strawberry flavor to this cake.I used two 1-ounce packages (2-ounces total) of freeze-dried strawberries and was able to get 1/2 cup for the cake and 2 tablespoons for the icing. You can blend them up in a small blender or food processor ...

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