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Golden tube pound cake on a glass stand surrounded by fresh strawberries, similar to this strawberry pound cake
Chef Emma

Strawberry Pound Cake

A from-scratch butter pound cake with diced fresh strawberries tossed in flour so they don't sink, baked at 325°F in a Bundt or two loaf pans and finished with a fresh strawberry glaze.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 4 hours 10 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup unsalted butter 2 sticks / 226 g, softened
  • 2 1/2 cups granulated sugar 500 g
  • 5 large eggs room temperature
  • 3 cups all-purpose flour 375 g, spooned and leveled
  • 2 tbsp all-purpose flour 16 g, for tossing the berries
  • 1 tsp baking powder
  • 1/2 tsp fine salt or 3/4 tsp Diamond Crystal kosher salt
  • 1/2 cup whole milk 120 ml, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups fresh strawberries about 300 g diced (12 oz / 340 g whole), hulled, cut in 1/2-inch pieces and patted dry
Strawberry glaze
  • 3 to 4 medium fresh strawberries mashed and strained to about 3 tbsp / 40 g
  • 1 1/2 cups powdered sugar 180 g, sifted
  • 1 tsp lemon juice plus a pinch of salt

Equipment

  • 12- to 15-cup Bundt pan, 10-inch tube pan or two 9x5-inch loaf pans
  • Stand mixer or hand mixer
  • Instant-read thermometer
  • Wire rack
  • Fine-mesh sieve

Method
 

  1. Heat the oven to 325°F (165°C). Grease and flour every ridge of a 12- to 15-cup Bundt pan, a 10-inch tube pan or two 9x5-inch loaf pans.
  2. Dice the dried strawberries into 1/2-inch (1 cm) pieces, press them between paper towels and let them sit 10 minutes.
  3. Whisk the 3 cups flour, baking powder and salt.
  4. Beat the butter until smooth, add the sugar and beat on medium-high 5 to 7 minutes, until very pale and fluffy.
  5. Beat in the eggs one at a time, about 30 seconds each, scraping the bowl. Mix in the vanilla.
  6. On low speed, add the flour mixture in three parts alternating with the milk in two, starting and ending with flour. Mix just until combined.
  7. Toss the strawberries with the 2 tbsp flour and fold them in with 6 to 8 strokes. Spoon about 1 cup plain batter into the pan first, add the rest and tap out air bubbles.
  8. Bake a Bundt cake 70 to 80 minutes (tube pan 75 to 85, loaves 60 to 70), until a skewer shows no wet batter and the center reads 205°F to 210°F (96°C to 99°C). Tent with foil after 55 minutes if browning fast.
  9. Cool 15 minutes in the pan, turn out and cool completely, about 2 hours.
  10. For the glaze, mash and strain the berries, whisk the pulp with the powdered sugar, lemon juice and salt, spoon over the cooled cake and let set 15 minutes.

Notes

Frozen berries: dice while still mostly frozen, pat dry, toss in flour, fold in last and add 5 to 10 minutes to the bake. A 10-cup Bundt pan is too small. Because of the fresh fruit, keep the cake covered at room temperature up to 1 day, then refrigerate up to 4 days; freeze unglazed up to 3 months. Don't taste the raw batter. Calories are an estimate per slice (1/16) from USDA FoodData Central values, with glaze.