If you’re looking for a dessert that feels like a warm hug wrapped in sweetness, this Pound Cake with Strawberry Icing Recipe is your new best friend. With its buttery, tender crumb and a glossy, fruity pink icing bursting with real strawberry flavor, this cake is the perfect centerpiece for any gathering or a sweet treat to brighten an ordinary day. The combination of classic pound cake richness with a vibrant, tangy strawberry glaze creates a balance that’s simply irresistible and sure to become a favorite in your baking repertoire.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role — from the flour that gives structure, to the butter that lends richness, and the strawberries that add a fresh pop of color and flavor. These simple pantry staples come together to create a sensational cake that tastes far more complex than the ingredients suggest.
- 3 cups sifted cake flour: Ensures a light, tender crumb that’s not too dense.
- 1 teaspoon kosher salt: Enhances all the flavors in the cake, balancing the sweetness.
- 1 cup unsalted butter (2 sticks), at room temperature: Adds rich moisture and a creamy texture.
- 2 ½ cups granulated sugar: Sweetens the batter and helps create a beautiful golden crust.
- 6 large eggs, at room temperature: Provide structure and help the cake rise beautifully.
- 3 teaspoons vanilla extract: Boosts the overall flavor with its warm aromatic notes.
- 1 cup heavy cream: Contributes to the cake’s moistness and luscious mouthfeel.
- 2 ¼ cups powdered sugar: The base for the strawberry icing, creating a smooth, sweet glaze.
- â…“ cup crushed freeze-dried strawberries: Delivers intense strawberry flavor and vibrant color without adding liquid.
- 1 teaspoon vanilla extract: Adds depth to the strawberry icing.
- 2 tablespoons heavy cream: Helps to give the icing a silky texture.
- 2 ½ tablespoons milk: Adjusts the consistency of the icing for the perfect pour.
How to Make Pound Cake with Strawberry Icing Recipe
Step 1: Prepare Your Pan and Oven
Start by giving your Bundt pan a thorough spray with nonstick baking spray—make sure you’re using baking spray specifically to avoid any sticking frustrations. Preheat your oven to 350°F (175°C) to get it ready for baking so everything cooks evenly.
Step 2: Mix Dry Ingredients
Whisk together the sifted cake flour and kosher salt in a large bowl. This ensures the salt is evenly distributed and your flour is light and airy, which is key for a velvety texture.
Step 3: Cream Butter and Sugar
In an electric mixer bowl, beat the softened butter and granulated sugar until the mixture is fluffy and pale, about five minutes. This step incorporates air into the batter, crucial for that light cake crumb you love.
Step 4: Add Eggs and Vanilla
Adding eggs one at a time helps maintain that perfect airy texture without breaking the butter’s structure. Follow with the vanilla extract to infuse the batter with a lovely aroma and depth.
Step 5: Incorporate Dry Ingredients and Cream
Beat in half of the flour mixture just until combined to avoid overmixing, then add the heavy cream to keep the batter moist and tender. Finish by folding in the remaining flour, preparing your batter for baking.
Step 6: Bake the Cake
Pour your batter into the prepped Bundt pan carefully, place it on a baking sheet to catch any drips, and bake 50 to 55 minutes. You’ll know it’s done when a toothpick or cake tester comes out clean and the cake is golden brown on top.
Step 7: Cool the Cake
Allow your cake to cool in the pan for 30 minutes before inverting it onto parchment paper or a plate. Cooling fully at room temperature ensures the cake sets up properly for glazing.
The Finishing Touch: Strawberry Icing
Pulse your freeze-dried strawberries to a smooth powder—it’s this step that delivers that pure strawberry punch. Whisk the powdered sugar, crushed strawberries, vanilla, heavy cream, and milk until silky smooth. Adjust the icing consistency to be pourable but thick enough to coat the cake beautifully. Pour the icing over your cooled cake and let it set a few minutes before diving in.
How to Serve Pound Cake with Strawberry Icing Recipe
Garnishes
A few fresh strawberries or a sprinkle of crushed freeze-dried strawberries on top of the icing add a pretty pop of color and texture. Alternatively, a sprig of fresh mint makes an elegant finishing touch and complements the strawberry flavor perfectly.
Side Dishes
This pound cake shines on its own but pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla ice cream for a luscious indulgence. Even a simple cup of tea or coffee brings out the cake’s buttery notes in the best way.
Creative Ways to Present
For special occasions, try plating slices alongside a drizzle of chocolate sauce or a bright berry compote. You could even cut the cake into small squares and serve as bite-sized treats on a dessert board with assorted berries and nuts for stunning presentation.
Make Ahead and Storage
Storing Leftovers
Wrap your Pound Cake with Strawberry Icing Recipe tightly in plastic wrap or store in an airtight container to keep it fresh for up to 4 days at room temperature or in the refrigerator. This helps preserve the moist crumb and keeps your icing glossy and delicious.
Freezing
Pound cake freezes beautifully! Wrap it securely in several layers of plastic wrap and aluminum foil, then place it in a freezer bag. Freeze for up to 3 months. When you’re ready to enjoy it, thaw in the refrigerator overnight for best texture.
Reheating
If you prefer your pound cake slightly warm, gently reheat slices in a low oven for 5 to 7 minutes or zap in the microwave for 15 to 20 seconds. Be cautious not to overheat or the cake can dry out.
FAQs
Can I use fresh strawberries instead of freeze-dried for the icing?
Fresh strawberries have more moisture, which can make the icing too runny. Freeze-dried strawberries are ideal because they give intense flavor without thinning the glaze. You can experiment by blending fresh strawberries and reducing some liquid, but it might change the consistency.
What’s the best way to prevent the pound cake from sticking to the pan?
Using a nonstick baking spray specifically for baking and thoroughly coating the pan is key. You can also lightly dust the pan with flour after spraying, especially if making substitutions or using a different type of pan.
Is this recipe suitable for beginners?
Absolutely! This Pound Cake with Strawberry Icing Recipe is straightforward with easy-to-follow steps and only basic equipment needed. Just remember to measure carefully and don’t overmix the batter.
Can I make this cake gluten-free?
To adapt this recipe, substitute the cake flour with a gluten-free blend designed for baking. Keep in mind the texture might differ a bit, but the flavor and overall deliciousness should still shine through.
How do I get the perfect icing consistency?
The key is to add milk slowly, one teaspoon at a time until pourable but thick. If the icing gets too thin, add more powdered sugar slowly. The crushed freeze-dried strawberries help thicken and color the icing naturally.
Final Thoughts
This Pound Cake with Strawberry Icing Recipe is a wonderful celebration of classic flavors with a fresh, fruity twist. Whether you’re baking for a special event or just treating yourself, this cake delivers buttery comfort and bright strawberry sweetness in every bite. Give it a try—you’ll be amazed how easy it is to make something both beautiful and delicious that everyone will rave about!
Print
Pound Cake with Strawberry Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pound Cake with Strawberry Icing is a moist and buttery dessert perfect for any occasion. The rich cake is baked to golden perfection and topped with a sweet and tangy strawberry glaze made from crushed freeze-dried strawberries, powdered sugar, and cream. The luscious icing adds a delightful burst of fruity flavor that beautifully complements the tender cake.
Ingredients
Pound Cake
- 3 cups sifted cake flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 2 ½ cups granulated sugar
- 6 large eggs, at room temperature
- 3 teaspoons vanilla extract
- 1 cup heavy cream
Strawberry Icing
- 2 ¼ cups powdered sugar
- â…“ cup crushed freeze-dried strawberries
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 ½ tablespoons milk
Instructions
- Prepare Pan and Preheat Oven: Spray a 12-cup Bundt pan with nonstick baking spray designed for baking to ensure easy release of the cake. Preheat the oven to 350°F (175°C).
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour and kosher salt until evenly mixed.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened unsalted butter and granulated sugar together on medium speed for about 5 minutes until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until combined.
- Combine Wet and Dry Ingredients: Add half of the dry flour mixture to the butter mixture and beat on low speed just until combined. Then, add the heavy cream and continue mixing gently.
- Finish Batter: Beat in the remaining dry flour mixture until just incorporated without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Place the pan on a baking sheet for stability and bake in the preheated oven for 50 to 55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 30 minutes. Afterward, carefully invert the cake onto a piece of parchment paper or a serving plate and allow it to cool completely before icing.
- Prepare Freeze-Dried Strawberries: Using a food processor or a rolling pin inside a sealed bag, crush the freeze-dried strawberries into a fine powder.
- Make Strawberry Icing: In a bowl, whisk together the powdered sugar, crushed freeze-dried strawberry powder, vanilla extract, heavy cream, and milk until smooth and well combined.
- Adjust Icing Consistency: If the icing is too thick to pour, add additional milk 1 teaspoon at a time, whisking until the desired pourable consistency is reached. If too thin, gradually add more powdered sugar by ¼ cup increments until thickened.
- Glaze the Cake: Pour the strawberry icing evenly over the cooled cake, allowing it to drizzle down the sides.
- Set and Serve: Let the icing set for a few minutes before slicing and serving your delicious pound cake with strawberry icing.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for best texture and even mixing.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Use freeze-dried strawberries for an intense strawberry flavor without added moisture that can affect icing consistency.
- The Bundt pan should be well-greased with baking spray to prevent sticking.
- The cake is best served at room temperature and can be stored covered at room temperature for up to 3 days.
