Strawberry pound cake is a simple yet elegant dessert perfect for strawberry season! It's topped with a three-ingredient strawberry glaze that takes the berry flavor of this dessert over the top.
3 to 4tablespoonshot wateruse more as needed (45 to 60 ml)
Instructions
To make the strawberry pound cake: Preheat the oven to 350°F (180°C). Generously spray a 10-inch (10 to 12-cup) bundt pan with nonstick cooking spray and set aside.
In a large mixing bowl, whisk the cake flour, ½ cup of freeze-dried strawberry powder (40 grams), baking powder, baking soda, and salt together until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth. With the mixer on low speed, slowly add the granulated sugar.
Once all of the sugar is added, increase to medium speed and continue mixing for another 5 minutes or until the mixture is light in color and fluffy.
Mix in the eggs, one at a time, making sure to stop and scrape around the bottom and sides of the bowl as needed.
Mix in the oil, vanilla extract, strawberry extract, and red food coloring until fully combined.
Add the dry ingredients in two additions alternating with the sour cream (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined.
Pour the batter into the prepared bundt pan and spread it around into one even layer.
Bake for 55 to 70 minutes or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow to cool in the pan for about 30 minutes. Slide a knife between the outside of the cake and the pan to loosen it, then carefully remove the cake from the pan, and transfer to a wire rack to cool completely.
To make the strawberry glaze: Add the powdered sugar, strawberry powder, and hot water to a large mixing bowl and mix until well combined and no lumps remain. If the icing is too thin, add more powdered sugar as needed. If the icing is too thick, add more water as needed.
Drizzle the icing on top of the cake and set aside for 10 to 15 minutes so the icing has time to firm up slightly.
Video
Notes
Freeze-Dried Strawberry Powder: 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 until they're powdery.Storage Instructions: Cake may be stored in an airtight container at room temperature for up to 4 days.Freezing Instructions: To freeze the cake, wrap it in plastic wrap, then place it inside a freezer bag or freezer-safe container and freeze for up to 3 months. Thaw to room temperature before serving.