Strawberry Pound Cake Recipe
“Strawberry fields foreverrrr…”
Guys, I am SO into strawberries right now! Yesterday, we shared the Strawberry Chipotle Glazed Pork Tenderloin we’re serving up for Easter and today – a Strawberry Pound Cake! I’m so obsessed with this cake. It is so good. We’ve already made and devoured two of these. In one week.
This cake is: moist, sweet but not too sweet, full of strawberry flavor, buttery, and did I mention, moist? Don’t you love that word? I’ll say it again for the people in the back – this pound cake is so MOIST!
I’m also writing this as we’re baking a third (a gift to a friend, thankfully not staying in the house), and it’s wafting in here and it just even smells so incredible.
I can’t get over this one. It’s so pretty! And, because it’s so MOIST, it can sit out for a bit on your counter while you prep the rest of your meal. And isn’t she just pretty to look at?!
Okay, I’ll stop drooling. For this cake, I used 3 sticks of butter and a block of cream cheese, creamed together with some (read: a lot) of sugar. It’s a pound cake guys. We’re going for it. I blended about a pound of strawberries, which gave me just a little bit over a cup. I reserved a few tablespoons of the blended strawberries for the jammy glaze we’re going to whip up here.
You’ll bake her for about an hour, until she’s set, and then let her cool in the pan until the pan is cooled enough to handle. The cake will likely still be warm, but that’s okay, I found she pops out better if she’s still a little warm.
Okay – also, this looks raw, but it’s not – promise. The strawberries like to settle at the bottom (which of course becomes the top).
Anyway, let’s chat about the cake pan I used! This guy has a lot of detail, so while you would typically prep your pan with butter, I used an olive oil cooking spray. Now, this is definitely more olive oil than it is cooking spray, and to be honest, I think it’s why the cake popped right out of the pan without incident! If you have any tricks of your own, definitely use what you know – you don’t want to go through all of this effort for your cake to fall apart when it comes out of the pan!
So, once you’re ready to serve, you’ll whip up a simple glaze with strained blended strawberries, powdered sugar and a bit of lemon juice. Then, dust your cake with powdered sugar, garnish with strawberries and try your best to not eat the entire cake!
