Strawberry Pound Cake will blow you away! It’s luscious, velvety, rich and buttery.
One taste and you’ll be hooked on this Southern classic.
Read on for my easy guide and tips to making the Southern classic Pound Cake from scratch.
I quite literally would just bake desserts if I could get away with it! I can hear my husband claiming that’s all I do anyway! Eh, I throw enough chicken and steak in to keep me out of trouble with them! I enjoy making and eating desserts that much. As I’ve mentioned before, my favorite dessert to make is a Pound Cake, any Pound Cake. I’ve experimented with many, many different pound cake recipes.
The batter for a pound cake should be thick and velvety. The outside of forms a crisp coating, while the inside remains buttery with a fine texture.
Traditionally, a pound cake recipe uses a pound each of butter, flour, eggs and sugar. Notice the eggs are the only leavening agent in a traditional pound cake. This gives it a fine crumb. A lot of pound cake recipes today call for baking powder as well as eggs, as does this one. I simply wanted to give it a little more lift.
As with any cake here’s your method for mixing (detailed instructions and measurements for Strawberry Pound Cake are further down the page)
- Combine the dry ingredients
- Cream your butter (or other fat) and sugar
- Add eggs to your butter/sugar mixture and whip. I like to add and beat one egg at a time. After all the eggs are added to the butter/sugar mixture, whisk/mix them until the color lightens. The color will lighten as more air is incorporated.
- Add your liquid, usually milk, cream or half and half
- Add dry ingredients and liquid ingredients alternately to creamed mixture. You’ll want to begin and end with the flour.
- Beat until all is combine and velvety smooth
- Add flavorings such as vanilla or almond and mix well
- Pour into a well greased and floured bundt or loaf pan. I typically use a bundt pan for pound cakes
- Bake – thick pound cakes typically takes at minimun an hour to bake
- Cool 20 to 30 minutes before inverting on a tray. You’ll have much better luck with it not breaking if you let it cool slightly.
Dust simply with confectioners’ sugar or serve with whipped cream allows the buttery flavor to stand out creating a party-in-your-mouth sensation!
Strawberry Pound Cake
Yield 12 servings
Strawberry Pound Cake will blow you away! It's luscious, velvety, rich and buttery. One taste and you'll be hooked on this Southern classic.
- 3 cups sugar
- 1 cup butter, no substitute
- 6 large eggs
- 3 cups sifted all purpose flour
- 3/4 cup half and half
- 1 cup strawberry sauce
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon vanilla (yes, tablespoon)
- Prepare Strawberry Sauce and allow to cool.
- Prepare bundt pan with shortening and flour. Preheat oven to 350 degrees fahrenheit.
- In a bowl, add flour and baking powder
- Cream butter and sugar until smooth with an electric mixer.
- Add eggs on at a time to butter and sugar mixture, beating well after each addition.
- Add flour mixture with half and half to cream mixture alternating, beginning and ending with flour.
- Add vanilla and cooled strawberry sauce and beat well.
- Pour batter into bundt pan
- Bake for 1 hour 15 minutes or until wooden pick inserted in center comes out clean.
- Cool on a wire rack 20 minutes before inverting on a serving dish.
Even though the strawberries are a beautiful red and tint the batter, this cake will not be pink unless you had a few drops of food coloring. I did not add food coloring to my recipe. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula
Hungry for more?
I hope you enjoyed my Strawberry Pound Cake!