Strawberry Pound Cake Recipe

It's easy to make this strawberry pound cake, but it looks fancy! Adding a strawberry glaze made of only three ingredients makes this dessert taste even better.

– 3 cups cake flour spooned & leveled (345 grams) – ½ cup freeze-dried strawberry powder (40 grams) see recipe note – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup unsalted butter softened (230 grams) – 2 cups granulated sugar (400 grams) – 4 large eggs at room temperature – ¼ cup canola or vegetable oil (60 ml)

Ingredient

– 2 teaspoons pure vanilla extract – 1 teaspoon strawberry extract – 6 to 8 drops red liquid food coloring or a small squeeze of red gel coloring – 1 cup sour cream at room temperature (240 grams)

Direction

Strawberry poundcake (350°F/180°C). Spray nonstick 10-inch bundt pan. Whisk cake flour, ½ cup freeze-dried strawberry powder, baking powder, baking soda, and salt in a large bowl. 

1

Mix butter on medium speed in a stand mixer with the paddle attachment or a large bowl with a handheld mixer.Combine sugar and beat on medium for 5 minutes until foamy. 

2

Scrub dish corners and bottom before adding eggs. Stir oil, vanilla, strawberry, and red coloring. Slowly mix sour cream and dry ingredients. Mix additions less.

3

Batter bundt pan. By 55–70 minutes, cake toothpicks should be clean. Allow 30-minute cooling of baked pan. Remove cake from pan. Wire-rack-cool.

4

Also See: 

Easy Buttermilk Biscuits Recipe