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)


– 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)


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. 


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. 


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.


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.


Also See: 

Easy Buttermilk Biscuits Recipe