If you’re on the lookout for a dessert that perfectly balances old-fashioned charm with a fresh, fruity twist, you’ve just hit the jackpot. This Pound Cake with Strawberry Icing Recipe pairs the rich, buttery crumb of a classic pound cake with a vibrant, sweet strawberry glaze that elevates every bite. It’s one of those recipes that feels both timeless and a little bit special, making it perfect for everything from casual family gatherings to celebratory afternoons with friends.
Ingredients You’ll Need
The magic behind this Pound Cake with Strawberry Icing Recipe is its simplicity—each ingredient plays a vital role in delivering a moist, tender cake with a luscious finish. From the creamy butter adding richness to the powdered sugar sweetening the strawberry icing just right, every element matters.
- 3 cups sifted cake flour: Provides a tender, soft crumb without heaviness.
- 1 teaspoon kosher salt: Enhances the flavor, balancing sweetness perfectly.
- 1 cup unsalted butter (2 sticks), at room temperature: Adds moisture and richness, helping the cake stay soft.
- 2 ½ cups granulated sugar: Sweetens the batter and contributes to the cake’s moist texture.
- 6 large eggs, at room temperature: Bind ingredients and provide structure and fluffiness.
- 3 teaspoons vanilla extract: Brings warmth and depth to the flavor profile.
- 1 cup heavy cream: Adds moisture and a silky texture to the cake batter.
- 2 ¼ cups powdered sugar: The backbone of the strawberry icing’s sweetness and texture.
- â…“ cup crushed freeze-dried strawberries: Intensely strawberry-flavored without excess moisture.
- 1 teaspoon vanilla extract: For the icing, to complement the strawberry’s brightness.
- 2 tablespoons heavy cream: Helps create a smooth, luscious icing consistency.
- 2 ½ tablespoons milk: Adjusts the icing’s flow, making it perfect for glazing.
How to Make Pound Cake with Strawberry Icing Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by thoroughly spraying a 12-cup Bundt pan with a proper baking spray to ensure your pound cake releases effortlessly once baked. Preheat your oven to 350°F (175°C)—this steady temperature promises an even, golden finish without any burnt edges or undercooked centers.
Step 2: Combine Dry Ingredients
Whisk together the sifted cake flour and kosher salt in a bowl. Sifting ensures your cake stays light and airy, while the salt subtly lifts the sweet flavors, making every bite sing.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar until pale, fluffy, and light—about 5 minutes. This step is crucial for aerating the batter, which results in a tender texture you’ll love.
Step 4: Add Eggs and Vanilla
One at a time, beat the eggs into the butter mixture, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract to infuse the batter with a sweet, aromatic foundation.
Step 5: Combine Wet and Dry Ingredients
Alternate mixing in half of the dry ingredients, followed by the heavy cream, and then the remaining flour mixture. Mixing just until combined keeps the texture tender and avoids a dense cake.
Step 6: Bake the Cake
Pour your batter into the Bundt pan, placing it on a baking sheet for stability. Bake for about 50 to 55 minutes, or until the cake’s surface is golden and a toothpick inserted into the center comes out clean. This step gets your cake baked perfectly—moist inside, with a slight crust outside.
Step 7: Cool the Cake
Let the cake cool in the pan for 30 minutes to firm up before inverting it onto parchment paper or a plate. Allowing it to cool completely prevents the icing from melting and ensures a stunning presentation.
Step 8: Prepare the Strawberry Icing
Transform the freeze-dried strawberries into a fine powder using a food processor or a rolling pin. Whisk together the powdered sugar, crushed strawberries, vanilla, heavy cream, and milk. Adjust the consistency until it’s pourable but thick enough to beautifully glaze the cake.
Step 9: Glaze Your Pound Cake
Drizzle the strawberry icing generously over the cooled pound cake, allowing it to cascade down the sides. Let it set for a few minutes, and don’t be surprised if everyone wants to dive right in.
How to Serve Pound Cake with Strawberry Icing Recipe
Garnishes
Fresh strawberries and a few mint leaves add a pop of color and fresh flavor that complements the icing beautifully. For an extra special touch, sprinkle some crushed freeze-dried strawberries on top to echo the icing’s flavor.
Side Dishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream makes an excellent side, adding creaminess that pairs in harmony with the fruity sweetness of the cake. For brunch or afternoon tea, fresh fruit salad brings a bright contrast.
Creative Ways to Present
For gatherings, try serving slices of pound cake alongside a bowl of extra strawberry icing for dipping. You could also cut the cake into small squares and serve them on skewers with fresh berries for a fun finger-food dessert.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pound cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. The strawberry icing will keep the cake moist, but storing uncovered can dry it out quickly.
Freezing
This cake freezes beautifully, both with and without the icing. Wrap slices or the whole cake securely in foil and a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
If desired, warm cake slices in the microwave for about 10 to 15 seconds to soften the texture and revive that freshly baked feel. Just be careful not to overheat, especially with the strawberry icing, which can melt.
FAQs
Can I use fresh strawberries instead of freeze-dried for the icing?
Fresh strawberries contain more moisture, which can make the icing too runny. Freeze-dried strawberries provide intense flavor without extra liquid, making them ideal for this strawberry icing.
What’s the best way to ensure my pound cake is moist?
Using room temperature ingredients, properly creaming the butter and sugar, and alternating wet and dry ingredients while mixing gently all help maintain moisture and create that tender crumb.
Can I make this pound cake without a Bundt pan?
Absolutely. You can use a loaf pan or even a round cake pan. Just adjust the baking time accordingly—loaf pans may need a little longer, so keep an eye on the cake and test for doneness.
Is there a way to make the strawberry icing less sweet?
You can reduce the powdered sugar slightly or add a touch more heavy cream or milk to thin the icing and mellow its sweetness without sacrificing flavor.
How long does this cake keep fresh with the icing applied?
Once glazed, the pound cake is best enjoyed within 1 to 2 days at room temperature. After that, the icing may start to set harder or the cake may dry out, so it’s best to store leftovers in the fridge if you plan to keep them longer.
Final Thoughts
There’s something so comforting and joyful about a perfectly baked pound cake topped with strawberry icing—it’s like a warm hug in dessert form. Give this Pound Cake with Strawberry Icing Recipe a try, and I’m sure it will quickly become one of your go-to treats for any occasion where you want to impress with a little sweetness and a lot of heart.
Print
Pound Cake with Strawberry Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pound Cake with Strawberry Icing recipe delivers a rich, buttery cake with a tender crumb, perfectly complemented by a sweet and tangy strawberry glaze made from freeze-dried strawberries. Ideal for celebrations or as a delightful afternoon treat, this recipe combines traditional baking techniques with a fresh twist for the icing.
Ingredients
Pound Cake
- 3 cups sifted cake flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 2 ½ cups granulated sugar
- 6 large eggs, at room temperature
- 3 teaspoons vanilla extract
- 1 cup heavy cream
Strawberry Icing
- 2 ¼ cups powdered sugar
- â…“ cup crushed freeze-dried strawberries
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 ½ tablespoons milk
Instructions
- Prepare Pan and Preheat Oven: Spray a 12-cup Bundt pan thoroughly with baking spray to ensure easy release of the cake. Preheat your oven to 350°F (175°C).
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour and kosher salt until evenly mixed.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, approximately 5 minutes, which helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Gradually beat in half of the dry flour mixture until just combined, followed by the heavy cream. Finally, mix in the remaining dry ingredients until the batter is smooth and homogenous.
- Bake: Pour the batter into the prepared Bundt pan, place it on a baking sheet, and bake in the preheated oven for 50 to 55 minutes. Check doneness by inserting a tester into the center; it should come out clean and the cake should be golden brown.
- Cool: Allow the cake to cool in the pan for 30 minutes to set before carefully inverting it onto parchment paper or a cake stand. Let the cake cool completely before glazing.
- Prepare Freeze-Dried Strawberries: Crush the freeze-dried strawberries into a smooth powder using a food processor or by crushing with a rolling pin inside a sealed bag.
- Make Strawberry Icing: Whisk together powdered sugar, crushed freeze-dried strawberries, vanilla extract, heavy cream, and milk until smooth and combined. Adjust the consistency by adding more milk (1 teaspoon at a time) if too thick, or more powdered sugar (¼ cup increments) if too thin, until pourable.
- Glaze Cake: Pour the strawberry icing evenly over the completely cooled pound cake and let it set for a few minutes before serving to allow the glaze to firm up slightly.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for the best texture and even mixing.
- Do not overmix the batter after adding flour to avoid a dense cake.
- Use baking spray specifically formulated for baking to prevent sticking.
- Freeze-dried strawberries provide intense flavor without adding moisture to the icing.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
