This fresh Strawberry Pound Cake with Vanilla Cream Glaze is simply heavenly. The fresh strawberries lend a moist and tender texture to the cake, turning it into the perfect base for strawberry shortcake. It’s equally delicious simply dusted with powdered sugar and served alone with a dollop of whipped cream.
Easy Strawberry Pound Cake with Vanilla Cream Glaze Recipe
When strawberries are in season it would be tragic not to enjoy them in every way possible. This seasonal pound cake is one one that I look forward to baking every year. Here in North Carolina we’re surrounded by farms that are open to the public during strawberry picking season each year. Picking strawberries fresh from the vine is a fun family activity. It gives you the opportunity to demonstrate to your kids the joys of fruit picked straight from the vine to enjoy. The bonus in this case is; the result of strawberry picking is this strawberry filled pound cake cooling on the counter for dessert.
How to Make the Best Strawberry Pound Cake Recipe
To give the flavor a bit more of an intense berry flavor, I use a seasonal strawberry pudding mix in the batter. If you’re unable to find it this strawberry pound cake can still be enjoyed with a small modification that allows you to savor the spectacular flavor.
- Ingredients you’ll need to make homemade Strawberry Pound Cake: All purpose flour, granulated sugar, instant strawberry pudding mix (see Cook’s note), large eggs, butter, vanilla extract, baking powder, baking soda, salt, buttermilk and mashed fresh strawberries.
- To make the Vanilla Cream Glaze you’ll need: Heavy cream, powdered sugar and vanilla extract.
- Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, a strawberry huller, whisk, Bundt pan and cooling rack.
- If you are unable to find strawberry pudding mix use one 3.4 ounce package of instant vanilla pudding mix instead and add 2 teaspoons of strawberry extract to the batter along with the vanilla extract.
- If omitting the pudding, increase the amount of granulated sugar called for in the recipe to 3 cups in addition to 2 teaspoons strawberry extract.
- Either way, this cake is a spectacular way to enjoy pound cake and fresh plump strawberries.
- Serving option: Top it with sliced macerated strawberries and a big dollop of whipped cream and it’s dessert time in no time.
- Store Strawberry Pound Cake chilled in the refrigerator for up to 5 days.
- You can also freeze this cake for up to 3 months.
More Southern Pound Cake Recipes to Make
- My Orange Pound Cake recipe is a holiday favorite!
- This Chocolate Sour Cream Pound Cake is drizzled with a warm chocolate ganache.
- White Chocolate Blueberry Pound Cake is dressed to impress.
- Banana Pudding Pound Cake is a fusion of two dessert favorites.
- You can top a piece of this Buttermilk Pound Cake with fresh berries and cream for a real treat.
- Million Dollar Pound Cake is a classic that never gets old.
- Rhubarb Pound Cake from Platter Talk.
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Helpful Kitchen Items:
Strawberry Pound Cake with Vanilla Cream Glaze
- 1 1/2 cup butter softened
- 2 3/4 cup granulated sugar
- 1 Tbsp pure vanilla extract
- 6 large eggs
- 3 cup all-purpose flour
- 1 3.4 oz box dry instant strawberry creme pudding (See Cook's note)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup whole buttermilk
- 1 1/2 cup lightly mashed 1/4-inch cubed strawberries
- 1 cup powdered sugar
- 4 Tbsp heavy cream
- 1/2 tsp pure vanilla extract
- Preheat the oven to 350°F. Butter and flour a bundt pan or spray liberally with baking spray. Set aside
- Using an electric mixer cream together the butter, sugar, vanilla extract. Cream for 3 minutes on medium-high speed until light and fluffy.
- Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.
- In a separate bowl, sift together the flour, pudding mix, baking powder, baking soda and salt.
- On low speed, add the sifted dry ingredients alternately with the buttermilk beginning and ending with buttermilk. Once all has been added, increase the speed to medium and whip until smooth for around 30-45 seconds.
- By hand, fold the strawberries into the batter. Spread evenly into the bundt pan.
- Bounce the pan on the counter a few times to release any trapped air.
- Place into the oven and immediately lower the temperature to 325°F. Bake for 1 hour 20-30 minutes, covering with aluminum foil halfway through to prevent over browning.
- Cool in the pan on a cooling rack for 20 minutes then remove from the pan to cool completely.
- To glaze: In a small bowl mix together the powdered sugar, cream and vanilla. Mix until smooth. Add additional cream as needed to thin. Drizzle over the cooled cake.
- Store chilled.
2) If omitting the pudding increase the granulated sugar to 3 cups and add 2 teaspoons strawberry extract.