This fresh Strawberry Pound Cake with Vanilla Cream Glaze is pound cake heaven. When strawberries are in season it would be a travesty not to enjoy them in this seasonal indulgence and it’s one that I look forward to whipping-up every year. The fresh strawberries in this pound cake makes the batter moist and tender turning it into the perfect base for strawberry shortcake or simply dusted with powdered sugar and served on it’s own.
Here in NC we are surrounded by farms that are open to the public during strawberry picking season each year. Picking strawberries fresh from the vine is such a fun family activity and an opportunity to demonstrate to your children that it doesn’t get any better than fruit picked straight from the vine to enjoy. The bonus in this case is a strawberry laced pound cake cooling on the counter.
To give the flavor a bit more of an edge, I use a seasonal strawberry pudding mix in the batter but, 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. Top it with sliced berries and a big dollop of whipped cream and it’s dessert time in no time.
- 1½ cup butter, softened
- 2¾ 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
- ½ tsp baking soda
- ½ tsp salt
- ½ cup whole buttermilk
- 1½ cup lightly mashed ¼-inch cubed strawberries
- 1 cup powdered sugar
- 4 Tbsp heavy cream
- ½ 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 tsp strawberry extract.