Oh, friends, prepare for a slice of pure bliss! We’re baking a classic Pound Cake with Strawberry Icing that’s going to make your taste buds sing. Imagine a rich, buttery pound cake, perfectly moist and tender, drizzled with a sweet, vibrant strawberry icing. It’s like a warm hug in cake form, and trust me, you’ll want to savor every single bite. Plus, it’s a straightforward recipe that’ll have you feeling like a baking superstar in no time!

Why You’ll Love This Recipe

  • Classic Comfort: This pound cake is the epitome of comfort food. Rich, buttery, and utterly satisfying.
  • Strawberry Sensation: The strawberry icing is a burst of fruity freshness that perfectly complements the cake.
  • Moist & Tender: Thanks to the heavy cream and careful mixing, this cake is incredibly moist and tender.
  • Impressively Simple: Despite its elegant appearance, this cake is easy to make, perfect for any occasion.

pound cake with strawberry icing

Ingredients You’ll Need

Let’s gather our sweet, buttery ingredients:

  • Cake Flour: Sifted, for a light and tender crumb.
  • Kosher Salt: Enhances the flavors.
  • Unsalted Butter: At room temperature, for a smooth batter.
  • Granulated Sugar: Sweetens the cake.
  • Large Eggs: At room temperature, for a smooth batter.
  • Vanilla Extract: Adds depth of flavor.
  • Heavy Cream: For a moist and rich cake.
  • Powdered Sugar: For the sweet, smooth icing.
  • Crushed Freeze Dried Strawberries: For a vibrant strawberry flavor.
  • Milk: To adjust the consistency of the icing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to add your own special touch? Here are some fun ideas:

  • Lemon Zest Twist: Add lemon zest to the cake batter for a citrusy kick.
  • Berry Medley: Use a mix of freeze-dried berries for a multi-berry icing.
  • Chocolate Drizzle: Drizzle melted chocolate over the strawberry icing for a decadent touch.
  • Almond Extract: Swap vanilla extract for almond extract in the cake for a nutty flavor.

How to Make Pound Cake with Strawberry Icing

Step 1: Prep the Oven and Pan

Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick baking spray.

Step 2: Mix the Dry Ingredients

Whisk together the sifted cake flour and kosher salt.

Step 3: Cream the Butter and Sugar

In the bowl of an electric mixer, beat the butter and sugar until fluffy, about 5 minutes. Beat in the eggs one at a time, then the vanilla extract.

Step 4: Combine Wet and Dry

Beat in half of the dry ingredients, then the heavy cream, and finally the remaining dry ingredients.

Step 5: Bake the Cake

Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, or until golden and set.

Step 6: Cool and Ice

Let the cake cool for 30 minutes, then invert it onto a plate and cool completely. Whisk together the icing ingredients and drizzle over the cake.

Pro Tips for Making the Recipe

  • Use Room Temperature Ingredients: Especially the butter and eggs, for a smooth batter.
  • Sift the Flour: Sifting ensures a light and tender crumb.
  • Don’t Overmix: Mix until just combined to keep the cake tender.
  • Crush the Strawberries Fine: For a smooth icing, crush the freeze-dried strawberries into a fine powder.

How to Serve Pound Cake with Strawberry Icing

This cake is perfect for any occasion!

  • Tea Time Treat: Serve slices alongside tea or coffee.
  • Dessert Darling: Enjoy a slice after dinner for a sweet treat.
  • Celebration Cake: Perfect for birthdays, holidays, or any special occasion.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Freezing

Freeze the cake without the icing. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge.

Make Ahead

You can bake the cake ahead of time and store it at room temperature. Ice the cake just before serving.

FAQs

1. Can I use regular flour instead of cake flour?

Cake flour is recommended for a tender crumb, but all-purpose flour can be used in a pinch.

2. How do I know when the cake is done?

A tester inserted in the center should come out clean, and the top should be golden brown.

3. Can I use fresh strawberries in the icing?

Freeze-dried strawberries provide a concentrated flavor and smooth texture. Fresh strawberries can make the icing watery.

4. Can I make this cake gluten-free?

Yes, use a gluten-free cake flour blend.

Go ahead, bake this Pound Cake with Strawberry Icing and prepare to be amazed! It’s a rich, flavorful, and utterly delicious treat that’s perfect for any occasion. Enjoy every sweet, buttery bite!

Print
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Pound Cake with Strawberry Icing Recipe

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  • Author: Stacy Corbo
  • Prep Time: 35 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This classic Pound Cake with Strawberry Icing is a moist, buttery delight that’s perfect for any occasion. The rich, dense cake is made even more special with a vibrant strawberry icing, creating a beautiful balance of flavors. It’s an elegant dessert that’s surprisingly easy to make and sure to impress your guests.

Ingredients

Units Scale

Pound Cake:

  • 3 cups sifted cake flour
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 2 1/2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 3 teaspoons vanilla extract
  • 1 cup heavy cream

Strawberry Icing:

  • 2 1/4 cups powdered sugar
  • 1/3 cup crushed freeze-dried strawberries
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 2 1/2 tablespoons milk

Instructions

Pound Cake:

  1. Prepare Pan and Preheat Oven:
    1. Spray a 12-cup Bundt pan with nonstick baking spray (ensure it’s baking spray, not just nonstick spray).
    2. Preheat the oven to 350°F (175°C).
  2. Combine Dry Ingredients:
    1. Whisk together the sifted cake flour and kosher salt in a bowl.
  3. Cream Butter and Sugar:
    1. In the bowl of an electric mixer, beat the softened butter and granulated sugar together until fluffy, about 5 minutes.
  4. Add Eggs and Vanilla:
    1. Beat in the eggs one at a time.
    2. Beat in the vanilla extract.
  5. Combine Wet and Dry Ingredients:
    1. Beat in half of the dry ingredients until just combined.
    2. Beat in the heavy cream.
    3. Finish by beating in the remaining dry ingredients.
  6. Bake:
    1. Pour the mixture into the prepared Bundt pan.
    2. Place the pan on a baking sheet and bake for 50 to 55 minutes, or until the cake is golden and a tester inserted into the center comes out clean.
  7. Cool:
    1. Let the cake cool in the pan for 30 minutes.
    2. Invert it onto a piece of parchment paper or a cake stand/plate.
    3. Let it cool completely.

Strawberry Icing:

  1. Prepare Freeze-Dried Strawberries:
    1. Use a food processor or a rolling pin to crush the freeze-dried strawberries into a smooth powder.
  2. Combine Ingredients:
    1. Whisk together the powdered sugar, crushed freeze-dried strawberries, vanilla extract, heavy cream, and milk until smooth and combined.
  3. Adjust Consistency:
    1. If the mixture is too thick, add more milk 1 teaspoon at a time, whisking until pourable.
    2. If it’s too thin, add more powdered sugar ¼ cup at a time.
  4. Glaze Cake:
    1. Pour the icing over the cooled cake.
    2. Let it set for a few minutes before serving.

Notes

  • Use room temperature ingredients for a smooth batter.
  • Sift the cake flour for a lighter, tender cake.
  • Use freeze-dried strawberries for a concentrated strawberry flavor and vibrant color.
  • Ensure the cake is completely cool before icing to prevent the icing from melting.
  • For a more intense strawberry flavor, add a few drops of strawberry extract to the icing.
  • Store leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 500kcal
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 150mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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