Pound Cake with Strawberry Icing Recipe

If you are looking for a dessert that is as timeless as it is delicious, this Pound Cake with Strawberry Icing Recipe is exactly what you need to add to your repertoire. The perfectly dense and buttery cake pairs beautifully with a bright, fruity strawberry icing, creating a balanced flavor that is irresistible. Whether you are serving it for a special occasion or simply want to treat yourself, this recipe delivers a moist, tender crumb with an eye-catching, vibrant glaze that brings every slice to life.

Ingredients You’ll Need

This Pound Cake with Strawberry Icing Recipe is all about using simple, quality ingredients that come together to create magic. Each item plays a critical role, from the cake flour’s light texture that keeps the crumb tender, to the freeze-dried strawberries that add a pop of authentic berry flavor and color to the icing.

• 3 cups sifted cake flour: Provides a soft, fine texture essential for a light, crumbly cake.
• 1 teaspoon kosher salt: Enhances the sweetness and depth of the pound cake’s buttery flavor.
• 1 cup unsalted butter (2 sticks), at room temperature: The base fat that makes the cake rich, moist, and velvety.
• 2 ½ cups granulated sugar: Sweetens the cake beautifully while helping create a tender crumb.
• 6 large eggs, at room temperature: Adds structure, moisture, and richness.
• 3 teaspoons vanilla extract: Infuses the cake with warm, aromatic notes.
• 1 cup heavy cream: Adds luxurious moisture and slightly lifts the cake’s density.
• 2 ¼ cups powdered sugar: Forms the smooth, sweet base of the strawberry icing.
• ⅓ cup crushed freeze-dried strawberries: Delivers intense strawberry flavor and gorgeous pink color without watering down the glaze.
• 1 teaspoon vanilla extract: Adds depth and complements the strawberry icing flavors.
• 2 tablespoons heavy cream: Gives the icing creaminess and helps it glide smoothly over the cake.
• 2 ½ tablespoons milk: Adjusts the icing glaze to the perfect pourable consistency.

How to Make Pound Cake with Strawberry Icing Recipe

Step 1: Prepare Your Pan and Oven

Start by spraying a 12-cup Bundt pan generously with baking spray designed for baking, not just basic nonstick spray. This precaution ensures your pound cake releases effortlessly later. Preheat your oven to 350°F (175°C) so it’s ready once your batter is mixed perfectly.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together your sifted cake flour and kosher salt. Sifting the flour ensures there are no lumps and helps your cake achieve a light, tender crumb. Set this mixture aside for later.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the room temperature butter and granulated sugar together until the mixture is fluffy and pale. This step is crucial as it incorporates air into the batter, which provides lift and a soft texture in your pound cake.

Step 4: Add Eggs and Vanilla

Now, add your eggs one at a time, beating well after each addition to ensure they are fully incorporated and the mixture stays smooth. After all eggs are added, beat in the vanilla extract for that comforting, fragrant note.

Step 5: Combine Wet and Dry Mixtures

Alternate adding half of your dry ingredients to the butter mixture, followed by half of the heavy cream. Beat just until combined after each addition to avoid overmixing, which could make your cake tough. Finish by adding the remaining dry ingredients, mixing gently for a batter that’s smooth and luscious.

Step 6: Bake the Pound Cake

Pour your batter into the prepared Bundt pan, smoothing the top gently. Place the pan on a baking sheet to catch any drips, then bake for 50 to 55 minutes. You’ll know it’s done when the top is golden and a tester inserted at the center comes out clean.

Step 7: Cool Your Cake

After baking, allow the cake to cool in the pan for about 30 minutes. This rest lets it set up and eases removal. Carefully invert your cake onto parchment paper or a cake stand to cool completely before adding the icing. Patience here means a flawless finish!

Step 8: Make the Strawberry Icing

While the cake cools, prepare your icing by crushing the freeze-dried strawberries with a food processor or rolling pin until powdery. In a bowl, whisk together the powdered sugar, crushed strawberries, vanilla extract, heavy cream, and milk until smooth. Adjust the consistency by adding milk 1 teaspoon at a time if too thick or powdered sugar in ¼ cup increments if too thin. Ensure the glaze is pourable but still thick enough to coat perfectly.

Step 9: Glaze the Cake

Drizzle the strawberry icing over your cake evenly. Let it set for a few minutes to form a delicate, shiny coating that adds flavor, moisture, and eye-catching color.

How to Serve Pound Cake with Strawberry Icing Recipe

Garnishes

Adding garnishes can elevate this dessert to a showstopper status. Fresh sliced strawberries, a sprinkle of finely chopped mint, or even edible flowers can complement the strawberry icing beautifully and create visual harmony.

Side Dishes

This cake shines on its own but can be wonderfully paired with freshly whipped cream or a scoop of vanilla bean ice cream. For an extra treat, serve alongside a berry compote or a light lemon curd to cut through the richness.

Creative Ways to Present

Try slicing the cake and layering it with additional fresh strawberries and whipped cream to create a quick trifle, or serve mini Bundt cakes individually drizzled with the strawberry icing. Presentation is a fun way to customize the experience for your guests!

Make Ahead and Storage

Storing Leftovers

Leftover pound cake with strawberry icing keeps well covered at room temperature for up to 2 days, although refrigeration can extend freshness for another 3 days. Make sure to store it in an airtight container to maintain moisture and flavor balance.

Freezing

You can freeze your baked cake without the icing for up to 3 months. Wrap it tightly first with plastic wrap, then foil to prevent freezer burn. Once thawed completely, apply the strawberry icing fresh for the best taste and texture.

Reheating

Warm slices of pound cake gently in the microwave for 15 to 20 seconds or in a low oven to revive that fresh-baked feel. The icing will soften slightly, making each bite molten and heavenly.

FAQs

Can I substitute regular strawberries for freeze-dried strawberries in the icing?

While fresh strawberries add wonderful flavor, their moisture content can make the icing runny. Freeze-dried strawberries are ideal because they provide intense flavor and color without watering down the glaze.

Is it necessary to use cake flour for this pound cake?

Using cake flour is highly recommended because it has a lower protein content, which helps create a softer, more tender crumb that’s characteristic of a classic pound cake.

Can I make this recipe gluten-free?

Yes! Replace the cake flour with a gluten-free baking flour blend, but be sure to follow any additional recommendations on the blend’s packaging for best results. The texture may vary slightly, but the flavor will stay fantastic.

How long does it take for the icing to set on the cake?

It usually takes about 10 to 15 minutes for the strawberry icing to set fully. This allows the glaze to firm up enough for clean slicing while remaining soft and flavorful.

Can I prepare the batter a day ahead?

While you can prepare the batter ahead, it’s best to bake it immediately for optimal rise and texture. If you must wait, keep the batter refrigerated for no longer than 24 hours and bring it back to room temperature before baking.

Final Thoughts

There is something truly special about a home-baked pound cake topped with luscious strawberry icing. This Pound Cake with Strawberry Icing Recipe brings together artistry and simplicity in every slice, making it an all-time favorite to share with friends and family. Give it a try and watch how quickly it becomes your go-to dessert that everyone asks for again and again!

Pound Cake with Strawberry Icing Recipe

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• Author: admin
• Total Time: 1 hour 30 minutes
• Yield: 10 servings 1x

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Description

This classic Pound Cake with Strawberry Icing is a moist and buttery dessert perfect for any occasion. The pound cake features a tender crumb with a rich vanilla flavor, while the strawberry icing made from crushed freeze-dried strawberries adds a fresh, fruity sweetness and a beautiful pink glaze. Easy to prepare and baked to golden perfection, this cake is sure to delight your family and guests.

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Ingredients

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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
• ⅓ cup crushed freeze-dried strawberries
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 2 ½ tablespoons milk

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Instructions

1. Prepare Pan and Preheat Oven: Spray a 12-cup Bundt pan with nonstick baking spray specifically designed for baking. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.
2. Combine Dry Ingredients: In a bowl, whisk together the sifted cake flour and kosher salt to evenly distribute the salt and remove any lumps.
3. Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which takes about 5 minutes. This process incorporates air and creates a tender cake texture.
4. Add Eggs and Vanilla: Beat in the large eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with flavor.
5. Combine Wet and Dry Ingredients: Add half of the dry flour mixture to the batter and beat until just combined. Then pour in the heavy cream and continue mixing. Finally, add the remaining dry ingredients and mix until you have a smooth batter, without overmixing.
6. Bake: Pour the batter into the prepared Bundt pan, placing it on a baking sheet to catch any drips. Bake for 50 to 55 minutes, or until the cake is golden brown and a cake tester inserted into the center comes out clean.
7. Cool Cake: Allow the cake to cool in the pan for 30 minutes. After that, carefully invert it onto a piece of parchment paper or a serving plate and let it cool completely to room temperature to ensure the icing will set properly.
8. Prepare Freeze-Dried Strawberries: Crush the freeze-dried strawberries into a fine powder using a food processor or by pounding them with a rolling pin to enhance their flavor and texture in the icing.
9. Make Strawberry Icing: In a bowl, whisk together the powdered sugar, crushed freeze-dried strawberries, vanilla extract, heavy cream, and milk until smooth and well combined.
10. Adjust Consistency: If the icing is too thick for pouring, add milk one teaspoon at a time, whisking until it reaches a pourable consistency. If the icing is too thin, add more powdered sugar in ¼ cup increments until desired thickness is achieved.
11. Glaze Cake: Pour the strawberry icing evenly over the cooled pound cake and let it set for a few minutes before serving to allow a beautiful, glossy finish.

Notes

• Ensure the butter and eggs are at room temperature to create a smooth, evenly textured batter.
• Do not overmix the batter once dry ingredients are added to avoid a dense cake.
• Using freeze-dried strawberries gives a more intense flavor and vibrant color to the icing compared to fresh strawberries.
• Allow the cake to cool completely before glazing for best icing adherence.
• Leftover cake can be stored covered at room temperature for 2 days or refrigerated for up to a week.
• For extra moisture, serve slices with a dollop of whipped cream or fresh strawberries.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American