If you’re searching for a dessert that feels like a warm hug wrapped in sweetness, this Pound Cake with Strawberry Icing Recipe is exactly what you need. Imagine a dense, buttery pound cake that melts in your mouth, paired with a vibrant, fruity strawberry icing that’s both tangy and smooth. This classic treat brings together simplicity and elegance perfectly, making it just right for any occasion—whether an afternoon tea, a birthday celebration, or a cozy weekend treat. The fresh, naturally bright flavor from frozen-dried strawberries in the icing adds a pop of color and a burst of strawberry goodness that’s irresistibly delightful.
Ingredients You’ll Need
The magic behind this Pound Cake with Strawberry Icing Recipe is all in the thoughtful combination of humble ingredients that each play a crucial role in texture, flavor, and appearance. From the silky butter that ensures moistness, to the carefully sifted cake flour lending delicate crumb structure, every component is essential.
- 3 cups sifted cake flour: Provides a tender crumb and delicate texture essential for pound cake.
- 1 teaspoon kosher salt: Balances sweetness and enhances the overall flavor.
- 1 cup unsalted butter (2 sticks), at room temperature: Key for richness and moisture, plus it helps create that buttery aroma we all love.
- 2 ½ cups granulated sugar: Sweetens the cake perfectly without overpowering the natural butter flavor.
- 6 large eggs, at room temperature: Adds structure and richness; room temp eggs blend better and create a fluffier cake.
- 3 teaspoons vanilla extract: Injects a warm, cozy fragrance and rounds out flavor beautifully.
- 1 cup heavy cream: Makes the cake incredibly moist and tender.
- 2 ¼ cups powdered sugar: The base for the strawberry icing to create a smooth, sweet glaze.
- â…“ cup crushed freeze-dried strawberries: Gives the icing an intense, natural strawberry flavor and lovely pink color.
- 1 teaspoon vanilla extract: Enhances the strawberry icing with an extra layer of aroma.
- 2 tablespoons heavy cream: Adds silkiness and helps the icing reach the perfect consistency.
- 2 ½ tablespoons milk: Perfect for adjusting the icing texture just right for drizzling.
How to Make Pound Cake with Strawberry Icing Recipe
Step 1: Prep and Mix the Dry Ingredients
Start by sifting together the cake flour and kosher salt. Sifting ensures the flour is light and aerated, which will help create a soft, tender crumb for the pound cake. Set the mixture aside while you work on the wet ingredients.
Step 2: Cream Butter and Sugar
In a large bowl, beat the unsalted butter and granulated sugar together until the mixture is pale and fluffy. This creaming process is crucial because it traps air that contributes to the cake’s rise and light texture. Patience here yields the best pound cake!
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to make sure they’re fully incorporated. Then stir in the vanilla extract for its warm and inviting fragrance that complements the rich butter perfectly.
Step 4: Alternate Adding Flour and Cream
Gradually add the sifted flour mixture and heavy cream to the wet ingredients, alternating between the two. Start and end with flour, mixing gently just until combined. This technique keeps the batter light and prevents overmixing, which could make the cake tough.
Step 5: Bake to Golden Perfection
Pour the batter into a greased and floured loaf pan or bundt pan. Bake at 325°F (165°C) for about 55 minutes or until a toothpick inserted into the center comes out clean. The cake will be golden brown with a delicious crust on the outside and moist inside.
Step 6: Prepare the Strawberry Icing
While the cake cools completely, whisk together powdered sugar, crushed freeze-dried strawberries, vanilla extract, heavy cream, and milk until smooth and glossy. The crushed freeze-dried strawberries infuse the icing with intense natural strawberry flavor and that beautiful pink hue without added artificial colors.
Step 7: Ice the Pound Cake
Once the cake is fully cooled, drizzle the strawberry icing generously over the top, letting it flow down the sides in thick, luscious ribbons. This icing not only enhances flavor but also creates an inviting, eye-catching finish.
How to Serve Pound Cake with Strawberry Icing Recipe
Garnishes
For a picture-perfect presentation, sprinkle a few fresh strawberry slices or a light dusting of powdered sugar on top of the iced pound cake. Fresh mint leaves or edible flowers can also add a lovely touch of green that contrasts beautifully with the pink icing.
Side Dishes
This pound cake shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of fresh whipped cream for extra indulgence. If you want to add some brightness, serve alongside a mixed berry compote or a glass of lightly sweetened iced tea.
Creative Ways to Present
Try slicing the pound cake and layering it with whipped cream and fresh strawberries to create an easy trifle or parfait. Another fun idea is to cut the cake into cubes and skewer them with berries for bite-sized party treats that look as delightful as they taste.
Make Ahead and Storage
Storing Leftovers
Store any leftover pound cake with strawberry icing tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. The icing will soften over time but keep things deliciously moist.
Freezing
You can freeze leftover pound cake without icing for up to 2 months. Wrap it well in plastic wrap and place it in a freezer bag. Freeze the strawberry icing separately in a small container to thaw and drizzle just before serving, keeping the textures fresh.
Reheating
If you like your pound cake warm, gently reheat slices in a microwave for about 10 to 15 seconds or in a 300°F (150°C) oven for 5 to 7 minutes. Avoid reheating the iced cake directly to preserve the icing integrity—add the fresh icing after warming if needed.
FAQs
Can I use fresh strawberries instead of freeze-dried ones for the icing?
Fresh strawberries have a lot of moisture, which can make the icing runny. Freeze-dried strawberries are perfect because they provide intense flavor without extra liquid, keeping your icing thick and spreadable.
Is it necessary to use cake flour in this recipe?
Cake flour gives the cake a finer, softer crumb due to its lower protein content. You can substitute with all-purpose flour, but expect a slightly denser texture.
Can I make this recipe dairy-free?
Yes! Substitute butter with a plant-based margarine and use coconut cream or other non-dairy creams for the cake and icing to maintain moisture and richness.
How do I know when the pound cake is done baking?
Insert a toothpick into the center of the cake after about 50 minutes; if it comes out clean or with a few moist crumbs, your cake is perfectly baked. Avoid opening the oven too often to prevent sinking.
Can I use this icing on other cakes or cupcakes?
Absolutely! The strawberry icing is versatile and pairs wonderfully with simple vanilla cakes, chocolate cupcakes, or even sugar cookies for a sweet strawberry twist.
Final Thoughts
This Pound Cake with Strawberry Icing Recipe has quickly become one of my all-time favorites because it’s a perfect blend of classic comfort and fresh fruitiness. Dense yet tender, buttery yet light, with a stunning pink icing that makes every bite feel special. I truly hope you give this recipe a try—you might just find yourself baking it again and again to share love and sweetness with family and friends!
Print
Pound Cake with Strawberry Icing Recipe
- Prep Time: 35 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 recipe features a moist, buttery cake paired with a vibrant strawberry icing made from crushed freeze-dried strawberries. Perfect for dessert or a delightful afternoon treat, the cake combines the richness of traditional pound cake with a fresh, fruity glaze.
Ingredients
Cake Ingredients
- 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
Strawberry Icing Ingredients
- 1 cup heavy cream
- 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 the Cake Batter: In a medium bowl, sift together the cake flour and kosher salt and set aside. In a large mixing bowl, beat the unsalted butter at room temperature until creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. Alternately add the sifted flour mixture and 1 cup heavy cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
- Bake the Pound Cake: Preheat your oven to 325°F (163°C). Grease and flour a standard 10-inch bundt or tube pan to prevent sticking. Pour the batter into the pan and smooth the top evenly. Bake for about 55 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and allow the cake to cool in the pan for 15 minutes before removing onto a wire rack to cool completely.
- Make the Strawberry Icing: In a medium bowl, combine the powdered sugar and crushed freeze-dried strawberries. In a separate small bowl, whisk together 2 tablespoons heavy cream, 2 ½ tablespoons milk, and 1 teaspoon vanilla extract until smooth. Gradually add the wet mixture to the powdered sugar and strawberry mixture, whisking continuously until you achieve a smooth icing of pourable consistency.
- Glaze the Cake: Once the pound cake has completely cooled, drizzle the strawberry icing evenly over the top using a spoon or spatula. Allow the icing to set for about 15-20 minutes before slicing and serving. Enjoy your moist, flavorful pound cake with strawberry icing!
Notes
- Ensure eggs and butter are at room temperature for better batter consistency.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Freeze-dried strawberries add intense flavor without adding moisture to the icing.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- For a festive twist, garnish with fresh strawberries or mint leaves before serving.
