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
Scale
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.
