Description
This Strawberry Purée Pound Cake is a rich, buttery loaf with real strawberry purée folded into the batter for a naturally sweet berry flavor and a soft, tender crumb. It bakes up moist, lightly pink, and dotted with juicy strawberries—perfect for spring brunch, afternoon coffee, birthdays, or anytime you want a comforting homemade cake that tastes like fresh strawberries.
Ingredients
- 1 cup (240g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup (180ml) fresh strawberry purée (about 1 cup strawberries, blended and lightly strained)
- 1/2 cup (120ml) whole milk
- 1 cup (150g) fresh strawberries, finely chopped (tossed with 1 tablespoon flour)
- Optional glaze: 1 cup (120g) powdered sugar + 1–2 tablespoons strawberry purée + 1 teaspoon milk
Instructions
- Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy lifting.
- In a large bowl, beat softened butter until creamy. Add sugar and beat 4–5 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla (and almond extract if using).
- In a separate bowl, whisk flour, baking powder, and salt.
- Stir strawberry purée and milk together in a measuring cup.
- Add dry ingredients to the butter mixture in 3 additions, alternating with the strawberry-milk mixture in 2 additions. Begin and end with dry ingredients. Mix on low just until combined (do not overmix).
- Fold in chopped strawberries gently with a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake 70–80 minutes, tenting loosely with foil during the last 15–20 minutes if the top browns too quickly. Cake is done when a toothpick comes out clean or with a few moist crumbs.
- Cool in pan 15 minutes, then lift out and cool completely on a wire rack before slicing. Glaze if desired once fully cool.
Notes
For stronger strawberry flavor, simmer the purée 5–7 minutes to reduce slightly, then cool completely before using. Always use room-temperature eggs for a smoother batter. Toss chopped strawberries with 1 tablespoon flour to prevent sinking. Store wrapped at room temperature up to 3 days, refrigerate up to 5 days, or freeze slices up to 2 months. Thaw at room temperature and warm slices 10–15 seconds if you like them soft.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg