STRAWBERRY POUND CAKE with STRAWBERRY CREAM CHEESE GLAZE

Strawberry Pound Cake with Strawberry Cream Cheese Glaze

Strawberry Pound Cake may be the most amazing cake ever!  So pretty and pink, but the intense strawberry flavor and ultra-moist cake, drizzled with a fresh Strawberry Cream Cheese Glaze is a blue ribbon award winner! 

Strawberry Pound Cake with Strawberry Sweet Cream Cheese Glaze

POUND CAKE TIPS:

• Always use real butter in pound cake recipes unless the recipe specifically gives you a substitution.
• Use good quality ingredients.  Premium flour, butter, and pure vanilla extract really make a huge difference in taste!  
• The standard in any recipe is to use Grade A Large eggs. 
• Make sure to take your butter, buttermilk and eggs out of the refrigerator 30 minutes before you plan to start baking!
  
• For most pound cakes, you can use a Bundt pan, a Tube Pan, or a loaf pan.  I prefer a Bundt pan, as there are so many fun shapes and designs to use!

IT'S ALL ABOUT STRAWBERRIES...

I've tried so many different types of strawberries perfecting this recipe - pureed and cooked down fresh strawberries, fresh strawberry pieces, strawberry Kool-Aid, freeze-dried strawberries pulverized into a powder...but this recipe is by far the BEST for consistent quality, tender crumb and intense strawberry flavor.  And that pink color? To die for!

Don't feel like you're locked into STRAWBERRY though.  This is a concept that you can easily switch over to raspberry, blueberry, peach or lemon!  Feel free to explore and find your favorite!

Strawberry Pound Cake with Strawberry Cream Cheese Glaze

STRAWBERRY POUND CAKE with STRAWBERRY CREAM CHEESE GLAZE

Strawberry Pound Cake may be the most amazing cake ever!  So pretty and pink, but the intense strawberry flavor and ultra-moist cake, drizzled with a fresh Strawberry Cream Cheese Glaze is a blue ribbon award winner! 
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Strawberry Pound Cake with Strawberry Cream Cheese Glaze

INGREDIENTS:
STRAWBERRY POUND CAKE:
5 large eggs (room temperature)
1 cup buttermilk (room temperature)
1 cup unsalted butter (softened)
2-1/2 cups (500g) granulated sugar
1 tablespoon pure vanilla extract
½ cup Bonne Maman Intense Strawberry Fruit Spread
1 (3 oz.) package Strawberry Jello (powder – not sugar free)
3 cups (375g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
 
STRAWBERRY CREAM CHEESE GLAZE:
½ cup unsalted butter (room temperature)
½ cup cream cheese (room temperature)
½ cup Bonne Maman Intense Strawberry Fruit Spread
1/2 teaspoon pure vanilla extract
1 and 1/2 cups powdered sugar
1-2 tablespoons milk
 
HOW I MAKE THIS:

1. Remove eggs, buttermilk and butter from refrigerator 30 minutes before baking.
2. Preheat oven to 325 degrees.  Prepare a 10-inch Bundt pan by spraying with non-stick baking spray.
3. PREPARE CAKE:  In a medium bowl, whisk together the flour, baking soda and salt until well blended.
4. In the bowl of a stand mixer, cream butter on high speed for 2 minutes.  Slowly add in sugar and beat on high speed for an additional 4 minutes or until very pale yellow and fluffy.
5. Add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
6. Add vanilla, strawberry fruit spread and strawberry jello powder and blend for an additional minute.
7. Add half of flour mixture and mix on low speed just until blended; add remaining flour mixture and again mix just until blended. 
8. Slowly pour in buttermilk and mix just until combined – DO NOT OVERMIX!
9. Pour cake batter into prepared Bundt pan and bake for 60 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Cool in pan on a wire rack for 10 minutes, then invert cake on serving platter.
11. PREPARE STRAWBERRY CREAM CHEESE GLAZE:  Once the cake has cooled to room temperature, in the bowl of an electric mixer (or in a large bowl with a hand mixer), beat the butter and cream cheese on high speed until creamy and fluffy.  Add the strawberry fruit spread and vanilla and continue beating until fluffy and well blended. 
12. Add powdered sugar and continue beating until smooth and thick, but pourable.  Use your spoon to test this by seeing how it runs down the side of the spoon.  If it’s too thin, adjust with powdered sugar; if too thick, add a small spoonful of milk until the consistency is perfect. 
13. Pour glaze on top of cooled cake and let set for 10 minutes or until ready to serve.
14. Garnish with sprinkles and/or fresh strawberries if desired!

 
YIELD:  16 servings
 
RECIPE NOTES:

• I’ve made this with cooked down fresh strawberries, but love the intense flavor and texture of fruit spread much better. This also saves time!
• If you want a deeper pink color, feel free to add a few drops of pink or red gel food coloring to either the cake or Strawberry Cream Cheese Glaze.
• For intense strawberry flavor, you can also substitute pulverized freeze-dried strawberries for the strawberry spread in the cream cheese frosting.

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