Paula Deen's Strawberry Pound Cake
Indulge in the heavenly sweetness of Paula Deen’s Strawberry Pound Cake, a luscious dessert that combines the buttery richness of a classic pound cake with the vibrant flavor of fresh strawberries. This crowd-pleasing recipe features a moist, tender crumb infused with diced strawberries and a touch of vanilla, while a stunning glaze made from pureed fresh strawberries adds an irresistible finishing touch. Perfect for summer gatherings or anytime you crave a fruity twist on traditional pound cake, this recipe is as easy to make as it is impressive to serve. With just 20 minutes of prep time and a flawless bake in a bundt pan, this strawberry pound cake is destined to be a centerpiece dessert in your kitchen. Serve it with a dollop of whipped cream or enjoy it on its own—every bite is packed with fresh, vibrant flavor!
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Ingredients
- 1 cup unsalted butter, softened
- 2.5 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 1.5 cups fresh strawberries, diced
- 1 cup powdered sugar
- 4 tablespoons fresh strawberries, pureed (for glaze)
Directions
Step 1
Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan with butter or non-stick spray. Lightly flour the pan and set aside.
Step 2
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Step 3
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the butter-sugar-egg mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 6
Stir in the vanilla extract and fold in the diced fresh strawberries using a rubber spatula until evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
Step 8
Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack and allow it to cool completely.
Step 10
To make the strawberry glaze, whisk together the powdered sugar and pureed fresh strawberries until smooth. Adjust the consistency by adding more powdered sugar if you prefer a thicker glaze, or more strawberry puree for a thinner one.
Step 11
Once the cake is fully cooled, drizzle the glaze over the top, allowing it to cascade down the sides. Let the glaze set for a few minutes before slicing and serving.
Nutrition Facts
| Serving size | (1949.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5994.4 |
| Total Fat 230.4g | 0% |
| Saturated Fat 133.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1647.3mg | 0% |
| Sodium 1550.2mg | 0% |
| Total Carbohydrate 933.1g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 640.2g | |
| Protein 81.3g | 0% |
| Vitamin D 293.7IU | 0% |
| Calcium 466.8mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 1503.3mg | 0% |
Source of Calories