Two-Step Strawberry Poundcake
Two-Step Strawberry Poundcake
Ingredients
For the Poundcake
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 2 cups unsalted butter, 4 sticks, room temperature
- 5 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 fluid ounces strawberry extract
- 1/2 cup strawberry puree
For the Glaze
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon strawberry puree
- 1 drop red food coloring, optional
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan thoroughly.
⏱️ 5 min•🌡️ 325 - 2
In the bowl of a stand mixer fitted with the paddle attachment, add the all-purpose flour to the bottom.
⏱️ 1 min
- 3
Completely cover the flour with the granulated sugar.
⏱️ 1 min
- 4
Place the room temperature unsalted butter (4 sticks) on top of the sugar.
⏱️ 1 min
- 5
Pour the already beaten large eggs on top of the butter.
⏱️ 1 min
- 6
Add the vanilla extract, strawberry extract, and strawberry puree to the bowl.
⏱️ 1 min
- 7
Attach the bowl to the stand mixer. Mix the ingredients on low speed for 2 minutes, allowing them to just combine.
⏱️ 2 min
- 8
After 2 minutes on low speed, increase the mixer speed to high and mix for 3 minutes until all ingredients are well combined and the batter is smooth and lightened in color.
⏱️ 3 min
- 9
Scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly incorporated. Mix for another 30 seconds on high if needed.
⏱️ 1 min
- 10
Pour the prepared batter evenly into the greased and floured bundt pan.
⏱️ 2 min
- 11
Smooth the top of the batter in the pan with your spatula.
⏱️ 1 min
- 12
Bake the cake at 325°F for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 90 min•🌡️ 325
- 13
Once baked, remove the poundcake from the oven and let it cool in the bundt pan for 15-20 minutes before inverting it onto a wire rack to cool completely. This cooling process can take 45 minutes to 1 hour.
⏱️ 60 min
- 14
While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, strawberry puree, and optional drop of red food coloring until smooth.
⏱️ 5 min
- 15
Once the poundcake is completely cool, pour the pink glaze evenly over the top, allowing it to drip down the sides.
⏱️ 1 min
- 16
Allow the glaze to set for about 15 minutes before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Two-Step Strawberry Poundcake
For the Poundcake
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 2 cups unsalted butter, 4 sticks, room temperature
- 5 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 fluid ounces strawberry extract
- 1/2 cup strawberry puree
For the Glaze
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon strawberry puree
- 1 drop red food coloring, optional
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan thoroughly.
⏱️ 5 min•🌡️ 325 - 2
In the bowl of a stand mixer fitted with the paddle attachment, add the all-purpose flour to the bottom.
⏱️ 1 min - 3
Completely cover the flour with the granulated sugar.
⏱️ 1 min - 4
Place the room temperature unsalted butter (4 sticks) on top of the sugar.
⏱️ 1 min - 5
Pour the already beaten large eggs on top of the butter.
⏱️ 1 min - 6
Add the vanilla extract, strawberry extract, and strawberry puree to the bowl.
⏱️ 1 min - 7
Attach the bowl to the stand mixer. Mix the ingredients on low speed for 2 minutes, allowing them to just combine.
⏱️ 2 min - 8
After 2 minutes on low speed, increase the mixer speed to high and mix for 3 minutes until all ingredients are well combined and the batter is smooth and lightened in color.
⏱️ 3 min - 9
Scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly incorporated. Mix for another 30 seconds on high if needed.
⏱️ 1 min - 10
Pour the prepared batter evenly into the greased and floured bundt pan.
⏱️ 2 min - 11
Smooth the top of the batter in the pan with your spatula.
⏱️ 1 min - 12
Bake the cake at 325°F for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 90 min•🌡️ 325 - 13
Once baked, remove the poundcake from the oven and let it cool in the bundt pan for 15-20 minutes before inverting it onto a wire rack to cool completely. This cooling process can take 45 minutes to 1 hour.
⏱️ 60 min - 14
While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, strawberry puree, and optional drop of red food coloring until smooth.
⏱️ 5 min - 15
Once the poundcake is completely cool, pour the pink glaze evenly over the top, allowing it to drip down the sides.
⏱️ 1 min - 16
Allow the glaze to set for about 15 minutes before slicing and serving.
⏱️ 15 min