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A strawberry pound cake on a white serving plate sitting on a pink table.
5 from 1 vote

Fresh Strawberry Pound Cake

You're going to love this moist strawberry pound cake recipe, bursting with fresh flavors perfect for any occasion.
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Cooling Time: 2 hours
Total Time: 4 hours 15 minutes
Servings: 16
Calories: 423 kcal

Ingredients

For the cake

For the icing

Instructions

Prepare the strawberry puree

  • Wash and de-stem the strawberries. Place them in a high speed blender or food processor and process until it's a liquid with no chunks.
    1 pound (454 g) Strawberries
  • Transfer the puree to a saucepan over medium low heat. Bring to a simmer, stirring occasionally. Allow it to cook for about 45 minutes until the puree is reduced to a thick paste that leaves a blank space when you scrape the bottom of the pan.
  • Transfer the paste to a heat proof container. It should measure about ⅔ cup. Allow it to cool for about an hour before mixing the cake batter.

For the cake

  • Preheat the oven to 350F and grease and flour a 12-cup bundt pan.
  • Combine the gluten free flour, baking powder and salt in a small bowl. Whisk to mix well and set aside.
    2 ¾ Cups (407 g) Gluten Free 1-to-1 Flour Blend, ½ teaspoon Baking Powder, ¼ teaspoon Salt
  • Add the sugar and butter to the bowl of a stand mixer. Beat on medium speed for a full 5 minutes, scraping down the bowl as needed.
    2 ¼ Cup (450 g) Sugar, 1 Cup (226 g) Vegan Butter
  • Add the oil, vanilla, almond extract and food coloring. Mix on medium speed for another 60 seconds. Scrape down the bowl.
    ⅓ Cup (65 g) Oil, 2 teaspoon Vanilla, ½ teaspoon Almond Extract, 2-3 drops Red Gel Food Coloring
  • Add the eggs, one at a time, mixing until each egg is incorporated. Scrape down the bowl.
    6 (336 g) Eggs
  • Add the milk to the reduced strawberry puree and stir them together with a spoon.
    ⅓ Cup (74 g) Non Dairy Milk
  • Turn the mixer to the lowest speed. Add half of the dry ingredients followed by half of the strawberry mixture. Repeat with the remaining ingredients. Stir until just combined.
  • Remove the bowl from the mixing stand and use a spatula to ensure everything is incorporated evenly and no unmixed ingredients remain at the bottom.
  • Spread the batter into your prepared cake pan.
  • Bake in the preheated oven for 75-80 minutes, until a skewer inserted comes out clean and the internal temperature measures about 210 on a thermometer.
  • Remove the cake from the oven and cool in the pan for 15 minutes. Then turn the cake over onto a wire cooling rack and remove the pan. Allow it to cool for at least an hour before adding the icing.

For the icing

  • Combine the powdered sugar, freeze dried strawberry powder, corn syrup and cream in a small bowl. Whisk until it is a smooth icing.
    2 Cups (240 g) Powdered Sugar, 3 Tablespoons Freeze Dried Strawberry Powder, 1 Tablespoon Corn Syrup, ⅓ Cup Plant Based Cream
  • Pour the icing over the cake. Decorate with additional freeze dried strawberries if you want.
    Freeze Dried Strawberries

Notes

SUBSTITUTIONS: If you're not dairy free, use regular dairy milk and unsalted butter in place of the non-dairy ingredients.  The measurements are the same.
INGREDIENTS: For the best result, ensure your butter, eggs and milk are at room temperature before mixing.  I usually just set them out when I am preparing the strawberries - the hour of cooling time for the strawberry puree should be enough time for them to reach room temperature.
CAKE PAN: This recipe was tested in a 12-cup bundt pan and a tube pan.  It will also fit in two 9x5 loaf pans.  If you use loaf pans, reduce the baking time to 55-60 minutes.
STORAGE: Once cake has cooled completely, store it in an airtight container at room temperature for up to 4 days.