This light and fluffy cake is jam-packed with fresh strawberries in every single bite, making this the perfectly sweet addition to any special occasion.
So I think I’m on a kick. First there were Chocolate Coffee Cheesecake Strawberries on Valentine’s Day. And then we celebrated my blogiversary with Chocolate Covered Strawberry Cupcakes. And now, well, as you can see, I’ve brought you this beautiful Strawberry Pound Cake. The only thing missing is chocolate, it seems.
My little family just loves strawberries. It is one of the few fruits I actually like, as I’m more of a veggie lover than a fruit lover. And my son has been eating them since he was a baby.
Anyway… so we love strawberries so much. As soon as they started leaving the shelves toward the end of last summer and into the fall, I swear my kiddo begged for them even more than normal. I had to explain to him that they weren’t in season during the fall and winter months and that they wouldn’t taste quite as good. And also, that you would have to pay about a thousand dollars just for a handful of sour strawberries. Not cool!
So the other day when I laid out all the ingredients for this perfect pound cake, I had my little helper right by my side just waiting to snag a freshly washed strawberry. As soon as I turned my head to crack an egg into a bowl, I heard a, “yuuum!
Strawberries are FINALLY in season!” from my little 6 year old guy. He was so excited to be experiencing a truly sweet in-season strawberry. The first good one of the season.
This cake wasn’t originally spotted with strawberries. But oh, it was totally meant to be made with strawberries.
As I was flipping through my “A World of Cake” cookbook, I came across a beautiful cranberry pound cake that I just had to try out, and I knew strawberries would make a perfect substitution here. I sure do love me some loaf cakes and breads.
There was the Glazed Lemon Blueberry Loaf, and of course my Coconut Lime Banana Bread. One little slice just seems so perfect for a mid-afternoon treat. It’s not like cutting a slice of a layer cake and feeling like you’re eating a piece of birthday cake.
The texture of this pound cake is so light, fluffy, and moist (again, I hate that word, but it really is!). On top of that, the glaze is just out of this world.
The original recipe suggested using a fruit juice to flavor your glaze, but I thought I’d take one little extra step and make a strawberry puree to make things much more fresh and natural. Nothing better than fresh ingredients, especially when they are finally in season!
Light Strawberry Pound Cake with Strawberry Glaze
for the Glaze:
- 1 c powdered sugar
- 1-2 tsp pureed strawberries
- Preheat oven to 350 degrees F. Line an 8-inch loaf pan with parchment paper for easy removal
For the Cake:
- Prepare flax egg and let sit for 5 minutes until goopy, like egg whites.
- Cream together the butter and sugar, mixing in vanilla and the flax egg once that’s ready.
- In a medium bowl, combine flour, salt, and baking powder. Gradually add the flour mixture to the wet ingredients and blend well.
- In the bowl of a stand mixer with the whisk attachment, whisk the aquafaba on high for about 10-15 minutes, or until you have achieved stiff peaks. Delicately fold first the aquafaba fluff and then the strawberries into the batter, until blended.
- Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Leave in the pan to cool. Once cool, invert onto serving plate.
For the Glaze:
- To make strawberry puree, put 1-2 strawberries in a food processor and pulse until smooth. Add puree to powdered sugar, just 1 tsp at a time until the glaze reaches the desired consistency.
- Drizzle glaze over top of cooled cake.
OTHER STRAWBERRY RECIPES I’M LOVIN’ AROUND THE WEB: