Strawberry & Champagne Pound Cake Recipe
This pound cake recipe is easy, perfectly dense and moist, and that blend of fresh strawberries and champagne…amazing! Cake Cake Cake! I mean, is there a more perfect pairing than strawberries and champagne? A great pound cake recipe for a Galantine’s day brunch, bridal shower, or any special occasion. Go ahead, have your cake and champagne too! And secret for us that’s even better for our special occasion? With all the richness, perfect density, and creaminess of this cake, it’s only 161-226 calories per serving. 16.7-33.4g Carbs, 9g Fat, 2.5 g Protein, 11.3g-27.9 Sugar per serving!
*The smaller slices in the pound cake give the lesser carb and sugar amount.
This is a relatively healthy pound cake compared to pound cakes. You’d never guess it which is how I like my healthy food! It’s so good I don’t add a glaze or soak it. I just add some powdered Swerve to the top! I have provided the glaze and/or soak instructions and ingredients in cake you want it.
Jump to Recipe
Disclaimer & Disclosure: There may be affiliate links in this post. Nothing here should be taken as medical advice. Please consult with a certified dietician or nutritionist about nutritional needs specific to you.
I love looking for new ingredients to cook and bake with so when I saw a champagne extract, I knew a pound cake with strawberries was going down! Here is a list of champagne extracts for you to consider from Amazon. Walmart even carries this extract many times too so I would check your local grocery store also.
How To Make This Strawberry & Champagne Pound Cake Recipe Perfect Every Time
Ingredients For Strawberry & Champagne Pound Cake:
Here’s what you need in one grocery list:
- 2 cups sifted flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup white sugar plus 2 tbsp
- 1 cup softened butter
- 2 tsp champagne extract
- 1/2 cup buttermilk
- 2 eggs plus 2 egg yolks
- 5 large strawberries
If you would like a glaze, you will need additionally 2 cups of powdered sugar or Swerve alternative and 1 tsp fresh lemon or lime juice.
FULL RECIPE PROVIDED IN RECIPE CARD!
Like this recipe? You may want to check these out too. Dessert Recipes, High Protein Low Carb Recipes, Caribbean Recipes
Best Tips To Baking Pound Cake
See the frequently asked questions below, but in short, don’t over-mix, don’t over-bake, and make sure you grease your pan really really well.
Recipe Variations
Sometimes I add 1/3 cup of champagne to the batter as a last step. Other times, in addition to the strawberry syrup, I’ll add even more freshly diced strawberries.
I don’t normally reserve any of the syrup aside, but you can reserve two tablespoons of the syrup aside and mix with some powdered sugar for an quick icing drizzled after the cake is finished.
For even more decadence to your cake, while the cake is hot, poke holes in the bottom and spoon the icing and allow it to soak into the cake.
Easily turn this recipe into a strawberry pound cake recipe by replacing the champagne extract with pure vanilla extract.
Frequently Asked Questions About Pound Cake
Can you overbeat a pound cake?
Yes. A pound cake is a dense and moist cake. For that reason, I recommend a hand mixture or stand when making pound cake. You want to avoid over-beating the eggs and other dry ingredients and a mixer can help with timing everything best. Over-beating can cause too much air which can lead to a dry cake. IT also activates gluten which will impact the texture of the cake. No one wants a tough and rubbery cake.
How Many Eggs Are In A Pound Cake?
Some recipes call for as many as 12 eggs! Others average between 8-9 eggs. That’s a lot of eggs. This pound cake recipe calls for only 4 eggs and it is perfect.
How Do you Fix a Dry Pound Cake
A little dryness is easily fixed by brushing on a simple syrup. It will add some moisture and sweetness to a dry cake.
Why is My Cake Hard?
Again, over-mixing, and also over-baking can be the culprit here. Pound cakes are a slow bake, but definitely pay attention to the bake time and temperature setting for the perfectly moist pound cake.
Why Does My Cake Get Hard In The Fridge?
Just like butter or cream cheese, when refrigerated, cake will hardened, and when at room temperature, it softens. There is no need to refrigerate pound cake unless it has a perishable filling. Store in an airtight container and store on the countertop. Use within a week.
Let’s make some strawberry & champagne pound cake yall!
Strawberry & Champagne Pound Cake Recipe
Equipment
- hand mixer (with or without a stand)
- mixing bowl
- whisk
- sieve
- sauce pan
- bunt cake pan (10" non-stick metal bunt preferred)
Ingredients
Pound cake ingredients
- 2 cups all-purpose, unbleached flour sifted
- 1½ tsp baking powder
- ½ tsp Pink Himalayan salt or salt of choice
- 1½ cup white sugar
- 2 tbsp white sugar
- 2 tsp champagne extract
- 1 cup softened butter
- ½ cup buttermilk
- 2 large eggs
- 2 yolks eggs yolk only
- 5 large strawberries
Glaze ingredients
- 2 tbsp reserved strawberry sauce
- 2 cups powdered sugar or Swerve confectionary alternative
- 1 tsp fresh lemon or lime juice
- 1 tsp champagne extract
- butter for greasing bunt cake pan
Instructions
- Preheat oven to 325°F
For Pound Cake Strawberry Reduction Sauce
- First make strawberry sauce by pureeing 5 strawberries. I just dice the strawberries and mash them in the pot.
- Next, after either dicing or pureeing strawberries, heat in a saucepan with 2 tbsp of white sugar.
- Once mixture beings to boil and is completely liquified, remove from heat and allow to cool. This will produce ½ cup. Reserve two tbsp for glaze after cake is done.
For Pound Cake
- Once strawberry reduction is prepared, set up hand mixer with or without stand.
- Using a sieve, sift 2 cups of flour into a mixing bowl and set aside
- Beat butter in mixer for 2 minutes then slowly add sugar one cup at a time and beat again for an additional 1-2 minutes on low. It will be crumbly.
- Add champagne extract and eggs one egg at a time followed by the two yolk, one yolk at a time.
- Beat in mixture for about 30 seconds on low between each egg or yolk addition.
- Add buttermilk and beat in mixture for about 30 seconds to one minute on low speed
- Add flour one cup at a time and beat in mixture for about 30 seconds to one minute on low speed per additional cup of flour
- Next add salt and baking powder and beat in mixture for about 30 seconds on low speed
- Add cooled strawberry sauce. *optional add 1/3 cup champagne with this step*If you want to make a glaze, reserve two tablespoons of strawberry reduction.
- Liberally grease the bunt cake pan. Pour in cake batter.
- Bake for 60 minutes at 325°F. Check with toothpick to make sure it comes out clean.
- If adding glaze, immediately when removing from oven, poke holes liberally through cake
Glaze
- In a mixing bowl, add reserved 2 tbsp of strawberry reduction and whisk in 2 cups of powdered sugar, champagne extract, and lemon or lime juice.
- If using glaze as a soak into the cake, pour this onto the hot cake so it can soak in. Allow cake to cool in cake pan for 10 minutes.
- Take a plate and place on top of cake and flip cake so it's right side up.
- Using the sieve again, sprinkle top of cake with powdered sugar. Or if making a glaze and not soaking into the cake, pour glaze on top of cake and then sprinkle with powdered sugar. *I do not use an extra glaze when making this cake usually. I just prepare the cake and sprinkle the top with powdered sugar.
GOT QUESTIONS? I’m happy to help. Leave a comment and add some stars to let me know if you enjoyed this recipe. Let me know how you re-created it too. Also, please share it on social media. Tag #thenaturalfoodie. Thanks! -Salei
