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Strawberry & Champagne Pound Cake Recipe

thenaturalfoodie
This pound cake recipe is easy, perfectly dense and moist, and that blend of fresh strawberries and champagne...amazing! 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!
33.4g Carbs, 9g Fat, 2.5 g Protein, 27.9g Sugar
*nutritional value provided without extra glaze as I do not normally add glaze to my recipe. Glaze provided for extra flair if that's your style! I also use Swerve confectionary sugar alternative as the "powdered sugar" on top as the finishing touch to this pound cake.
*the smaller slices in the pound cake account for the lower carb and sugar amounts.
Prep Time 30 minutes
Cook Time 1 hour
Course Dessert, Snack
Cuisine American, dessert, fine dining, vegetarian
Servings 12 slices
Calories 161 kcal

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
  • tsp baking powder
  • ½ tsp Pink Himalayan salt or salt of choice
  • 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.
Keyword dessert recipe, pound cake, pound cake recipe, strawberry pound cake