When I set out to create a new recipe for y’all, I want it to be the absolute best. Sometimes I’m lucky and my first stab at it turns out amazing. Other times, not so much.
Take this Strawberry Jam Pound Cake for example. I’ve made somewhere around 6 different versions of this pound cake over the last few weeks. And I’ve made this final version 3 times. Why all the cake? Well…
I wanted this cake to have a strong flavor of strawberry but still have the classic pound cake features like the dense cake and crunchy exterior. And the thing is, fresh strawberries, while delicious, don’t really add bunches of strawberry flavor when added to things.
Many strawberry cake recipes, like this one, call for adding a box strawberry gelatin to get that extra flavor. That works great for sheet cakes and layer cakes, but the resulting texture just isn’t very “pound cake-y” in my opinion.
I went on to add some strawberry extract. That helped, but just didn’t give it that pop of strawberry flavor I wanted.
Another option was making the fresh strawberry puree and then reducing it down to intensify the flavor… but who has time for that?
So I was talking to my buddy Christy Jordan when she mentioned drizzling some strawberry jam over the warm cake to add some extra flavor – almost in “poke cake” fashion. Taking that a step farther, I thought “What if we add melted strawberry jam to the cake batter?” I imagined it would add some great strawberry flavor and a little color.
Fortunately, that’s exactly what it did! And it added some great moisture to the cake as well.
Y’all this is the BEST strawberry pound cake I’ve ever had.
I’ve got strawberry flavor coming at you in a number of different ways! Pureed fresh strawberries, strawberry extract, and melted strawberry jam give this cake some seriously amazing flavor! And then there’s the glaze, too!
Don’t have fresh strawberries? Frozen berries work, too! Just use unsweetened strawberries that have been thawed and drained.
A few things to keep in mind…
- This cake starts in a cold oven. Don’t preheat the oven. It’s just works. Trust me.
- You’re going to need to cream the butter and sugar together for 5 minutes. That’s not a typo. Five. Whole. Minutes. A stand mixer is super helpful here, but a hand mixer works too.
- I MUCH prefer pound cake after it has sat for a day or so. So if you have the luxury of time, make the cake a day in advance and allow it to “age” a bit for maximum flavor and best texture.
Strawberry Jam Pound Cake
Ingredients
- 1 pound fresh strawberries
- 1/2 cup strawberry jam (I use seedless)
- 1 cup unsalted butter, room temperature
- 1/2 cup vegetable shortening
- 2 1/2 cup sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons strawberry extract
- 1/2 teaspoon lemon extract
- 1 teaspoon salt
- red food coloring (optional)
For the glaze:
- 1 cup powdered sugar
- 1/2 teaspoon strawberry extract
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry puree (from above instructions)
Instructions
- Wash and hull the strawberries. Use a food processor or blender to puree them until smooth. Measure out 1 cup of the puree for the cake, then set the rest aside for use in the glaze.
- Use a microwave to melt the strawberry jam until it is liquid. Start with about 30 seconds and add additional time to get it melted. Set aside to cool slightly.
- Do NOT preheat the oven. Grease and flour a 12-cup Bundt pan. (You can also use nonstick baking spray with flour if you have a pan you trust.) Set aside.
- Use a mixer to cream the butter, shortening, and sugar together for 5 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl and mix again.
- Measure the flour by spooning the flour into a dry-measure measuring cup and leveling off.
- Add 1 cup of the flour and mix well. Add 1/2 of the strawberry pureee and mix well. Add another cup of the flour and mix well. Add the other 1/2 of the strawberry puree and mix well. Finally add the last cup of flour and mix well.
- Add the vanilla, strawberry, and lemon extracts to the melted strawberry jam and stir to combine. Add the mixture to the cake batter and mix well. Add the salt and mix well. If desired, add some red food coloring to turn the batter pink.
- Pour the batter into the prepared pan and spread evenly. Place into a cold oven and turn the oven to 325°F. Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean and the cake just starts to pull away from the edges of the pan. Allow the cake to cool in the pan for about 10 minutes before placing a plate or serving platter over the cake and inverting it onto the platter. Allow the cake to cool completely before adding the glaze.
- Make the glaze by combining the powdered sugar, strawberry extract, vanilla extract, and strawberry puree in a small bowl. It might seem like it won't combine, but keep stirring! Once combined, drizzle over the cooled cake.
Gerri Barron says
Strawberry extract I have say I haven’t seen that before. I may have just overlooked it lol. What do you think about using Swerve sweetner? If want work hey I can have a free day and eat a slice.
Stacey says
It’s actually pretty common, but something I don’t see often called for in recipes. I like Swerve is other stuff, but haven’t tried it in this cake.
Lindy Hoyt says
My son and I love strawberry shortcake using a strawberry angel food cake. Could I make cupcakes with this instead of a cake. I don’t know if the consistency would be the same as in a cake. Thanks
Stacey says
I’m not sure it would be the same texture, but I’m sure it would be just as delicious. If you give it a try, please come back and let me know how it turns out!
Ben says
I am currently waiting for my cake to finish baking. I had trouble finding strawberry extract. Eventually found it at Walmart. Can’t wait to try this cake. Strawberry flavoring is my favorite.
Stacey says
Hope it turned out great for you, Ben! I actually have what I call “The Walmart Rule.” If I can’t find it at Walmart, I generally won’t use it in my recipes. I hate using exotic ingredients that require special grocery trips and I figure nearly everyone is close to a Walmart.
Kim says
What about other fruits and their jams and use this for a “base” recipe? Like raspberries and (seedless) raspberry jam? Same with blackberries and (seedless) blackberry jam? How about peaches, apricots, plums and their respective preserves? Any thoughts or modifications? Please see if you can develop a base recipe for this purpose (of alternating fruits/jams) and publish with a telltale name like “Full Fruit Base/Basic Pound Cake” or something to that affect? I’m an avid recipe reader of yours and I’m sure I’ll notice when you publish it on blast. Thanks ever so much!
Stacey says
Other jams should work just fine, but I worry that the preserves might present a problem with it being pieces of fruit rather than the jam that just melts completely.
Jessica says
I have apricot jam (purchased it specifically to make Malva pudding with-which is absolutely amazing), and I think trying this with apricot instead will be my next adventure! Never would have thought to add jam into a pound cake before reading this. Thanks for the brilliant idea!!
Stacey says
I think that sounds great! Let me know how it turns out!
Hervin says
The flavor of this cake is really really good. My only issue is the cake shrank quite a bit. Any idea why? Or what can prevent cake shrinkage?
Stacey says
Hi Hervin! After the cake shrank, did you find the texture to still be light or did it get dense?
Hervin says
In all honesty, I have now made this cake twice. The first time I made it for a friend and she absolutely loved it! So I didn’t get a chance to taste it since it was a gift. But she said the texture was amazing. So, I made myself one a few days later and the texture was dense like a pound cake should be. And it was ABSOLUTELY DELICIOUS! I just didn’t like that it shrank to half the original size. It was so big in the pan one minute and then I turned around a few seconds later and it was half the size it was when it first came out of the oven. LOL I thought about adding baking powder and baking soda to the dry ingredients, but I love the texture of the cake without it.
But this cake will definitely stay in my baking rotation. As it has now become one of my favorite pound cakes. Man, the idea of melting strawberry jam and adding it to the batter was genius! Most strawberry pound cakes tend to have an artificial flavor to them. But this one was like eating fresh strawberry preserves out of the jar. When it was baking my whole house was smelling like strawberries.
I am going to try using strawberry emulsion from Olivenation instead of extract next time for an even more intense strawberry flavor. Thanks for sharing this recipe man.
Stacey says
I’m so glad to hear you enjoyed it! My only guess on it shrinking is that it might have been over-mixed. I think the strawberry emulsion is a great idea!
DBader says
I see you don’t use soda or baking powder why?
Stacey says
For me, pound cake should be dense. The 5 eggs give the cake enough lift but still keep it dense. Many pound cake recipes do not have any additional leavening other than eggs.
Stacy says
I’m not one to waste food especially in these times where your stuck at home and forced come up with crafty ways to make something everyone will eat. I tried this recipe and it was magnificent, everyone loved it!!!!! Thank you for providing it!!
Stacey says
Awesome! I’m so glad it turned out great for you!!
Dana Hart says
Im confused please help. You say puree 1 lb of strawberries-which js a lot. Then you say set aside 1 cup for cake. Then 2 TBSP for glaze. Where does the rest go?
Stacey says
Strawberries are typically sold in most grocery stores in 1 pound packages, so that’s the way we start. You only need the 1 cup of puree for the cake and the 2 tablespoons for the glaze. The rest can be used however you wish. I like to reduce it on the stove a bit and serve it over ice cream or even as a drizzle over a slice of the cake.
Chris says
“2 tablespoons strawberry puree (from above instructions)“ where am I overlooking the instruction for this? Can’t seem to get my eye on it?
Stacey says
It’s in Instruction #1 where you puree the strawberries.
Debbie Nave says
Does the jam go in the strawberry purée?
Stacey says
No, check out Step 7. It goes in the cake batter after being mixed with the extracts.
Mums says
My glaze did not turn out like the picture. Yours is pink- mine was more transparent, clear red
Not sure what I did wrong. Thoughts?
Stacey says
It’s hard to say – maybe nothing. A little extra powdered sugar may have made it a bit more opaque. How’d it taste?
Erin Wedel says
I just cut into mine and I baked it 25 minutes longer than recipe suggested last night and it is raw!! The cake tester came out very clean so I have no idea what happened but I am so frustrated!!! Just threw the whole cake away! ????
Stacey says
I would be frustrated, too! When you say raw, what do you mean? Liquidy? Dense? Are you sure your oven is calibrated to the appropriate temp?
Paula says
Hi Stacey,
I’m making this for Easter in a 10 cup bundt pan. Should I expect to have extra batter left over? Your recipe lists a 12 cup bundt pan.
Can’t wait to share this with my family!
Stacey says
You might, I just would be cautious about filling it too much as it can overflow.
Barbara says
Could I use cake flour instead of all purpose flour. It sounds delicious 😋
Stacey says
You can, but be sure to look at the box as it doesn’t measure equally.
Ann says
Just made this cake for my son’s birthday. He doesn’t eat chocolate or anything too sweet. This was delicious! The fresh strawberries came through nicely! I’ve made strawberry cakes with strawberry gelatin which were okay, but this tasted “healthy.” Thank you for recipes I can trust to turn out and enjoy!
Stacey says
Thank you so much for the trust in our recipes!