This Fresh Strawberry Pound Cake has a buttery sponge. Flavoured with Strawberry puree and topped with a puree icing and slices of fresh strawberries. What could be more summery?
What I like about this cake is the fresh strawberry taste. You can omit the puree icing topping and just dust with icing sugar.
Adding strawberry puree to the sponge gives it a slightly dense texture. But that doesn’t take anything away from the butter sponge.
How to Puree Strawberries
Once you’ve made a strawberry puree, you’ll always want to make your own. It’s so easy. Just take care not to have the pan too hot. As the puree can often spit out hot drops of burning fruit onto your hands.
There are no other ingredients needed. Just fresh fruit. Fruits such as Strawberries have enough of their own natural sweetness.
- Place all the fresh strawberries in a food processor. Give it a good blitz until all the fruit is nice and smooth.
- Pour into a small pan over medium heat and reduce to about half. This may take about 10 mins.
- Keep stirring the fruit to avoid any burning at the bottom of the pan. Leave to cool completely.
As this puree contains no sugar, you’ll need to keep it in the fridge and use within a few days. Or freeze if you wish.
Purees can be served with icecream, pancakes, muesli and breakfast cereals. Try drizzle a little on a salad. Or add swirls of puree to a no bake cheesecake.
What you need to make a Fresh Strawberry Pound Cake.
- Fresh Strawberries – Clean and hull (remove the green stalks) before weighing them.
- Self Raising Flour – use white flour as this will help give a better strawberry shade when you add the gel food colouring.
- Caster Sugar – Granulated with be fine. But it does have larger crystals. Which means you will need to beat the butter and sugar for a little longer to break them down.
- Food colouring – Gell food colouring is thicker and denser than liquid food colouring. This means you only need a few drops. Too much liquid food colouring can alter the consistency of the cake batter.
- Butter – I always use butter. Just make sure it’s softened. But not too soft.
- Icing sugar – Always sift the icing sugar to break up any lumps.
When the time comes to adding the food colouring. Less is more. Especially when using Gel food colouring. I urge you NOT to use liquid food colouring. You won’t get a decent enough shade and too much liquid will alter the consistency of the cake batter. Making it too runny. Invest in Gel products whenever you can.
It’s relatively easy to make the Fresh Strawberry Icing Topping. Simply mix the reserved Strawberry Puree and icing sugar together. You’ll need it to be a firm, but spreading consistency.
Add slices of strawberries for a finishing touch.
If you have a glut of strawberries you might be thinking about making some Strawberry Jam. This Strawberry and Prosecco Jam is delicious.
- Use Gel Food colouring wherever possible.
- Ensure that the strawberry puree has cooled down before you add it to the cake batter.
- If you use brown sugar of wholemeal flours, this will alter the colour of the cake sponge when you add the strawberry puree and food colouring. You may not get the colour that you hoped for.
Keen to Bake More?
If you make this recipe, please leave a comment with a rating, to let me know how you got on.
Fresh Strawberry Pound cake
- Cake Liner or baking parchment
- Gel Food Colouring
- 230 g fresh (cleaned and hulled strawberries)
- 120 g Butter room temperature
- 100 g white caster sugar
- 2 medium eggs
- ½ teaspoon Vanilla Extract
- 120 g White Self Raising flour
- Strawberry coloured gel food colouring
Strawberry Puree Topping
- 2 tablespoons strawberry puree
- 110 g icing sugar sieved
- Blitz the fresh (cleaned and hulled) strawberries in a food processor. Place in a small pan over a medium heat and reduce to about half. This may take about 10 mins. Keep stirring. Leave to cool completely.
- Take out 2 x tablespoons of puree for the topping. Leave to one side.
- Preheat the oven to 170 deg Fan assisted. Grease and line a 1lb loaf tin with baking parchment or a cake tin liner.
- Using an electric mixer. Beat the butter and sugar together until light and fluffy. If needed, scrape down the sides of the bowl as you go along.
- Add the eggs, one at a time. Adding a little flour in between to help prevent curdling. Mix until well combined.
- Carefully fold in the flour. Followed by 75 g of the cooled strawberry puree and vanilla extract. Mix until well combined.
- Add a few drops of Strawberry coloured gel food colouring to your required shade. Mix until well combined.
- Pour the cake batter into the prepared tin. Bake in the centre of the oven for 40 – 45 or until baked. Testing the centre of the cake with a skewer until it comes out clean.
- Leave in the tin to cool for 10 mins before turning out onto a wire rack to cool completely.
For the Strawberry Puree Icing Topping
- Mix together the reserved 2 tablespoons of strawberry puree and icing sugar until you have a very thick spreadable consistency. Leave to one side to set a little.
- Spread the topping over the cake and decorate with slices of fresh strawberries.
- Serve with the remaining puree.
- Using white flour and white caster sugar will help give a consistence strawberry colour throughout the cake.
- Ensure the strawberry puree is completely cooled down before adding to the cake mix. If it’s too hot, it will melt the butter and totally alter the consistency of the cake batter.
- Wait until the cake is cooled before decorating with the strawberry icing topping.
- This cake is best kept in the fridge because of the fresh strawberry topping.