If you have a sweet tooth and a love for all things berry, you are going to adore this Strawberry Jam Pound Cake Recipe. It’s a luscious, moist cake bursting with fresh strawberry flavor that comes from a vibrant combination of fresh strawberries, strawberry jam, and a hint of extracts. This pound cake strikes the perfect balance between a classic rich buttery crumb and the bright, fruity notes of strawberry, making it an irresistible treat for any occasion. Trust me, once you try this Strawberry Jam Pound Cake Recipe, it will become a staple in your baking repertoire.
Ingredients You’ll Need
The magic of this recipe comes down to a handful of simple, yet crucial ingredients. Each one plays an important role in creating the perfect texture, color, and flavor. From the fresh strawberries that bring natural sweetness and moisture to the combination of butter and vegetable shortening that delivers that tender crumb, every item on this list works together to make your strawberry pound cake divine.
- Fresh strawberries (1 pound): Provides fresh, natural strawberry flavor and moisture.
- Strawberry jam (1/2 cup, seedless recommended): Adds concentrated sweetness and helps infuse the cake with rich strawberry taste.
- Unsalted butter (1 cup, room temperature): Gives the cake its buttery richness without overpowering the fruit notes.
- Vegetable shortening (1/2 cup): Keeps the cake moist and contributes to tender texture.
- Sugar (2 1/2 cups): Sweetens while helping with the moist crumb and golden crust.
- Large eggs (5, room temperature): Provides structure and helps the cake rise beautifully.
- All-purpose flour (3 cups): The base that supports the structure of the cake.
- Vanilla extract (2 teaspoons): Enhances the overall flavor with warm notes.
- Strawberry extract (2 teaspoons): Intensifies the berry aroma in every bite.
- Lemon extract (1/2 teaspoon): Adds a subtle brightness to balance the sweetness.
- Salt (1 teaspoon): Rounds out and deepens the cake’s flavor.
- Red food coloring (optional): Gives the cake a delightful pink hue.
- Powdered sugar (1 cup): The base for the glossy strawberry glaze.
- Strawberry puree (2 tablespoons for glaze): Adds fresh fruity brightness to the glaze.
How to Make Strawberry Jam Pound Cake Recipe
Step 1: Prepare the strawberries
Begin by washing and hulling your fresh strawberries. Then, puree them in a food processor or blender until smooth. You will need exactly 1 cup of this puree for the cake batter—the rest will be saved to create a luscious glaze that brings the cake to life. This step ensures your cake bursts with fresh, natural strawberry flavor rather than relying only on artificial extracts.
Step 2: Melt the strawberry jam
Next, gently melt the strawberry jam in the microwave until it becomes liquid, starting with 30 seconds and adding more time if needed. Let it cool slightly. The melted jam blends beautifully with the pureed strawberries, giving the batter a vibrant strawberry essence and a hint of sticky sweetness that makes this pound cake so uniquely delicious.
Step 3: Prepare your baking pan
Instead of preheating the oven right away, grease and flour your 12-cup Bundt pan carefully. If you have a trusted nonstick spray flour combination, that works perfectly too. This preparation means your cake will release smoothly after baking, maintaining those beautiful edges and that classic pound cake shape.
Step 4: Cream the fats and sugar
Using a mixer, cream together the softened butter, vegetable shortening, and sugar for a full five minutes. This step is crucial—it aerates the fats and sugar, creating a light, fluffy base that will hold the strawberry flavors beautifully. Then, add the eggs one at a time, mixing well after each addition and scraping down the sides to ensure everything is fully incorporated.
Step 5: Incorporate the flour and strawberry puree gradually
Measure your flour carefully by spooning it into your measuring cup and leveling it off. Begin alternating between the flour and the strawberry puree: one cup of flour, half the puree, another cup of flour, the remainder of the puree, and finally the last cup of flour. This gradual mixing helps maintain a smooth batter and evenly distributes those fruity bursts.
Step 6: Add extracts, jam, and salt
To the slightly cooled melted jam, add the vanilla, strawberry, and lemon extracts, stirring to combine. Incorporate this fragrant mixture into the batter, followed by the salt. If you want a pretty pink cake, add a few drops of red food coloring here and mix until you achieve that perfect rosy shade.
Step 7: Bake your cake
Pour the batter evenly into your prepared Bundt pan. Place it into a cold oven and set the temperature to 325°F. Baking this way ensures a steady rise producing an even, moist crumb without collapsing. Bake for about 1 hour and 5 to 15 minutes, or until a toothpick comes out clean and the edges begin to pull away. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 8: Make and add the glaze
While the cake cools completely, combine powdered sugar, strawberry extract, vanilla extract, and strawberry puree in a bowl to create a glossy glaze. The mixture will initially seem stubborn, but keep stirring until everything fully combines. Then drizzle generously over the cooled cake for a beautiful, flavorful finish that complements every slice.
How to Serve Strawberry Jam Pound Cake Recipe
Garnishes
Simple fresh garnishes elevate the humble cake to something special. Consider topping each slice with a dollop of whipped cream or a few halved fresh strawberries. A sprinkle of toasted almond slivers adds a delightful crunch that contrasts beautifully with the cake’s tender crumb and sticky glaze.
Side Dishes
This pound cake pairs wonderfully with light sides. Fresh fruit salads or a scoop of vanilla bean ice cream work wonders in balancing the cake’s richness. A cup of fragrant tea or freshly brewed coffee complements every bite, making it perfect for brunch or an afternoon treat with friends.
Creative Ways to Present
For a fun twist at parties, slice the cake into cubes and serve it as part of a dessert trifle layered with whipped cream and fresh berries. Or, cut wedges and make mini cake sandwiches filled with strawberry preserves or mascarpone cheese. This recipe is flexible enough to shine in any presentation.
Make Ahead and Storage
Storing Leftovers
This Strawberry Jam Pound Cake Recipe keeps beautifully for several days. Store leftovers in an airtight container at room temperature for up to three days, or keep it in the refrigerator to maintain freshness for up to a week. Ensure the glaze has set fully before storing to prevent messiness.
Freezing
Want to enjoy this cake later? Wrap the cooled cake tightly in plastic wrap and then aluminum foil, freezing it for up to three months. When ready to eat, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
If you prefer your pound cake slightly warm, slice and microwave individual servings for 10 to 15 seconds. Warming brings out the soft crumb and enhances the glaze’s fruity notes. Avoid reheating the entire cake to maintain its moist texture.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries give the brightest flavor and best texture, frozen strawberries can work in a pinch. Thaw and drain them well before pureeing to avoid extra moisture that could alter batter consistency.
Is it necessary to use both butter and vegetable shortening?
Yes, this combination provides the perfect balance of flavor and tenderness. Butter adds richness, while shortening keeps the cake moist and tender, preventing it from becoming dense.
Can I substitute the extracts with vanilla only?
You can, but the unique strawberry and lemon extracts elevate the flavor profile, giving the cake its signature bright and fruity taste. If unavailable, just use vanilla but consider adding a bit more strawberry jam for extra flavor.
Why do I start baking with a cold oven?
Starting in a cold oven allows the cake to rise slowly and evenly, resulting in a tender crumb and avoiding cracks. It’s a classic technique especially effective for dense, buttery pound cakes.
How thick should I make the glaze?
The glaze should be thick enough to coat the back of a spoon but still pourable. If it’s too thin, add a little more powdered sugar; if too thick, a teaspoon of milk or more strawberry puree can thin it out.
Final Thoughts
This Strawberry Jam Pound Cake Recipe is a treasure you’ll love to bake again and again. Its tender crumb, sweet strawberry layers, and shiny glaze come together like a beautiful symphony of flavor that’s perfect for sharing with family and friends. Trust me, once you make this cake, it’ll hold a special spot in your heart and on your dessert table.
Print
Strawberry Jam Pound Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A luscious Strawberry Jam Pound Cake featuring fresh strawberry puree blended into a tender, buttery cake, enhanced with strawberry and vanilla extracts, and finished with a sweet strawberry glaze. Perfect for berry lovers looking for a rich and flavorful dessert.
Ingredients
Cake Ingredients
- 1 pound fresh strawberries
- 1/2 cup strawberry jam (seedless recommended)
- 1 cup unsalted butter, room temperature
- 1/2 cup vegetable shortening
- 2 1/2 cups 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)
Glaze Ingredients
- 1 cup powdered sugar
- 1/2 teaspoon strawberry extract
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry puree (reserved from above)
Instructions
- Prepare Strawberry Puree: 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 batter and set the remaining puree aside for the glaze.
- Melt Strawberry Jam: In the microwave, heat the strawberry jam for about 30 seconds or until melted and liquid. Stir and allow it to cool slightly.
- Prepare the Pan: Do not preheat the oven yet. Grease and flour a 12-cup Bundt pan thoroughly, or use a nonstick baking spray with flour if preferred. Set the pan aside.
- Cream Fats and Sugar: Using a mixer, cream together the unsalted butter, vegetable shortening, and sugar for about 5 minutes until light and fluffy. This aerates the batter and ensures a tender crumb.
- Add Eggs: Add the eggs one at a time into the creamed mixture, mixing well after each addition. Scrape the sides of the bowl with a spatula to incorporate all ingredients evenly.
- Measure Flour Accurately: Spoon the all-purpose flour into measuring cups and level off to ensure correct quantity.
- Combine Flour and Puree: Add 1 cup of flour to the batter and mix well. Then add half of the reserved strawberry puree and mix thoroughly. Repeat by adding another cup of flour, then the remaining puree, and finally the last cup of flour, mixing well after each addition.
- Add Extracts and Jam Mixture: Stir the vanilla, strawberry, and lemon extracts into the slightly cooled melted strawberry jam, then add this mixture to the batter and mix well. Add salt and mix again. Optionally, add red food coloring to achieve a pink hue in the batter.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Place the pan into a cold oven. Turn the oven to 325°F (163°C) and bake for 1 hour 5 minutes to 1 hour 15 minutes. Check doneness by inserting a toothpick: it should come out clean, and the cake should start to pull away from the pan edges.
- Cool and Remove from Pan: Let the cake cool in the pan for about 10 minutes. Then invert it onto a plate or serving platter carefully. Allow the cake to cool completely before glazing.
- Make and Apply Glaze: Combine powdered sugar, strawberry extract, vanilla extract, and 2 tablespoons of reserved strawberry puree in a small bowl. Stir continuously until smooth and fully combined. Drizzle over the cooled cake to finish.
Notes
- Using room temperature eggs and butter helps the batter blend better and provides a finer crumb.
- Measuring flour by spooning into the cup and leveling off prevents a dense cake caused by too much flour.
- Do not preheat the oven before placing the cake inside to ensure even rising and a tender texture.
- If you prefer a deeper pink color, add a few drops of red food coloring but it is entirely optional.
- Strawberry puree reserved for the glaze should be smooth and not watery for best consistency.
- Allow cake to cool completely before glazing to prevent the glaze from melting and running off.
- Store leftovers wrapped in plastic wrap at room temperature for up to 3 days or refrigerated for up to 5 days.
