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
Scale
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.
