Ingredients
▢1 pound fresh strawberries
▢ 1/2 cup Strawberry Champagne Jam (Pick up a jar at Bonnes Amies Kitchen)
▢ 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 pound fresh strawberries
▢ 1/2 cup Strawberry Champagne Jam (Pick up a jar at Bonnes Amies Kitchen)
▢ 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.
▢ 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.
Perfect Pound Cake TipsMake sure your ingredients are at room temperature. This allows the cake ingredients to emulsify together resulting in the best texture.
Make sure to measure your flour correctly. The method I recommend is to spoon the flour into a dry measuring cup and then use the back of a butter knife to level off the flour in the cup.
Cream the butter and sugar together very well. The process typically takes about 5 minutes. Yes, five whole minutes.
Don’t over mix after adding the eggs. Once the eggs go into the batter, you want to mix just enough to get everything combined, but not too much. Whipping too much air into the batter can cause the cake to overflow and eventually fall.
Be sure to pick the right pan and grease and flour it well. I typically use a paper towel to smear vegetable shortening on the entire pan surface, dust the pan in all-purpose flour, and shake the excess flour out. Many have had success using homemade cake release. To do this, simply mix equal parts of all-purpose flour, vegetable shortening, and vegetable oil together until smooth and use a pastry brush to coat the pan before adding the batter. Extra release can be stored in the fridge in an airtight container for several months. We tested many different cake pans but determined that the newer cake pans did the best with releasing the cake over our antique pans.
Make sure the cake is done. The cook time will vary based on the specific oven, pan type, etc. The cake should be golden brown and a toothpick inserted in the center should come out clean. A few moist crumbs are ok. I typically like to also temp my cakes using an instant read thermometer. I shoot for between 208°F and 210°F.
