Active Prep Time: 25 minutes
Bake Time: 1 hour 15–1 hour 20 minutes
Cooling/Setting Time: Minimum 2 hours
Difficulty Level: Easy
Yield: 1 standard loaf cake (about 10–12 servings)
Ingredients
For the Strawberry Pound Cake:
1 ½ cups (190g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
¼ teaspoon fine sea salt
¾ cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
⅓ cup (80ml) whole milk, at room temperature
⅓ cup (100g) high-quality strawberry jam or preserves (not sugar-free)
2–3 drops pink or red gel food coloring (optional, for a more vibrant color)
For the Strawberry Milkshake Glaze:
1 cup (120g) confectioners’ sugar, sifted
2 tablespoons high-quality strawberry jam or preserves
1–2 tablespoons whole milk or cream
¼ teaspoon pure vanilla extract
Pinch of salt
For Garnish (Optional):
Freeze-dried strawberries, crushed
Fresh strawberry slices
A sprinkle of sanding sugar
Equipment Needed
9×5 inch loaf pan
Parchment paper
Electric hand mixer or stand mixer
Medium and small mixing bowls
Whisk and spatula
Wire cooling rack
Instructions
Part 1: Make the Cake Batter
Time: 15 minutes | Intensity: Low to Moderate
Prep: Preheat your oven to 325°F (165°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large bowl using an electric mixer, beat the softened butter on medium-high speed for 1 minute until smooth and creamy. Add the granulated sugar and beat on medium-high for 3-4 minutes, until the mixture is very light and fluffy. Scrape down the sides of the bowl as needed.
Add Eggs & Vanilla: Add the eggs one at a time, beating well on medium speed after each addition until fully incorporated. Mix in the vanilla extract. The batter may look slightly curdled at this point—this is okay.
Combine Wet & Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.
Incorporate Strawberry Flavor: In a small bowl, stir the ⅓ cup of strawberry jam to loosen it. Add it (and the food coloring, if using) to the batter. Fold gently with a spatula until the jam is just swirled through the batter, creating a marbled effect. For a uniform pink color, you can mix on low for 5-10 seconds.
Part 2: Bake the Cake
Time: 1 hour 15–20 minutes | Intensity: Low (Passive)
Pan & Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
Bake: Place in the center of the preheated oven. Bake for 1 hour 15 minutes to 1 hour 20 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, and the top is golden and springs back when lightly pressed.
Cool: Let the cake cool in the pan, set on a wire rack, for 20 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and place it directly on the rack to cool completely. This is crucial. The cake must be fully cool before glazing, which will take at least 1.5–2 hours.
Part 3: Make the Glaze & Finish
Time: 10 minutes | Intensity: Low
Prepare Glaze: Once the cake is completely cool, make the glaze. In a small bowl, whisk together the sifted confectioners’ sugar, 2 tablespoons of strawberry jam, 1 tablespoon of milk/cream, vanilla, and salt. Whisk until completely smooth. Add more milk/cream, a teaspoon at a time, until you reach a thick but pourable consistency.
Glaze the Cake: Place the cooled cake (still on the rack) over a piece of parchment or a baking sheet to catch drips. Pour the glaze evenly over the top of the cake, letting it drip down the sides. Use an offset spatula to gently spread it if needed.
Garnish & Set: Immediately garnish with crushed freeze-dried strawberries or other toppings if desired. Allow the glaze to set completely, about 30 minutes, before slicing.
Baker’s Notes & Tips
Room Temperature is Key: Using room temperature butter, eggs, and milk ensures proper emulsification and a smooth, even crumb. Cold ingredients can cause the batter to curdle.
Jam Quality Matters: Use the best strawberry jam or preserves you can find for the most intense, natural berry flavor. Avoid jelly or sugar-free varieties.
Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten, leading to a tough, dense cake.
Cooling is Non-Negotiable: Glazing a warm cake will cause the glaze to melt and soak in, creating a soggy mess.
Storage: Store the glazed cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the unglazed cake tightly and freeze for up to 2 months. Thaw and glaze before serving.
Nutrition Information (Per Serving, Estimated for 12 Slices)
Calories: ~320 kcal
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 100mg
Total Carbohydrates: 46g
Dietary Fiber: 0.5g
Sugars: 33g
Protein: 3.5g