If you love the nostalgic charm of a classic pound cake with an irresistible fruity twist, then the Strawberry Jam Pound Cake Recipe is going to become your new best friend in the kitchen. This cake is a celebration of fresh strawberries, rich butter, and fragrant extracts that come together to create a moist, tender, and delightfully flavorful dessert. Whether you’re baking for a special occasion or simply craving a sweet treat with a beautiful pink hue, this recipe will fill your home with the warm, inviting aromas of fresh strawberries and vanilla, promising a satisfying bite every time.
Ingredients You’ll Need
This recipe shines because of its simplicity and thoughtfully chosen ingredients, each one playing a vital role in achieving the perfect balance of taste, texture, and color. From the fresh strawberries that bring bright, juicy flavor to the combination of butter and shortening that guarantees moistness, every element is essential.
- 1 pound fresh strawberries: Provides natural sweetness and fresh strawberry flavor that’s key to the cake’s character.
- 1/2 cup strawberry jam (seedless recommended): Adds concentrated jammy sweetness and enhances the strawberry notes.
- 1 cup unsalted butter, room temperature: Gives rich, creamy texture and deep flavor to the cake.
- 1/2 cup vegetable shortening: Helps keep the pound cake moist and tender over time.
- 2 1/2 cup sugar: Balances tartness from strawberries and creates that classic pound cake sweetness.
- 5 large eggs, room temperature: Provides structure, moisture, and helps with the cake’s rise.
- 3 cups all-purpose flour: The foundation of the cake, giving it body and the perfect crumb.
- 2 teaspoons vanilla extract: Adds warmth and depth to the overall flavor.
- 2 teaspoons strawberry extract: Amplifies the strawberry flavor without overpowering it.
- 1/2 teaspoon lemon extract: Introduces a subtle brightness to balance the sweetness.
- 1 teaspoon salt: Enhances all other flavors and rounds out the taste.
- Red food coloring (optional): For a pretty pink color that’s as delightful visually as it is tasty.
- 1 cup powdered sugar (for glaze): Provides a sweet, smooth finish for the final touch.
- 1/2 teaspoon strawberry extract (for glaze): Infuses glaze with extra strawberry essence.
- 1 teaspoon vanilla extract (for glaze): Brings balance to sweet glaze.
- 2 tablespoons strawberry puree (from above instructions): Adds real strawberry flavor and a lovely color to the glaze.
How to Make Strawberry Jam Pound Cake Recipe
Step 1: Prepare the Strawberries
Start by washing and hulling your strawberries. Using a food processor or blender, puree the strawberries until smooth. You’ll need 1 cup of this puree for the cake batter, so measure it out carefully and save the rest for the glaze. Fresh strawberry puree is the soul of this recipe, giving you that fresh-fruit vibrancy in every bite.
Step 2: Melt the Strawberry Jam
Next, melt the strawberry jam in the microwave—heat it in 30-second increments until it’s fully liquid but not boiling. This melted jam combines with the extracts and lemon flavor to create a luscious, fruity syrup that will be incorporated into the batter to boost the strawberry punch.
Step 3: Prepare the Bundt Pan
Grease and flour a 12-cup Bundt pan thoroughly. If you prefer, use nonstick baking spray with flour for foolproof release. This step ensures your stunning pound cake will come out cleanly after baking, preserving its beautiful shape.
Step 4: Cream Butter, Shortening, and Sugar
With your mixer, cream together the room temperature butter, vegetable shortening, and sugar for about 5 minutes until fluffy and light. This creaming process is crucial for a tender texture—it traps air and helps your cake rise evenly.
Step 5: Add Eggs
Add the eggs one at a time, beating well after each addition. Don’t forget to scrape down the bowl to ensure everything is properly mixed. This builds structure and richness while keeping the batter smooth.
Step 6: Add Flour and Strawberry Puree Alternately
Measure your flour by spooning it into the measuring cup and leveling it off for accuracy. Incorporate the flour and strawberry puree in alternating batches: start with 1 cup flour and blend, then half the strawberry puree, followed by another cup of flour, the remaining puree, and the last cup of flour. This careful layering keeps the batter evenly moist and striated with strawberry flavor.
Step 7: Combine Extracts and Jam, Add to Batter
Mix the vanilla, strawberry, and lemon extracts into the slightly cooled melted jam. Stir this flavorful liquid into the batter, then mix in salt. If you want a pretty pink hue, this is the perfect time to add a few drops of red food coloring to the batter.
Step 8: Bake the Cake
Pour the batter into your prepared Bundt pan and smooth the surface evenly. Here’s a fun twist: place your cake batter into a cold oven, then set the temperature to 325°F. Bake for about 1 hour and 5 to 15 minutes. Look for a toothpick that comes out clean and the cake starting to pull away at the edges. Let it cool in the pan for 10 minutes before carefully inverting onto a plate, and then allow the cake to cool completely.
Step 9: Make and Add the Glaze
Finally, whisk together powdered sugar, strawberry extract, vanilla extract, and the reserved strawberry puree to make a glossy, sweet glaze. It might seem like the glaze won’t combine at first, but just keep stirring until it’s silky smooth. Drizzle this luscious finishing touch generously over your fully cooled cake for a beautiful, flavorful shine.
How to Serve Strawberry Jam Pound Cake Recipe
Garnishes
Nothing beats the charm of a lightly dusted powdered sugar topping or a few fresh strawberry slices artfully arranged on top. A sprig of fresh mint adds a pop of color and freshness that complements the fruity cake perfectly. These simple touches elevate your presentation without overpowering the cake’s delicate flavors.
Side Dishes
This Strawberry Jam Pound Cake pairs wonderfully with fluffy whipped cream or a scoop of vanilla bean ice cream to create a dreamy dessert duo. For brunch, serve it alongside a fresh berry salad or a citrusy fruit compote to brighten the plate and highlight the cake’s strawberry essence.
Creative Ways to Present
Want to impress at your next gathering? Slice the pound cake and layer it with whipped cream and fresh strawberries for an elegant shortcake-style dessert. Or serve individual mini Bundt cakes with personalized glazes and edible flowers for a charming presentation that will wow family and friends.
Make Ahead and Storage
Storing Leftovers
After indulging in a few slices, store the remaining Strawberry Jam Pound Cake Recipe in an airtight container at room temperature. This cake stays moist and flavorful for 3 to 4 days, making it a perfect make-ahead dessert that can keep your sweet cravings satisfied without any rush.
Freezing
If you want to enjoy this cake later, wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to 2 months without losing its moist texture or rich strawberry flavor. When you’re ready, thaw it overnight in the fridge and bring to room temperature before serving.
Reheating
To gently revive your cake’s softness, warm individual slices in the microwave for about 15 seconds. Avoid overheating to keep the crumb moist and the glaze intact. A slightly warm slice tastes almost like fresh out of the oven!
FAQs
Can I use frozen strawberries instead of fresh?
Frozen strawberries can work in a pinch, but fresh strawberries provide the best flavor and texture for this Strawberry Jam Pound Cake Recipe. If using frozen, thaw and drain excess liquid before pureeing to avoid making the batter too wet.
Is it necessary to use both butter and shortening?
Yes, using both gives you the richness of butter and the moisture-retaining qualities of shortening, creating a pound cake that is tender and moist without being greasy or heavy.
Can I make this recipe gluten-free?
You can substitute gluten-free all-purpose flour in equal amounts, but the texture may vary slightly. Be sure to use a gluten-free flour blend that includes xanthan gum or other binders for best results.
Why do I add the cake to a cold oven instead of a preheated one?
Starting the cake in a cold oven allows for a more even rise and prevents the outside from cooking too quickly, which could cause cracking or uneven baking in this dense, moist pound cake.
How do I know when the cake is done?
Use a toothpick to test the cake by inserting it into the center. When it comes out clean or with a few moist crumbs (but no wet batter), and the cake has slightly pulled away from the pan edges, it’s ready to come out.
Final Thoughts
Making this Strawberry Jam Pound Cake Recipe is like inviting a bit of sunshine right into your kitchen. With its divine balance of sweet, fruity, and buttery goodness, it’s a crowd-pleaser that’s well worth the time and love you put into it. Don’t hesitate to try this recipe for your next dessert craving—you’ll be rewarded with bites of pure happiness that feel both familiar and refreshingly special.
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
This delicious Strawberry Jam Pound Cake blends fresh strawberry puree and sweet strawberry jam into a tender, buttery pound cake. Enhanced with vanilla and fruit extracts, it features a luscious strawberry glaze that adds a perfect finishing touch. The cake is baked in a Bundt pan to achieve a beautiful shape and moist crumb, making it ideal for dessert or special occasions.
Ingredients
Strawberry Puree
- 1 pound fresh strawberries, washed and hulled
Cake Batter
- 1/2 cup strawberry jam, seedless
- 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
- 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 fresh 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 remainder aside for the glaze.
- Melt Strawberry Jam: Microwave the strawberry jam for about 30 seconds or until fully melted and liquid. Stir and allow to cool slightly.
- Prepare Pan: Do not preheat the oven yet. Grease and flour a 12-cup Bundt pan thoroughly, or use nonstick baking spray with flour if preferred. Set aside.
- Cream Butter, Shortening, and Sugar: Using a mixer, cream together the unsalted butter, vegetable shortening, and sugar for 5 minutes until light and fluffy.
- Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Scrape down the bowl sides and mix again for even incorporation.
- Measure Flour: Spoon the all-purpose flour into a dry measuring cup and level off each cup for accuracy.
- Combine Flour and Strawberry Puree: Add 1 cup flour to the batter and mix well. Then add half of the reserved strawberry puree and blend thoroughly. Repeat adding another cup of flour and the second half of the puree. Finally, add the last cup of flour and mix until just combined.
- Incorporate Extracts and Jam: Stir the vanilla, strawberry, and lemon extracts into the melted strawberry jam. Add this mixture to the batter and mix thoroughly. Add the salt and mix again. Optionally, add red food coloring to tint the batter pink.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Place the pan into a cold oven and then set the oven temperature to 325°F (163°C). Bake for 1 hour 5 minutes to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean and the cake pulls slightly away from the pan edges. Remove and let cool in the pan for 10 minutes.
- Invert and Cool: After 10 minutes, invert the cake onto a plate or serving platter. Allow the cake to cool completely before glazing.
- Make Glaze: In a small bowl, combine powdered sugar, strawberry extract, vanilla extract, and the reserved strawberry puree. Stir vigorously until smooth and well combined, even if it seems difficult initially.
- Glaze the Cake: Drizzle the glaze over the completely cooled pound cake evenly. Let the glaze set briefly before serving.
Notes
- Using room temperature ingredients helps the batter mix more evenly and results in a better crumb.
- If you prefer, substitute vegetable shortening with more butter for richer flavor, keeping total fat quantities similar.
- For a more intense pink color, add a few drops of red food coloring to the batter.
- Allow the cake to cool completely before glazing to prevent the glaze from melting or running off.
- This cake stores well in an airtight container at room temperature for up to 3 days or can be refrigerated for up to a week.
- Slicing is easier after chilling the cake for about 30 minutes.
- Ensure the Bundt pan is well greased and floured to prevent sticking and preserve the cake’s shape.
