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
Scale
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.
