If you’re searching for a dessert that beautifully balances the rich, buttery charm of a classic pound cake with the fresh, fruity delight of strawberries, then this Strawberry Jam Pound Cake Recipe is exactly what you need. It’s a luscious cake bursting with real strawberry puree and the sweet essence of strawberry jam, with subtle hints of vanilla and lemon extracts that elevate the flavor to irresistible levels. Whether you’re baking for a special occasion or simply craving a heartwarming treat, this cake promises moistness, sweetness, and a stunning pink hue that’s genuinely eye-catching.
Ingredients You’ll Need
This Strawberry Jam Pound Cake Recipe relies on a streamlined yet powerful set of ingredients that work harmoniously together. Each one is essential for achieving the perfect crumb, flavor, and color that make this cake stand out.
- Fresh strawberries: The star ingredient that brings vibrant natural flavor and color.
- Strawberry jam (seedless recommended): Adds concentrated sweetness and a luscious strawberry punch.
- Unsalted butter: Creates that rich, tender crumb every pound cake should have.
- Vegetable shortening: Helps keep the cake moist and soft.
- Sugar: Sweetens the batter and improves the texture.
- Large eggs: Provide structure and richness, essential for the perfect rise.
- All-purpose flour: The backbone of texture, ensuring the cake holds together beautifully.
- Vanilla, strawberry, and lemon extracts: Layered flavors that give the cake complexity and brightness.
- Salt: Enhances all the flavors and balances sweetness.
- Red food coloring (optional): For an extra pop of pink color if you want it more vibrant.
- Powdered sugar: Used in the decadent glaze for sweetness and smooth texture.
- Strawberry puree: Freshly pureed strawberries used both in the batter and glaze.
How to Make Strawberry Jam Pound Cake Recipe
Step 1: Prepare Your Strawberries and Jam
Start by washing and hulling fresh strawberries, then puree them until completely smooth for maximum flavor infusion. Don’t forget to reserve one cup of this puree for your cake batter, while setting the rest aside for the glorious glaze that will crown your cake. Next, gently melt your strawberry jam in the microwave until it becomes liquid but not too hot—this will blend in perfectly with the batter later.
Step 2: Prepare the Pan
Before we get mixing, grease and flour your 12-cup Bundt pan thoroughly. This step is crucial for that perfect, clean slice once the cake is baked. If you have a reliable nonstick baking spray with flour, that’s a great shortcut too. And here’s a little pro tip to keep in mind: do not preheat your oven just yet, as this cake begins baking perfectly from a cold start.
Step 3: Cream Butter, Shortening, and Sugar
Using a mixer, cream together the softened butter, vegetable shortening, and sugar for a full five minutes. This ensures the mixture is light and fluffy, which is key to that tender crumb we all love. Then add the eggs one at a time, beating well after each addition and scraping down the bowl periodically—that way, everything blends evenly for the best rise.
Step 4: Alternate Adding Flour and Strawberry Puree
Measuring your flour correctly is important here: spoon it into your measuring cup and level it off without packing. Then, add your flour and strawberry puree in alternating increments to maintain an even distribution of fruit flavor and moisture throughout the batter. This careful layering step keeps the cake balanced and moist all the way through.
Step 5: Incorporate Extracts and Melted Jam
Mix your vanilla, strawberry, and lemon extracts into the slightly cooled melted strawberry jam. Stir this fragrant mixture into your batter together with the salt, bringing all those fresh and bright flavors into the cake. If you love a visually stunning cake with an inviting pink hue, add a few drops of red food coloring now, but keep in mind this is entirely optional.
Step 6: Bake from a Cold Oven
Pour your luscious batter evenly into the prepared Bundt pan and smooth the top. Pop it into your cold oven set to 325°F, then start the timer. Bake for approximately 1 hour and 5 to 15 minutes until a toothpick inserted in the center comes out clean and the edges gently pull away from the pan. Allow the cake to rest in the pan for about 10 minutes before turning it out onto a plate to cool completely.
Step 7: Create and Drizzle the Glaze
Whisk together powdered sugar, strawberry and vanilla extracts, plus strawberry puree for the glaze. It might seem tricky at first, as it looks like it won’t combine smoothly, but keep stirring until it becomes a silky drizzle. Once your cake is fully cooled, coat the top generously with this glaze to add that irresistible final touch of tangy sweetness and shine.
How to Serve Strawberry Jam Pound Cake Recipe
Garnishes
Fresh strawberries sliced thinly or whole make the perfect seasonal garnish, enhancing that strawberry-forward flavor. A light dusting of powdered sugar or a few fresh mint leaves can add a beautiful contrast and a hint of freshness that is hard to beat.
Side Dishes
Pair your strawberry jam pound cake with a dollop of whipped cream or a scoop of vanilla bean ice cream to complement its dense, buttery texture. For an extra special treat, try serving it alongside a fruit compote or a simple splash of crème fraîche.
Creative Ways to Present
For an impressive presentation, slice the pound cake thick and layer it with fresh berries and whipped cream to build a beautiful trifle. Alternatively, cut the cake into cubes, skewer with strawberries and marshmallows, and drizzle with glaze for easy-to-enjoy dessert kebabs at your next gathering.
Make Ahead and Storage
Storing Leftovers
Cover your leftover cake tightly with plastic wrap or store in an airtight container to keep it moist and fresh. It will stay delicious for up to 3 days at room temperature, but can also be refrigerated to extend freshness a bit longer.
Freezing
This pound cake freezes exceptionally well. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. When you’re ready to enjoy, thaw it overnight in the refrigerator before serving for best texture and flavor retention.
Reheating
If you want to serve your leftover cake slightly warm, pop individual slices in the microwave for 10 to 15 seconds or reheat gently in a low oven. This warms the cake through without drying it out, making every bite as delightful as fresh out of the oven.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for a bright flavor and color, you can use frozen if fresh aren’t available. Just make sure to thaw and drain them well before pureeing to avoid excess moisture in the batter.
What is the purpose of both butter and shortening in this cake?
The combination yields a tender yet moist cake. Butter gives rich flavor and a fine crumb, while vegetable shortening helps keep the cake softer and prevents it from drying out quickly.
Why do you start baking the cake in a cold oven?
Starting the cake in a cold oven allows the batter to gradually heat up and rise evenly. This is a classic technique for pound cakes, helping to create that perfect dense but tender texture without cracking on top.
Can I substitute the extracts with fresh lemon zest or other flavors?
Absolutely! Fresh lemon zest can brighten the cake beautifully, and other extracts like almond or orange can add interesting variations. Just keep the strawberry flavor front and center to preserve the essence of the Strawberry Jam Pound Cake Recipe.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; when it comes out clean or with just a few moist crumbs, your cake is perfectly baked. The cake edges will also start to gently pull away from the pan, signaling it’s ready to cool.
Final Thoughts
This Strawberry Jam Pound Cake Recipe is truly a treasure to have in your baking repertoire. It’s easy enough to make on a whim but special enough to impress anyone lucky enough to take a bite. Once you try it, its tender crumb, vibrant strawberry flavor, and sweet glaze will quickly become one of your favorite go-to desserts for any occasion. So grab those strawberries, get your mixing bowl ready, and let the baking joy begin!
Print
Strawberry Jam Pound Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Jam Pound Cake is a moist, flavorful dessert that combines fresh strawberry puree and melted strawberry jam to create a beautifully pink and deliciously sweet pound cake. Enhanced with vanilla, strawberry, and lemon extracts, this cake is perfect for spring and summer gatherings. A luscious strawberry glaze adds the perfect finishing touch.
Ingredients
Strawberry Puree
- 1 pound fresh strawberries
Cake Batter
- 1/2 cup strawberry jam (seedless preferred)
- 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 strawberries, then puree them in a food processor or blender until smooth. Measure out 1 cup of the puree for use in the cake batter and set the remainder aside for the glaze.
- Melt Strawberry Jam: In the microwave, melt the strawberry jam until liquid by heating for about 30 seconds, adding more time as needed. Allow it to cool slightly.
- Prepare Bundt Pan: Do not preheat the oven yet. Grease and flour a 12-cup Bundt pan, or use a trusted nonstick baking spray with flour alternative. Set aside.
- Cream Butter, Shortening, and Sugar: Using an electric mixer, cream the unsalted butter, vegetable shortening, and sugar together for 5 minutes until light and fluffy.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Scrape down the bowl sides and mix again to fully combine.
- Measure Flour: Spoon the all-purpose flour into a dry measuring cup and level off to ensure accuracy.
- Mix Batter with Flour and Strawberry Puree: Add 1 cup of flour to the batter and mix well. Then add half of the strawberry puree and mix. Repeat by adding the next cup of flour and the remaining half of the puree. Finally, add the last cup of flour and mix thoroughly.
- Combine Extracts with Strawberry Jam: Stir vanilla, strawberry, and lemon extracts into the melted strawberry jam. Add this mixture to the cake batter and mix well. Add salt and mix again. If desired, add red food coloring to achieve a pink hue.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Place the pan into a cold oven, then set the oven temperature to 325°F. Bake for 1 hour 5 minutes to 1 hour 15 minutes, until a toothpick inserted in the center comes out clean and the cake begins pulling away from the pan edges.
- Cool the Cake: Cool the cake in the pan for about 10 minutes. Then invert it onto a serving platter and allow it to cool completely before glazing.
- Make and Apply Glaze: In a small bowl, combine powdered sugar, strawberry extract, vanilla extract, and the reserved strawberry puree. Stir continuously until fully combined. Drizzle the glaze over the cooled cake before serving.
Notes
- Make sure eggs and butter are at room temperature for best mixing results.
- If fresh strawberries are out of season, frozen strawberries can be thawed and used for the puree.
- Using seedless strawberry jam prevents texture inconsistencies in the batter.
- For a deeper pink color, use red food coloring sparingly.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap well and freeze for up to 2 months.
- Check doneness close to the minimum baking time as oven temperatures vary.
