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
Scale
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.
