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There is a special kind of joy in baking that comes from crafting something both nostalgic and bursting with fresh flavor, which is exactly why this Strawberry Jam Pound Cake Recipe has become one of my absolute favorites to share with friends and family. This cake blends the rich, buttery goodness of a classic pound cake with the sweet, vibrant essence of real strawberries and strawberry jam, turning every slice into a luscious bite of summer sweetness baked right into tender, moist perfection. Whether you’re a seasoned baker or just starting out, this recipe invites you to experience a delightful mix of textures and flavors that will brighten any day.
Ingredients You’ll Need
The ingredients for this Strawberry Jam Pound Cake Recipe are wonderfully straightforward, yet each one plays an essential role in creating a cake that is both tender and flavorful with that unmistakable strawberry charm. From fresh strawberries to the unique blend of extracts, every element is chosen to build a perfect harmony of texture, color, and aroma.
- 1 pound fresh strawberries: Freshness is key here to infuse the cake with natural sweetness and vibrant color.
- 1/2 cup strawberry jam (seedless preferred): Adding a smooth strawberry jam intensifies the berry flavor and keeps the crumb moist.
- 1 cup unsalted butter, room temperature: Butter brings richness and a tender crumb to the pound cake texture.
- 1/2 cup vegetable shortening: The shortening helps keep the cake moist and light while adding fluffiness.
- 2 1/2 cup sugar: Sweetens the cake evenly, balancing the tartness of strawberries beautifully.
- 5 large eggs, room temperature: Eggs bind the ingredients and add moisture and structure.
- 3 cups all-purpose flour: The foundation for the cake’s structure, measured carefully for the ideal crumb.
- 2 teaspoons vanilla extract: Adds warmth and complements the strawberry notes perfectly.
- 2 teaspoons strawberry extract: Boosts the strawberry flavor, making it more pronounced without overpowering.
- 1/2 teaspoon lemon extract: A subtle zing that brightens the overall flavor profile.
- 1 teaspoon salt: Enhances all the sweet and fruity flavors, rounding out the taste.
- Red food coloring (optional): Just a touch for that pretty pink hue that makes the cake visually joyful.
- 1 cup powdered sugar: For the glaze, adding a sweet and silky finish.
- 1/2 teaspoon strawberry extract (for glaze): Intensifies the strawberry flavor in the glaze for an extra berry burst.
- 1 teaspoon vanilla extract (for glaze): Balances and deepens the glaze’s flavor notes.
- 2 tablespoons strawberry puree (from above instructions): Adds natural color and juicy freshness to the glaze.
How to Make Strawberry Jam Pound Cake Recipe
Step 1: Prepare Your Strawberries and Jam
Start by washing and hulling the fresh strawberries, then puree them smoothly using a food processor or blender. Measure out one cup of this vibrant puree to mix into your batter, and reserve the rest – it will come in handy later for the glaze. Next, gently melt the strawberry jam in the microwave until it’s liquid but not hot – about 30 seconds should do, but a bit more if needed. Allow it to cool slightly so it integrates smoothly into your batter’s flavors.
Step 2: Get the Pan Ready Without Preheating the Oven
Here’s a little trick: do not preheat your oven just yet! Instead, grease and flour a 12-cup Bundt pan thoughtfully. If you have a nonstick pan you trust, you can use baking spray combined with flour. Setting up your pan now ensures a beautiful, even bake and a cake that slides out effortlessly later.
Step 3: Cream Butter, Shortening, and Sugar for Fluffy Batter
Using a mixer, cream together the room-temperature butter, vegetable shortening, and sugar for a solid five minutes. This step is crucial because it creates a light, fluffy base that yields a tender pound cake. Then add the eggs, one at a time, beating well after each addition to incorporate air and smoothness. Don’t forget to scrape down the bowl’s sides for an evenly mixed batter.
Step 4: Combine Flour and Strawberry Puree Alternately
To ensure a perfectly textured cake, spoon and level your flour carefully into the measuring cup. Add one cup of flour into the creamed mixture and mix well, then half the strawberry puree and mix again. Repeat this alternating process twice more, always mixing thoroughly. This method helps to bind the batter evenly and keeps the strawberry flavor beautifully balanced throughout the cake.
Step 5: Add Extracts, Jam, Salt, and Optional Coloring
Now mix together the vanilla, strawberry, and lemon extracts with your melted strawberry jam, stirring it carefully to create a fragrant and flavor-rich liquid to add to the batter. Incorporate this mixture into the batter, then add salt to enhance all the flavors. If you want your cake to have a delightful rosy pink tint, this is the moment to add a few drops of red food coloring.
Step 6: Bake Your Cake Slowly to Perfection
Pour the prepared batter evenly into your Bundt pan. Place it directly into a cold oven and then turn the temperature to 325°F. Baking the cake gradually ensures a moist crumb and prevents cracking. It will take about 1 hour and 5 minutes to 1 hour and 15 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the edges begin to pull away from the pan. Let the cake cool for about 10 minutes inside the pan, then carefully invert it onto a plate or serving platter to cool completely before adding the finishing glaze.
Step 7: Glaze and Finish the Cake
The glaze is luscious and fruity, made by combining powdered sugar, strawberry extract, vanilla extract, and the reserved strawberry puree. It might look stubborn at first, but keep stirring until it blends into a smooth drizzle-worthy glaze. Pour this over your fully cooled cake to add a shiny, flavorful finish that perfectly complements every bite.
How to Serve Strawberry Jam Pound Cake Recipe
Garnishes
To add an extra wow factor, fresh strawberry slices or a few whole berries on top make gorgeous, natural garnishes. A light dusting of powdered sugar or a sprig of mint can also uplift the presentation and add a refreshing touch to each serving.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a more decadent experience, try serving it alongside a spoonful of strawberry compote or a drizzle of warm chocolate sauce to contrast the fruity sweetness with rich, creamy notes.
Creative Ways to Present
Consider slicing the cake into generous wedges and serving it on delicate dessert plates, adorned with edible flowers or chopped nuts for texture. Another fun idea is to layer slices with fresh strawberries and cream to create an elegant yet simple strawberry shortcake-inspired dessert that delights both eyes and palate.
Make Ahead and Storage
Storing Leftovers
Once baked and glazed, this Strawberry Jam Pound Cake Recipe keeps wonderfully when stored in an airtight container at room temperature or in the refrigerator for 3-4 days. Keeping it covered ensures it stays moist and flavorful, so you can enjoy fresh slices later without losing that homemade charm.
Freezing
If you’ve got extra cake or want to prepare in advance, you can freeze individual slices or the whole cake wrapped tightly in plastic wrap and aluminum foil. Frozen, it will hold up splendidly for up to 2 months. Just thaw slices overnight in the fridge for a delicious treat anytime you crave it.
Reheating
To refresh refrigerated or thawed cake slices, warm them gently in a microwave for about 15-20 seconds or in a low oven for 5-10 minutes. This slightly revives the softness and flavor, making the cake taste almost freshly baked again.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries provide the best flavor and texture for the Strawberry Jam Pound Cake Recipe, frozen strawberries can be used when fresh ones are out of season. Just thaw and drain them well before pureeing to avoid excess moisture that may affect the cake’s texture.
Is it necessary to use shortening along with butter?
The vegetable shortening helps keep the cake tender and moist without making it greasy. It also contributes to a lighter texture, balancing the richness of the butter perfectly. You could substitute shortening with extra butter but expect a slightly different crumb and flavor.
Why do I not preheat the oven before baking?
Starting the cake in a cold oven allows for gentle rising and baking, which reduces the risk of cracks or uneven cooking in the pound cake. It ensures a uniform crumb and a more moist cake overall.
Can I make this cake without food coloring?
Absolutely! The red food coloring is purely optional and only used to enhance the cake’s pink hue. The natural strawberry puree already imparts a lovely color and flavor, so the cake will be delicious without any added coloring.
How do I know when the cake is fully baked?
Use a toothpick or cake tester inserted into the center of the cake. When it comes out clean or with just a few moist crumbs, and the cake edges start to pull away from the pan, your cake is perfectly baked and ready to cool.
Final Thoughts
There is something truly heartwarming about making and sharing this Strawberry Jam Pound Cake Recipe. It’s a dessert that carries the taste of fresh summer berries and the comfort of homemade baking wrapped into one irresistible treat. I hope you enjoy making it as much as eating it, and that it becomes a treasured recipe in your kitchen for years to come.
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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 luscious Strawberry Jam Pound Cake combines the rich, buttery texture of a classic pound cake with the sweet, fruity flavors of fresh strawberries and strawberry jam. Infused with strawberry, vanilla, and lemon extracts, this cake is moist and fragrant with a beautiful pink hue, finished with a delicate strawberry glaze for the perfect sweet touch. Ideal for celebrations, teatime, or any occasion craving a delightful berry-flavored dessert.
Ingredients
Fruit Puree and Jam
- 1 pound fresh strawberries
- 1/2 cup strawberry jam (seedless preferred)
Cake Batter
- 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. Use a food processor or blender to puree them until smooth. Measure out 1 cup of the puree for the cake batter; save the remaining puree for the glaze.
- Melt the Strawberry Jam: Microwave the strawberry jam in short intervals (starting with 30 seconds) until melted and liquid. Allow it to cool slightly before use.
- Prepare the Bundt Pan: Do not preheat the oven yet. Grease and flour a 12-cup Bundt pan thoroughly, or use a nonstick baking spray with flour if preferred. Set aside.
- Cream Fats and Sugar: In a mixer, cream together the unsalted butter, vegetable shortening, and sugar for about 5 minutes until light and fluffy.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Scrape down the sides of the bowl and mix again to ensure even blending.
- Measure Flour: Spoon the all-purpose flour into a dry measuring cup and level it off for accurate measurement.
- Combine Flour and Puree in Stages: Add one cup of flour to the batter and mix well. Then add half of the reserved strawberry puree and mix thoroughly. Repeat by adding the next cup of flour, then the remaining half of the strawberry puree, followed by the final cup of flour, mixing well after each addition.
- Add Extracts and Jam: Stir vanilla, strawberry, and lemon extracts into the cooled melted strawberry jam. Then fold this mixture into the cake batter. Add the salt and mix well. For pink color, add a few drops of red food coloring if desired.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Place the pan into a cold oven and then turn the oven temperature to 325°F (163°C). Bake for 1 hour and 5 minutes to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean and the cake edges begin to pull away from the pan. Let the cake cool in the pan for about 10 minutes.
- Invert and Cool: Place a serving plate or platter over the Bundt pan and carefully invert the cake onto the plate. Allow the cake to cool completely before glazing.
- Prepare the Glaze: In a small bowl, combine the powdered sugar, strawberry extract, vanilla extract, and 2 tablespoons of the reserved strawberry puree. Stir continuously until fully combined, even if it initially appears separated.
- Apply the Glaze: Drizzle the glaze evenly over the cooled cake for a beautifully sweet finishing touch.
Notes
- Room temperature ingredients help ensure proper mixing and a uniform texture.
- Do not preheat the oven before placing the cake pan inside; this slow increase in temperature helps prevent cracking and encourages even baking.
- Using seedless strawberry jam enhances smoothness while maintaining flavor.
- Red food coloring is optional but gives a more vibrant pink color to the cake.
- Let the cake cool completely before glazing to prevent the glaze from melting or sliding off.
- If fresh strawberries are out of season, frozen strawberries (thawed and drained) can be used for puree.
