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    Home » Recipes » Desserts

    March 5, 2024

    Whisky Strawberry Pound Cake

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    My adult version of Strawberry Pound Cake is moist, tender, and includes whiskey! It is a show-stopper cake loaded with strawberry flavor that will have all your friends and family asking for more.

    What do you eat with pound cake? You can enjoy, Homemade Vanilla Ice Cream, Meyer Lemon Curd, Carmel Sauce, or Hot Fudge Sauce.

    Close up of strawberry pound cake

    Recipe Video:

    Jump to:
    • Recipe Video:
    • Strawberry Pound Cake Ingredients
    • How to Make Strawberry Pound Cake
    • How To Store Strawberry Pound Cake
    • Pro Recipe Substitution, Tips & Tricks
    • FAQ
    • More Strawberry & Pound Cake Recipes
    • Before You Begin
    • 📖 Recipe

    As a Southern gentleman, I have a special place in my heart for pound cakes, and I'm always looking for a new way to make one, which is how I came up with this strawberry pound cake recipe. My goal was to create something memorable that wasn't seen every day.

    Most pound cakes with strawberries include red food coloring; however, I know it triggers the brain when you're eating something red, but I reserve the food coloring for my red velvet pound cake recipe.

    My twist was to ensure that this cake was moist and tender, with or without the whiskey. I then debated whether to use a loaf pan or a bundt pan. The bundt pan won because I love the presentation of a fresh bundt cake sitting on a cake stand.

    I also used fresh strawberries to make an incredible strawberry puree, which will add swirls of strawberry flavor throughout the cake, giving it a stellar presentation when sliced. Then, I used some strawberry extract to make a smooth and luscious strawberry glaze and served it with a scoop of ice cream.

    Strawberry pound cake with a slice laying next to it.

    Strawberry Pound Cake Ingredients

    Here are the ingredients you'll need for your new strawberry pound cake recipe.

    Fresh Strawberries

    I recommend you use organic strawberries for health reasons; however, use what you find fresh at your market. Fresh strawberries should be bright red, sweet, and firm. Use your clean hands to find the perfect batch.

    Strawberry Extract

    This extract will add an essence of strawberries in the strawberry puree, cake batter, and strawberry glaze. A little will go a long way for layering strawberry flavor throughout this cake.

    Unsalted Butter

    The rule is that you always use unsalted butter for cooking and baking to control the amount of salt in your recipe because every salted butter is made with different ratios of salt. The best unsalted butter is European butter.

    Self-Rising Flour

    I would traditionally measure and mix my flour, baking powder, baking soda, and salt. Still, since this recipe has several steps, I took a shortcut and used self-rising flour since all the ingredients were already mixed.

    Granulated Sugar

    It took a lot of willpower for me not to use brown sugar in this recipe; again, I wanted to create a strawberry pound cake that would stand out, but I kept it simple with old, faithful granulated sugar. You'll also need powdered sugar (confectioner's sugar) for the strawberry glaze.

    Lemon Juice

    You'll need lemon zest and juice to wake up the flavor in the strawberry puree. Lemon zest has an intense lemon flavor, even more than the juice.

    Rosemary

    Most people never consider adding herbs to their desserts, but rosemary sweetness is perfect with strawberries.

    Whiskey

    There are two ways to spell whisky or whiskey. Dropping the "e" is for those not made in the United States. I used Maker's Mark Whisky for this recipe, and they are made in the United States. The company decide to pay homage to their Scottish roots. It is why they chose to drop the "e" in the spelling of whisky.

    Strawberry pound cake ingredients

    How to Make Strawberry Pound Cake

    There are a few steps to making this fantastic strawberry cake recipe, but if you follow the steps and put on some music, you'll end up drooling from the sweet smells of your oven. The hardest part will require patiently waiting for the whiskey to seep into the cake before cutting a slice.

    Strawberry Puree:

    strawberries and sauce ingredients in a pot.

    Preheat oven to 300°F/ 148°C. Heat a large saucepan over medium heat. Add strawberries, sugar, lemon zest, lemon juice, kosher salt, and rosemary, bring to a boil, lower the heat, and cook for 5 minutes; stir in strawberry extract.

    Smooth strawberry sauce on a spatula.

    Transfer the sauce to a food blender and blitz on high for 1 minute. The strawberry puree should be smooth. Then, return it to the pot, bring it to a boil, and cook for 5 minutes until thickened. Place it in a large bowl of ice water to cool faster; stir occasionally. 

    Strawberry Pound Cake:

    sugar and butter combined in a bowl.

    Mix the unsalted butter and sugar in a large mixing bowl until smooth; add the eggs one at a time.

    liquids added to sugar and butter mixture.

    Add the buttermilk, vanilla extract, and two tablespoons of whiskey. Place the flour in a mesh strainer and sift in another mixing bowl.

    finished strawberry pound cake batter

    Add the flour to the cake batter 1 cup at a time. Pour half of the batter into a prepared bundt pan, pour the cooled pureed strawberries in the center, and with a butter knife, make a swirling design.

    layered strawberry pound cake batter before baking.

    Pour in the remaining cake batter, place in the center rack, and bake for 1 hour and 30 minutes; a toothpick inserted into the center, should come out clean when removed.

    baked strawberry pound cake in a bundt pan.

    Allow the cake to cool for 10 minutes on a cooling rack, then flip the cake onto a plate to release the cake from the pan, but do not remove the cake.

    baked strawberry pound cake removed from pan.

    Flip the cake back over, poke the cake all over with a skewer, and pour ¼ cup of whiskey evenly over the cake. Wrap the cake with plastic wrap and place it in the fridge for 4 hours.

    Strawberry Glaze:

    Strawberry icing ingredients in a bowl.

    Add the powdered sugar, melted butter, milk, and strawberry extract in a medium bowl and mix until glaze forms.

    finished strawberry glaze.

    The strawberry glaze should be smooth with no lumps.

    Slice of strawberry pound cake on a plate.

    Pour evenly over the cooled cake. To serve, use a sharp knife to cut a ½ inch slice of cake and serve with sliced strawberries and vanilla ice cream or whipped cream.

    How To Store Strawberry Pound Cake

    You can make the strawberry pound cake one day in advance to allow the cake to soak up the whiskey. After you slice the cake, individually wrap each piece with plastic wrap. Place in a freezer storage bag or an airtight container for four days. You can also keep it in the freezer for six months. Thaw in the fridge 24 hours before you plan on eating it. To reheat, pop it in the microwave for 10-15 seconds until warm.

    Pro Recipe Substitution, Tips & Tricks

    Here are the best practices, techniques, substitutes, and flavor builders you'll need for these delicious pound cake with strawberries.

    • If you do not have self-rising flour, there is no need to buy any. Use 3 cups of flour, ½ teaspoon baking soda, and ½ teaspoon kosher salt.
    • You can use 2- 9-inch loaf pans instead of a bundt pan. Be sure to use a 12-cup bundt pan to allow enough room for the cake to expand. I initially used a decorative 10-cup bundt pan and thought the cake wouldn't come out of the pan. This recipe is for a bundt pan with a dark finish. If your bundt pan doesn't have a dark finish, increase the temperature to 325°F/162°C and bake for the same time.
    • I use two tablespoons of butter and ¼ - ½ cup flour to grease my cake pans. Rub the inside with butter, add the flour, turn until flour evenly coats the pan, and dump out the access. You can use cooking spray, but I need the extra layer of protection to make sure my cake doesn't stick.
    • You can bake the pound cake without adding any whisky. You can use rum instead of whiskey. If you cannot find strawberry extract use vanilla extract.
    • You can use 16 oz. of frozen strawberries if fresh strawberries are not available.
    • Feel free to use your favorite milk, evaporated milk, sour cream, or cream cheese instead of buttermilk. I would stay away from coconut milk because the flavor may not complement the whisky.
    • If you do not have a food blender, blitz the strawberry puree in a food processor.
    • I use a microplane to remove the lemon zest, but if you do not have one, use the zester on your cheese grater. Be sure to remove too much of the white part, as it's very bitter.
    • If you forget to take your eggs out so they can be at room temperature. Place them in a bowl, cover them with warm water, wait 5 minutes, and then proceed with the recipe. Slice the butter into tablespoons before you begin baking so it's room temperature when you need it.
    • No need for red food coloring the red color for the strawberry glaze, will come from the strawberry puree.

    FAQ

    Here are the top questions readers have about making strawberry pound cake.

    What's the difference between a strawberry cake and a strawberry pound cake?

    A strawberry cake is all light and fluffy with a delicate crumb, usually with fresh strawberries. On the other hand, a strawberry pound cake is rich and dense, typically prepared with a pound each of flour, butter, eggs, and sugar. The decision comes down to whether you're in the mood for something light and fruity or indulgently decadent!

    Strawberry pound cake with a slice laying next to it.

    What's the difference between strawberry pound cake vs. strawberry shortcake?

    A strawberry pound cake is a decadent, dense dessert with strawberries baked in. Strawberry shortcake is lighter and made with a sweet biscuit, fresh strawberries, and whipped cream.

    What makes a pound cake gooey in the middle?

    Your pound cake could be gooey in the middle for a few reasons. It may be undercooked, even if the surface is a perfect golden brown. Next, excess liquid in the batter can come from too many eggs, butter, or other ingredients. Finally, an inaccurately calibrated oven will always cause your cakes to bake insufficiently. Invest in an oven thermometer to confirm your oven is heating to the correct temperatures.

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    More Strawberry & Pound Cake Recipes

    Here are a few more finger-licking recipes to add to your recipe rotation:

    • Strawberry Shortcake
    • Homemade Strawberry Waffles
    • Fried Strawberry Hand Pies
    • Skillet Strawberry Cobbler
    • Strawberry Crème Brulee
    • Chocolate Sour Cream Pound Cake
    • Sweet Potato Pound Cake
    • Buttermilk Pound Cake
    • Butter Rum Cake
    • Lemon Pound Cake Loaf
    Strawberry Pound Cake on a cooling rack.

    Before You Begin

    To begin, here are the steps I follow to get organized.

    Step 1: Read the recipe once, then preheat the oven to 300°F before pulling out the ingredients that need to be at room temperature.

    Step 2: Measure everything out into individual bowls.

    Step 3: Use an oven thermometer to make sure your oven is heating up just right! Pop it in the center while it's preheating, wait 5 minutes after it's ready, then adjust your temperature as needed.

    Step 4: Start following the recipe and get ready for the best strawberry pound cake you've ever had.

    Whether you seek a show-stopping dessert for your next potluck or to satisfy your sweet tooth craving a divine treat with a hint of whisky at home, this strawberry pound cake is a delightful choice. If you decide to give it a whirl, please share your feedback by rating the recipe and dropping a comment. I trust you'll enjoy it as much as I do!

    Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox! 

    To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above. 

    Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below. 

    📖 Recipe

    close up of strawberry pound cake

    Whisky Strawberry Pound Cake

    Kenneth Temple
    My adult version of Strawberry Pound Cake is moist, tender, and includes whiskey! It is a show-stopper cake loaded with strawberry flavor.
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Resting 4 hours hrs
    Total Time 1 hour hr 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 15 persons
    Calories 389 kcal

    Equipment

    • Tools:
    • Hand mixer
    • Large bowl
    • Medium bowl
    • Mesh strainer
    • Rubber spatula
    • Dry Measuring Cup
    • Dry measuring spoons
    • Liquid measuring cup
    • 12-cup bundt pan

    Ingredients
      

    Strawberry Puree:

    • 16 oz. strawberries washed, tops removed
    • ¼ cup granulated sugar
    • zest and juice of 1 medium lemon
    • ¼ teaspoon kosher salt
    • 2 sprigs rosemary
    • ½ teaspoon strawberry extract

    Strawberry Pound Cake:

    • 2 ½ sticks unsalted butter softened
    • 3 cups granulated sugar
    • 6 large eggs room temperature
    • 1 cup buttermilk
    • 1 teaspoon vanilla extract
    • 1 teaspoon strawberry extract
    • ¼ cup plus 2 tablespoons whiskey
    • 3 cups self-rising flour

    Strawberry Glaze:

    • 2 cups powder sugar sifted
    • 2 tablespoons unsalted butter melted
    • 3 tablespoons milk
    • 1 tablespoon strawberry puree
    • 1 teaspoon strawberry extract

    Instructions
     

    Strawberry Puree:

    • Preheat oven to 300°F/ 148°C. Heat a large saucepan over medium heat. Add strawberries, sugar, lemon zest, lemon juice, kosher salt, and rosemary, bring to a boil, lower the heat, and cook for 5 minutes; stir in strawberry extract.
    • Transfer sauce to a food blender and blitz on high for 30 seconds. Strawberry puree should be smooth. Then place back in the pot, bring to a boil, and cook for 5 minutes until thickened, stirring occasionally. Place in a large bowl of ice water to cool faster; stir occasionally. Set aside 1 tablespoon.

    Strawberry Pound Cake:

    • In a large mixing bowl, mix the unsalted butter and sugar until smooth; add the eggs one at a time. Add the buttermilk, vanilla extract, and two tablespoons of whiskey. Place the flour in a mesh strainer and sift in another mixing bowl.
    • Add the flour to the cake batter 1 cup at a time. Pour half of the batter into a prepared bundt pan, pour the cooled pureed strawberries in the center, and make a swirling design with a butter knife. Pour in the remaining cake batter, place it on the center rack, and bake for 1 hour and 30 minutes; a toothpick inserted into the center should come out clean when removed.
    • Allow the cake to cool for 10 minutes on a cooling rack, then flip the cake onto a plate to release the cake from the pan, you may need to use a butter knife to release the cake from the edge of the pan but do not remove the cake. Flip the cake back over, poke the cake all over with a skewer, and pour ¼ cup of whiskey evenly over the cake. Cool for 10 minutes, and wrap the cake with plastic wrap and place it in the fridge for 4 hours.

    Strawberry Glaze:

    • In a medium bowl, add the powdered sugar, melted butter, milk, strawberry puree and strawberry extract and mix until glaze forms. Pour evenly over the cooled cake. To serve, use a sharp knife to cut a ½ inch slice of cake and serve with sliced strawberries and vanilla ice cream or whipped cream.

    Video

    Notes

    Make Ahead & Storage
    You can make the strawberry pound cake one day in advance to allow the cake to soak up the whiskey. After you slice the cake, individually wrap each piece with plastic wrap. Place in a freezer storage bag or an airtight container for four days. You can also keep it in the freezer for six months. Thaw in the fridge 24 hours before you plan on eating it. To reheat, pop it in the microwave for 10-15 seconds until warm.
     
    Pro Recipe Substitution, Tips & Tricks
    Here are the best practices, techniques, substitutes, and flavor builders you'll need for these delicious pound cake with strawberries.
    • If you do not have self-rising flour, there is no need to buy any. Use 3 cups of flour, ½ teaspoon baking soda, and ½ teaspoon kosher salt.
    • You can use two 9-inch loaf pans instead of a bundt pan. Be sure to use a 12-cup bundt pan to allow enough room for the cake to expand. I initially used a decorative 10-cup bundt pan and thought the cake wouldn't come out of the pan. This recipe is for a bundt pan with a dark finish. If your bundt pan doesn't have a dark finish, increase the temperature to 325°F/162°C and bake for the same time.
    • I use two tablespoons of butter and ¼ - ½ cup flour to grease my cake pans. Rub the inside with butter, add the flour, turn until flour evenly coats the pan, and dump out the access. You can use cooking spray, but I need the extra layer of protection to make sure my cake doesn't stick.
    • You can bake the pound cake without adding any whisky. You can use rum instead of whiskey. If you cannot find strawberry extract, use vanilla extract.
    • You can use 16 oz. of frozen strawberries if fresh strawberries are not available.
    • Feel free to use your favorite milk, evaporated milk, sour cream, or cream cheese instead of buttermilk. I would stay away from coconut milk because the flavor may not complement the whisky.
    • If you do not have a food blender, blitz the strawberry puree in a food processor.
    • I use a microplane to remove the lemon zest, but if you do not have one, use the zester on your cheese grater. Be sure to remove too much of the white part, as it's very bitter.
    • If you forget to take your eggs out so they can be at room temperature. Place them in a bowl, cover them with warm water, wait 5 minutes, and then proceed with the recipe. Slice the butter into tablespoons before you begin baking so it's room temperature when you need it.
    • No need for red food coloring the red color for the strawberry glaze, will come from the strawberry puree.

    Nutrition

    Calories: 389kcalCarbohydrates: 81gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 72mgSodium: 84mgPotassium: 126mgFiber: 1gSugar: 62gVitamin A: 183IUVitamin C: 18mgCalcium: 43mgIron: 1mg
    Keyword strawberry pound cake, strawberry pound cake recipe, recipe for strawberry pound cake,
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    Comments

      4.67 from 6 votes (3 ratings without comment)

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      Recipe Rating




    1. Chanel Spencer says

      July 23, 2020 at 11:33 pm

      5 stars
      I was very intrigued by the whiskey ingredient so I had to try this recipe. OMG!!!! I am 99% sure it did not come out the way Chef Kenneth would have executed it but it was really good. Great recipe!!!!

      Reply
    2. Yvonne Anderson says

      July 24, 2020 at 3:46 pm

      5 stars
      Soooooooo good and easy to make

      Reply
    3. Zach Jones says

      July 24, 2020 at 9:24 pm

      5 stars
      Chef, This cake didn't last long at all. From a person who doesn't drink much, I can tell you I was full and tipsy at the same time. It came in clutch when that late-night sweet tooth was calling.

      Reply
    4. Lori Leonard says

      March 16, 2022 at 11:52 am

      If you use frozen strawberries, should you thaw and drain them first?

      Thank you!

      Reply
      • Kenneth Temple says

        March 31, 2022 at 7:18 pm

        No, because you're going to cook them.

        Reply
    5. Renee Brinkhaus says

      March 22, 2024 at 1:12 pm

      Oh sweet Jesus! AMAZING recipe!!!!!!!!!

      Reply

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    Chef KENNETH Temple

    Let's Eat! I'm Kenneth!

    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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