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.

Recipe Video:

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 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.

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:

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 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:

Mix the unsalted butter and sugar in a large mixing bowl 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 with a butter knife, make a swirling design.

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.

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.

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:

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

The strawberry glaze should be smooth with no lumps.

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!

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.

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

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!

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📖 Recipe

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

  

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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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