Triple Strawberry Pound Cake
 
Makes 1 (10-inch) cake
Ingredients
  • 2 cups (454 grams) unsalted butter, softened
  • 3 cups (600 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • 7 large eggs (350 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 3½ cups (438 grams) all-purpose flour, divided
  • ⅓ cup (80 grams) sour cream
  • ½ cup (160 grams) strawberry preserves, divided
  • 16 drops liquid red food coloring*, divided
  • 1½ cups (30 grams) freeze-dried strawberries
  • Strawberry Glaze (recipe follows)
Instructions
  1. Preheat oven to 300°F (150°C). Butter and flour a 10-inch tube pan. Wrap exterior of pan in foil with shiny side facing out. (See Note.)
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and salt at medium speed until fluffy, 6 to 7 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Divide batter among 3 bowls (460 grams each).
  3. In first bowl, fold in 1¼ cups (156 grams) flour alternately with sour cream, beginning and ending with flour, just until combined. Set aside.
  4. In second bowl, fold in 1 cup plus 2 tablespoons (141 grams) flour alternately with ¼ cup (80 grams) strawberry preserves and 6 drops food coloring, beginning and ending with flour, just until combined Set aside.
  5. In the container of a blender, blend freeze-dried strawberries to a fine powder.
  6. In a small bowl, whisk together ¼ cup (21 grams) freeze-dried strawberry powder and remaining 1 cup plus 2 tablespoons (141 grams) flour. Fold flour mixture into remaining batter alternately with remaining ¼ cup (80 grams) strawberry preserves and remaining 10 drops food coloring, beginning and ending with flour mixture, just until combined.
  7. Spoon plain vanilla batter into prepared pan, smoothing top. Gently spoon light pink batter on top, smoothing top. Gently spoon dark pink batter on top, smoothing top.
  8. Bake until a wooden pick inserted near center comes out clean or an instant-read thermometer inserted near center registers 205°F (96°C) to 210°F (99°C), 2 hours to 2 hours and 10 minutes, loosely covering top of pan with foil after 1 hour and 15 minutes of baking to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Invert cake onto a plate, and unmold from pan. Let cool completely on a wire rack. Top with Strawberry Glaze.
Notes
*We used McCormick Red Food Color. You can also use gel food coloring, but the color will not be as vibrant.

Note: Because this cake has a long bake time, we wrapped the pan in foil to prevent the crust from becoming too dark. The foil shield also helps the cake rise and bake evenly throughout.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/triple-strawberry-pound-cake/