Slice into this unassuming Triple-Strawberry Pound Cake to find a surprise berry-brilliant interior. In sweet shades of strawberry and vanilla ombre, this velvety Triple Strawberry Pound Cake is the epitome of the colors and flavors of spring.
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
- 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.)
- 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).
- In first bowl, fold in 1¼ cups (156 grams) flour alternately with sour cream, beginning and ending with flour, just until combined. Set aside.
- 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.
- In the container of a blender, blend freeze-dried strawberries to a fine powder.
- 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.
- 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.
- 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.
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.
Strawberry Glaze
Makes ¾ cup
Ingredients
- 1½ cups (180 grams) confectioners’ sugar
- ¼ cup plus 2 tablespoons (120 grams) strawberry preserves
- ½ tablespoon (7.5 grams) whole milk
Instructions
- In a medium bowl, whisk together all ingredients until smooth. Use immediately.
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Hi, we are keen to try but wondered if there should be baking powder in the recipe ?
This is incredible. It is so moist and delicious. I didn’t weigh out dividing the batter or strawberry compote and was worried it would screw it up, but it was perfect. Thanks for the recipe!
great cake! i baked in two smaller molds to share , and baked for about 1.5 hrs , it was delicious !!
I’m confused about the freeze dried strawberries. the ingredients list 30 grams, but the recipe says to incorporate 21 grams. What happened to the other 9 grams?
I have the same question about the weight of the freeze dried strawberries (posted by Lupe Feb 2022 but never answered). Is the total weight supposed to be 21 grams or 30 grams? If 30 grams is correct, where does the other 9 grams belong in the recipe (I also checked the printed recipe in the Volume 4 Book, and the ‘corrected recipes’ link on this website without success.)?
Hi Lori! There is no other placement of the freeze dried strawberries. The measurements given assume some gram loss between the freeze-dried whole product and creating the freeze-dried powder product. If you already have a freeze-dried strawberry powder, follow the 21 gram measurement. Please let us know if you have other questions!