There’s something truly magical about a slice of Roasted Strawberry Pound Cake. I remember the first time I baked this delightful treat; the aroma of sweet, roasted strawberries wafting through my kitchen was nothing short of enchanting. It was a sunny spring afternoon, and I was experimenting with flavors, hoping to capture the essence of the season in a cake. As the strawberries turned soft and caramelized in the oven, I knew I was on to something special. This cake is a celebration of simplicity and flavor, perfect for sharing with family or enjoying on your own with a cup of tea.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Hard

Calories:
350 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
15 g

Tools Used:
Oven, Wooden Spoon, Whisk, Baking Sheet, Mixing Bowl, Chef’s Knife, Frying Pan

Why You Need This Roasted Strawberry Pound Cake

Bright and Flavorful Strawberries

The star of the show, the strawberries, become even more flavorful when roasted. The heat brings out their natural sweetness and creates a beautiful contrast with the rich cake. You’ll find that the roasted berries not only enhance the flavor but also add a stunning visual appeal.

Richness of Butter

The unsalted butter in this recipe provides a rich, creamy texture that beautifully complements the strawberries. It’s crucial to use room temperature butter to achieve that light and fluffy batter, ensuring that every bite is a melt-in-your-mouth experience.

Perfect Sweetness

With a mix of granulated sugar and confectioners’ sugar, this cake strikes the perfect balance between sweetness and tartness. The granulated sugar creates a delightful crust while the confectioners’ sugar adds a smooth glaze that elevates the cake to new heights.

Easy to Make

Despite its impressive appearance, the Roasted Strawberry Pound Cake is surprisingly easy to make. With a straightforward mixing method and simple ingredients, it’s a perfect recipe for both novice and experienced bakers alike. You’ll feel accomplished as you whip up this cake without any fuss.

Versatile for Any Occasion

This cake is incredibly versatile; whether it’s a spring gathering, a cozy afternoon tea, or a festive celebration, it fits seamlessly into any occasion. It’s also a hit with both kids and adults, making it a go-to dessert for family gatherings.

What Goes Into Roasted Strawberry Pound Cake

Creating a Roasted Strawberry Pound Cake is about selecting the right ingredients that work harmoniously together. Each component contributes to the overall texture and flavor, making this cake a delightful treat. From the fresh strawberries to the rich butter, each ingredient plays a vital role in the cake’s success.

Fresh Strawberries: 2 pounds of hulled and quartered strawberries that will be roasted to intensify their sweetness.
Granulated Sugar: 3½ cups of sugar, divided, to sweeten the strawberries and the cake batter.
Kosher Salt: 2½ teaspoons, divided, to enhance the flavors of the cake.
Unsalted Butter: 1½ cups at room temperature, bringing richness and moisture to the cake.
Large Eggs: 6 eggs at room temperature, providing structure and stability to the cake.
Vanilla Extract: 2 teaspoons for a warm, aromatic flavor.
All-Purpose Flour: 5 cups for the cake’s structure.
Baking Powder: 2 teaspoons to help the cake rise perfectly.
Buttermilk: ½ cup for added moisture and tenderness.
Confectioners’ Sugar: 1½ cups for the glaze, adding a touch of sweetness to the finished cake.
Unsalted Butter: 2 tablespoons melted for the glaze to achieve a smooth consistency.
Kosher Salt: ¼ teaspoon for balancing the glaze’s sweetness.

Cooking Method for Roasted Strawberry Pound Cake

Making a Roasted Strawberry Pound Cake involves a few simple steps that yield remarkable results. Let’s dive into the process, and I’ll guide you through each step for a perfectly baked cake.

Preheat your oven to 375°F (190°C). This step ensures the cake bakes evenly from the start.
In a 13×9-inch baking dish, combine the strawberries, ¼ cup of granulated sugar, and ¼ teaspoon of kosher salt. Stir everything together until well mixed. The sugar will help release the juices from the strawberries as they bake.
Roast the strawberries for 30 to 40 minutes. Every 10 minutes, stir them gently to allow even roasting. You’ll know they are done when they are soft, fragrant, and have released plenty of juices.
Reduce the oven temperature to 325°F (170°C). This lower temperature is perfect for baking the cake without burning the top.
Strain the roasted strawberries through a fine-mesh sieve into a medium bowl, reserving both the solids and liquids. Allow the berries to cool completely for about 15 to 20 minutes, then chop them into ¼-inch pieces.
In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and the remaining 3¼ cups of granulated sugar on medium-high speed until the mixture is light and fluffy. This should take about 5 to 7 minutes. Be sure to scrape down the sides of the bowl and the paddle regularly.
Add the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, making it light.
Mix in the vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and the remaining 2¼ teaspoons of kosher salt. With the mixer on low speed, gradually add this flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stop mixing as soon as combined.
Gently fold in the chopped roasted strawberries with a spatula until everything is well incorporated.
Prepare an 18-cup tube pan by spraying it with baking spray that contains flour. Use a pastry brush to spread any excess spray evenly, blotting the brush as necessary. Spoon the batter into the prepared pan, smoothing the top with an offset spatula.
Tap the pan forcefully on a kitchen towel-lined counter several times. This helps to settle the batter and releases any air bubbles.
Bake for 1 hour and 25 minutes to 1 hour and 35 minutes, or until a wooden pick inserted near the center comes out clean. You can also check with an instant-read thermometer; it should register 205°F (96°C). Rotate the pan halfway through baking and loosely cover with foil if it gets too brown.
Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, carefully remove it from the pan and let it cool completely, top side up, on the rack.
For the glaze, whisk together 3 to 4 tablespoons of the reserved roasted strawberry juice, the confectioners’ sugar, the melted unsalted butter, and the kosher salt in a small bowl until smooth. Spoon this glaze over the cooled cake.
Store the cake in an airtight container for up to 3 days, although it might not last that long with how delicious it is!

Things Worth Knowing

Using Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps create a smoother batter and increases the cake’s volume.
Choosing the Right Pan: Always use a solid tube pan for this recipe. A removable bottom can cause the batter to leak, resulting in a messy situation!
Glaze Texture: Adjust the amount of strawberry juice in the glaze to achieve your desired consistency. For a thicker glaze, use less juice.
Cooling Time: Let the cake cool completely in the pan before removing it. This allows it to set properly and prevents it from breaking apart.

Tips and Tricks about Roasted Strawberry Pound Cake

Baking the perfect Roasted Strawberry Pound Cake requires attention to detail. Here are some tips to ensure your cake comes out beautifully every time.

Storage: Store any leftovers in an airtight container at room temperature. This helps maintain the cake’s moisture and flavor.
Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving.
Serving Suggestions: Serve slices of this cake with whipped cream or ice cream to enhance the experience. The creaminess pairs beautifully with the tartness of the strawberries.
Variations: Feel free to experiment with different fruits. Peaches or raspberries could work beautifully in this recipe.
Occasion Pairing: This cake is perfect for spring and summer gatherings, picnics, or even brunch with friends. It’s light and refreshing!

Perfect Matches for Roasted Strawberry Pound Cake

When it comes to serving your Roasted Strawberry Pound Cake, there are plenty of delightful pairings to consider. Here are some suggestions:

Fresh Whipped Cream: A dollop of freshly whipped cream enhances the cake’s sweetness and adds a creamy texture.
Vanilla Ice Cream: A scoop of vanilla ice cream complements the flavors beautifully, creating a refreshing dessert.
Coffee: Pairing this cake with a cup of coffee makes for a delightful afternoon treat.
Seasonal Fruits: Serve with a side of fresh seasonal fruits to add a colorful and healthy contrast.
Brunch Occasions: This cake is perfect for brunches, afternoon teas, or casual gatherings, making it a versatile dessert option.
Picnic Treat: Slice the cake into portable pieces for a perfect picnic dessert. It holds up well and is easy to share!

FAQ

The Roasted Strawberry Pound Cake stands out because the strawberries are roasted before being added to the batter. This process intensifies their sweetness and adds a depth of flavor that’s hard to beat. The combination of roasted fruit with a rich, buttery cake creates a delicious contrast in texture and taste, making each bite a delightful experience. It’s perfect for spring and summer gatherings, where the fresh flavors can really shine.

While fresh strawberries are ideal for roasting, you can use frozen strawberries in a pinch. However, keep in mind that frozen strawberries release more moisture as they thaw, which can affect the texture of your cake. If you choose to use frozen strawberries, be sure to drain off any excess liquid before incorporating them into the batter. This will help maintain the cake’s structure and prevent it from becoming too soggy.

Storing leftover Roasted Strawberry Pound Cake is simple! Once cooled completely, wrap the cake tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for about 3 days. If you want to prolong its freshness, consider freezing it. Wrap it well and freeze for up to 3 months. Just thaw it in the fridge overnight before serving, and it will taste just as delicious!

Absolutely! While roasted strawberries are the star of this cake, you can experiment with other fruits as well. Peaches, raspberries, or even a mix of berries can work beautifully. Just be sure to adjust the sugar accordingly if you’re using sweeter or tarter fruits. This flexibility makes the recipe adaptable to seasonal fruits, allowing you to enjoy this cake all year round!

Conclusion

The Roasted Strawberry Pound Cake is more than just a dessert; it’s a celebration of spring flavors and a perfect way to enjoy fresh strawberries. The moist, buttery cake paired with roasted strawberries creates a delightful treat that will impress your friends and family. I encourage you to try baking this cake and experience the wonderful combination of flavors and textures. It’s a recipe that brings joy to any gathering and is sure to become a favorite!