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–+ servings
Rich, buttery, tender Strawberry Pound Cake swirled with fresh strawberries and smothered in smooth, silky Chocolate Ganache. 1000X better than any cake mix and so drool worthy everyone will beg you for the recipe!
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Strawberry Pound Cake with Chocolate Ganache

Rich, buttery, tender Strawberry Pound Cake swirled with fresh strawberries and smothered in smooth, silky Chocolate Ganache. This Strawberry Pound Cake recipe is my ode to a Chocolate Covered Strawberry!  It boasts the fresh, tangy sweetness of strawberries complimented by the rich, decadence of chocolate.
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 10

Ingredients

  • 3 cups all-purpose flour
  • 3 oz. strawberry gelatin (strawberry Jell-0 mix)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) salted butter , at room temperature
  • 3 cups granulated sugar
  • 6 large eggs , at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1 cup sour cream
  • 1 cup diced strawberries
  • 1 Recipe 5 Minute Chocolate Sauce/Ganache

Instructions

  • Preheat oven to 325F degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.
  • Sift the 3 cups of flour, strawberry gelatin, baking soda and salt into a medium bowl and set aside.
  • Beat the butter until creamy then add sugar and beat until fluffy, scraping sides down as needed, about 5 minutes. Add eggs, one at a time, beating until just the yellow disappears after each egg.**
  • With mixer running on low, gradually add flour mixture to butter mixture in thirds, alternately with sour cream in between each third. Beat on low until just combined.**
  • Turn off mixer and add vanilla extract, lemon extract and strawberries and gently fold into batter until combined. Spoon batter into prepared pan and tap pan on counter a few times to even and release air bubbles.
  • Bake until a wood pick inserted near the center of cake comes out clean, 85 – 100 minutes (mine took 93) minutes. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
  • Let cake cool in pan for 10 minutes then remove from pan, and let cool completely on a wire rack.
  • When cake is cool, prepare Chocolate Ganache. Spoon half of Chocolate Ganache over cake. Spoon remaining ganache over individual servings.

Notes

*Regular nonstick cooking spray will NOT work in this recipe **Cake will rise slightly above bundt cake pan when done so be sure not to overmix eggs or sour cream/flour to add extra volume. ***Cake can be made 2 days in advance then wrapped in plastic wrap when cooled. I actually think it tastes better the day after baking.