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Strawberry-licious, easy strawberry pound cake, speckled with blueberries and adorned with a tangy, strawberry cream cheese glaze.
This amazing strawberry buttermilk pound cake is from Call Me PMc. I added some blueberries to her delicious pound cake and then topped it with my own sweet and tangy strawberry cream cheese glaze. I know you will enjoy this strawberry blueberry pound cake dessert.
Tools Used In Strawberry Blueberry Pound Cake
- Hand or Stand Mixer
- Bundt Pan
- Mixing Bowl
- Spatula
- Sifter
- Dry Measuring Cups
- Liquid Measuring Cups
- Measuring spoons
Ingredients In Strawberry Blueberry Cake Recipe
Strawberry Blueberry Pound Cake
- shortening
- butter – room temperature for easy mixing.
- granulated sugar
- strawberry gelatin (jello) I used the ALDI brand and it provided amazing strawberry flavor. However, my cake color was yellow/white inside. It seems Jello brand will give you the red/pink color inside.
- eggs
- buttermilk – room temperature
- all purpose flour – sift to prevent small lumps
- salt
- baking powder – for rising
- vanilla extract
- blueberries – use frozen or fresh.
Strawberry Cream Cheese Glaze
- cream cheese – room temperature
- powdered sugar – sifted
- pureed strawberries – I pureed between 7 and 9 small to medium strawberries. You can use a tablespoon or two more puree if you’d like.
- corn starch – optional, this depends on how thick or thin you like your glaze.
How To Make This Berry Cake Recipe
Strawberry Blueberry Pound Cake
- Sift flour, salt and baking powder together and set aside.
- Preheat oven to 325°
- Grease and flour or spray a 10 to 12 cup bundt pan or a tube pan.
- Cream shortening and butter well and add in sugar. Mix until fluffy.
- Mix eggs in one at a time, just until yellow mixes in the batter.
- Add vanilla and mix in batter.
- Add strawberry gelatin to the flour mixture and whisk together.
- Add flour mixture alternately with buttermilk.
- Dredge blueberries in 1 to 2 tablespoons of flour (this will prevent them from sinking) and then fold in batter by hand.
- Pour batter in bundt or tube pan.
- Bake at 325° for 65 to 70 minutes.
- Let cake cool 10 to 12 minutes and invert
- Spoon glaze over cake.
Strawberry Cream Cheese Glaze
- Puree strawberries in food processor or blender. Set aside.
- Mix cream cheese and powdered sugar well and until smooth.
- Add strawberry puree and mix well.
- Use corn starch to thicken. Incorporate well.
- Spoon glaze over cake.
Sizzling Summer Blueberry Strawberry Cake
This blueberry and strawberry cake is a great way to welcome summer. Then you can serve it at your summer cookouts and parties all summer long. Wait, take that back, you can serve at your cookouts and parties all year long, because it tastes amazing all year.
I am so serious, you are going to be a Martha “Pound Cake Baking” Stewart when you serve this. This strawberry and blueberry cake will have your guests begging for seconds. In fact, you’ll probably need to bake 2 of of these strawberry blueberry cakes, because one want be enough.
This cake has the perfect amount of intense strawberry flavor. That strawberry flavor comes from, wait for it………strawberry Jello.
The strawberry flavor is then highlighted by scrumptious juicy blueberries speckled throughout the cake. What an exquisite melody of flavors.
Now when you think it can’t sound any better, there’s even more yumminess, because it’s adorned with the very best sweet and tangy strawberry cream cheese glaze.
Friends, what a round up of summer flavors all in one cake. One of summer’s best cake recipes.
Oh, and one more thing, this is an easy cake to bake with very basic ingredients. You simply can’t go wrong with this sizzling summer cake bake.
Fourth Of July Berry Cake
As well as this strawberry blueberry pound cake being a great summer cake. It’s also a great patriotic pound cake. A perfect Memorial Day or Fourth of July cake with strawberries and blueberries.
I decorated the top of my cake with fresh strawberries and blueberries and then placed some patriotic bling around the cake. This fresh strawberry and blueberry cake topping made the cake even tastier, if that’s possible. You can’t go wrong decorating with fresh berries.
The sight of this made me want to burst out in God Bless America. It was gorgeous, just gorgeous.
How To Stop Blueberries From Sinking
Nothing hurts my baker’s heart more than to see a cake, quick bread or muffins with the blueberries all at the bottom, because they sank.
This Q&A from Foodnetwork.com tells us how to prevent that. All you need is to toss your blueberries in a tablespoon or two of flour before adding them to the cake batter.
The light coating of flour around the berries will absorb some of the fruit’s liquid, making them less likely to sink. Your blueberries will be dispersed much more evenly throughout your cake.
However, remember to account for the flour you added to the blueberries when you mix up your dry ingredients. Simply subtract that same tablespoon or two from the amount called for in the recipe.
Strawberry Blueberry Cake Final Thoughts
One of the ultimate summertime cakes. Strawberry blueberry cake is an easy cake bake with very simple ingredients. This cake will make those summer cookouts and parties even more delicious.
In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.
I have linked to our related recipes below and I’m sure you will love them.
More Strawberry & Blueberry Desserts
- Strawberry Blueberry (Mixed Berry) Cobbler
- Blueberry Pound Cake With Zesty Lemon Glaze
- Simply Delicious Blueberry Buckle
- Blueberry Cake With Cream Cheese Frosting
- Strawberry Swirl Pound Cake Recipe
- Strawberry Pound Cake With Strawberry Cream Cheese Glaze
Strawberry Blueberry Cake (Easy Pound Cake)
Equipment
- Hand or Stand Mixer
- Liquid Measuring Cups
Ingredients
Strawberry Buttermilk Pound Cake With Blueberries Ingredients
- ½ cup shortening
- ½ cup butter room temperature
- 2 cups granulated sugar
- 3 ounces strawberry gelatin (jello) I used the ALDI brand and it provided amazing strawberry flavor. However, my cake color was yellow/white inside. It seems Jello brand will give you the red/pink color inside.
- 5 large eggs
- 1 cup buttermilk room temperature
- 3 cups all purpose flour sifted
- ½ teaspoon salt
- 2 and ½ teaspoons baking powder
- 1 tablespoon vanilla extract
- 1 – 2 cups blueberries – frozen or fresh drained I used 1½ cups
Strawberry Cream Cheese Glaze Ingredients
- 4 ounces cream cheese room temperature
- 1 cup powdered sugar sifted
- ¼ cup pureed strawberries I pureed between 7 and 9 small to medium strawberries. You can use a tablespoon or two more puree if you'd like.
- 3 to 4 tablespoons corn starch optional – this depends on how thick or thin you like your glaze.
Instructions
Instructions For Strawberry Buttermilk Pound Cake
- Sift flour, salt and baking powder together and set aside.
- Preheat oven to 325°
- Grease and flour or spray a 10 to 12 cup bundt pan.
- Cream shortening and butter.
- Add sugar and mix until fluffy.
- Mix eggs in one at a time just until yellow mixes in the batter.
- Add vanilla and mix in batter.
- Add strawberry gelatin to the flour mixture and whisk together.
- Add flour mixture alternately with buttermilk. Begin and end with flour mixture.
- Dredge blueberries in 1 to 2 tablespoons of flour (this will prevent them from sinking) and then fold in batter by hand.
- Pour batter in bundt pan.
- Bake at 325° for 65 to 70 minutes.
- Let cake cool for 10 – 12 minutes.
- Invert and release cake.
- Let cake cool completely.
- Spoon glaze over pound cake.
Instructions For Strawberry Cream Cheese Glaze
- Puree strawberries in food processor or blender. Set aside.
- Mix cream cheese and powdered sugar well and until smooth.
- Add strawberry puree and mix well.
- Use corn starch to thicken. Incorporate well.
- Spoon glaze over cake.
Since the strawberry cream cheese glaze must be refrigerated after 2 hours, will refrigerated the cake take away some of its moistness?
Great question. I have not had an issue with that. However, I would not refrigerate over 2 to 3 days. If you need to keep it longer than that I would freeze it. It does freeze well. Thanks for your question.
I made this today and I followed it to the “T” went to flip it out of the pan after cooling for 15 minutes and it fell apart. Where did I go wrong?!
I am so sorry. I’m always concerned about a cake baked in a bundt pan coming out clean and then I’m extra concerned if the batter contains fruit. For all cakes I bake in a bundt I now cover my bundt pan with cake release goop and then spray with Baker’s Joy. I have not any issues with this method. I made this exact cake last weekend twice using strawberries instead of blueberries (still used strawberry jello) and it came out perfectly. Let me know if you need a recipe for cake release goop or you can google it. I can’t get the link to post here. I hope you’ll give it another shot. This is really a good cake.
What is the recipe for the pan release? And I agree. I made mine into a parfait with vanilla mousse on top. It was good.
I think part of it was also I was having a bad day prior to making this cake, but who knows.
Hi, thanks for this great question. Cake release is equal amounts of shortening, flour and cooking oil. I usually use almost a tablespoon of each. I then brush it on my pan with a pastry brush. Make sure you get every nook and cranny. For good measure, I will then spray my pan with Baker’s Joy. Maybe I’m going a little far, but my cakes never stick. I’m so glad you got a delicious parfait out of this cake. Please try it again though. This is a yummy cake.
Thank you for the advice. I’ll. Have to let you know when I try again. ?