Introduction

This strawberry pound cake is bursting with fresh strawberry flavor and topped with a sweet strawberry glaze. Moist and flavorful, it’s perfect for special occasions or a delightful treat any day. The reduced strawberry puree gives this cake an extra depth of flavor that shines in every bite.

Strawberry Pound Cake with Fresh Strawberry Glaze Recipe - Recipe Image

Ingredients

1 pint fresh strawberries (for the cake and glaze)
1 cup unsalted butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour, sifted
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
2 tsp strawberry extract (optional)
1/2 tsp red food coloring (optional)
For the glaze:

2 tbsp strawberry puree (reserved from the cake)
2 cups powdered sugar
1 tsp vanilla extract
1 tsp pure lemon juice or lime juice

Instructions

Step 1: Remove stems from strawberries, wash thoroughly, and puree in a food processor or blender until smooth. Set aside 2 tablespoons of this puree for the glaze.
Step 2: Pour the remaining strawberry puree into a small pot over medium heat. Reduce by simmering for 15-20 minutes, stirring occasionally, until you have ½ cup of thickened puree. Let it cool to room temperature.
Step 3: Preheat the oven to 325°F (163°C). Prepare a 12-cup Bundt pan by greasing and flouring or using a baking spray.
Step 4: In a mixer bowl, beat the butter on high speed for 2 minutes. Gradually add sugar and continue beating for 4 minutes until pale yellow and fluffy.
Step 5: Add eggs one at a time, mixing well after each addition and scraping the bowl sides.
Step 6: Lower mixer speed and gradually add sifted flour in two parts. Add salt and baking soda, mixing gently to avoid overbeating.
Step 7: Add buttermilk, cooled strawberry puree, vanilla extract, strawberry extract (if using), and food coloring (if using). Mix until just combined.
Step 8: Pour batter into the prepared Bundt pan. Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool the cake in the pan on a wire rack for 10 minutes, then invert carefully onto a serving plate.
Step 10: To make the glaze, whisk together reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and thick but pourable.
Step 11: Adjust glaze thickness by adding more powdered sugar if too thin or more juice if too thick.
Step 12: Spoon the glaze over the cooled cake and let it set for 10 minutes before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and natural sweetness.
If you don’t have strawberry extract, vanilla alone works well but the extract adds an extra boost.
You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes before using.
For a more vibrant color, adding red food coloring is optional but enhances appearance.
Try adding chopped nuts or white chocolate chips into the batter for added texture.

Storage

Store the strawberry pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds if desired. The glaze may soften in the fridge but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

While fresh strawberries are preferred for the best flavor and texture, you can use thawed frozen strawberries. Make sure to drain excess liquid before pureeing to avoid a watery batter.

What if I don’t have a Bundt pan?

You can bake this cake in two 9×5-inch loaf pans instead. Reduce baking time to about 50-60 minutes and test doneness with a toothpick.

Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

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4.4 from 125 reviews

This strawberry pound cake is bursting with fresh strawberry flavor and topped with a sweet strawberry glaze. Perfect for any special occasion or just as a treat for yourself, this cake is moist, flavorful, and beautifully presented. The addition of reduced strawberry puree gives it an extra depth of flavor, and the glaze adds a lovely sweet finish.

Author: Tara
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For The Cake

1 pint fresh strawberries (for the glaze as well)
1 cup unsalted butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour, sifted
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
2 tsp strawberry extract (optional)
1/2 tsp red food coloring (optional)

For The Glaze

2 tbsp strawberry puree reserved from the cake
2 cups powdered sugar
1 tsp vanilla extract
1 tsp pure lemon juice or lime juice

Instructions

Prepare the Strawberries: Remove the stems from the strawberries and wash them thoroughly. Place strawberries in a food processor or blender and puree until smooth. Set aside 2 tablespoons of the puree for the glaze later.
Reduce the Strawberry Puree: Pour the strawberry puree into a small pot over medium heat. Reduce the puree for 15-20 minutes, stirring occasionally, until you have ½ cup of thickened puree. Let it cool to room temperature.
Prepare the Cake Batter: Preheat the oven to 325°F (163°C) and prepare a 12-cup Bundt pan with a nonstick method of your choice (greasing and flouring, or using baking spray). In a mixer bowl, beat the butter on high speed for 2 minutes. Gradually add the sugar and continue to beat for 4 minutes, until the mixture is pale yellow and fluffy, though slightly crumbly.
Add Eggs and Dry Ingredients: Add the eggs one at a time, mixing well after each addition and scraping the sides of the bowl. Lower the mixer speed and gradually add the sifted flour in two increments. Add the salt and baking soda, mixing carefully not to overbeat.
Finish the Batter: Add the buttermilk, cooled strawberry puree, vanilla extract, strawberry extract (if using), and food coloring (if using). Mix until just combined.
Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully invert onto a serving plate.
Make the Glaze: Once the cake has cooled to room temperature, whisk together 2 tablespoons of the reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and thick, but still pourable.
Adjust the Consistency: Test the glaze by letting it run off a spoon. If it’s too thin, add more powdered sugar; if too thick, add more juice to reach the desired consistency.
Glaze the Cake: Spoon the glaze over the cooled cake and let it set for 10 minutes before serving.

Notes

Room temperature ingredients help create a smooth batter and even baking.
Reducing the strawberry puree intensifies the flavor and prevents excess moisture in the cake.
Optional strawberry extract and red food coloring enhance strawberry flavor and color but can be omitted for a more natural look.
Ensure the cake is fully cooled before glazing to avoid melting the glaze.
Use a nonstick method for the Bundt pan to avoid sticking and breakage during removal.

Keywords: strawberry pound cake, strawberry cake, Bundt cake, strawberry glaze, dessert, berry dessert, fresh strawberries, strawberry puree