Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

Introduction

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 reduced strawberry puree adds an extra depth of flavor, while the glaze provides a lovely sweet finish.

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

Instructions

1. Step 1: Remove the stems from the strawberries and wash them thoroughly. Puree the strawberries in a food processor or blender until smooth, then set aside 2 tablespoons of the puree for the glaze.
2. Step 2: Pour the remaining strawberry puree into a small pot over medium heat. Reduce it for 15–20 minutes, stirring occasionally, until you have ½ cup of thickened puree. Let it cool to room temperature.
3. Step 3: Preheat the oven to 325°F (163°C). Prepare a 12-cup Bundt pan by greasing and flouring it or using baking spray.
4. Step 4: In a mixer bowl, beat the butter on high speed for 2 minutes. Gradually add the sugar and beat for another 4 minutes until pale yellow and fluffy.
5. Step 5: Add the eggs one at a time, mixing well after each addition and scraping the sides of the bowl.
6. Step 6: Lower the mixer speed and gradually add the sifted flour in two increments along with the salt and baking soda. Mix carefully to avoid overbeating.
7. Step 7: Add the buttermilk, cooled strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix until just combined.
8. Step 8: Pour the batter into the prepared Bundt pan and bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate.
10. Step 10: To make the glaze, whisk together 2 tablespoons reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and thick but pourable.
11. Step 11: Adjust the glaze consistency as needed by adding more powdered sugar or juice.
12. 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. Avoid using frozen unless fully thawed and drained.
• For a more intense color, add a few drops of red food coloring, but it is optional.
• If you don’t have buttermilk, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.
• You can add chopped strawberries to the batter for extra fruit texture.
• Experiment with lemon or lime juice in the glaze for a tangy contrast to the sweetness.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in the microwave for about 15 seconds to regain moistness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but make sure to fully thaw and drain the frozen strawberries before pureeing to avoid excess moisture affecting the cake texture.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached. If batter sticks to the toothpick, continue baking and check every 5 minutes.

Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

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★★★★★

4.8 from 140 reviews

This strawberry pound cake recipe features a moist and flavorful cake infused with fresh strawberry puree, enhanced by a reduced strawberry puree for intensified flavor. Topped with a sweet and tangy strawberry glaze, this beautifully presented dessert is perfect for special occasions or as a delightful treat.

• 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 1x2x3x

For The Cake

• 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 or lime juice

Instructions

1. Prepare the Strawberries: Remove the stems from the strawberries and wash them thoroughly. Place them in a food processor or blender and puree until smooth. Reserve 2 tablespoons of this puree for the glaze later.
2. Reduce the Strawberry Puree: Pour the strawberry puree into a small pot over medium heat. Simmer and reduce it for 15-20 minutes, stirring occasionally, until it thickens to about ½ cup. Allow it to cool to room temperature.
3. Prepare the Cake Batter: Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or use baking spray. In a mixer bowl, beat the room temperature butter on high speed for 2 minutes until smooth.
4. Mix Butter and Sugar: Gradually add the granulated sugar to the butter and continue beating for 4 minutes until the mixture is pale yellow, fluffy, and slightly crumbly.
5. Add Eggs: Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to ensure a uniform batter.
6. Add Dry Ingredients: Reduce mixer speed and gradually add the sifted flour in two parts. Add salt and baking soda, mixing carefully to avoid overbeating.
7. Add Wet Ingredients: Stir in the buttermilk, cooled reduced strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix until just combined without overmixing.
8. Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto a serving plate and allow to cool completely.
10. Make the Glaze: In a bowl, whisk together the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and thick but still pourable.
11. Adjust Glaze Consistency: Test the glaze by letting it run off a spoon; add more powdered sugar if it’s too thin or more juice if too thick to achieve the desired consistency.
12. Glaze the Cake: Spoon the glaze evenly over the cooled cake, letting it set for 10 minutes before serving for best results.

Notes

• For best flavor, use fresh ripe strawberries for the puree and garnish.
• Make sure eggs and butter are at room temperature to create a smooth batter.
• Be careful not to overmix the batter once the flour is added to keep the cake tender.
• The optional strawberry extract and red food coloring enhance the strawberry flavor and appearance but can be omitted.
• Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
• Store leftover cake covered at room temperature for up to 2 days or in the refrigerator up to 5 days.

Keywords: Strawberry pound cake, strawberry cake, pound cake recipe, strawberry glaze, bundt cake, berry desserts, homemade cake