Fresh Strawberry Pound Cake with Strawberry Glaze Recipe

Introduction

This strawberry pound cake is bursting with fresh strawberry flavor and topped with a sweet strawberry glaze. Perfect for special occasions or a simple treat, it’s moist, flavorful, and beautifully presented. The reduced strawberry puree adds extra depth, while the glaze provides a lovely 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)
• 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

1. Step 1: Remove stems from strawberries and wash thoroughly. Puree the strawberries in a food processor or blender until smooth. Set aside 2 tablespoons of puree for the glaze.
2. Step 2: Pour the remaining puree into a small pot over medium heat. Reduce for 15-20 minutes, stirring occasionally, until thickened to about ½ cup. Let 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 or spraying it with baking spray.
4. Step 4: In a mixer bowl, beat the butter on high speed for 2 minutes. Gradually add sugar and beat for 4 minutes until pale yellow and fluffy.
5. Step 5: Add eggs one at a time, mixing well after each and scraping the bowl sides.
6. Step 6: Lower mixer speed and add sifted flour in two additions. Mix in salt and baking soda carefully, avoiding overbeating.
7. Step 7: Add buttermilk, cooled strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix until just combined.
8. Step 8: Pour batter into the prepared Bundt pan, spreading evenly. Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: Let cake cool in pan for 10 minutes, then invert onto a wire rack or serving plate to cool completely.
10. Step 10: For the glaze, whisk together reserved 2 tablespoons strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and pourable.
11. Step 11: Adjust glaze consistency as needed by adding more powdered sugar or juice.
12. Step 12: Spoon glaze over the cooled cake and let it set for 10 minutes before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor impact in both cake and glaze.
• For a more intense strawberry flavor, add strawberry extract and red food coloring, but they are optional.
• You can substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar per cup.
• To make the cake easier to slice, chill it slightly after glazing.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Keep it tightly wrapped to prevent drying out. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Fresh strawberries are best for flavor and texture in this cake, but if using frozen, thaw and drain excess moisture before pureeing to avoid a soggy batter.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Baking times may vary slightly depending on your oven.

Fresh Strawberry Pound Cake with Strawberry Glaze Recipe

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★★★★★

5 from 95 reviews

This strawberry pound cake is a moist and flavorful dessert bursting with fresh strawberry flavor, enhanced by reduced strawberry puree and topped with a sweet strawberry glaze. Perfect for special occasions or simply to enjoy as a delightful treat, this cake showcases a tender crumb and beautiful presentation.

• 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 juice or lime juice

Instructions

1. Prepare the Strawberries: Remove the stems from the fresh strawberries and wash them thoroughly. Place the strawberries in a food processor or blender and puree until smooth. Reserve 2 tablespoons of this puree for the glaze.
2. Reduce the Strawberry Puree: Pour the remaining strawberry puree into a small pot and simmer over medium heat. Stir occasionally and reduce the puree for 15-20 minutes until you have about 1/2 cup of thickened puree. Allow it to cool to room temperature.
3. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or use a nonstick baking spray to prepare it.
4. Cream Butter and Sugar: In a mixer bowl, beat the room temperature unsalted butter on high speed for 2 minutes. Gradually add granulated sugar while continuing to beat for about 4 minutes until the mixture becomes pale yellow, fluffy, and slightly crumbly.
5. Add Eggs: Add eggs one at a time to the butter-sugar mixture, mixing well after each addition and scraping the bowl sides to ensure even mixing.
6. Add Dry Ingredients: Lower mixer speed and gradually add sifted flour in two increments along with salt and baking soda. Mix carefully to combine without overbeating.
7. Finish the Batter: Add buttermilk, cooled reduced strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix until just combined, ensuring the batter remains smooth.
8. Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
9. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, carefully invert the pan onto a serving plate to release the cake and cool completely.
10. Make the Glaze: Once the cake is completely cooled, whisk together the reserved 2 tablespoons strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice. Whisk until the glaze is smooth, thick, but pourable.
11. Adjust Glaze Consistency: Test the glaze by letting it drip off a spoon; if too thin, add more powdered sugar, if too thick, add more lemon or lime juice to reach desired consistency.
12. Apply Glaze: Spoon the glaze over the cooled cake evenly and allow it to set for about 10 minutes before serving.

Notes

• For an even deeper strawberry flavor, use fresh, ripe strawberries for the puree.
• Red food coloring is optional and only used to enhance the color, you can omit it if preferred.
• Ensure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
• Do not overbeat the batter after adding the dry ingredients to keep the cake tender.
• The glaze consistency can be adjusted to your preference by adding more powdered sugar or lemon juice as needed.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: strawberry pound cake, strawberry cake, Bundt cake, strawberry glaze, fresh strawberry dessert, moist cake