Fresh Strawberry Pound Cake with Strawberry Glaze Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
