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 addition of reduced strawberry puree gives it an extra depth of flavor, and the glaze adds a lovely sweet finish. Enjoy!

Strawberry Pound Cake with Fresh Strawberry Glaze Recipe - Recipe Image

Ingredients

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

Step 1: 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.
Step 2: Pour the strawberry puree into a small pot over medium heat. Reduce the puree for 15-20 minutes, stirring occasionally, until it thickens to about ½ cup. 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 the sugar and continue beating for 4 minutes until the mixture is pale yellow and fluffy but slightly crumbly.
Step 5: Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
Step 6: Lower the mixer speed and gradually add the sifted flour in two increments. Add salt and baking soda, mixing gently to avoid overbeating.
Step 7: Add the buttermilk, cooled strawberry puree, vanilla extract, strawberry extract (if using), and food coloring (if using). Mix until just combined.
Step 8: Pour the batter into the prepared Bundt pan and spread evenly with a spatula.
Step 9: Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert onto a serving plate to cool completely.
Step 11: To make the glaze, 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.
Step 12: Adjust the glaze consistency by adding more powdered sugar if too thin, or more juice if too thick.
Step 13: Spoon the glaze over the cooled cake and let it set for 10 minutes before serving.

Tips & Variations

For enhanced strawberry flavor, use ripe and fragrant fresh strawberries.
If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
Adding a teaspoon of strawberry extract is optional but amplifies the fruity aroma.
Try swapping lemon juice with lime juice in the glaze for a slightly different citrus note.
If you prefer a more vibrant pink cake, add red food coloring carefully a few drops at a time.

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 a week. Let the cake come to room temperature before serving, and you can refresh the glaze by drizzling a little more if it loses moisture. The cake also freezes well for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the cake and glaze?

Yes, you can use frozen strawberries. Thaw them completely and drain excess liquid before pureeing to avoid making the batter too wet.

How do I know when the cake is done baking?

The cake is done when a toothpick or thin skewer inserted into the center comes out clean or with just a few moist crumbs. The edges should also start to pull away from the pan slightly.

Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

Print Recipe

★★★★★

4.9 from 403 reviews

This Strawberry Pound Cake is a luscious and moist dessert layered with fresh strawberry flavor and a sweet strawberry glaze. The cake is enhanced with reduced strawberry puree for rich taste and crowned with a smooth glaze made from powdered sugar and reserved strawberry puree. Perfect for special occasions or as a delightful sweet 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

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 fresh strawberries and wash them thoroughly. Place them in a food processor or blender and puree until smooth. Set aside 2 tablespoons of the puree to use later in the glaze.
Reduce the Strawberry Puree: Pour the strawberry puree into a small pot over medium heat. Reduce it for 15-20 minutes, stirring occasionally, until you have about ½ cup of thickened puree. Let it cool to room temperature.
Preheat Oven & Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or use a nonstick baking spray to prepare it for the cake batter.
Cream Butter and Sugar: In a mixer bowl, beat the unsalted butter at high speed for 2 minutes until smooth. Gradually add the granulated sugar and continue to beat for 4 minutes until the mixture turns pale yellow and fluffy, slightly crumbly.
Add Eggs: Add the eggs one at a time, mixing well after each addition and scraping down the bowl sides to ensure even mixing.
Add Dry Ingredients: Lower the mixer speed. Gradually add the sifted all-purpose flour in two increments, mixing gently. Add salt and baking soda, mixing carefully to avoid overbeating.
Finish Batter: Add the buttermilk, cooled reduced strawberry puree, vanilla extract, strawberry extract (optional), and red food coloring (optional). Mix just until combined to maintain a tender crumb.
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: Let the cake cool in the pan on a wire rack for 10 minutes. Then carefully invert the cake onto a serving plate and allow it to cool completely to room temperature.
Make the Glaze: 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. Adjust consistency by adding more powdered sugar if too thin, or more juice if too thick.
Glaze the Cake: Spoon the glaze evenly over the cooled cake. Allow the glaze to set for 10 minutes before slicing and serving.

Notes

Ensure all ingredients, especially eggs and butter, are at room temperature for best mixing results.
Reducing the strawberry puree intensifies the flavor and reduces excess moisture in the batter.
The glaze consistency can be adjusted depending on your preference – thicker for a more pronounced coating, thinner for a gentle drizzle.
If you prefer, substitute the buttermilk with whole milk plus 1 tablespoon of lemon juice or vinegar to mimic acidity.
This cake is best stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.

Keywords: Strawberry Pound Cake, Strawberry Cake, Bundt Cake, Strawberry Glaze, Summer Dessert, Moist Pound Cake