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 extra depth, and 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
• 1 tsp pure lemon juice or lime juice

Instructions

1. Step 1: Remove stems from strawberries, wash thoroughly, then puree in a food processor or blender until smooth. Set aside 2 tablespoons of the puree for the glaze.
2. Step 2: Pour the remaining puree into a small pot and reduce over medium heat for 15-20 minutes, stirring occasionally, until thickened to ½ cup. Let cool to room temperature.
3. Step 3: Preheat oven to 325°F (163°C). Prepare a 12-cup Bundt pan by greasing and flouring or using 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 more minutes until pale yellow and fluffy but slightly crumbly.
5. Step 5: Add eggs one at a time, mixing well after each and scraping the bowl sides.
6. Step 6: Lower mixer speed, add sifted flour in two parts, then add salt and baking soda. Mix carefully without overbeating.
7. Step 7: Add buttermilk, cooled strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix just until combined.
8. Step 8: Pour batter into prepared Bundt pan and bake for 70-80 minutes, or until a toothpick inserted in 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: For the glaze, whisk together reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and pourable. Adjust consistency with more powdered sugar or juice if needed.
11. Step 11: Spoon glaze over cooled cake and let set for 10 minutes before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and natural sweetness.
• If you don’t have buttermilk, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
• Adding strawberry extract and red food coloring enhances the color and strawberry aroma but is optional.
• For a lighter texture, sift your flour well and do not overbeat the batter after adding flour.
• You can add chopped fresh strawberries to the batter for extra fruit bursts.

Storage

Store the pound cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly for up to 2 months. Thaw frozen cake overnight in the fridge and bring to room temperature before serving. Reheat slices briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw and drain excess liquid before pureeing to avoid a too-wet batter.

How do I know when the cake is done baking?

Insert a toothpick or skewer into the center of the cake; if it comes out clean or with a few dry crumbs, the cake is ready. If there’s wet batter on it, bake for a few more minutes and check again.

Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

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★★★★★

4.5 from 63 reviews

This strawberry pound cake is a moist and flavorful dessert bursting with fresh strawberry flavor, enhanced by a thickened strawberry puree folded into the batter. Topped with a sweet and tangy strawberry glaze made from reserved puree, powdered sugar, and a hint of citrus, this cake is perfect for special occasions or a delightful treat any time. The rich buttery cake is baked in a Bundt pan for a beautiful presentation and finished with a glossy, fruity glaze.

• 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 batter
• 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 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 and simmer for 15-20 minutes, stirring occasionally, until it reduces to about ½ cup of thickened puree. Allow it to cool to room temperature.
3. Prep the Cake Batter: Preheat the oven to 325°F (163°C) and grease and flour a 12-cup Bundt pan or use a baking spray. In a mixer bowl, beat the unsalted butter on high speed for 2 minutes until creamy.
4. Add Sugar and Eggs: Gradually add the granulated sugar to the butter and beat for 4 minutes, until pale yellow and fluffy but slightly crumbly. Add the eggs one at a time, mixing well after each addition and scraping down the bowl sides as needed.
5. Add Dry Ingredients: Reduce the mixer speed and gradually add the sifted all-purpose flour in two increments along with the salt and baking soda. Mix carefully to avoid overbeating.
6. Finish the Batter: Add the buttermilk, cooled thickened strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix until just combined ensuring the batter maintains its light texture.
7. Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the surface with a spatula. Bake for 70-80 minutes until a toothpick inserted in the center comes out clean.
8. Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert it onto a serving plate and allow it to cool completely.
9. Prepare the Glaze: Whisk together the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth, thick but still pourable.
10. Adjust Glaze Consistency: Test the glaze by letting it drip off a spoon; if it is too thin, add more powdered sugar to thicken, or if too thick, add additional juice to thin it out to desired consistency.
11. Glaze the Cake: Spoon the glaze evenly over the cooled pound cake and let it set for 10 minutes before serving for a glossy, sweet finish.

Notes

• Room temperature butter and eggs are essential for achieving a smooth cake batter.
• Reducing the strawberry puree intensifies the flavor and prevents excess moisture in the cake.
• Optional red food coloring and strawberry extract enhance color and flavor but can be omitted for a more natural cake.
• Ensure the cake is fully cooled before glazing to prevent the glaze from melting and running off.
• Use a nonstick method for the Bundt pan to ensure easy removal of the cake.
• This cake pairs beautifully with fresh whipped cream or vanilla ice cream.

Keywords: Strawberry pound cake, Fresh strawberry cake, Bundt cake recipe, Strawberry glaze, Moist pound cake, Strawberry dessert