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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.

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 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

Find it online: https://www.cheftara.com/strawberry-pound-cake-with-fresh-strawberry-glaze-recipe-3/