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 extra depth, while the glaze adds a lovely sweet finish.

Strawberry Pound Cake with Fresh Strawberry Glaze Recipe - Recipe Image

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

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 you have ½ cup of thickened puree. Let it cool to room temperature.
Step 3: Preheat the oven to 325°F (163°C) and 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 to beat for 4 minutes until the mixture is pale yellow and fluffy, though slightly crumbly.
Step 5: Add the eggs one at a time, mixing well after each addition and scraping the sides of the bowl.
Step 6: Lower the mixer speed and gradually add the sifted flour in two increments. Add the salt and baking soda, mixing carefully to avoid overbeating.
Step 7: Add the buttermilk, cooled strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix until just combined.
Step 8: Pour the batter into the prepared Bundt pan. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully invert onto a serving plate.
Step 10: 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 11: Adjust the glaze consistency by adding more powdered sugar if too thin, or more juice if too thick.
Step 12: Spoon the glaze over the cooled cake and let it set for 10 minutes before serving.

Tips & Variations

For extra flavor, chill the cake overnight before glazing to let the strawberry taste develop further.
Use frozen strawberries if fresh are unavailable, but thaw and drain excess liquid before pureeing.
Substitute buttermilk with milk mixed with 1 tablespoon vinegar or lemon juice if needed.
Add chopped fresh strawberries into the batter for more texture and bursts of strawberry flavor.

Storage

Store the strawberry pound cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Keep the glaze covered or on the cake to prevent drying out. Reheat slices gently in the microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries. Thaw them fully and drain any excess liquid before pureeing to avoid watering down the batter.

What if I don’t have a Bundt pan?

You can bake this cake in a loaf pan or two 9-inch round pans. Adjust the baking time accordingly and check doneness with a toothpick.

Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

This strawberry pound cake is a moist and flavorful dessert infused with fresh strawberry puree and topped with a sweet and tangy strawberry glaze. Made with a combination of butter, sugar, eggs, and buttermilk, this cake delivers a tender crumb with a vibrant pink hue, perfect for special occasions or as a delightful treat. The reduced strawberry puree adds depth to the cake’s flavor, while the glaze enhances its sweetness and 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

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 the strawberries in a food processor or blender and puree until smooth. Set aside 2 tablespoons of this puree to be used later for the glaze.
Reduce the Strawberry Puree: Pour the remaining strawberry puree into a small pot over medium heat. Simmer and reduce the puree for about 15-20 minutes, stirring occasionally, until it thickens to approximately 1/2 cup. Allow it to cool to room temperature.
Prepare the Cake Batter: Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or use a nonstick baking spray. In a mixing bowl, beat the room temperature butter on high speed for 2 minutes until smooth. Gradually add the granulated sugar and continue beating for another 4 minutes until the mixture is pale yellow and fluffy but slightly crumbly.
Add Eggs and Dry Ingredients: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the bowl’s sides to incorporate evenly. Reduce mixer speed and add the sifted flour in two batches, followed by the salt and baking soda. Mix carefully to avoid overbeating.
Finish the Batter: Incorporate the buttermilk, cooled reduced strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using) into the batter. Mix until just combined to maintain a tender texture.
Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan on a wire rack for 10 minutes before inverting onto a serving plate.
Make the Glaze: Once the cake has cooled completely, whisk together the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until the glaze is smooth, thick, and pourable.
Adjust the Consistency: Test the glaze by spooning it off a spoon. Add more powdered sugar if too thin or more juice if too thick, adjusting until the desired consistency is reached.
Glaze the Cake: Spoon the prepared glaze evenly over the cooled cake, allowing it to set for at least 10 minutes before serving for a beautiful, shiny finish.

Notes

Use room temperature eggs and butter for best mixing results and tender crumb.
Reducing the strawberry puree intensifies the flavor and prevents excess moisture in the cake.
Optional strawberry extract and red food coloring help enhance flavor and color but can be omitted if preferred.
Ensure the glaze is not too runny to avoid it sliding off the cake.
The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
Let the cake cool completely before glazing to prevent melting the glaze.

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