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Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://www.cheftara.com/strawberry-pound-cake-with-fresh-strawberry-glaze-recipe-4/