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

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 it thickens to 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 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.
Step 5: Add the eggs one at a time, mixing well after each addition and scraping the sides of the bowl.
Step 6: Lower mixer speed and gradually add the sifted flour in two increments. Add salt and baking soda, mixing carefully 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 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: Once the cake has cooled to room temperature, whisk together the reserved 2 tablespoons 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

Use fresh, ripe strawberries for the best flavor and natural sweetness.
If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
Strawberry extract and red food coloring are optional but enhance the flavor and color magnificently.
For a more intense glaze, allow the glaze to chill briefly to thicken before pouring.

Storage

Store the strawberry pound cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices briefly in the microwave for about 10-15 seconds. The cake and glaze both freeze well—wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

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, but be sure to thaw and drain excess liquid before pureeing to avoid a runny batter.

What if I don’t have a Bundt pan?

You can bake this cake in a standard loaf pan or round cake pan. Adjust baking time accordingly and check for doneness with a toothpick.

Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

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4.7 from 110 reviews

This strawberry pound cake features a moist, buttery texture infused with fresh strawberry flavor, enhanced by a reduced strawberry puree folded into the batter and topped with a sweet strawberry glaze. Perfect for special occasions or as a delicious treat, this cake combines the richness of classic pound cake with the vibrant taste of strawberries for a beautifully flavorful dessert.

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 batter preparation)
2 cups powdered sugar
1 tsp vanilla extract
1 tsp pure lemon juice or lime juice

Instructions

Prepare the Strawberries: Remove 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 for the glaze later.
Reduce the Strawberry Puree: Pour the strawberry puree into a small pot over medium heat and reduce it by simmering for 15-20 minutes, stirring occasionally, until thickened to about 1/2 cup. Let the reduced puree cool to room temperature.
Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or use baking spray to prepare it for the cake batter.
Beat Butter and Sugar: In a mixer bowl, beat the room temperature butter on high speed for 2 minutes until smooth. Gradually add the granulated sugar and beat for an additional 4 minutes until the mixture is pale yellow, fluffy, yet slightly crumbly.
Add Eggs and Dry Ingredients: Add the eggs one at a time to the butter mixture, mixing well after each addition and scraping the bowl sides. Lower the mixer speed and gradually add the sifted flour in two increments along with the salt and baking soda, mixing gently to avoid overbeating.
Add Remaining Ingredients: Incorporate the buttermilk, cooled reduced strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). 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 into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes, then invert onto a serving plate to cool completely.
Make the Glaze: Once the cake has cooled to room temperature, 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 Glaze Consistency: Test the glaze by letting it run off a spoon. Add more powdered sugar if too thin, or more lemon/lime juice if too thick, to reach the desired consistency.
Glaze the Cake: Spoon the glaze evenly over the cooled cake and allow it to set for 10 minutes before slicing and serving.

Notes

Ensure all eggs and butter are at room temperature for the best batter texture.
Reducing the strawberry puree intensifies the strawberry flavor without adding extra moisture to the cake.
Optional strawberry extract and red food coloring can enhance the flavor and appearance but are not necessary.
To check for doneness, insert a toothpick near the center; it should come out clean or with a few moist crumbs.
Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
The glaze consistency can be adjusted to your preference for thickness and sweetness.

Keywords: strawberry pound cake, strawberry cake, pound cake recipe, strawberry glaze, Bundt cake, berry dessert, moist cake