Strawberry Pound Cake with Fresh Strawberry Glaze Recipe
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.
- 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
