Strawberry Pound Cake with Fresh Strawberry Glaze Recipe
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.
- 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 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.
- Reduce the Strawberry Puree: 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.
- Prepare the Cake Batter: Preheat the oven to 325°F (163°C) and prepare a 12-cup Bundt pan with a nonstick method of your choice (greasing and flouring, or using baking spray). 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.
- Add Eggs and Dry Ingredients: Add the eggs one at a time, mixing well after each addition and scraping the sides of the bowl. Lower the mixer speed and gradually add the sifted flour in two increments. Add the salt and baking soda, mixing carefully not to overbeat.
- Finish the Batter: Add the buttermilk, cooled strawberry puree, vanilla extract, strawberry extract (if using), and food coloring (if using). Mix until just combined.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully invert onto a serving plate.
- Make the Glaze: Once the cake has cooled to room temperature, whisk together 2 tablespoons of the reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and thick, but still pourable.
- Adjust the Consistency: Test the glaze by letting it run off a spoon. If it’s too thin, add more powdered sugar; if too thick, add more juice to reach the desired consistency.
- Glaze the Cake: Spoon the glaze over the cooled cake and let it set for 10 minutes before serving.
Notes
- Room temperature ingredients help create a smooth batter and even baking.
- Reducing the strawberry puree intensifies the flavor and prevents excess moisture in the cake.
- Optional strawberry extract and red food coloring enhance strawberry flavor and color but can be omitted for a more natural look.
- Ensure the cake is fully cooled before glazing to avoid melting the glaze.
- Use a nonstick method for the Bundt pan to avoid sticking and breakage during removal.
Keywords: strawberry pound cake, strawberry cake, Bundt cake, strawberry glaze, dessert, berry dessert, fresh strawberries, strawberry puree
