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Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

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★★★★★

4.8 from 140 reviews

This strawberry pound cake recipe features a moist and flavorful cake infused with fresh strawberry puree, enhanced by a reduced strawberry puree for intensified flavor. Topped with a sweet and tangy strawberry glaze, this beautifully presented dessert is perfect for special occasions or as a delightful treat.

Ingredients

Scale

For The Cake

  • 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 or lime juice

Instructions

  1. Prepare the Strawberries: Remove the stems from the strawberries and wash them thoroughly. Place them in a food processor or blender and puree until smooth. Reserve 2 tablespoons of this puree for the glaze later.
  2. Reduce the Strawberry Puree: Pour the strawberry puree into a small pot over medium heat. Simmer and reduce it for 15-20 minutes, stirring occasionally, until it thickens to about ½ 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 baking spray. In a mixer bowl, beat the room temperature butter on high speed for 2 minutes until smooth.
  4. Mix Butter and Sugar: Gradually add the granulated sugar to the butter and continue beating for 4 minutes until the mixture is pale yellow, fluffy, and slightly crumbly.
  5. Add Eggs: Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to ensure a uniform batter.
  6. Add Dry Ingredients: Reduce mixer speed and gradually add the sifted flour in two parts. Add salt and baking soda, mixing carefully to avoid overbeating.
  7. Add Wet Ingredients: Stir in the buttermilk, cooled reduced strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix until just combined without overmixing.
  8. 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.
  9. Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto a serving plate and allow to cool completely.
  10. Make the Glaze: In a bowl, 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.
  11. Adjust Glaze Consistency: Test the glaze by letting it run off a spoon; add more powdered sugar if it’s too thin or more juice if too thick to achieve the desired consistency.
  12. Glaze the Cake: Spoon the glaze evenly over the cooled cake, letting it set for 10 minutes before serving for best results.

Notes

  • For best flavor, use fresh ripe strawberries for the puree and garnish.
  • Make sure eggs and butter are at room temperature to create a smooth batter.
  • Be careful not to overmix the batter once the flour is added to keep the cake tender.
  • The optional strawberry extract and red food coloring enhance the strawberry flavor and appearance but can be omitted.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
  • Store leftover cake covered at room temperature for up to 2 days or in the refrigerator up to 5 days.

Keywords: Strawberry pound cake, strawberry cake, pound cake recipe, strawberry glaze, bundt cake, berry desserts, homemade cake

Find it online: https://www.cheftara.com/strawberry-pound-cake-with-fresh-strawberry-glaze-recipe-7/