Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

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, it is moist, flavorful, and beautifully presented. The reduced strawberry puree adds extra depth, while the glaze provides a lovely sweet finish.

Ingredients

• 1 pint fresh strawberries (for 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)

• 2 tbsp strawberry puree (reserved from the cake)
• 2 cups powdered sugar
• 1 tsp vanilla extract (for glaze)
• 1 tsp pure lemon juice or lime juice

Instructions

1. Step 1: Remove stems from strawberries and wash thoroughly. Puree strawberries in a food processor or blender until smooth. Set aside 2 tablespoons of this puree for the glaze.
2. Step 2: Pour remaining strawberry puree into a small pot over medium heat. Reduce for 15-20 minutes, stirring occasionally, until thickened to ½ cup. Let cool to room temperature.
3. Step 3: Preheat oven to 325°F (163°C). Prepare a 12-cup Bundt pan by greasing and flouring or using baking spray.
4. Step 4: In a mixer bowl, beat butter on high speed for 2 minutes. Gradually add sugar and continue beating for 4 minutes until pale yellow and fluffy.
5. Step 5: Add eggs one at a time, mixing well after each and scraping bowl sides.
6. Step 6: Reduce mixer speed and add sifted flour in two parts. Add salt and baking soda, mixing carefully to avoid overbeating.
7. Step 7: Add buttermilk, cooled strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix just until combined.
8. Step 8: Pour batter into prepared Bundt pan and bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Cool cake in pan on a wire rack for 10 minutes, then invert onto a serving plate to cool completely.
10. Step 10: For the glaze, whisk together reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and thick but pourable.
11. Step 11: Adjust glaze consistency by adding more powdered sugar if too thin, or more juice if too thick.
12. Step 12: Spoon glaze over cooled cake and let set for 10 minutes before serving.

Tips & Variations

• Use room temperature ingredients to ensure the batter mixes evenly and produces a tender cake.
• Add strawberry extract and red food coloring for a more intense strawberry flavor and vibrant color.
• For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of lemon juice.
• Use fresh berries for the best flavor; frozen strawberries may result in a watery puree.

Storage

Store the strawberry pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze wrapped tightly for up to 3 months. Reheat slices gently in the microwave or enjoy chilled. Apply glaze just before serving to keep the cake fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a Bundt pan?

Yes, you can bake this cake in two 9×5-inch loaf pans or a 9×13-inch pan. Adjust baking time accordingly, checking doneness with a toothpick.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for flavor and texture, but if using frozen, thaw and drain excess liquid before pureeing to avoid a watery batter.

Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

Print Recipe

★★★★★

5 from 57 reviews

This strawberry pound cake is a moist, flavorful dessert bursting with fresh strawberry essence and topped with a sweet strawberry glaze. Made with reduced strawberry puree for extra depth of flavor, it is perfect for special occasions or a delightful treat any time.

• 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 1x2x3x

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 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 for the glaze later.
2. 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 about ½ cup of thickened puree. Let it cool to room temperature.
3. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Prepare a 12-cup Bundt pan by greasing and flouring it or using a nonstick baking spray to ensure easy release.
4. Cream Butter and Sugar: In a mixer bowl, beat the unsalted butter on high speed for 2 minutes. Gradually add the granulated sugar and continue beating for 4 minutes until the mixture is pale yellow, fluffy, and slightly crumbly.
5. Add Eggs: Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to ensure even incorporation.
6. Add Dry Ingredients: Lower the mixer speed. Gradually add sifted flour in two increments along with salt and baking soda. Mix carefully without overbeating to maintain the batter’s light texture.
7. Finish the Batter: Add the buttermilk, cooled thickened strawberry puree, vanilla extract, optional strawberry extract, and optional red food coloring. Mix until just combined.
8. Bake the Cake: Pour the batter into the prepared Bundt pan and evenly spread it. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto a serving plate.
9. Make the Glaze: Once the cake has cooled to room temperature, whisk together the 2 tablespoons of reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and thick but pourable.
10. Adjust the Glaze Consistency: Test the glaze by allowing it to run off a spoon. If it’s too thin, add more powdered sugar; if too thick, add more lemon or lime juice until the desired consistency is reached.
11. Glaze the Cake: Spoon the glaze evenly over the cooled cake. Allow it to set for 10 minutes before serving to ensure the glaze firms up slightly.

Notes

• Ensure eggs and butter are at room temperature for a smoother batter.
• Reducing the strawberry puree intensifies the flavor and improves the cake’s color.
• The optional strawberry extract and red food coloring enhance strawberry flavor and visual appeal but can be omitted.
• Use a toothpick test to check cake doneness to avoid over or under baking.
• Adjust the glaze consistency as needed for your preferred thickness.
• The cake is best served at room temperature and can be stored covered for up to 3 days.

Keywords: Strawberry Pound Cake, Strawberry Cake, Bundt Cake, Strawberry Glaze, Summer Dessert