Strawberry Pound Cake with Fresh Strawberry Glaze Recipe
This Strawberry Pound Cake is a moist, flavorful American dessert bursting with fresh strawberry flavor. Reduced strawberry puree is incorporated into the cake batter for an intense strawberry taste, while a sweet strawberry glaze made from reserved puree and powdered sugar provides a glossy, delightful finish. Perfect for celebrations or an indulgent treat, this pound cake is baked in a Bundt pan and topped with a luscious glaze.
- 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 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 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 thoroughly. Place them in a food processor or blender and puree until smooth. Reserve 2 tablespoons of the puree for the glaze and set aside.
- Reduce the Strawberry Puree: Pour the remaining strawberry puree into a small pot and simmer over medium heat. Stir occasionally and reduce the puree for 15-20 minutes until it thickens to about ½ cup. Let it cool to room temperature.
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or use a baking spray to prepare it.
- Beat Butter and Sugar: In a mixer bowl, beat the room temperature butter on high speed for 2 minutes until creamy. Gradually add the granulated sugar and continue beating for 4 minutes until pale yellow, fluffy, and slightly crumbly.
- Add Eggs and Dry Ingredients: Add eggs one at a time into the butter mixture, beating well after each addition and scraping the bowl sides. Lower mixer speed and add sifted flour in two increments along with salt and baking soda, mixing gently to avoid overbeating.
- Finish the Batter: Stir in the buttermilk, cooled reduced strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix until just combined.
- Bake the Cake: Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Then carefully invert the cake onto a serving plate and allow it to cool to room temperature.
- Make the Glaze: In a bowl, whisk together the reserved 2 tablespoons 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 drip off a spoon. If too thin, add more powdered sugar; if too thick, add more lemon or lime juice until desired consistency is achieved.
- Glaze the Cake: Spoon the glaze over the cooled pound cake, ensuring even coverage, and let it set for 10 minutes before serving.
Notes
- For an enhanced strawberry flavor, use fresh, ripe strawberries.
- Optional strawberry extract and red food coloring add more color and depth but can be omitted.
- Make sure eggs and butter are at room temperature for better batter consistency.
- Use a 12-cup Bundt pan for the ideal shape and baking time.
- Allow the glaze to set properly before slicing for a clean finish.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Strawberry Pound Cake, fresh strawberry cake, strawberry glaze, Bundt cake, strawberry dessert, homemade pound cake
