Strawberry Pound Cake with Strawberry Glaze

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Strawberry Pound Cake with Strawberry Glaze – Moist, Fruity & Irresistibly Pretty

A rich, buttery pound cake layered with strawberry filling and topped with a sweet pink glaze

Introduction: A Berry-Licious Twist on Classic Pound Cake

There’s something undeniably joyful about strawberries in dessert. Their natural sweetness, vibrant color, and juicy texture make them a favorite in everything from pies to parfaits. This Strawberry Pound Cake with Strawberry Glaze takes that love to the next level—combining the dense, buttery richness of pound cake with a homemade strawberry filling and a glossy pink glaze that’s as stunning as it is scrumptious.

Perfect for spring gatherings, summer picnics, or any time you want to impress with minimal fuss, this cake is a celebration of flavor and elegance. It’s easy to make, easy to slice, and even easier to devour.

Ingredients Breakdown

Let’s take a closer look at what makes this cake so luscious and layered:

For the Cake:

  • All-purpose flour (2½ cups)
    Provides structure and classic pound cake texture.
  • Baking powder (2 tsp)
    Helps the cake rise and stay fluffy.
  • Baking soda (½ tsp)
    Works with sour cream for extra lift.
  • Salt (½ tsp)
    Balances sweetness and enhances flavor.
  • Unsalted butter (1 cup, softened)
    Adds richness and moisture—classic pound cake base.
  • Granulated sugar (2 cups)
    Sweetens and helps create a tender crumb.
  • Large eggs (4, room temperature)
    Bind the batter and add richness.
  • Vanilla extract (1 tsp)
    Adds warmth and depth.
  • Sour cream (½ cup)
    Adds tang and keeps the cake moist.
  • Milk (½ cup)
    Loosens the batter and adds tenderness.
  • Chopped fresh strawberries (1 cup)
    Adds bursts of fruity flavor throughout the cake.

Tip: Use ripe, sweet strawberries for best results.

For the Strawberry Filling:

  • Sliced strawberries (1 cup)
    Cooked down into a jam-like layer.
  • Sugar (2 tbsp)
    Sweetens and helps thicken the filling.
  • Cornstarch (1 tsp)
    Thickens the mixture into a spreadable consistency.

Optional: Add a splash of lemon juice for brightness.

For the Strawberry Glaze:

  • Powdered sugar (1 cup)
    Creates a smooth, glossy glaze.
  • Strawberry puree (2–3 tbsp)
    Adds color and flavor—use fresh or jam-based.
  • Vanilla extract (½ tsp)
    Enhances the sweetness and aroma.

Tip: Adjust glaze thickness with more puree or sugar.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Saucepan
  • Loaf or bundt pan
  • Rubber spatula
  • Cooling rack

Optional: Use a sifter for the glaze and flour for a smoother finish.

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat oven to 350°F (175°C).

Grease and flour a loaf or bundt pan thoroughly.

Tip: Use baking spray with flour for easy release.

Step 2: Prepare the Strawberry Filling

In a small saucepan:

  • Combine 1 cup sliced strawberries, 2 tbsp sugar, and 1 tsp cornstarch.

Cook over medium heat, stirring often, until thickened and jam-like.

Let cool completely.

Optional: Mash berries slightly for a smoother texture.

Step 3: Mix Dry Ingredients

In a bowl:

  • Whisk together 2½ cups flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.

Set aside.

Step 4: Cream Butter and Sugar

In a large mixing bowl:

  • Beat 1 cup softened butter and 2 cups sugar until light and fluffy—about 3–4 minutes.

Step 5: Add Eggs and Vanilla

Beat in 4 eggs, one at a time.

Add 1 tsp vanilla extract and mix until smooth.

Tip: Scrape down the sides of the bowl for even mixing.

Step 6: Combine Wet and Dry

Alternate adding the dry flour mixture and the ½ cup sour cream + ½ cup milk to the batter.

Mix just until combined—don’t overmix.

Step 7: Add Fresh Strawberries

Gently fold in 1 cup chopped fresh strawberries.

Optional: Toss strawberries in a little flour to prevent sinking.

Step 8: Assemble the Cake

Pour half the batter into the prepared pan.

Spread the cooled strawberry filling evenly over the batter.

Top with the remaining batter, smoothing the surface.

Tip: Don’t overfill—leave room for the cake to rise.

Step 9: Bake

Bake for 55–65 minutes, until:

  • Top is golden
  • Toothpick inserted comes out clean

Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 10: Make the Glaze

In a bowl:

  • Mix 1 cup powdered sugar, 2–3 tbsp strawberry puree, and ½ tsp vanilla extract.

Whisk until smooth.

Adjust consistency with more puree (for thinner) or sugar (for thicker).

Step 11: Glaze and Serve

Pour glaze over the cooled cake.

Let set for 10–15 minutes before slicing.

Serve with:

  • Fresh strawberries
  • Whipped cream
  • A scoop of vanilla ice cream

Yields:

  • 10–12 slices

Presentation Tip: Garnish with mint leaves or edible flowers for a stunning finish.

Serving Suggestions

Perfect for:

  • Spring brunches
  • Summer picnics
  • Mother’s Day dessert
  • Afternoon tea

Pair with:

  • Sparkling rosé
  • Lemonade
  • Earl Grey tea

Tip: Serve chilled or at room temperature for best texture.

Variations to Try

Want to make it your own? Try these delicious twists:

Lemon Strawberry Pound Cake

Add lemon zest and juice to the batter and glaze.

Chocolate Strawberry Cake

Add mini chocolate chips and drizzle with chocolate ganache.

Coconut Strawberry Cake

Add shredded coconut to the batter and glaze.

Vegan Version

Use plant-based butter, milk, and egg replacer.

Mini Pound Cakes

Bake in muffin tins for individual servings.

Storage and Make-Ahead Tips

  • Make-Ahead: Bake and glaze up to 1 day in advance.
  • Refrigerate: Store in airtight container for up to 4 days.
  • Freeze: Freeze unglazed cake for up to 1 month. Thaw and glaze before serving.

Tip: Wrap tightly in plastic and foil to prevent freezer burn.

Nutrition Notes (Per Slice, ~1 of 12)

  • Calories: ~320
  • Protein: ~5g
  • Carbohydrates: ~38g
  • Fat: ~16g
  • Sugar: ~24g
  • Sodium: ~180mg
  • Fiber: ~2g

This cake is:

  • Moist and fruity
  • Sweet and tangy
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Strawberry Pound Cake with Strawberry Glaze is more than just a dessert—it’s a celebration of flavor, beauty, and simplicity. Whether you’re baking for a special occasion or just treating yourself, it’s guaranteed to impress and delight.

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