Strawberry Pound Cake with Strawberry Glaze – Sweet, Moist & Irresistible
Introduction
This Strawberry Pound Cake is the perfect blend of buttery richness and fruity sweetness. With a tender crumb and a luscious strawberry glaze, it’s a dessert that feels both classic and refreshing. Whether you’re serving it at spring gatherings, summer picnics, or simply enjoying it with your afternoon coffee, this cake is sure to impress.
Why You’ll Love This Recipe
Moist & buttery: Creamed butter and sugar create a rich, tender base.
Fresh strawberry flavor: A glaze made with real strawberries adds brightness.
Elegant presentation: Perfect for parties, holidays, or gifting.
Simple ingredients: Pantry staples with a fruity twist.
Ingredients
Cake
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all‑purpose flour
1 tsp baking powder
½ tsp salt
1 cup whole milk
1 tsp pure vanilla extract
½ cup strawberry puree (fresh or frozen strawberries blended smooth)
Strawberry Glaze
1 cup powdered sugar
2–3 tbsp strawberry puree
½ tsp vanilla extract
Optional: extra sliced strawberries for garnish
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
Step 2: Cream Butter & Sugar
In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
Step 3: Add Eggs & Flavor
Beat in eggs one at a time. Stir in vanilla and strawberry puree.
Step 4: Mix Dry Ingredients
Whisk flour, baking powder, and salt in a separate bowl. Gradually add to wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
Step 5: Bake
Pour batter into prepared pan. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then transfer to wire rack.
Step 6: Make Glaze
Whisk powdered sugar, strawberry puree, and vanilla until smooth. Adjust consistency with more puree or sugar as needed.
Step 7: Finish
Drizzle glaze over cooled cake. Garnish with fresh strawberries if desired.
Tips & Tricks
Room temperature ingredients: Ensure butter, eggs, and milk are at room temp for best texture.
Don’t overmix: Keeps cake tender.
Extra strawberry flavor: Fold in chopped strawberries to the batter.
Storage: Keep covered at room temp for 2 days or refrigerate up to 5 days.
Variations
Lemon‑Strawberry Pound Cake: Add lemon zest and juice for a citrusy twist.
Chocolate Drizzle: Top with melted chocolate instead of glaze.
Cupcake Style: Bake in muffin tins for individual servings.
Layered Dessert: Slice and serve with whipped cream and berries.
Serving Ideas
Pair with vanilla ice cream for indulgence.
Serve with tea or coffee for an afternoon treat.
Present on a cake stand with fresh strawberries for a stunning centerpiece.
FAQs
Q: Can I use frozen strawberries?
Yes, thaw and puree before using.
Q: Can I skip the glaze?
Absolutely—the cake is delicious plain, but glaze adds extra flavor.
Q: Can I freeze the cake?
Yes, wrap tightly and freeze up to 3 months. Glaze after thawing.
Recipe Details
Prep Time: 20 minutes
Bake Time: 60–70 minutes
Total Time: ~1 hour 30 minutes
Servings: 12–14 slices
Calories: ~320 per slice
Final Thoughts
This Strawberry Pound Cake with Strawberry Glaze is moist, fruity, and elegant—a dessert that celebrates the sweetness of strawberries in every bite. It’s a recipe worth keeping in your collection for family gatherings, holidays, or whenever you crave a slice of comfort.