Juicy Strawberry Pound Cake with Strawberry Glaze Recipe

Introduction

This strawberry pound cake combines juicy fresh strawberries with a rich, buttery crumb for a truly delightful treat. Topped with a tangy strawberry glaze, it’s perfect for any occasion where you want a dessert that feels special but is easy to make at home.

Ingredients

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

Instructions

1. Step 1: Remove stems from strawberries and wash thoroughly. Puree the strawberries in a blender or food processor until smooth. Reserve 2 tablespoons of the puree for the glaze.
2. Step 2: Pour the remaining puree into a small pot and simmer over medium heat for 15-20 minutes, stirring occasionally, until it reduces to ½ cup. Let it cool to room temperature.
3. Step 3: Preheat the oven to 325°F (163°C) and prepare a 12-cup Bundt pan by greasing and flouring or using a baking spray.
4. Step 4: In a mixer, beat the butter on high speed for 2 minutes. Gradually add the sugar and continue beating for 4 minutes until pale yellow and fluffy.
5. Step 5: Add the eggs one at a time, mixing well after each addition and scraping down the bowl sides.
6. Step 6: Lower the mixer speed and add the sifted flour in two additions along with the salt and baking soda. Mix gently to combine without overbeating.
7. Step 7: Stir in the buttermilk, cooled strawberry puree, vanilla extract, strawberry extract, and red food coloring if using, mixing just until combined.
8. Step 8: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
9. Step 9: Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a plate to cool completely.
10. Step 10: To make the glaze, whisk together the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and pourable. Adjust consistency by adding more powdered sugar or juice as needed.
11. Step 11: Spoon the glaze evenly over the cooled cake and let it set for 10 minutes before serving.

Tips & Variations

• Use frozen strawberries when fresh are out of season; thaw and drain excess liquid before pureeing.
• If you prefer a stronger strawberry flavor, increase the strawberry extract slightly or add more reduced puree to the batter.
• For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice.
• Try adding a handful of chopped nuts or white chocolate chips to the batter for extra texture.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before glazing. Reheat slices briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, thaw frozen strawberries and drain any excess liquid before pureeing. This will help maintain the cake’s texture and avoid excess moisture.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, then use as a substitute in the recipe.

Juicy Strawberry Pound Cake with Strawberry Glaze Recipe

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4.7 from 115 reviews

This Strawberry Pound Cake blends juicy, reduced strawberry puree with buttery cake batter to create a moist, flavorful dessert. The cake is baked to golden perfection in a Bundt pan and finished with a tangy strawberry glaze that enhances its fruity sweetness. Ideal for spring and summer celebrations, this pound cake offers a beautiful pink hue and a tender crumb bursting with strawberry essence.

• Author: nova
• Prep Time: 25 minutes
• Cook Time: 80 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 glaze as well)
• 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 stems from the strawberries and wash thoroughly. Place them in a food processor or blender and puree until smooth. Set aside 2 tablespoons of the puree for the glaze later.
2. Reduce the Strawberry Puree: Pour the strawberry puree into a small pot over medium heat. Reduce 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). Grease and flour a 12-cup Bundt pan or use a baking spray to prepare.
4. Beat Butter and Sugar: In a mixer bowl, beat the butter on high speed for 2 minutes. Gradually add sugar and continue beating for 4 minutes until pale yellow, fluffy, and slightly crumbly.
5. Add Eggs: Add eggs one at a time to the mixer, mixing well after each addition and scraping down the sides of the bowl.
6. Add Dry Ingredients: Lower mixer speed and gradually add the sifted flour in two parts. Add salt and baking soda, mixing carefully to avoid overbeating.
7. Finish Batter: Add buttermilk, cooled reduced strawberry puree, vanilla extract, strawberry extract (if using), and food coloring (if using). Mix until just combined.
8. Bake the Cake: Pour batter into prepared Bundt pan. Bake for 70-80 minutes until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate.
9. Make the Glaze: Once the cake has cooled to room temperature, whisk together reserved 2 tablespoons strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and thick but still pourable.
10. Adjust Glaze Consistency: Test glaze by letting it run off a spoon. If too thin, add more powdered sugar; if too thick, add more juice for desired consistency.
11. Glaze the Cake: Spoon glaze over the cooled cake and let it set for 10 minutes before serving.

Notes

• Ensure all eggs and butter are at room temperature for a smooth batter.
• Allow strawberry puree to cool completely before adding to prevent curdling the batter.
• Use fresh strawberries for the best flavor in both the cake and glaze.
• If strawberry extract or red food coloring is unavailable, omit without significant impact on flavor.
• Baking time may vary slightly depending on oven; check doneness with a toothpick.
• Glaze can be adjusted to preference – thicker for more coverage, thinner for light drizzle.

Keywords: strawberry pound cake, strawberry dessert, Bundt cake, fresh strawberries, strawberry glaze, berry cake, homemade pound cake