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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/juicy-strawberry-pound-cake-with-strawberry-glaze-recipe/