Strawberry Pound Cake with Strawberry Glaze Recipe

If you’re hunting for a show-stopping dessert that bursts with color, freshness, and classic comfort, allow me to introduce you to this unforgettable Strawberry Pound Cake with Strawberry Glaze. Imagine a tender, buttery crumb infused with real strawberry puree, studded with juicy berries, and crowned with a shimmering pink glaze that’s as luscious as it looks. Each bite captures peak springtime flavor and nostalgic cake-shop charm—perfect to share at gatherings, yet easy enough to bake just because. This recipe celebrates the pure magic of strawberries in every layer, and it’s a true labor of love you’ll treasure with every slice.

this Recipe

Ingredients You’ll Need

Gathering up the ingredients for this Strawberry Pound Cake with Strawberry Glaze is delightfully simple, but each one brings something special. The butter lends richness, the strawberries infuse every crumb with bright flavor, and the glaze ties it all together with a sweet finish that’s as beautiful as it is delicious.

• Unsalted butter: Use a full cup, softened to room temperature, for a rich, velvety foundation.
• Sugar: Two cups will help create that classic pound cake texture and amplifies the sweetness of the berries.
• Large eggs: Four eggs bind and tenderize the cake, keeping it moist and flavorful.
• Strawberry puree: Puree half a cup of fresh or thawed frozen strawberries for bold, fruity flavor in both cake and glaze.
• Milk: Half a cup adds just the right amount of moisture and tenderness.
• Salt: A pinch (1/2 teaspoon) balances sweetness and sharpens flavors.
• All-purpose flour: With 2 1/2 cups, this forms the structure for a tight, fine crumb.
• Baking powder: Two teaspoons give the cake its delicate lift.
• Vanilla extract: Just a teaspoon rounds out the berry notes with warmth.
• Diced fresh strawberries: Stir in half a cup for juicy pockets of real fruit throughout.
• Powdered sugar: For the glaze, 1 1/2 cups makes it silky and sweet (plus easy to drizzle!).
• Extra milk (for glaze): Use just 1-2 tablespoons to thin the glaze for that perfect pourable consistency.

How to Make Strawberry Pound Cake with Strawberry Glaze

Step 1: Prepare the Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures your cake has the ideal environment to rise evenly and bake to golden perfection. Thoroughly grease and flour your chosen loaf or bundt pan—don’t be shy with the coating! This step keeps the Strawberry Pound Cake with Strawberry Glaze from sticking and guarantees easy release once it cools.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture turns light and fluffy. This process typically takes 3-5 minutes with a stand mixer or hand mixer. Creaming is the secret to that fine-crumbed, melt-in-your-mouth texture—so don’t rush! The mixture should look pale and almost billowy.

Step 3: Add the Eggs, Strawberry Puree, and Vanilla

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. This gradual addition helps emulsify the batter and keeps it smooth. Next, pour in the strawberry puree and vanilla extract. Instantly, the batter blushes a pretty pink and fills your kitchen with a hint of berry sweetness!

Step 4: Combine Dry Ingredients Separately

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution once added to the wet mixture. You want the leavening to work its magic evenly, so don’t skip this quick step!

Step 5: Mix Wet and Dry Ingredients with Milk

Add the dry ingredients to the wet batter in three additions, alternating with the milk. Start and end with the dry mixture, gently mixing just until everything is combined. This prevents overmixing, which could make your Strawberry Pound Cake with Strawberry Glaze dense instead of tender.

Step 6: Fold in Diced Fresh Strawberries

Toss the diced strawberries with a teaspoon of flour (optional, but helps prevent sinking), then gently fold them into the batter. Every slice will have little juicy surprises of real fruit—a burst of extra sweetness and texture in every bite.

Step 7: Bake the Cake

Pour the batter evenly into your prepared pan. Smooth the top and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean (there’s nothing sadder than underbaked pound cake). If the top starts to brown too quickly, cover loosely with foil near the end. Let the cake cool completely in the pan before turning it out; this keeps it from breaking!

Step 8: Make the Strawberry Glaze

While the cake cools, whisk together the strawberry puree and powdered sugar in a bowl. Add milk a tablespoon at a time, until the glaze is smooth and pourable, but not runny. It should drape luxuriously over the cake, settling into glossy, streaked ribbons.

Step 9: Drizzle the Glaze and Finish

Once the pound cake is completely cool, place it on a serving platter. Drizzle the strawberry glaze generously over the top, letting it drip enticingly down the sides. Give it a few minutes to set before you slice—if you can possibly wait!

How to Serve Strawberry Pound Cake with Strawberry Glaze

Garnishes

Scatter extra fresh strawberry slices, a handful of chopped pistachios, or even a veil of powdered sugar on top just before serving. For a little extra sparkle, try edible flowers or a flourish of citrus zest. These touches make each slice of Strawberry Pound Cake with Strawberry Glaze look like it belongs on a bakery shelf—and add subtle pops of flavor.

Side Dishes

Pair your cake with a dollop of softly whipped cream, a scoop of vanilla ice cream, or even a tangy spoonful of Greek yogurt. These sides balance the cake’s sweetness and bring delicious contrast, turning your Strawberry Pound Cake with Strawberry Glaze into a knockout dessert spread for tea parties, brunches, or after-dinner celebrations.

Creative Ways to Present

Serve thick slices on individual dessert plates, or cut the cake into cubes for a fun “cake flight” with mini forks. For an eye-catching buffet, arrange the pieces on a tiered stand and alternate with bowls of berries and cream. Try layering cubes of Strawberry Pound Cake with Strawberry Glaze in jars with whipped cream for a trendy mini trifle at picnics or potlucks!

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, cover your Strawberry Pound Cake with Strawberry Glaze tightly with plastic wrap or foil. Store it at room temperature for up to two days. If the weather is especially warm or humid, keep it refrigerated; this will ensure the fresh berries stay vibrant and the glaze maintains its shine.

Freezing

You can freeze the whole cake (unglazed for best texture) or individual slices. Wrap tightly in plastic wrap and then aluminum foil before freezing. When ready to enjoy, thaw in the refrigerator overnight and glaze just before serving for maximum freshness and that signature sheen.

Reheating

Pound cake is especially good served at room temperature, but if you like it slightly warm, you can microwave individual slices for about 10 seconds. For a crispier edge, heat slices briefly in an oven set to 300°F. Just beware of reheating with glaze as it can become runny—add a fresh drizzle after warming if desired!

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Both the puree and diced strawberries can be made with frozen berries—just thaw them and pat dry before using. This way you can enjoy Strawberry Pound Cake with Strawberry Glaze anytime of year.

How do I avoid overbaking my pound cake?

Check your cake at the 55-minute mark. Insert a toothpick into the center; if it comes out with just a few crumbs, it’s done. If the top browns too fast before the center is cooked, tent with foil and continue baking gently.

What if I don’t have a bundt pan?

No worries—you can make this recipe in a standard loaf pan, or even divide the batter between two mini loaf pans for adorable gift cakes. Adjust baking time as needed for smaller pans.

Can I make the glaze ahead?

Yes! Prepare the glaze up to a day ahead, cover, and refrigerate. Whisk again before drizzling; if it thickens, add a splash of milk to loosen for the perfect finish on your Strawberry Pound Cake with Strawberry Glaze.

How do I get a more vibrant pink color in the glaze?

For that striking pink hue, use ripe, deeply colored strawberries in your puree. A tiny drop of natural food coloring is also an option if you desire an especially bright presentation for your Strawberry Pound Cake with Strawberry Glaze.

Final Thoughts

If you’re looking for a dessert that can truly brighten up any day, Strawberry Pound Cake with Strawberry Glaze deserves a starring role in your kitchen. It’s irresistibly soft, stunning on the plate, and has the kind of farm-fresh flavor that turns cake lovers into strawberry devotees. Give it a try—your taste buds (and anyone lucky enough to share) will thank you!