Strawberry Pound Cake with Strawberry Glaze

This strawberry pound cake is soft, buttery, and bursting with strawberry flavor. Topped with a fresh strawberry glaze, it’s perfect for dessert, brunch, or a special occasion. The glaze soaks slightly into the cake for extra sweetness and moisture.

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Ingredients

For the Pound Cake

• 1 1/2 cups (340g) unsalted butter, softened

• 2 1/2 cups (500g) granulated sugar

• 6 large eggs, room temperature

• 3 cups (360g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup whole milk, room temperature

• 1/2 cup strawberry puree (fresh or frozen strawberries, blended)

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice (optional, enhances strawberry flavor)

For the Strawberry Glaze

• 1 cup powdered sugar

• 2–3 tablespoons strawberry puree

• 1/2 teaspoon vanilla extract

Optional garnish: sliced fresh strawberries

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Step-by-Step Directions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C).
Grease and flour a 10-inch Bundt pan or standard loaf pan.

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Step 2: Prepare the Batter

1. In a large bowl, cream butter and sugar together for 4–5 minutes until light and fluffy.

2. Add eggs one at a time, beating well after each addition.

3. In a separate bowl, whisk together flour, baking powder, and salt.

4. Mix strawberry puree, milk, vanilla, and lemon juice (if using).

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Step 3: Combine Ingredients

1. Gradually add dry ingredients to the butter mixture in three additions, alternating with the strawberry-milk mixture (start and end with flour).

2. Mix on low speed until just combined — do not overmix.

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Step 4: Bake the Cake

1. Pour batter into prepared pan and smooth the top.

2. Bake 60–75 minutes, or until:

   • Toothpick inserted comes out clean

   • Top is lightly golden

   • Cake springs back when gently pressed

3. If the top browns too fast, tent with foil.

4. Cool in pan 10–15 minutes, then invert onto a wire rack to cool completely.

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Step 5: Prepare the Strawberry Glaze

1. In a small bowl, whisk powdered sugar, strawberry puree, and vanilla until smooth.

2. Adjust consistency:

   • Add more puree if too thick

   • Add more sugar if too thin

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Step 6: Glaze the Cake

1. Once the cake is completely cooled, drizzle glaze over the top.

2. Allow glaze to set for 15–20 minutes.

3. Optional: garnish with sliced fresh strawberries.

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Tips for Best Results

• Use room temperature butter and eggs for a smooth batter.

• Blend strawberries thoroughly for a uniform color and flavor.

• Let the cake cool completely before glazing to prevent the glaze from melting off.

• For more strawberry flavor, fold in 1/2 cup finely chopped strawberries into the batter before baking.

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Storage

• Store covered at room temperature for 2–3 days.

• Refrigerate for up to 1 week.

• Freeze unglazed slices for up to 2 months