Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

Introduction

This strawberry pound cake is bursting with fresh strawberry flavor and topped with a sweet strawberry glaze. Perfect for any special occasion or just as a treat for yourself, this cake is moist, flavorful, and beautifully presented. The reduced strawberry puree adds extra depth, while the glaze offers a lovely sweet finish.

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)
• For the glaze:
• 2 tbsp reserved strawberry puree
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp pure lemon juice or lime juice

Instructions

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

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and natural sweetness.
• If you don’t have buttermilk, substitute with regular milk plus 1 tablespoon lemon juice or vinegar to sour.
• Adding strawberry extract enhances the strawberry flavor but is optional.
• Red food coloring can be added for a more vibrant pink hue without altering flavor.
• For a dairy-free version, replace butter and buttermilk with plant-based substitutes.

Storage

Store the strawberry pound cake covered tightly at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze wrapped well for up to 3 months. Reheat slices gently in the microwave or enjoy chilled. Apply glaze just before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain frozen strawberries well before pureeing to avoid excess moisture, which can affect the cake texture.

How can I tell when the pound cake is done baking?

Insert a toothpick in the center of the cake; it should come out clean or with just a few moist crumbs. The cake will also start to pull away slightly from the sides of the pan.

Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

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4.5 from 77 reviews

This strawberry pound cake recipe combines fresh strawberry puree and extracts to create a moist, flavorful cake with a beautiful pink hue. Baked in a Bundt pan, the cake is topped with a sweet and tangy strawberry glaze that enhances the vibrant strawberry flavor. Perfect for special occasions or as a delightful everyday treat.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 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 puree 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)

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 the stems from the fresh strawberries and wash them thoroughly. Place the strawberries in a food processor or blender and puree until smooth. Reserve 2 tablespoons of this puree for the glaze.
2. Reduce the Strawberry Puree: Pour the puree into a small pot over medium heat. Simmer and reduce for 15-20 minutes, stirring occasionally, until you have about ½ cup of thickened puree. Allow it to cool to room temperature.
3. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or use baking spray to prepare the pan.
4. Cream Butter and Sugar: In a mixer bowl, beat the room temperature butter on high speed for 2 minutes. Gradually add the granulated sugar and continue beating for 4 minutes until the mixture is pale yellow and fluffy, though slightly crumbly.
5. Add Eggs: Crack the eggs in one at a time, mixing well after each addition. Scrape the sides of the bowl as needed to ensure even mixing.
6. Add Dry Ingredients: Lower the mixer speed and gradually add the sifted flour in two increments along with salt and baking soda. Mix carefully, avoiding overbeating to keep the batter tender.
7. Finish the Batter: Add the buttermilk, cooled thickened strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix until just combined, being careful not to overmix.
8. Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 70-80 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then carefully invert the cake onto a serving plate to cool completely.
10. Make the Glaze: In a bowl, whisk together the 2 tablespoons reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until the glaze is smooth and thick but still pourable.
11. Adjust the Glaze Consistency: Test the glaze by letting it drip off a spoon. If too thin, add more powdered sugar; if too thick, add more juice until the desired consistency is achieved.
12. Glaze the Cake: Spoon the glaze over the cooled strawberry pound cake evenly. Let the glaze set for 10 minutes before slicing and serving.

Notes

• Using room temperature butter and eggs helps create a smooth, fluffy batter.
• Sifting the flour ensures a lighter texture in the cake.
• Reducing the strawberry puree intensifies the fresh strawberry flavor in the cake.
• The red food coloring and strawberry extract are optional but enhance the color and taste.
• If you don’t have buttermilk, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
• Ensure the cake is completely cool before glazing to prevent the glaze from melting and running off.
• Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: strawberry pound cake, strawberry cake, Bundt cake, strawberry glaze, fresh strawberry dessert, American dessert, easy pound cake