Strawberry Pound Cake with Strawberry Glaze
Moist, rich pound cake packed with real strawberry flavor and topped with a sweet pink glaze. Perfect for gatherings, holidays, or just because.
Ingredients
For the Strawberry Pound Cake
1 cup (226 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (optional but delicious)
3 cups (375 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup fresh strawberries, finely chopped
¼ cup strawberry puree (blend fresh strawberries)
½ cup whole milk or buttermilk
1 tablespoon all-purpose flour (to toss strawberries)
For the Strawberry Glaze
1 cup (120 g) powdered sugar
2–3 tablespoons strawberry puree
½ teaspoon vanilla extract
1–2 teaspoons milk or lemon juice (as needed)
Equipment
Bundt pan or loaf pan
Electric mixer
Mixing bowls
Rubber spatula
Instructions
1. Prepare the Pan
Preheat oven to 325°F (165°C)
Grease and flour a bundt pan or two loaf pans very well
2. Cream Butter & Sugar
In a large bowl, beat butter on medium speed until creamy (about 2 minutes)
Add sugar and beat 3–4 minutes until light and fluffy
3. Add Eggs
Add eggs one at a time, beating well after each
Mix in vanilla and almond extract
4. Mix Dry Ingredients
In a separate bowl, whisk together:
Flour
Baking powder
Salt
5. Combine Wet & Dry
Add dry ingredients to batter in three parts, alternating with milk
Start and end with dry ingredients
Mix on low speed until just combined (do not overmix)
6. Add Strawberries
Toss chopped strawberries with 1 tablespoon flour
Gently fold strawberries and strawberry puree into batter
7. Bake
Pour batter into prepared pan and smooth top
Bake:
Bundt pan: 70–80 minutes
Loaf pans: 55–65 minutes
Cake is done when a toothpick comes out clean
8. Cool
Let cake cool in pan for 15 minutes
Turn out onto a wire rack and cool completely
Strawberry Glaze
Whisk powdered sugar and strawberry puree
Add vanilla
Thin with milk or lemon juice until pourable
Drizzle over cooled cake
Tips for Best Results
Use room-temperature ingredients
Finely chop strawberries to avoid sinking
For stronger strawberry flavor, add 1–2 tablespoons strawberry jam
Store covered at room temperature for 2 days or refrigerate up to 5 days
