There’s nothing quite like the taste of fresh strawberries in a moist, buttery pound cake. This Strawberry Pound Cake with Strawberry Glaze combines rich, dense cake with the natural sweetness and color of real strawberries. It’s a show-stopping dessert that’s surprisingly easy to make—and perfect for spring brunches, summer gatherings, or anytime you’re craving something fruity and comforting.
Why You’ll Love This Cake
- Moist and Buttery Texture: Thanks to plenty of butter and eggs, this cake is tender, rich, and dense in the best way.
- Real Strawberry Flavor: The cake and glaze both use real strawberries for authentic flavor and vibrant color—no artificial flavors or dyes needed.
- Eye-Catching Presentation: The bright pink glaze adds a beautiful pop of color that makes this cake look as good as it tastes.
Ingredients
For the Strawberry Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup sour cream, room temperature
- ¾ cup fresh strawberries, pureed (or mashed very finely)
For the Strawberry Glaze:
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree
- ½ tsp vanilla extract (optional)
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan (or line it with parchment paper).
2. Cream the Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy—about 3-5 minutes. This step is essential for that perfect pound cake texture.
3. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Mixing
Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream and strawberry puree. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
6. Pour and Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it with foil during the last 20 minutes of baking.
7. Cool
Allow the cake to cool in the pan for about 10–15 minutes, then turn it out onto a wire rack to cool completely before glazing.
Make the Strawberry Glaze
In a small bowl, whisk together the powdered sugar and 2 tablespoons of strawberry puree. If needed, add an additional tablespoon to reach your desired glaze consistency. Stir in vanilla extract if using. Drizzle over the cooled pound cake and let it set before serving.
Serving Tips
- Serve chilled or at room temperature. The glaze firms up beautifully after chilling.
- Top with fresh strawberries or whipped cream for an extra-special touch.
- Pair with coffee or tea for a sweet afternoon treat.
Storage
- Room Temperature: Store tightly wrapped for up to 2 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Wrap tightly (without glaze) and freeze for up to 2 months. Thaw and glaze before serving.
Recipe Tips
- Use very ripe strawberries for the most intense flavor and natural sweetness.
- Want extra strawberry punch? Add a few drops of natural strawberry extract to the glaze.
- For a shortcut, you can use a high-quality strawberry jam or preserves in the glaze instead of fresh puree.
Final Thoughts
This Strawberry Pound Cake with Strawberry Glaze is a timeless dessert that combines homey comfort with fruity elegance. Whether you’re making it for a special celebration or just to enjoy a slice of summer, it’s bound to impress and satisfy.
So grab those strawberries and get baking—you’re going to love every bite!