Strawberry Pound Cake with Strawberry Glaze is rich, buttery, and bursting with real strawberry flavor. This one is moist, bakery-quality, and always a hit.
🍓 Strawberry Pound Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree (blend fresh strawberries)
- 1 tsp vanilla extract
- ½ cup milk or buttermilk
Instructions
- Preheat oven to 325°F / 165°C. Grease and flour a bundt or loaf pan.
- Cream butter & sugar until light and fluffy (3–4 minutes).
- Add eggs, one at a time, mixing well after each.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate mixing dry ingredients and milk into batter.
- Fold in strawberry puree, vanilla, and chopped strawberries.
- Pour batter into pan and smooth top.
- Bake 65–75 minutes, until a toothpick comes out clean.
- Cool 15 minutes in pan, then turn out and cool completely.
🍓 Strawberry Glaze
Ingredients
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree
- 1 tsp lemon juice (brightens flavor)
Instructions
Whisk until smooth and pourable. Drizzle over cooled cake.
⭐ Pro Tips
- Toss chopped strawberries in 1 tbsp flour to prevent sinking.
- For deeper flavor, use roasted strawberries in the puree.
- Want extra moisture? Brush warm cake with a little strawberry syrup.
🔥 Variations
- Strawberry-lemon pound cake: add lemon zest to batter
- Cream cheese pound cake: replace 4 tbsp butter with cream cheese
- Mini loaves: bake 40–45 minutes