Strawberry Pound Cake with

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Strawberry Pound Cake with Strawberry Glaze

Strawberry Pound Cake with Strawberry Glaze is a dessert that brings together the rich, buttery texture of a classic pound cake and the sweet, fruity flavor of strawberries. The cake itself is tender and moist, with just the right balance of sweetness and vanilla. What truly sets it apart is the vibrant strawberry glaze poured over the top, creating a beautiful presentation and a burst of flavor in every bite. This cake is perfect for spring and summer gatherings, birthdays, or any time you want to enjoy a refreshing, fruit-forward dessert.

Ingredients

For the Strawberry Pound Cake

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup whole milk, room temperature
  • 1 cup finely chopped fresh strawberries

For the Strawberry Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons strawberry puree (blend fresh or frozen strawberries)
  • 1 teaspoon lemon juice
  • Optional: extra chopped strawberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or bundt pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  3. Add the vanilla extract and eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Gently fold in the finely chopped strawberries until evenly distributed throughout the batter.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, baking time may be slightly shorter.
  9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. While the cake cools, prepare the glaze by whisking together the powdered sugar, strawberry puree, and lemon juice until smooth. Adjust consistency by adding more puree for a thinner glaze or more powdered sugar for a thicker one.
  11. Once the cake has cooled completely, drizzle the glaze generously over the top. Garnish with additional chopped strawberries if desired.

Tips for a Perfect Pound Cake

Use room-temperature ingredients to ensure a smooth, lump-free batter that bakes evenly. Avoid overmixing the batter once the flour is added, as this can make the cake dense. If your strawberries are very juicy, pat them dry with a paper towel before folding them into the batter to prevent excess moisture. For extra flavor, you can add a teaspoon of strawberry extract or swap some of the milk for strawberry puree.

Serving Suggestions

This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Fresh strawberries on the side add a refreshing touch and make the presentation even more appealing. For brunch gatherings, pair it with coffee or tea. It’s also a great option for picnics and potlucks, as it travels well and can be sliced easily.

Variations

Try swapping the strawberries for raspberries or blueberries for a different berry twist. A cream cheese glaze instead of the strawberry glaze can give the cake a tangy balance. For a more indulgent version, fold in white chocolate chips with the strawberries before baking. If you prefer a lighter version, substitute half the butter with Greek yogurt to cut down on fat while maintaining moisture.

Storage

Store leftover Strawberry Pound Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you want to freeze it, skip the glaze, wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the glaze before serving.

Why You’ll Love This Recipe

This Strawberry Pound Cake with Strawberry Glaze is the perfect combination of buttery richness and fruity freshness. The cake itself is tender, moist, and slightly dense—the way a true pound cake should be—while the glaze adds a bright, sweet-tart finish. It’s simple to prepare, yet looks elegant and tastes like something from a bakery. Whether for a family dessert, a festive occasion, or a weekend treat, this cake will bring smiles with every slice.

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