Strawberry Pound Cake with Strawberry Glaze

There’s something incredibly comforting and nostalgic about pound cake—but when you infuse it with the sweetness of strawberries and top it with a rich, glossy strawberry glaze, it becomes truly irresistible. This Strawberry Pound Cake with Strawberry Glaze is a moist, dense, and buttery dessert, bursting with real strawberry flavor and crowned with a luscious pink glaze that makes it as beautiful as it is delicious.

Perfect for spring and summer gatherings, tea parties, brunch spreads, or simply treating yourself, this cake will win hearts and spark smiles. Made with fresh strawberries and pantry staples, it’s easy enough for beginners yet satisfying for seasoned bakers. The glaze adds an elegant, bakery-style finish, and the cake stays moist for days.

Now let’s jump into the full recipe.

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

• ½ tsp almond extract (optional for added depth)

• ½ cup sour cream or Greek yogurt

• 2 ½ cups all-purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup diced fresh strawberries (pat dry with paper towels)

For the Strawberry Glaze:

• 1 ½ cups powdered sugar

• 2–3 tablespoons pureed fresh strawberries (strained if desired)

• ½ tsp lemon juice (for brightness and to cut sweetness)

• Optional: pinch of salt

Preparation

Step 1: Preheat and Prepare Pan

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat for 4–5 minutes until the mixture is light, fluffy, and pale in color. This helps create a tender crumb.

Step 3: Add Eggs and Extracts

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then, mix in the vanilla extract and optional almond extract.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture in three parts, alternating with sour cream (start and end with flour). Mix on low speed until just combined—do not overmix.

Step 5: Fold in Strawberries and Bake

Gently fold in the diced strawberries using a rubber spatula. Pour the batter into the prepared loaf pan and smooth the top.

Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. If the top is browning too fast, loosely tent it with foil during the last 15–20 minutes.

Let the cake cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.

Step 6: Make the Strawberry Glaze

While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, strawberry puree, lemon juice, and a pinch of salt (if using). Adjust the consistency by adding more sugar (thicker) or more puree (thinner). It should be pourable but thick enough to coat the cake.

Step 7: Glaze and Serve

Once the cake is fully cooled, pour the glaze generously over the top, letting it drip down the sides for that picture-perfect finish. Garnish with extra fresh strawberries if desired. Slice and serve!

Variation

• Strawberry Lemon Pound Cake: Add 1 tbsp of lemon zest and 1 tbsp lemon juice to the batter for a citrus twist.

• Cream Cheese Glaze: Replace the strawberry glaze with a cream cheese glaze by blending 4 oz cream cheese with 1 cup powdered sugar and 2 tbsp milk.

• Bundt Style: This recipe can be doubled and baked in a bundt pan for a dramatic presentation.

• Chocolate Strawberry: Mix in ½ cup mini chocolate chips to the batter before baking.

Cooking Note

• Strawberries contain moisture, so be sure to pat them dry before folding them into the batter to avoid a soggy cake.

• Cake may crack slightly on top during baking—that’s normal for pound cakes.

• Always allow the cake to cool completely before glazing; otherwise, the glaze will melt and slide off.

Serving Suggestions

• Serve warm with a scoop of vanilla or strawberry ice cream.

• Pair with fresh berries and whipped cream for a plated dessert.

• Enjoy as a morning treat with coffee or tea.

• Add a dollop of mascarpone or clotted cream on top for an elevated touch.

Tips

• For a deeper strawberry flavor, reduce ½ cup strawberry puree over medium heat to ¼ cup and add it to the batter.

• Always bring dairy ingredients to room temperature to ensure even mixing.

• Avoid overmixing once the flour is added to keep the cake tender.

• Use cake flour instead of all-purpose for a softer texture, if available.

• Let the glaze sit for 5 minutes before pouring to thicken slightly for a more dramatic drip effect.

Prep Time: 15 minutes

Cooking Time: 65 minutes

Total Time: 1 hour 20 minutes

Nutritional Information (per slice, based on 10 servings)

Calories: 410
Protein: 5g
Sodium: 180mg
Fat: 20g
Carbohydrates: 54g
Sugar: 38g
Fiber: 1g

FAQs

Q: Can I use frozen strawberries instead of fresh?

Yes, but thaw them completely and pat dry before using to reduce extra moisture.

Q: Can I make this ahead of time?

Absolutely. The pound cake can be made 1–2 days in advance. Store it in an airtight container at room temperature. Glaze the day you serve for the freshest look.

Q: How should I store leftovers?

Store at room temperature for up to 3 days or refrigerate for up to 5 days. Wrap tightly to prevent drying out.

Q: Can I freeze the cake?

Yes, the unglazed cake freezes well. Wrap tightly in plastic and foil, then freeze up to 3 months. Thaw at room temperature and glaze before serving.

Q: Can I double the recipe?

Yes! Double the ingredients and bake in a 12-cup bundt pan or two loaf pans. Adjust baking time accordingly.

Conclusion

This Strawberry Pound Cake with Strawberry Glaze is the kind of dessert that brings people together. It’s soft, rich, and sweet with a fresh strawberry punch that feels like a celebration of summer in every bite. Whether you’re serving it at a holiday brunch, a casual gathering, or saving it as a treat just for yourself, this cake will not disappoint. The stunning pink glaze makes it eye-catching, while the flavor keeps you coming back for more. Once you try it, it’s sure to become a repeat favorite.

So go ahead—grab those strawberries, preheat that oven, and bake a cake that’s as joyful as it is delicious! 🍓💕

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