Name: Strawberry Pound Cake with Strawberry Glaze
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 1 cup 1 cup (2 sticks) unsalted butter, softened (Make sure butter is at room temperature.); 1.75 cups 1 ¾ cups granulated sugar; 4 large 4 large eggs, room temperature; 1 tsp 1 tsp vanilla extract; 0.5 tsp ½ tsp almond extract (optional for added depth) (Optional for enhancing flavor.); 0.5 cup ½ cup sour cream or Greek yogurt; 2.5 cups 2 ½ cups all-purpose flour; 0.5 tsp ½ tsp baking powder; 0.5 tsp ½ tsp baking soda; 0.25 tsp ¼ tsp salt; 1 cup 1 cup diced fresh strawberries (pat dry with paper towels) (Ensure strawberries are patted dry.); 1.5 cups 1 ½ cups powdered sugar; 2-3 tablespoons 2–3 tablespoons pureed fresh strawberries (strained if desired); 0.5 tsp ½ tsp lemon juice (for brightness and to cut sweetness); 1 pinch pinch of salt (optional) (Optional for added flavor.)

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Why Make This Recipe

Strawberry Pound Cake with Strawberry Glaze is a delightful treat that combines the rich flavors of pound cake with the fresh taste of strawberries. Perfect for any occasion, this cake is moist, flavorful, and topped with a sweet strawberry glaze that enhances its berry goodness. Whether you’re celebrating a birthday, hosting a tea party, or simply treating yourself to something sweet, this recipe is sure to satisfy your cravings. Plus, it’s easy to make and uses simple ingredients that you might already have in your kitchen.

How to Make Strawberry Pound Cake

Ingredients:

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)
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

Directions:

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!

How to Serve Strawberry Pound Cake

Serve the Strawberry Pound Cake at room temperature for the best taste. You can enjoy it simply by itself or pair it with whipped cream or ice cream for an extra treat. A slice with a fresh strawberry on top makes for a beautiful presentation, perfect for serving guests during tea time or special occasions.

How to Store Strawberry Pound Cake

To store your Strawberry Pound Cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh at room temperature for up to 3 days. If you want to keep it longer, store it in the refrigerator for up to a week. You can also freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Strawberry Pound Cake

Make sure your butter is softened to room temperature for easy creaming with the sugar.
Pat the diced strawberries dry before adding them to the batter. This prevents extra moisture from making the cake soggy.
Don’t overmix the batter once you add the flour. This helps keep the cake light and tender.
If you like a stronger strawberry flavor, add more pureed strawberries to the glaze.

Variation

For a twist on the traditional recipe, consider adding lemon zest to the cake for a fresh citrusy flavor. You can also substitute other berries, like blueberries or raspberries, for a different taste.

FAQs

Q1: Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to remove excess moisture.

Q2: Can I make this recipe without eggs?
Yes, you can substitute the eggs with flax eggs or applesauce for a vegan option, but this may change the texture slightly.

Q3: How can I make the glaze thicker?
To make the glaze thicker, simply add more powdered sugar until you reach your desired consistency.