Strawberry Pound Cake with Strawberry Glaze Recipe – A cozy, sunlit slice of summer

Introduction

The kitchen smelled like warm berries and butter as I pulled this loaf from the oven; the crackle at the edges meant it was time. Right away, the first forkful of Strawberry Pound Cake with Strawberry Glaze takes you back to porch visits and slow afternoons. This always takes me back to Sunday dinners. For a slightly different take on a berry loaf, I sometimes compare notes with my classic strawberry pound cake post for technique ideas.

Why You’ll Love This

• Bright, real strawberry flavor — not just coloring.
• Dense, buttery crumb — sliceable and satisfying.
• Kid-approved and great for brunch or dessert.
• Makes a lovely gift — slice, box, and go.
• Also pairs well with coffee — think pecan coffee cake loaf vibes.

Quick Recipe Snapshot

• Servings: 10–12 slices
• Prep time: 20 minutes
• Cook time: 55 minutes
• Total time: 1 hour 15 minutes
• Skill level: Easy
• Taste: Sweet, buttery, and fruity
  Warm confidence: you can do this—measure, mix, and watch the oven do the rest.

Ingredients You’ll Need

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup fresh strawberries, pureed
• 1 cup fresh strawberries, diced
• 1 cup powdered sugar
• 2 tablespoons fresh strawberries, pureed
• 1–2 tablespoons milk (adjust for desired consistency)

Chef notes:

• Unsalted butter helps control salt.
• Use ripe berries for best flavor.
• Measure flour by spooning into cup.
  If you like recipe swaps, try my butter pecan pound cake for another loaf-style treat.

How to Make It

1. First, preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt or a loaf pan.
2. Then, in a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes; the mixture should look pale and hold soft peaks.
3. Next, add eggs one at a time, mixing well after each addition; stir in the vanilla so the batter smells sweet and warm.
4. Meanwhile, whisk flour, baking powder, and salt in a separate bowl. Gradually add the dry mix to the butter mixture, alternating with milk; start and end with the flour. Mix until just combined — stop before the batter looks glossy.
5. Now fold in the pureed strawberries and the diced strawberries gently until streaks of pink run through and small fruit bits dot the batter.
6. Pour the batter into the prepared pan, smooth the top, and bake 50–60 minutes. You’ll know it’s done when the edges turn golden and a toothpick comes out clean with a few moist crumbs. Remove, cool 15 minutes in pan, then transfer to a wire rack to cool completely.
7. Meanwhile, make the glaze: whisk the powdered sugar with 2 tablespoons pureed strawberries and 1–2 tablespoons milk until smooth and pourable. Adjust milk for thickness.
8. Finally, when the cake is cool, drizzle the glaze over the top and let it set. Slice and serve—each piece should cut clean, with juicy strawberry bits visible.

Kitchen Tips (From My Kitchen)

1. Time-saver: Puree strawberries in a blender and freeze portions for quick use.
2. Common mistake + fix: Overmixing makes a tight crumb—mix just until combined.
3. Simple variation: Stir in a teaspoon of lemon zest for brightness.

Serving Ideas

• Weekend brunch: Serve warm slices with whipped cream and a few fresh berries.
• Afternoon tea: Plate thin slices alongside shortbread and a pot of tea.
• Celebrations: Top with toasted almonds for a nutty crunch.
• For a picnic, pack slices with a small jar of extra glaze.
  Serve with optional garnish: mint leaves, sliced strawberries, or a scoop of vanilla ice cream, and consider pairing with brown sugar cookies with maple glaze for a dessert spread.

Storing & Leftovers

• Fridge: Store wrapped in foil or airtight container for 3–4 days.
• Freezer: Slice and freeze up to 2 months; thaw in fridge overnight.
• Reheat: Warm a slice 10–15 seconds in the microwave to preserve moisture.
  Leftover idea: Turn slices into a cake-y breakfast sandwich with cream cheese and berries.

FAQs

Q: Can I make this ahead?
A: Yes — bake a day ahead, glaze the morning of serving for best texture.

Q: Can I substitute milk?
A: You can use buttermilk for tang, or a plant milk one-for-one.

Q: How do I know it’s done?
A: A toothpick should come out clean with a few moist crumbs; the top should spring back lightly.

Q: Can I freeze it?
A: Absolutely — freeze slices wrapped tightly; thaw in the fridge and finish with fresh glaze. If you want more recipe ideas, check my apple cake with cream cheese frosting for another make-ahead dessert.

Final Thoughts

I love this recipe because it feels both simple and special — the butter keeps the crumb rich while the fresh strawberries keep it bright. Please try it, tweak the glaze thickness to your liking, and let me know how yours turns out. Hope a slice brings you the same slow-sunday feeling it brings me: Strawberry Pound Cake with Strawberry Glaze.

Conclusion

For another fresh-strawberry take, I like this Fresh Strawberry Pound Cake Recipe – Grandbaby Cakes for inspiration, and for glaze ideas see Strawberry Pound Cake with the BEST Strawberry Glaze.

Strawberry Pound Cake with Strawberry Glaze

A delightful loaf cake bursting with fresh strawberry flavor, perfect for brunch or dessert, and oh-so-easy to make.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Brunch, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup unsalted butter, softened Helps control salt.
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour Measure by spooning into cup.
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk Can be substituted with buttermilk or plant milk.
• 1 cup fresh strawberries, pureed Use ripe berries for best flavor.
• 1 cup fresh strawberries, diced

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh strawberries, pureed
• 1–2 tablespoons milk Adjust for desired consistency.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt or a loaf pan.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
3. Add eggs one at a time, mixing well after each addition; stir in the vanilla.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry mix to the butter mixture, alternating with milk, starting and ending with flour.
6. Fold in the pureed and diced strawberries gently until evenly combined.

Baking

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 50–60 minutes, or until the edges are golden and a toothpick comes out clean with a few moist crumbs.
3. Remove from the oven and cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.

Making the Glaze

1. Whisk together the powdered sugar, pureed strawberries, and milk until smooth and pourable.
2. Adjust milk as needed for thickness.

Serving

1. When the cake is cool, drizzle the glaze over the top and let it set.
2. Slice and serve, enjoying the juicy strawberry bits in each piece.

Notes

Store wrapped in foil or airtight container for 3–4 days in the fridge, or slice and freeze for up to 2 months.