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Delicious strawberry pound cake with a vibrant strawberry glaze on top

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.