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Simple strawberry glazed cake

Featured in Bake Something Special.

This strawberry pound cake is perfect for any occasion and delivers a delightful flavor of fresh strawberries combined with a sweet glaze. The recipe combines reduced strawberry puree with a buttery and moist cake base, creating a delicious texture. The strawberry glaze tops off the cake with a hint of sweetness and shines beautifully when served. It's easy to make with common ingredients like butter, sugar, eggs, and flour. Perfect for special celebrations or a cozy treat, this cake will impress and satisfy everyone who tries it.
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Rose
Updated on Sat, 15 Mar 2025 14:29:28 GMT
Juicy Strawberries Meet Buttery Perfection in This Strawberry Pound Cake! Pin it
Juicy Strawberries Meet Buttery Perfection in This Strawberry Pound Cake! | lovelylifewithrose.com

Strawberry pound cake transforms a classic dessert into something truly special by incorporating fresh, vibrant strawberries into both the cake and its glaze. This recipe delivers a moist, dense cake with an intense strawberry flavor that's perfectly balanced by the sweetness of the butter-rich base. The reduced strawberry puree ensures every bite carries authentic fruit flavor, while the pink-hued glaze adds both beauty and an extra layer of strawberry goodness.

I've made this cake countless times for family gatherings, and it never fails to draw compliments. The first time I served it at a summer garden party, guests couldn't believe the strawberry flavor came from real fruit reduction rather than artificial flavoring.

Essential Ingredients and Selection Tips

  • Fresh Strawberries: Choose ripe, bright red berries with no white centers for maximum flavor
  • Unsalted Butter: Must be truly room temperature for proper creaming; premium brands have better fat content
  • Buttermilk: Provides tenderness and tang; real buttermilk works better than substitutes
  • All-Purpose Flour: Use unbleached for better structure; sift to prevent lumps
  • Granulated Sugar: Regular white sugar creates the ideal texture
  • Eggs: Must be room temperature to create proper emulsion in the batter

Step-by-Step Instructions

Step 1: Strawberry Preparation and Reduction
Process fresh berries until smooth. Reduce puree over medium heat until concentrated. Cool completely before using to prevent breaking the batter.
Step 2: Batter Foundation
Cream butter until lightened. Gradually incorporate sugar until fluffy. Add eggs one at a time, ensuring full incorporation.
Step 3: Mixing Method
Alternate dry ingredients and buttermilk. Fold in cooled strawberry reduction. Pour into prepared pan.
Step 4: Baking Process
Use lower temperature for even baking. Test with wooden skewer for doneness. Cool in pan initially, then on rack.

My grandmother always said strawberries were nature's candy, and this cake proves her point. When I serve this to my children, they're getting real fruit flavor instead of artificial alternatives.

Storage and Serving

  • Keeps at room temperature for 3 days
  • Freezes beautifully for up to 3 months
  • Best served slightly chilled for clean slices

The texture actually improves after a day, making it perfect for advance preparation.

This recipe has become my signature dessert, and I've found that taking the time to properly reduce the strawberries makes all the difference between a good cake and an exceptional one. The natural strawberry flavor reminds me of summer gardens and makes this pound cake truly unforgettable.

Frequently Asked Questions

→ Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw them first and drain any excess liquid.
→ Is the strawberry extract necessary?
No, the extract is optional, but it enhances the strawberry flavor if you want a stronger taste.
→ Can I skip the glaze?
Yes, the glaze is optional, but it adds a lovely sweetness and visual appeal to the cake.
→ How do I prevent the cake from sticking to the pan?
Make sure to grease and flour the pan thoroughly or use a nonstick baking spray.
→ How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

Strawberry Pound Cake

Moist strawberry pound cake with glaze.

Prep Time
25 Minutes
Cook Time
70 Minutes
Total Time
95 Minutes
By: Rose

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 14 Servings

Dietary: Vegetarian

Ingredients

→ For The Cake

01 1 pint of fresh strawberries (reserve some for the glaze)
02 1 cup unsalted butter, softened
03 3 cups granulated sugar
04 5 large eggs, at room temperature
05 3 cups all-purpose flour, sifted
06 1 teaspoon salt
07 1/2 teaspoon baking soda
08 1 cup buttermilk
09 1 teaspoon vanilla extract
10 2 teaspoons strawberry extract (optional)
11 1/2 teaspoon red food coloring (optional)

→ For The Glaze

12 2 tablespoons of reserved strawberry puree
13 2 cups powdered sugar
14 1 teaspoon vanilla extract
15 1 teaspoon fresh lemon or lime juice

Instructions

Step 01

Clean and remove the stems of the strawberries. Blend them in a food processor or blender until smooth. Keep 2 tablespoons of the puree aside for later use.

Step 02

Heat the strawberry puree in a small pot over medium heat. Allow it to reduce for about 15-20 minutes until it thickens to about 1/2 cup. Let it cool to room temperature.

Step 03

Preheat your oven to 325°F (163°C). Grease a 12-cup Bundt pan with your preferred nonstick method. Using a mixer, beat the butter on high for 2 minutes, then slowly add the sugar and continue beating for another 4 minutes until the mixture is soft and fluffy.

Step 04

Add the eggs one at a time, mixing well between each addition. Then gradually add the sifted flour in two parts. Blend in the salt and baking soda, but avoid overmixing.

Step 05

Fold in the buttermilk, cooled strawberry puree, vanilla extract, and optional strawberry extract or food coloring. Mix just until all ingredients are combined.

Step 06

Transfer the batter to the prepared Bundt pan. Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes, then invert it onto a plate to cool completely.

Step 07

Combine the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice in a bowl. Whisk until smooth. Adjust the thickness with additional powdered sugar or juice as needed.

Step 08

Pour the glaze over the cooled cake and allow it to set for about 10 minutes. Slice and serve.

Notes

  1. This vibrant strawberry pound cake is perfect for any celebration or as a treat for yourself.
  2. The reduced strawberry puree enhances the flavor, while the glaze provides a delightful sweetness.

Tools You'll Need

  • 12-cup Bundt pan
  • Mixer
  • Food processor or blender
  • Small pot
  • Whisk
  • Wire rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products (butter, buttermilk)
  • Contains eggs
  • Contains gluten (all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 430
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~