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Fresh Strawberry Pound Cake with Strawberry Glaze Recipe

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4.4 from 13 reviews

This Fresh Strawberry Pound Cake is a moist, flavorful classic dessert infused with real strawberry puree and topped with a luscious strawberry glaze. Made with rich buttermilk and a hint of vanilla, this pound cake offers a tender crumb and beautiful pink hue, perfect for any occasion from afternoon tea to festive gatherings.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Cake

  • 1 pint fresh strawberries (divided, some for puree and some for glaze)
  • 1 cup unsalted butter, room temperature
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour, sifted
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 tsp strawberry extract (optional)
  • 1/2 tsp red food coloring (optional)

For the Glaze

  • 2 tbsp reserved strawberry puree
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pure lemon juice or lime juice

Instructions

  1. Prepare Strawberry Puree: Remove stems, wash strawberries thoroughly, then puree them in a food processor or blender until smooth. Set aside 2 tablespoons of this puree for use in the glaze.
  2. Cook Strawberry Reduction: Pour the remaining puree into a small pot over medium heat and reduce it for 15-20 minutes until thick and about ½ cup remains. Cool to room temperature and set aside.
  3. Preheat Oven: Heat your oven to 325°F (163°C) and grease or prepare a 12-cup Bundt pan with your preferred nonstick method.
  4. Cream Butter and Sugar: In a mixer bowl, beat the room temperature butter on high speed for 2 minutes. Gradually add sugar and continue beating on high speed for 4 minutes until pale yellow, fluffy, and slightly crumbly.
  5. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition and scraping down the bowl sides to ensure even blending.
  6. Add Dry Ingredients: Reduce mixer speed to low and slowly add sifted flour in two parts, then add salt and baking soda, mixing just until combined to avoid overworking the batter.
  7. Add Wet Ingredients: Mix in the buttermilk, cooled strawberry reduction, vanilla extract, strawberry extract, and red food coloring if using, until just combined and smooth.
  8. Bake the Cake: Pour batter into the prepared Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool Cake: Cool the cake in the pan on a wire rack for 10 minutes before inverting it onto a serving plate to cool completely.
  10. Make the Glaze: Once the cake is completely cooled, whisk together the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice to form a thick but pourable glaze. Adjust consistency with more powdered sugar or juice as needed.
  11. Apply Glaze: Drizzle the glaze over the top of the cake, letting it run down the sides. Allow the glaze to set for 10 minutes before serving.

Notes

  • Using room temperature ingredients ensures better mixing and a lighter cake texture.
  • The optional red food coloring enhances the pink color but isn’t necessary for flavor.
  • Make sure not to overmix the batter once the flour is added to prevent a dense cake.
  • Strawberry extract boosts the strawberry flavor but can be omitted if unavailable.
  • The glaze thickness can be adjusted by adding more powdered sugar to thicken or lemon/lime juice to thin it.
  • This cake keeps well for 2-3 days when stored in an airtight container at room temperature.

Find it online: https://cheftinaskitchen.com/fresh-strawberry-pound-cake-with-strawberry-glaze-recipe/