Strawberry Pound Cake with Strawberry Glaze Recipe

Introduction

This Strawberry Pound Cake is a moist, flavorful treat perfect for any occasion. Bursting with fresh strawberries and topped with a sweet glaze, it’s a delightful twist on a classic pound cake that’s sure to impress your family and friends.

Ingredients

• 1½ cups granulated sugar
• ½ cup vegetable oil
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup fresh strawberries, hulled and chopped
• 1½ cups powdered sugar, sifted
• 2 tablespoons melted butter
• 1 to 2 teaspoons strawberry extract
• 2 to 3 tablespoons fresh lemon juice
• Heavy cream, to thin as needed

Instructions

1. Step 1: Preheat your oven to 325°F. Spray a loaf pan or an 8 to 10 cup bundt pan with nonstick baking spray that contains flour.
2. Step 2: In a mixing bowl, whisk together the granulated sugar, vegetable oil, buttermilk, vanilla extract, and eggs. Beat vigorously for 1 to 2 minutes until well combined and slightly fluffy.
3. Step 3: In a separate bowl, sift together the all-purpose flour, salt, baking powder, and baking soda. Remove one tablespoon of the flour mixture and toss it with the chopped strawberries to coat them lightly.
4. Step 4: Add the remaining flour mixture to the wet ingredients and stir gently just until combined. Avoid overmixing to keep the cake tender.
5. Step 5: Carefully fold the floured strawberries into the batter to distribute them evenly.
6. Step 6: Pour the batter into the prepared bundt or loaf pan and smooth the top.
7. Step 7: Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Step 8: Allow the cake to cool in the pan for 5 to 10 minutes. Then invert it onto a wire rack to cool completely.
9. Step 9: To make the glaze, whisk together the powdered sugar, melted butter, strawberry extract, and fresh lemon juice. Add heavy cream as needed to achieve a thick but drizzleable consistency. Drizzle over the cooled cake before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of lemon zest to the batter along with the lemon juice in the glaze.
• If fresh strawberries are not available, frozen strawberries can be used, but be sure to thaw and drain them well to avoid excess moisture.
• Use a bundt pan for a more decorative presentation, or a loaf pan if you prefer classic slices.
• To keep the strawberries from sinking, coating them in flour helps suspend them evenly throughout the cake.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. Reheat slices gently in the microwave for 10 to 15 seconds, or enjoy cold with a dollop of whipped cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular milk for buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven too early to prevent sinking.

Strawberry Pound Cake with Strawberry Glaze Recipe

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4.4 from 115 reviews

A moist and delicious Strawberry Pound Cake featuring fresh strawberries folded into a tender, buttery batter, finished with a sweet strawberry glaze. Perfect for summer gatherings or a delightful dessert treat.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 to 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 1½ cups granulated sugar
• ½ cup vegetable oil
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup fresh strawberries, hulled and chopped

For the Glaze

• 1½ cups powdered sugar, sifted
• 2 tablespoons melted butter
• 1 to 2 teaspoons strawberry extract
• 2 to 3 tablespoons fresh lemon juice
• Heavy cream, to thin as needed

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly spray a loaf pan or an 8 to 10 cup bundt pan with a nonstick baking spray containing flour to prevent sticking.
2. Mix Wet Ingredients: In a mixing bowl, whisk together the granulated sugar, vegetable oil, buttermilk, vanilla extract, and eggs. Whisk vigorously or beat with an electric mixer for 1 to 2 minutes until well combined and slightly fluffy.
3. Sift and Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, baking powder, and baking soda. Remove one tablespoon of this flour mixture and toss it with the chopped strawberries to lightly coat them, which helps prevent the fruit from sinking.
4. Combine Batter: Add the remaining flour mixture to the wet ingredients and stir gently just until combined to avoid overmixing the batter, which can make the cake dense.
5. Fold in Strawberries: Carefully fold the flour-coated strawberries into the batter, distributing them evenly without breaking them up too much.
6. Transfer to Pan: Pour the batter into the prepared bundt or loaf pan, smoothing the top as needed.
7. Bake: Bake in the preheated oven for approximately 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
8. Cool: Allow the cake to cool in the pan for 5 to 10 minutes. Then invert it onto a wire rack to cool completely.
9. Prepare Glaze: In a bowl, beat or whisk together powdered sugar, melted butter, strawberry extract, and fresh lemon juice until a thick drizzle forms. Add heavy cream as needed to reach desired consistency.
10. Glaze the Cake: Drizzle the glaze evenly over the cooled pound cake before serving.

Notes

• Coating strawberries with flour prevents them from sinking to the bottom of the cake during baking.
• Be careful not to overmix the batter once the flour is added to keep the cake light and tender.
• The glaze can be adjusted in thickness by adding more or less heavy cream to achieve the perfect drizzling consistency.
• For an extra burst of flavor, use freshly squeezed lemon juice in the glaze.
• Store any leftovers wrapped tightly at room temperature for 2-3 days or refrigerate for up to a week.

Keywords: strawberry pound cake, pound cake recipe, strawberry cake, dessert, baking, homemade cake, strawberry glaze