Strawberry Pound Cake with Strawberry Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fold in Strawberries: Carefully fold the flour-coated strawberries into the batter, distributing them evenly without breaking them up too much.
- Transfer to Pan: Pour the batter into the prepared bundt or loaf pan, smoothing the top as needed.
- 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.
- Cool: Allow the cake to cool in the pan for 5 to 10 minutes. Then invert it onto a wire rack to cool completely.
- 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.
- 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
