There’s just something magical about a pound cake. Maybe it’s the dense, buttery crumb that feels like a warm hug, or the way it slices so beautifully, holding together like a little loaf of joy. But when you take that comfort and swirl in the sweetness of fresh strawberries, then crown it with a glossy pink strawberry glaze? Oh, friends—we’ve stepped straight into dessert heaven.
This Strawberry Pound Cake is soft, moist, and utterly irresistible. It’s the kind of cake that feels at home at a summer picnic, a spring tea party, or just sitting on your kitchen counter, waiting for someone to sneak “just one more slice.” And that glaze—oh, the glaze! It’s fresh, fruity, and drapes over the cake like it was born for this moment.
If you’ve never baked a pound cake before, don’t worry—this recipe is beginner-friendly, but it delivers bakery-level results. I promised you versatile, and here’s proof: it works for casual snacking, elegant serving, and even make-ahead occasions.
Why You’ll Love This Strawberry Pound Cake
- Packed with real strawberries – No artificial flavors here, just fresh fruit for authentic taste.
- Moist and tender – Thanks to butter, eggs, and a touch of sour cream.
- Gorgeous presentation – The pink glaze makes it as pretty as it is delicious.
- Keeps well – Stays moist for several days, so it’s perfect for making ahead.
- Flexible recipe – Works in a loaf pan, bundt pan, or as mini loaves for gifting.
What Does It Taste Like?
Imagine the classic, rich taste of a buttery pound cake—but each bite is dotted with juicy strawberry pieces. Then, add a silky glaze that tastes like pure strawberry sunshine with just a whisper of lemon to keep it bright. The sweetness is perfectly balanced so it’s indulgent without being overwhelming.
Ingredients You’ll Need
For the Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, but it deepens the flavor beautifully)
- ½ cup sour cream or Greek yogurt
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup diced fresh strawberries (pat them dry to avoid sogginess)
For the Strawberry Glaze
- 1 ½ cups powdered sugar
- 2–3 tbsp pureed fresh strawberries (strain for a smoother glaze, if you like)
- ½ tsp lemon juice
- Pinch of salt (optional, to balance sweetness)
Tools You’ll Need
- 9×5-inch loaf pan or bundt pan
- Electric hand mixer or stand mixer
- Rubber spatula
- Mixing bowls
- Wire cooling rack
How to Make Strawberry Pound Cake
Step 1: Prep the Pan & Oven
Preheat oven to 325°F (163°C). Grease and flour your loaf pan or line it with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
Beat butter and sugar together for 4–5 minutes until pale and fluffy. This step is key for a tender crumb, so don’t rush it.
Step 3: Add Eggs & Extracts
Add eggs one at a time, mixing well between each. Stir in vanilla and optional almond extract.
Step 4: Mix the Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a separate bowl. Add to the wet mixture in three parts, alternating with the sour cream. Begin and end with flour. Mix gently—overmixing toughens the cake.
Step 5: Fold in Strawberries & Bake
Gently fold strawberries into the batter. Pour into the pan, smooth the top, and bake for 60–70 minutes. If it browns too quickly, tent loosely with foil.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Glaze
Whisk powdered sugar, strawberry puree, lemon juice, and salt until smooth. Adjust thickness by adding more sugar (for a thicker glaze) or more puree (for a thinner one).
Step 7: Glaze & Serve
Drizzle generously over the cooled cake, letting it drip over the sides. Slice and serve proudly.
Tips for Success
- Pat strawberries dry – Extra moisture can make the cake heavy.
- Bring ingredients to room temp – This helps everything mix evenly.
- Don’t skip the creaming step – It gives your cake its lift and fluffiness.
- Cool completely before glazing – Otherwise, your glaze will slide right off.
Variations to Try
- Strawberry Lemon Pound Cake – Add 1 tbsp lemon zest to the batter.
- Cream Cheese Glaze – Swap strawberry glaze for a tangy cream cheese one.
- Chocolate Strawberry – Stir ½ cup mini chocolate chips into the batter.
- Bundt Cake Style – Double the recipe and bake in a bundt pan.
Serving Suggestions
- With vanilla ice cream for a summer dessert.
- With fresh berries and whipped cream for brunch.
- With coffee or tea for a cozy afternoon treat.
Storage Instructions
- Room temperature: Up to 3 days in an airtight container.
- Refrigerator: Up to 5 days, wrapped well.
- Freezer: Wrap the unglazed cake tightly in plastic and foil. Freeze for up to 3 months. Thaw and glaze before serving.
FAQ
Can I use frozen strawberries?
Yes, thaw and pat dry before using.
Can I make it ahead?
Absolutely—bake the day before and glaze right before serving.
Why did my cake crack on top?
Totally normal for pound cakes—it’s part of their charm.
Final Thoughts
This Strawberry Pound Cake with Strawberry Glaze is more than just a dessert—it’s a celebration of fresh flavors, simple baking joy, and a little splash of pink happiness on your table. The buttery crumb, the bursts of strawberry, and that luscious glaze make it a showstopper you’ll want to bake again and again.
So preheat that oven, grab those strawberries, and bake something beautiful today. 🍓💗
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