Strawberry Pound Cake with Optional Strawberry Glaze Recipe
This Strawberry Pound Cake is a moist, buttery delight bursting with fresh strawberry flavor. Perfectly tender with a sweet strawberry glaze finish, it makes a wonderful dessert or afternoon treat. The cake combines classic pound cake richness with sweet, fresh strawberries folded into the batter for a beautiful fruity texture in every bite.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (room temperature)
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries, diced small and patted dry
Optional Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tablespoons strawberry purée or milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking during baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition to ensure a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Stir in the vanilla extract gently. Avoid overmixing; blend just until smooth.
- Fold in Strawberries: Gently fold the diced and dried strawberries into the batter using a spatula to evenly distribute them without crushing.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 75 minutes, testing with a toothpick starting at 60 minutes until it comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes, then transfer it onto a wire rack to cool completely, preventing sogginess.
- Prepare and Apply Glaze: Whisk together powdered sugar, strawberry purée (or milk), and vanilla extract until smooth. Drizzle the glaze over the cooled cake and let it set for about 10 minutes before slicing and serving.
Notes
- Ensure strawberries are patted dry to avoid adding excess moisture to the batter.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Test for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs attached.
- For extra strawberry flavor, use fresh strawberry purée in the glaze.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
Keywords: Strawberry pound cake, moist pound cake, buttery cake, strawberry dessert, homemade pound cake, strawberry glaze
