Strawberry Pound Cake with Optional Strawberry Glaze Recipe
This Strawberry Pound Cake is a moist, buttery, and flavorful dessert bursting with fresh strawberry pieces. Enhanced with a delicate strawberry glaze, it offers a perfect balance of sweet and fruity flavors, ideal for any occasion from afternoon tea to a festive dessert table.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened (room temp)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (room temp)
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries, diced small & patted dry
Optional Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tablespoons strawberry purée or milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3–4 minutes.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to ensure even incorporation.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with whole milk, beginning and ending with the flour mixture. Stir in the vanilla extract. Mix until just smooth without overmixing to maintain tenderness.
- Fold in Strawberries: Gently fold in the diced, dried strawberries using a spatula to evenly distribute them without breaking them down.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for 60–75 minutes or until a toothpick inserted in the center comes out clean. Check for doneness starting around 60 minutes to prevent overbaking.
- Cool the Cake: Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely to room temperature.
- 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 allow it to set for 10 minutes before slicing and serving.
Notes
- Make sure strawberries are patted completely dry to prevent extra moisture in the batter.
- For a more intense strawberry flavor, use strawberry purée in the glaze.
- You can substitute buttermilk for whole milk for a tangier taste and tender crumb.
- This cake keeps well at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Ensure not to overmix the batter after adding the flour to keep the pound cake light and tender.
Keywords: Strawberry Pound Cake, Pound Cake, Strawberry Cake, Moist Cake, Butter Cake, Strawberry Glaze
