Strawberry Pound Cake with a Strawberry Glaze

Deliciously moist pound cake made with fresh strawberry puree
and topped with a homemade strawberry puree-infused glaze.

 

Watch the video for this recipe!


There is nothing like a super moist pound cake made with fresh fruit. The fresh fruit infuses the cake with even more moisture. We also added strawberry extract to give the cake an extra boost of strawberry flavor.

For a cake with more of a pink tint, you may choose to add 1/2 a tsp or so of red food coloring.  So let’s get into this recipe so I can show you how it’s done!

 

Image of Strawberry Pound Cake with a Strawberry Glaze - Strawberry Pound Cake with a Strawberry Glaze recipe - Whip It Like Butter

 

Ingredients needed for the cake: 

  • 3 c of all-purpose flour- sifted
  • 3 c of granulated sugar
  • 5 large eggs- room temperature
  • 1 c (2 sticks) of butter – room temperature
  • 1/2 c of sour cream – room temperature
  • 1 tsp of strawberry extract
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1 pound of strawberries
  • 1/2 tsp of red food coloring – optional

 

Image of Strawberry Pound Cake with a Strawberry Glaze - Strawberry Pound Cake with a Strawberry Glaze recipe - Whip It Like Butter

 

Ingredients for the Strawberry Glaze

  • 2 c of powdered sugar
  • 1/4 c of strawberry puree
  • 1 tsp of vanilla
  • 1 tbsp of milk

 

Image of Strawberry Pound Cake with a Strawberry Glaze - Strawberry Pound Cake with a Strawberry Glaze recipe - Whip It Like Butter

Steps to make the pound cake:

First, remove the stems from your strawberries and rinse the strawberries. Then add the strawberries to a food processor and puree them. Reserve 1/4 c of the puree for the glaze.

Next, add the strawberry puree to a pot/pan and cook over medium heat until it thickens (approximately 15-20 minutes), stirring periodically. Allow the puree to cool down to room temperature and set it aside.

Image of Strawberry Pound Cake with a Strawberry Glaze - Strawberry Pound Cake with a Strawberry Glaze recipe - Whip It Like Butter

Preheat the oven to 325 degrees.

Then, using a hand or a stand mixer, add the butter to your bowl and beat for two minutes on low speed. Slowly add in sugar and beat on low speed until light and fluffy.

Next, add the eggs one at a time, combining well after each addition. Scrape down the sides of your bowl. Then add the strawberry extract and mix.
Add the baking powder and salt to the flour mixture and mix. Add the flour to the batter alternating with the sour cream and strawberry puree beginning and ending with the flour.

 

Image of Strawberry Pound Cake with a Strawberry Glaze - Strawberry Pound Cake with a Strawberry Glaze recipe - Whip It Like Butter

Then, pour the batter into a greased bundt pan and bake for an hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 20 minutes before inverting it onto a wire rack to complete the cooling process. Let the cake to cook completely before adding the glaze.

 

Image of Strawberry Pound Cake with a Strawberry Glaze - Strawberry Pound Cake with a Strawberry Glaze recipe - Whip It Like Butter

 

To make the glaze:

Add the powdered sugar to a large bowl. Mix in the vanilla, milk, and strawberry puree until smooth. Then, pour the puree over the cake as desired. Allow the glaze to set prior to serving.

Serve and enjoy!

 

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You may also enjoy:

 

Mile High Pound Cake

Classic Pound Cake

Pineapple Upside Down Pound Cake

 

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Image of Strawberry Pound Cake with a Strawberry Glaze - Strawberry Pound Cake with a Strawberry Glaze recipe - Whip It Like Butter
Strawberry Pound Cake with a Strawberry Glaze
Deliciously moist pound cake made with fresh strawberry puree and topped with a homemade strawberry puree-infused glaze.
Prep Time: 10 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: strawberry pound cake
Servings: 12 people
Calories: 503kcal

Ingredients

  • To make the cake:
  • 3 c all purpose flour- sifted
  • 3 c granulated sugar
  • 5 whole eggs- room temperature
  • 1 c (2 sticks) of unsalted butter - room temperature
  • 1/2 c sour cream - room temperature
  • 1 tsp strawberry extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 pound strawberries
  • 1/2 tsp red food coloring
  • To make the strawberry glaze:
  • 2 c powdered sugar
  • 1/4 c strawberry puree
  • 1 tsp vanilla
  • 1 tbsp whole milk

Instructions

  • To make the cake:
  • First, remove the stems from your strawberries and rinse the strawberries.
  • Then add the strawberries to a food processor and puree them. Reserve 1/4 c of the puree for the glaze.
  • Next, add the strawberry puree to a pot/pan and cook over medium heat until it thickens (approximately 15-20 minutes), stirring periodically. Allow the puree to cool down to room temperature and set it aside.
  • Using a hand or a stand mixer, add the butter to your bowl and beat for two minutes on low speed.
  • Slowly add in sugar and beat on low speed until light and fluffy.
  • Next, add the eggs one at a time, combining well after each addition. Scrape down the sides of your bowl. 
  • Then add the strawberry extract and mix.
  • Add the baking powder and salt to the flour mixture and mix.
  • Add the flour to the batter alternating with the sour cream and strawberry puree beginning and ending with the flour.
  • Pour the batter into a greased bundt pan and bake for an hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean. 
  • Allow the cake to cool for 20 minutes before inverting it onto a wire rack to complete the cooling process. Allow the cake to cook completely before adding the glaze.
  • To make the glaze: 
  • Add the powdered sugar to a large bowl. Mix in the vanilla, milk, and strawberry puree until smooth.
  • Pour the puree over the cake as desired. Allow the glaze to set prior to serving.
  • Serve and enjoy!

Video

Nutrition

Calories: 503kcal | Carbohydrates: 99g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 165mg | Potassium: 144mg | Fiber: 2g | Sugar: 53g | Vitamin A: 639IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg
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