Fresh Strawberry Pound Cake is made with fresh strawberry puree and topped with a homemade strawberry puree-infused glaze.

This Strawberry Pound Cake is the ultimate fruity dessert-soft, buttery, and infused with fresh strawberries. It's topped with a silky strawberry glaze that drips beautifully down the sides of the bundt cake, making it just as stunning to look at as it is delicious to eat!

Video Tutorial

Why This Recipe Is Amazing

Fresh strawberry flavor - made with real strawberry puree.
Moist and tender - sour cream keeps the cake soft without being heavy.
Beautiful presentation - bundt cakes are always a show-stopper.
Crowd-pleaser - serves 12 or more people depending on how big the slices are cut.
Natural color and flavor - No food coloring added.

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

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

How to Serve Strawberry Pound Cake

Simple & Classic: Slice and serve as-is. This dessert is perfect by itself!
With Whipped Cream: Add fresh whipped cream or Cool Whip to balance the fruity glaze.
Fresh Berries on Top: Garnish with sliced strawberries, raspberries, or blueberries for color and freshness.
Serve with Ice Cream: Pair slices with vanilla or strawberry ice cream for an indulgent dessert.
Charcuterie Style: Slice thinly and serve alongside fresh fruit, tea, and/or coffee for an elegant brunch spread.
None glaze option: For those who just aren't into glaze, simply dust the cake with powdered sugar.

Storage Instructions

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Tips for Success

Use room temperature ingredients - Butter, eggs, and sour cream blend more smoothly and create a tender crumb.
Don't overmix the batter - Once the flour is added, mix only until combined. Overmixing can make the cake dense or tough.
Cook down watery puree - If your strawberries are very juicy, simmer the puree briefly to reduce excess liquid. This keeps the cake from baking up soggy.
Grease your bundt pan well - Use baking spray with flour or butter + flour every crevice. This helps the cake release cleanly after baking.
Test for doneness early - Bundt cakes bake differently depending on the pan and oven. Start checking at 65 minutes; the cake is done when a toothpick comes out with only a few moist crumbs.
Cool before glazing - Let the cake cool completely before adding glaze to prevent the glaze from thinning and/or sliding off.
Adjust glaze consistency - Too thick? Add a few drops of milk. Too thin? Add more powdered sugar. Aim for a pourable glaze that clings without running off entirely.
Slice once the cake has cooled - This helps cut through the tender crumb cleanly.

Image of Strawberry Pound Cake with a Strawberry Glaze

Fresh Strawberry Pound Cake with a Strawberry Glaze recipe

Fresh Strawberry Pound Cake is made with fresh strawberry puree and topped with a homemade strawberry puree-infused glaze.

4.60 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: strawberry pound cake

Prep Time: 10

Cook Time: 1

Servings: people

Calories: 503kcal

Author: Ashley Frederick

Ingredients

To make the cake:
3 c all purpose flour- sifted
3 c granulated sugar
5 large eggs- room temperature
1 c unsalted butter - room temperature
½ c sour cream - room temperature
1 teaspoon strawberry extract
1 teaspoon baking powder
½ tsp salt
1 pound strawberries
½ tsp red food coloring
To make the strawberry glaze:
2 c powdered sugar
¼ c strawberry puree
1 teaspoon vanilla
1 tablespoon whole milk

US Customary - Metric

Instructions

To make the Pound Cake:
Preheat your oven to 325 degrees.
First, remove the stems from your strawberries and rinse the strawberries.
Then add the strawberries to a food processor and puree them. Reserve ¼ 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 the sugar and beat on low speed until light and fluffy (approximately 5 minutes).
Next, add the eggs one at a time, mixing until combined 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 12-cup 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 removing it from the pan. Allow the cake to cool 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 glaze over the cake as desired. Allow the glaze to set prior to serving.
Serve and enjoy!

Video

Nutrition

Frequently asked questions:

Do you glaze the pound cake while it's hot or once it has cooled?

The cake is best glazed once it has cooled to prevent the glaze from thinning.

Will the strawberries make the cake soggy?

Not at all. The strawberries bake well into the cake and the glaze also will not alter the texture of the cake.

Can I use frozen strawberries?

Yes-thaw and drain them first to avoid extra liquid.

Do I need food coloring?

Not necessary-the puree adds natural color, but you can add red or pink gel food coloring for a brighter look.

Why did my glaze turn runny?

Too much liquid-add more powdered sugar to thicken.

Can I bake this in loaf pans instead of bundt?

Yes-divide into two loaf pans and bake 55-65 minutes.

More Recipes You'll Love

Ready for another pound cake with fruit? Try my Banana Pudding Pound Cake

Moist and buttery, this pound cake filled with sweet crushed pineapple - Pineapple Pound Cake

Bright, zesty, and ultra-moist - Lemon Sour Cream Pound Cake

Love to entertain? Read my 30 Crowd Pleasing Pound Cakes article here

Comments

4.60 from 5 votes (2 ratings without comment)