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.

So let's get into this recipe so I can show you how it's done!

More recipes ---> Strawberry Shortcake Pound Cake, Red Velvet Cheesecake Brownies, Cold Oven Lemon Pound Cake, Strawberry Crunch Pound Cake, Southern Banana Pudding, Cream Cheese Pound Cake, Strawberry Crunch Tacos

Ingredients needed for the cake: 

• All-purpose flour - sifted
• Granulated sugar
• Eggs- room temperature
• Unsalted butter - room temperature
• Sour cream - room temperature
• Strawberry extract
• Baking powder
• Salt
• Strawberries
• Red food coloring - optional

Ingredients for the Strawberry Glaze

• Powdered sugar
• Strawberry puree
• Vanilla extract
• Whole milk

 Steps to make the pound cake:

Preheat the oven to 325 degrees. 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 to room temperature and set it aside.

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 the sugar and beat on low speed until light and fluffy (approximately 5 minutes).

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.

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 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. Then, pour the puree over the cake as desired. Allow the glaze to set prior to serving.

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

What Is A Pound Cake?

A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.

Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently asked questions:

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