Fresh Strawberry Pound Cake with a Strawberry Glaze recipe

4.60 from 5 votes

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

Prep Time10

Cook Time1

Course: Dessert

Cuisine: American

Keyword: strawberry pound cake

Servings: people

Calories: 503kcal

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!