Description
This strawberry pound cake is rich, dense, and packed with fresh berry flavor. With a silky glaze on top, it’s a homemade dessert that feels both nostalgic and irresistible.
Ingredients
For The Cake
- 1 pint fresh strawberries (this is for glaze below as well)
- 1 cup unsalted butter room temperature
- 3 cups granulated sugar
- 5 large eggs room temperature
- 3 cups all-purpose flour sifted
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp strawberry extract optional
- 1/2 tsp red food coloring optional
For The Glaze
- 2 tbsp strawberry puree reserved from cake
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp pure lemon juice or lime juice
Instructions
1. Rinse, hull, and blend the strawberries until smooth. Set aside 2 tablespoons for the glaze.
2. Cook the rest of the puree over medium heat until reduced to 1/2 cup. Let it cool.
3. Preheat oven to 325°F. Grease a 12-cup Bundt pan thoroughly.
4. Cream the butter for 2 minutes. Slowly add sugar and beat until fluffy.
5. Add eggs one at a time, mixing well after each.
6. Alternate adding flour and buttermilk to the mixture. Mix on low speed.
7. Add the reduced strawberry puree, vanilla, strawberry extract, and food coloring.
8. Pour the batter into the pan and bake for 70–80 minutes.
9. Cool the cake for 10 minutes in the pan, then invert onto a serving plate.
10. Whisk glaze ingredients until smooth and pour over cooled cake.
Notes
Refrigerate for up to 5 days in an airtight container.
Freeze unglazed cake for up to 3 months, tightly wrapped.
Try adding lemon zest or white chocolate chips for flavor variation.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 54g
- Sodium: 223mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 83mg