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Strawberry Pound Cake with Strawberry Glaze

A cozy, berry-sweet loaf that's perfect for brunch or dessert, featuring real strawberry flavor and a buttery texture.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Helps control salt.
  • 2 cups granulated sugar
  • 4 large eggs Room-temp eggs blend more evenly.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder For leavening.
  • 1/2 teaspoon salt
  • 1 cup milk Substitutes can be used.
  • 1 cup fresh strawberries, pureed Fresh strawberries = best flavor.
  • 1 cup fresh strawberries, diced
For the Glaze
  • 1 cup powdered sugar Makes a smooth glaze.
  • 2 tablespoons fresh strawberries, pureed
  • 1-2 tablespoons milk For desired consistency of glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
  2. Cream together the butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating after each addition, then stir in the vanilla.
  4. In a separate bowl, whisk the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with milk, until just combined.
  6. Fold in the pureed and diced strawberries gently.
  7. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick comes out clean.
  2. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Glazing
  1. For the glaze, whisk powdered sugar with pureed strawberries and milk until smooth.
  2. Drizzle the glaze over the cooled cake and let it set before slicing.

Notes

For best results, do not overmix the batter. Consider adding lemon zest or chopped almonds for variation. Store covered in the fridge for up to 4 days or freeze for up to 2 months.