Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Pound Cake with Strawberry Glaze Recipe

★★★★★

4.4 from 357 reviews
  • Author: Isabella
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings 1x

Description

This classic Strawberry Pound Cake recipe combines a buttery, moist pound cake studded with juicy fresh strawberries and topped with a vibrant strawberry glaze. Featuring a homemade strawberry syrup soaked into the cake for extra moisture and flavor, this dessert is perfect for spring and summer gatherings or anytime you crave a sweet, fruity treat.

Ingredients

Scale

Cake

  • 1½ cups unsalted butter (339 grams, room temperature, 3 sticks)
  • 3 cups granulated sugar (600 grams)
  • 5 large eggs (250 grams, room temperature)
  • 3 cups All Purpose Flour (408 grams)
  • 1 teaspoon kosher salt (3 grams)
  • 1 cup half-and-half (227 grams, room temperature)
  • 1 tablespoon pure vanilla extract (12 grams)
  • 1 teaspoon almond extract (4 grams)
  • 2½ cups finely chopped strawberries (418 grams)

Strawberry Syrup

  • 1 cup granulated sugar (200 grams)
  • ⅔ cup water (151 grams)
  • 1 cup pureed strawberries (232 grams)

Strawberry Glaze

  • 3 tablespoons reserved strawberry syrup (44 grams)
  • 2 cups powdered sugar (226 grams)
  • 3 tablespoons lemon juice (43 grams, from 1½ lemons)

Instructions

  1. Preheat: Preheat oven to 325°F (163°C). Spray a 10-cup Bundt pan with nonstick spray and set aside.
  2. Cream: Using a hand mixer on medium-high speed, cream together the unsalted butter and 3 cups granulated sugar until light and fluffy, about 2 minutes.
  3. Add Eggs: Add the eggs one at a time, mixing on medium speed after each addition, scraping down the bowl as needed to ensure even incorporation.
  4. Beat Flour and Salt: Switch the mixer to low speed and gradually add the all-purpose flour in batches along with the kosher salt. Beat until the batter is smooth and fully combined.
  5. Mix Liquids: Add the half-and-half, vanilla extract, and almond extract to the batter. Continue mixing until just combined.
  6. Fold in Strawberries: Turn off the mixer and gently fold in the finely chopped strawberries to distribute evenly without breaking them down too much.
  7. Bake: Pour the batter into the prepared Bundt pan. Bake for approximately 80 minutes or until a toothpick inserted into the center comes out mostly clean.
  8. Prepare Syrup: During the last 20 minutes of baking, prepare the strawberry syrup. In a small saucepan, combine 1 cup granulated sugar and ⅔ cup water. Bring to a boil and let boil for 8 minutes. Add the pureed strawberries, cover, and simmer for 10 minutes, stirring occasionally.
  9. Cool Slightly: Remove the cake from the oven and let it cool for 5 minutes in the pan.
  10. Skewer Cake: Using a wooden skewer, poke holes into the bottom of the cake about 1½ inches apart and roughly ⅛-inch wide, wiggling the skewer slightly to make holes without piercing through.
  11. Pour Syrup: Reserve 3 tablespoons of the strawberry syrup for the glaze. Pour the remaining syrup over the bottom of the cake in the Bundt pan and use a spatula to press the syrup into the cake holes for maximum flavor absorption.
  12. Cool Upside Down: Keep the cake upside down in the pan and let it cool for 30 minutes to soak up the syrup.
  13. Remove and Cool: Turn the cake right side up and remove from the pan. Continue cooling for another hour on a wire rack.
  14. Make Glaze: While the cake cools, whisk together the reserved strawberry syrup, powdered sugar, and lemon juice until smooth. Adjust consistency by adding more lemon juice if too thick, or more powdered sugar if too thin.
  15. Drizzle Glaze: Drizzle the strawberry glaze evenly over the cooled cake and garnish with additional chopped fresh strawberries if desired.
  16. Serve: Slice the cake and serve, enjoying a moist, flavorful dessert with fresh strawberry notes.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture.
  • Ensure all dairy ingredients and eggs are at room temperature to achieve a smooth batter.
  • Do not overmix the batter once the flour is added to keep the cake tender.
  • The strawberry syrup adds moisture and intensifies strawberry flavor; don’t skip this step.
  • Use a toothpick or skewer carefully to avoid poking all the way through the cake crust.
  • Adjust glaze thickness for desired drizzling consistency.
  • Store leftover cake tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Pound Cake, Strawberry Cake, Bundt Cake, Summer Cake, Fruity Pound Cake, Strawberry Dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://isabellavance.com/strawberry-pound-cake-with-strawberry-glaze-recipe/