Introduction

Few desserts capture the essence of summer quite like this Strawberry Pound Cake with Strawberry Glaze. This recipe transforms the classic pound cake into a vibrant, fruity masterpiece by incorporating fresh strawberries both in the batter and as a glossy glaze topping. The result is a moist, buttery cake with bursts of strawberry flavor in every bite, finished with a luscious pink glaze that adds both visual appeal and an extra layer of sweetness.

What makes this strawberry pound cake special is its perfect texture – dense yet tender like a traditional pound cake, but with the light freshness of strawberries balancing the richness. The two-component design (cake + glaze) allows for flexibility – serve it plain for breakfast or coffee time, or dress it up with the glaze for special occasions. Whether you’re hosting a summer brunch, need a portable dessert for picnics, or simply want to enjoy seasonal strawberries in a new way, this cake delivers both beautiful presentation and crowd-pleasing taste.

The Recipe: Strawberry Pound Cake with Strawberry Glaze

Ingredients

For the Pound Cake:

• 2½ cups (315g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (230g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120g) sour cream
• 1½ cups fresh strawberries, diced
• 1 tbsp flour (for coating strawberries)

For the Strawberry Glaze:

• 1 cup fresh strawberries, hulled
• 1½ cups (180g) powdered sugar
• 1 tbsp lemon juice
• 1-2 tsp milk (if needed for consistency)

Instructions

1. Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light and fluffy (3-4 minutes).
4. Add eggs one at a time, then vanilla, mixing well after each addition.
5. Alternate adding dry ingredients and sour cream, beginning and ending with flour.
6. Toss diced strawberries with 1 tbsp flour, then gently fold into batter.

2. Bake the Cake

1. Pour batter into prepared pan and smooth the top.
2. Bake for 60-70 minutes until golden and a toothpick comes out clean.
3. Cool in pan for 15 minutes, then transfer to a wire rack.

3. Make the Glaze

1. Purée strawberries in a blender until smooth.
2. Strain through a fine mesh sieve to remove seeds.
3. Whisk strawberry purée with powdered sugar and lemon juice.
4. Add milk if needed to reach drizzling consistency.

4. Glaze and Serve

1. Once cake is completely cool, drizzle glaze over the top.
2. Let set for 15 minutes before slicing.

Tips for Perfect Results

• Strawberry Prep: Pat diced strawberries dry before folding into batter
• Baking Note: Tent with foil if browning too quickly
• Flavor Boost: Add ¼ tsp almond extract to batter
• Texture Tip: For extra moisture, soak baked cake with strawberry syrup
• Storage: Keeps well at room temperature for 2 days or refrigerated for 5 days

Conclusion

This Strawberry Pound Cake with Strawberry Glaze offers the best of both worlds – the substantial, comforting texture of pound cake paired with the bright, fruity flavor of fresh strawberries. The simple glaze elevates it from everyday snack to special occasion dessert, while the pink-speckled interior makes every slice visually appealing. Perfect for spring and summer gatherings, this cake is versatile enough for afternoon tea, birthday celebrations, or as a sweet ending to family dinners.

With its balanced sweetness and beautiful presentation, this recipe is sure to become a seasonal favorite. The natural strawberry flavor shines through without artificial taste, and the moist crumb ensures each bite is as satisfying as the last. Whether you’re a pound cake purist looking to branch out or a strawberry lover seeking new ways to enjoy the fruit, this cake delivers timeless appeal with a fresh twist.