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Strawberry Pound Cake with Strawberry Glaze

A light and fluffy Strawberry Pound Cake topped with a sweet strawberry glaze, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh strawberries, chopped Leave some chunks for added texture.
For the Strawberry Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh strawberries, pureed

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Mixing the Batter
  1. In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy.
  2. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
  3. Stir in the vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the egg mixture, alternating with the milk.
  5. Gently fold in the chopped strawberries.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 60-75 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Glazing
  1. While the cake is cooling, make the strawberry glaze by combining powdered sugar and strawberry puree in a bowl. Drizzle the glaze over the cooled cake.

Notes

If using frozen strawberries, thaw and drain them to avoid excessive moisture. Consider adding lemon zest for an extra flavor boost.