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Strawberry Pound Cake with Strawberry Glaze

A soft, buttery cake topped with irresistible strawberry glaze, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Make sure it's softened for easier mixing.
  • 2 cups granulated sugar
  • 4 large eggs Room temperature eggs work best.
  • 3 cups all-purpose flour Sifted for better texture.
  • 1 cup milk Use whole milk for richer flavor.
  • 1 teaspoon vanilla extract Pure vanilla is recommended.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt Enhances flavor.
  • 1 cup fresh strawberries, pureed Freshly pureed for best taste.
For the Strawberry Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh strawberry puree Use the same strawberries for the cake.
  • 1-2 tablespoons milk Adjust for desired consistency.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir this into the butter mixture.
  5. Add in the milk, vanilla extract, and fresh strawberry puree, mixing until well combined.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Glazing
  1. In a bowl, mix the powdered sugar, fresh strawberry puree, and milk until smooth. Adjust milk as necessary.
  2. Once the cake has completely cooled, drizzle the strawberry glaze over the top.

Notes

Fresh strawberries provide the best flavor. Leftovers can be stored in an airtight container at room temperature for 3 days or in the fridge for one week.