This Strawberry Pound Cake with Fresh Strawberry Glaze Recipe is a total game-changer when it comes to classic desserts. Imagine a moist, tender pound cake that’s bursting with the natural sweetness of fresh strawberries, layered with a luscious, homemade strawberry glaze that adds just the right amount of sparkle and tang. Perfect for celebrations, afternoon tea, or a spunky treat to brighten your day, this cake combines simplicity with elegance and is so satisfying you’ll want to bake it again and again. Trust me, once you try this recipe, it’ll become a beloved staple in your dessert repertoire!

Ingredients You’ll Need

A clear bowl filled with bright red strawberry puree sits on a white marbled surface, surrounded by seven whole, fresh strawberries with green leaves. Two of the strawberries are cut in half, revealing their juicy red inside with white centers. Below the bowl, a white spoon holds a dollop of the same red puree, and a white cloth is partially visible on the right side of the image. The scene is brightly lit, emphasizing the glossy texture of the strawberries and the smooth, thick texture of the puree. photo taken with an iphone --ar 4:5 --v 7

With this recipe, the magic lies in how straightforward yet carefully chosen ingredients come together to create rich flavor, beautiful texture, and vibrant color. Each component plays a crucial role—from the fresh strawberries that infuse fruity freshness, to the buttermilk which keeps the cake irresistibly moist and tender.

1 pint fresh strawberries: The heart of the cake and glaze, providing fresh, natural strawberry flavor and beautiful color.
1 cup unsalted butter, room temperature: Adds richness and creates a tender crumb in the cake.
3 cups granulated sugar: Sweetens the cake perfectly while helping with texture and browning.
5 large eggs, room temperature: Helps bind ingredients and offers structure and moisture to the pound cake.
3 cups all-purpose flour, sifted: Forms the base, giving the cake its delightful density and body.
1 tsp salt: Balances flavors and enhances the sweetness of the strawberries.
1/2 tsp baking soda: Acts as a gentle leavening agent for a soft, lift.
1 cup buttermilk: Adds tang and moisture, crucial for that buttery, soft texture.
1 tsp vanilla extract: Rounds out the flavors with a classic warm note.
2 tsp strawberry extract (optional): Intensifies strawberry flavor without overpowering.
1/2 tsp red food coloring (optional): Gives the cake an extra pop of pink, perfect for special occasions.
2 tbsp strawberry puree (reserved): Used in making the fresh strawberry glaze that crowns this cake.
2 cups powdered sugar: Sweetens and thickens the glaze for that smooth finish.
1 tsp pure lemon or lime juice: Adds brightness and balances the sweetness in the glaze.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

Step 1: Prepare the Strawberries

Start by removing the stems from fresh strawberries and washing them thoroughly to preserve their bright flavor. Puree the strawberries smoothly in a food processor or blender, then reserve 2 tablespoons for the glaze—a little secret that adds sparkling strawberry intensity later on.

Step 2: Reduce the Strawberry Puree

Pour the rest of the puree into a small pot over medium heat and let it gently reduce for around 15 to 20 minutes. This process concentrates the strawberry flavor while thickening the puree to a luscious consistency, ensuring your pound cake is bursting with fresh fruit goodness in every bite. Remember to stir occasionally and let it cool completely before mixing it into the batter.

Step 3: Prepare the Cake Batter

Preheat your oven to 325°F (163°C) and get your 12-cup Bundt pan ready with grease and flour or baking spray to prevent sticking. Beat butter on high speed for two minutes until creamy and smooth. Then, gradually add granulated sugar, continuing to mix until the mixture lightens and becomes fluffy—this aeration is key for a tender crumb.

Step 4: Add Eggs and Dry Ingredients

Incorporate eggs one at a time, mixing well after each to integrate perfectly without losing air. Next, gently fold in sifted flour in two portions, combined with salt and baking soda, taking care not to overmix. This balance ensures your cake will rise beautifully while staying perfectly dense and moist.

Step 5: Finish the Batter

Slowly add buttermilk, reduced strawberry puree, vanilla extract, and optional strawberry extract and food coloring, stirring until just combined. This final blend infuses flavor and moisture, giving the pound cake its signature strawberry character and the lovely pink hue some of us crave.

Step 6: Bake the Cake

Pour the batter evenly into your prepared Bundt pan and bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. When done, let the cake cool in the pan on a wire rack for 10 minutes before carefully inverting it onto a serving plate—this resting is crucial for the perfect texture and ease of glazing.

Step 7: Make the Fresh Strawberry Glaze

Once the cake is fully cooled, whisk together the reserved 2 tablespoons of strawberry puree with powdered sugar, vanilla extract, and lemon or lime juice. Adjust the glaze consistency by adding powdered sugar if too thin, or more citrus juice if it thickens too much. Pour this drizzle over the top of your cake, allowing it to set for around 10 minutes—this final touch seals the deal for that beautiful shine and fresh burst of strawberry sweetness.

How to Serve Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

A single-layer golden yellow bundt cake sits on a white plate, its smooth surface slightly browned at the bottom edges. Thick, shiny, pale pink icing is poured from above, flowing over the cake’s ridged curves and dripping down the sides in soft folds, pooling slightly around the cake base on the plate. The background and surface beneath the plate show a white marbled texture, adding a clean and elegant feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your presentation with a handful of fresh strawberry slices or edible flower petals atop the glaze. A light dusting of powdered sugar can add a delicate snowy effect that contrasts the vibrant pink glaze. A few mint leaves offer a fresh green pop and a slight herbal hint that pairs wonderfully with strawberry’s sweetness.

Side Dishes

This cake is divine on its own, but serving it alongside freshly whipped cream, a scoop of vanilla ice cream, or a dollop of lemon curd creates a stunning contrast and elevates every forkful. Fresh berries or a simple fruit salad can also complement the cake’s fruity flavor and add a refreshing balance.

Creative Ways to Present

Try slicing the cake into petite squares for a tea party or layering it with fresh berries and cream to make a strawberry pound cake trifecta parfait. For celebrations, pipe whipped cream rosettes around the edges and top each with a glazed strawberry. The possibilities to dazzle your guests with this classic dessert are truly endless!

Make Ahead and Storage

Storing Leftovers

After enjoying your strawberry pound cake, wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. This keeps the cake moist and the glaze fresh without drying out. If your kitchen is warm, refrigeration can help preserve it, but allow the cake to come to room temperature before serving.

Freezing

This pound cake freezes beautifully! Slice it beforehand for easier portions, then freeze wrapped tightly in plastic wrap and a layer of foil to avoid freezer burn. Stored properly, your cake stays fresh for up to 3 months. Thaw slowly in the fridge overnight for the best texture.

Reheating

Warm up individual slices in the microwave for 15-20 seconds to revive that fresh-baked softness and bring the flavors alive again. Alternatively, warming the cake slightly in a low oven wrapped in foil can refresh the crust without drying it out.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries bring the brightest flavor and best texture, frozen strawberries can be used if fresh ones aren’t available. Just thaw and drain well to reduce excess water before pureeing to avoid thinning your batter or glaze.

Is there a gluten-free option for this recipe?

You can substitute all-purpose flour with a gluten-free flour blend designed for baking, but be mindful the texture may vary slightly. Adding a teaspoon of xanthan gum can help mimic the structure a regular flour provides.

Can I make the glaze ahead of time?

The fresh strawberry glaze is best made the same day you serve the cake for optimal flavor and texture. However, you can prepare it a few hours ahead and keep it covered in the fridge, just give it a quick whisk before glazing.

What is the best way to store the strawberry pound cake if it won’t be eaten right away?

Wrap the cake tightly and store it at room temperature or in the fridge depending on your climate, but freezing is the best option for longer storage. How you store it impacts moisture and freshness, so keep the cake well-covered to prevent drying.

Can I use this recipe to make cupcakes?

Absolutely! Just reduce the baking time to about 18-22 minutes and fill your lined cupcake tins about two-thirds full. Keep an eye on them with a toothpick test as cupcakes tend to bake faster than Bundt cakes.

Final Thoughts

I hope you’re as excited as I am to try this delightful Strawberry Pound Cake with Fresh Strawberry Glaze Recipe. It’s a true celebration of fresh strawberries wrapped up in a tender, buttery cake that’s topped with a glaze so fresh and vibrant you’ll want to share it with everyone you know. Whether for a special occasion or a simple moment of indulgence, this cake promises joy in every bite. So grab those strawberries and get baking—your taste buds will thank you!