If you have a soft spot for classic desserts bursting with fresh fruit flavor, you are going to fall head over heels for this Fresh Strawberry Pound Cake with Strawberry Glaze Recipe. Imagine a dense, buttery pound cake infused with vibrant strawberry puree, creating a natural pink hue and juicy sweetness that’s simply irresistible. The luscious strawberry glaze on top adds an extra layer of tangy, sugary goodness that drips just right with each slice. This cake is a perfect treat to brighten your afternoon tea, impress your guests, or simply satisfy your craving for something both rich and fruity. Trust me, once you try this Fresh Strawberry Pound Cake with Strawberry Glaze Recipe, it will become your new go-to dessert for every strawberry season!

Ingredients You’ll Need

The image shows a clear food processor bowl filled with several whole and halved strawberries, which are bright red with a fresh texture. The bowl is placed on a white marbled surface. Next to the food processor is a small white bowl containing smooth, bright red strawberry sauce with a glossy finish. The sauce fills most of the small bowl and looks thick. The scene is minimal and clean with a fresh feel. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, quality ingredients is the secret to making this Strawberry Pound Cake shine. Each one plays a crucial role—whether it’s the creamy butter for richness, the fresh strawberries for that genuine sweet-tart punch, or the buttermilk adding a tender crumb and moisture. With just these essentials, you’ll create a cake that’s bursting with fresh flavor and a texture that feels like a warm hug.

Fresh strawberries: These provide a natural, juicy flavor and vibrant color for both the cake and the glaze.
Unsalted butter: Room temperature butter is key for a smooth, creamy batter and rich taste.
Granulated sugar: Sweetens the cake while helping to create that perfect crumb texture.
Large eggs: Room temperature eggs aid in binding and contribute to the cake’s structure.
All-purpose flour: Sifted for lightness, this is the foundation of your cake’s tender crumb.
Salt: Balances sweetness and enhances all the flavors.
Baking soda: Helps the cake rise properly for that classic pound cake density with a slight lift.
Buttermilk: Adds moisture and a subtle tang, keeping the cake soft and fresh.
Vanilla extract: Brings warm, aromatic notes that complement the strawberries beautifully.
Strawberry extract (optional): Boosts the strawberry aroma without overpowering the original fruit flavor.
Red food coloring (optional): Enhances the natural pink color if you want it to look extra vibrant.
Powdered sugar: Used to create the perfect smooth and sweet strawberry glaze.
Lemon or lime juice: Adds a fresh, tangy brightness to the strawberry glaze.

TIP

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

How to Make Fresh Strawberry Pound Cake with Strawberry Glaze Recipe

Step 1: Prepare the Strawberry Puree Base

Start by removing the stems and washing your fresh strawberries thoroughly. Then, toss them into a food processor or blender until smooth. Reserve 2 tablespoons of this luscious puree for your glaze later on. Next, simmer the rest in a small pot over medium heat until it thickens to about half a cup—this intensifies the strawberry flavor and ensures your cake gets that perfect moisture and color. Let it cool to room temperature before moving on.

Step 2: Preheat and Prep Your Pan

Get your oven warmed to 325°F and prepare a 12-cup Bundt pan. Whether you grease it generously or line it with baking spray, make sure your pan is nonstick enough so your masterpiece comes out flawlessly. This step is a little bit of care that makes a big difference when it’s time to serve.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the room temperature butter on high speed for about 2 minutes. Then, slowly add the sugar and continue beating for another 4 minutes until the mixture is pale yellow and delightfully fluffy. You might notice it becoming a bit crumbly—that is totally normal and signals you’re on the right track. This creaming step is what gives your cake that light, melt-in-your-mouth crumb.

Step 4: Incorporate the Eggs

Add your eggs one by one, mixing thoroughly after each addition and scraping down the bowl’s sides to keep everything well combined. This slow addition helps to maintain a smooth batter, crucial for a perfect pound cake texture.

Step 5: Add Dry Ingredients Carefully

Lower your mixer speed to the gentlest setting and add your sifted flour in two parts. Follow with the salt and baking soda. The key here is to mix just until combined—overmixing can toughen the cake, and we want it tender and soft. Trust the batter to come together gently.

Step 6: Mix in Buttermilk and Flavors

Finally, add the cooled strawberry puree, buttermilk, vanilla extract, and if you choose, strawberry extract and red food coloring. Stir just until everything is incorporated, and then stop. This final mix enriches the batter with moisture and bursts of fresh berry flavor that make this cake uniquely irresistible.

Step 7: Bake to Perfection

Pour your batter into the prepared Bundt pan and slide it into your preheated oven. Bake for about 70 to 80 minutes, keeping an eye out by testing with a toothpick near the end—it should come out clean or with just a few moist crumbs attached. Once baked, let the cake cool in the pan on a wire rack for 10 minutes before gently inverting it onto a serving plate. This cooling period helps the cake set without breaking.

Step 8: Make and Apply the Strawberry Glaze

Whisk together 2 tablespoons of your reserved strawberry puree with powdered sugar, vanilla extract, and lemon or lime juice until you achieve a smooth, thick glaze that still pours beautifully. You can test the consistency by drizzling it down the back of a spoon and adjusting with more powdered sugar or juice as needed. Once your cake is fully cooled, drizzle the glaze generously over the top and let it set for 10 minutes before slicing and serving. This glaze adds the final touch of shine and strawberry tang to your beautiful homemade creation.

How to Serve Fresh Strawberry Pound Cake with Strawberry Glaze Recipe

The image shows a side-by-side comparison of a bundt cake pan on a white marbled surface. On the left, the pan is filled with smooth pink batter, evenly spread with soft swirls and a shiny, moist texture. On the right, the same pan holds the baked cake, which is golden-brown with a slightly rough and textured surface, showing clear ridges from the bundt shape. The pan is black and round with a hollow center, and the white marbled surface underneath contrasts softly with both the raw batter and the baked cake photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh whipped cream or a few whole strawberries on the side take this cake to the next level. For a touch of elegance, sprinkle some finely chopped toasted almonds or a few edible flowers. The garnishes elevate the presentation and add complimentary textures that make every bite a delight.

Side Dishes

Pair your Fresh Strawberry Pound Cake with a scoop of vanilla bean ice cream or a dollop of mascarpone cheese for creamy contrast. A light, chilled glass of rosé or sparkling lemonade also complements the sweet strawberry flavor beautifully, making your dessert experience both refreshing and indulgent.

Creative Ways to Present

Serve slices layered with fresh berry compote or alternate with thin slices of pound cake stacked to make mini strawberry shortcakes. For a dainty touch, drizzle additional glaze on the serving plate for artistic swirls. These small presentation ideas make your Fresh Strawberry Pound Cake with Strawberry Glaze Recipe truly a showstopper at any gathering.

Make Ahead and Storage

Storing Leftovers

Store leftover cake tightly wrapped in plastic wrap or an airtight container at room temperature for up to two days. If your kitchen is warmer, refrigeration can help extend freshness, though bring the cake to room temperature before serving to enjoy its full flavor and softness.

Freezing

This pound cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to three months. When ready to serve, thaw overnight in the refrigerator and finish with the fresh glaze just before serving to maintain that fresh strawberry zing.

Reheating

To bring your pound cake back to life after storage, warm in a low oven (around 300°F) for 10-15 minutes wrapped in foil. This gentle heat restores moisture and freshness. If time is tight, a quick 15-20 second zap in the microwave per slice also works wonders for a soft, warm treat.

FAQs

Can I use frozen strawberries for this cake?

While fresh strawberries are ideal for the best texture and flavor, frozen strawberries can be used in a pinch. Just make sure to thaw and drain them well before pureeing to avoid adding too much extra moisture.

What if I don’t have buttermilk on hand?

Simply make a quick substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk. Let it sit for 5 minutes before using to achieve that tangy richness buttermilk provides.

Is the strawberry extract necessary?

Not at all! It’s optional. The fresh strawberries already provide plenty of natural flavor. However, a small amount of strawberry extract can enhance the aroma for a more pronounced berry essence.

Can I make this recipe gluten-free?

You can experiment with a gluten-free all-purpose flour blend, but results may vary in texture. Consider adding a binder like xanthan gum if your blend doesn’t already include it to keep the cake from becoming crumbly.

How do I know when the cake is done baking?

The best test is to insert a toothpick or skewer into the center of the cake. It should come out clean or with just a few moist crumbs. If there’s batter on it, give the cake more time and test again in 5-10 minute increments.

Final Thoughts

This Fresh Strawberry Pound Cake with Strawberry Glaze Recipe is a delicious way to celebrate strawberry season any time you want. It’s comforting, richly flavored, and surprisingly easy to make, perfect for sharing with friends and family. I encourage you to give this recipe a try—it’s bound to become a treasured favorite that brings smiles and sweet moments to your table time and again!