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Strawberry Pound Cake with Fresh Strawberry Glaze Recipe

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4.1 from 11 reviews

A moist and flavorful strawberry pound cake bursting with fresh strawberry flavor, enhanced by a reduced strawberry puree and topped with a sweet, tangy strawberry glaze. Perfect for special occasions or a delightful everyday treat.

Ingredients

For The Cake

  • 1 pint fresh strawberries (for the cake and glaze)
  • 1 cup unsalted butter, room temperature
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour, sifted
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 tsp strawberry extract (optional)
  • 1/2 tsp red food coloring (optional)

For The Glaze

  • 2 tbsp strawberry puree (reserved from the cake)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pure lemon juice or lime juice

Instructions

  1. Prepare the Strawberries: Remove the stems from the strawberries and wash them thoroughly. Place strawberries in a food processor or blender and puree until smooth. Set aside 2 tablespoons of the puree for the glaze later.
  2. Reduce the Strawberry Puree: Pour the strawberry puree into a small pot over medium heat. Reduce the puree for 15-20 minutes, stirring occasionally, until you have ½ cup of thickened puree. Let it cool to room temperature.
  3. Prepare the Cake Batter: Preheat the oven to 325°F (163°C) and prepare a 12-cup Bundt pan by greasing and flouring or using a baking spray. In a mixer bowl, beat the butter on high speed for 2 minutes.
  4. Add Sugar and Beat: Gradually add the sugar and continue to beat for 4 minutes until the mixture is pale yellow and fluffy, though slightly crumbly.
  5. Add Eggs and Dry Ingredients: Add the eggs one at a time, mixing well after each addition and scraping the bowl sides. Lower mixer speed and gradually add the sifted flour in two increments. Add salt and baking soda, mixing carefully to avoid overbeating.
  6. Finish the Batter: Add the buttermilk, cooled strawberry puree, vanilla extract, optional strawberry extract, and optional red food coloring. Mix until just combined.
  7. Bake the Cake: Pour batter into the prepared Bundt pan and bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes, then invert carefully onto a serving plate to cool completely.
  9. Make the Glaze: Once the cake is at room temperature, whisk together 2 tablespoons of the reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth, thick but pourable.
  10. Adjust Glaze Consistency: Test the glaze by letting it run off a spoon; add more powdered sugar if too thin or more juice if too thick until desired consistency is reached.
  11. Glaze the Cake: Spoon the glaze over the cooled cake evenly and let it set for 10 minutes before serving.

Notes

  • Make sure the eggs and butter are at room temperature for optimal batter texture.
  • Reducing the strawberry puree deepens flavor and intensifies the color.
  • Optional strawberry extract and red food coloring enhance the strawberry flavor and the visual appeal but can be omitted.
  • If glaze is too thick, thin it with a little more lemon or lime juice; if too thin, add more powdered sugar.
  • Cool the cake completely before glazing to prevent the glaze from melting or running off.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated up to 5 days.

Find it online: https://bitezly.com/strawberry-pound-cake-with-fresh-strawberry-glaze-recipe/