Strawberry Pound Cake with Optional Strawberry Glaze Recipe
This Strawberry Pound Cake is a moist and buttery dessert bursting with fresh strawberry flavor. Perfectly tender with a rich texture, it features diced fresh strawberries folded into a classic pound cake batter and finished with a delicate strawberry glaze for an extra touch of sweetness. Ideal for any occasion, this cake promises a delightful balance of buttery richness and fruity freshness.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 20 minutes to 1 hour 35 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (room temperature)
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries, diced small & patted dry
Optional Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tablespoons strawberry purée or milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air into the batter for a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition. This helps to fully incorporate the eggs and maintain the batter’s structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Stir in the vanilla extract. Be careful not to overmix to keep the cake tender—just mix until smooth.
- Fold in Strawberries: Gently fold the diced and dried strawberries into the batter using a spatula, taking care not to break the fruit or overwork the batter.
- Pour and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Begin checking for doneness around 60 minutes to avoid overbaking.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then, transfer it to a wire rack to cool completely to room temperature.
- Prepare and Apply Glaze: While the cake cools, whisk together the powdered sugar, strawberry purée (or milk), and vanilla extract until smooth. Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing and serving.
Notes
- Ensure strawberries are well-dried before folding into batter to prevent excess moisture that can affect cake texture.
- For a more intense strawberry flavor, use strawberry purée rather than milk in the glaze.
- Baking times can vary depending on oven type—start checking at 60 minutes to avoid overbaking.
- Allow the cake to cool completely before glazing to prevent melting of the glaze.
- This cake keeps well at room temperature for 2 days or refrigerated up to 5 days; bring to room temperature before serving for best taste.
Keywords: Strawberry Pound Cake, Moist Pound Cake, Buttery Cake, Strawberry Dessert, Classic Pound Cake, Fresh Strawberry Cake
