Strawberry pound cake with strawberry glaze is the kind of cake that makes you stop and savor every single bite.
It’s soft, buttery, and packed with real strawberry flavor—not just in the glaze but in the cake itself.
That natural pink color? No artificial nonsense, just fresh strawberry purée working its magic.
I love how simple yet special this cake feels. It’s the one you bake when you want something homemade but don’t feel like fussing over layers and fancy decorations. Just a loaf pan, a few basic ingredients, and you get a cake that’s rich, moist, and ridiculously good.
And that glaze? Oh, it’s everything. Smooth, glossy, and bursting with strawberry sweetness, it drapes over the cake like a dream.
Let it set, slice it up, and watch as everyone reaches for seconds. Whether you’re making this for a weekend treat or a little celebration, it’s a recipe that never disappoints.
Strawberry Pound Cake With Strawberry Glaze Recipe
Ingredients
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¼ cup (30g) cornstarch (makes the cake softer)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) full-fat buttermilk, room temperature
- ½ cup (120g) fresh strawberry purée (see note below)
- 1 tablespoon lemon juice (enhances the strawberry flavor)
- 1 teaspoon strawberry extract (optional, but deepens the flavor)
- A drop of pink or red food coloring (for a vibrant pink cake, optional)
For the Strawberry Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh strawberry purée
- 1 tablespoon heavy cream (for a silky finish)
- ½ teaspoon vanilla extract
Instructions
- Wash, hull, and blend fresh strawberries until smooth. Strain to remove seeds if preferred. Measure out ½ cup for the batter and 2 tablespoons for the glaze.
- Set to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and sugar with a hand mixer or stand mixer on medium speed until light and fluffy (about 3 minutes).
- Beat in eggs, one at a time, mixing well after each. Scrape down the sides of the bowl to ensure even mixing. Add vanilla extract.
- Mix in the fresh strawberry purée, lemon juice, and strawberry extract (if using). The batter may look slightly curdled—this is normal.
- On low speed, add half of the dry mixture, then half of the buttermilk. Mix until just combined. Repeat with the remaining dry ingredients and buttermilk. Do not overmix. If using food coloring, add a drop now and gently fold it in.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil at the 40-minute mark.
- Let the cake rest in the pan for 10 minutes before transferring it to a wire rack. Cool completely before adding the glaze.
- In a small bowl, whisk together powdered sugar, fresh strawberry purée, vanilla extract, and heavy cream until smooth. Adjust consistency with more cream or powdered sugar as needed.
- Pour the glaze over the cooled cake, letting it drip down the sides naturally.
- Let the glaze set for 15-20 minutes before slicing and serving.
- Buttermilk keeps the cake extra moist. If you don’t have it, mix ½ cup milk with ½ tablespoon lemon juice and let it sit for 5 minutes.
- Cornstarch creates a finer texture, making the cake softer and less dense.
- For a deeper strawberry flavor, reduce the purée in a saucepan over low heat until thickened, then use in the batter.
- Use room-temperature ingredients for even mixing and a smoother batter.
- A touch of pink food coloring enhances the vibrant look without altering the taste.
Can I Use Fresh Strawberries Instead Of Strawberry Extract?
Yes, you can use fresh strawberries instead of strawberry extract, but there are a few things to keep in mind to get the best flavor and texture.
- Use concentrated strawberry purée: Fresh strawberries have a lot of water, which can make the batter too thin. Cook the purée down until thick before adding it to the cake.
- Pair with a little lemon juice: A small amount of lemon juice helps bring out the natural strawberry taste.
- Choose ripe, sweet strawberries: The riper they are, the better the flavor. Avoid underripe or watery ones.
- Add freeze-dried strawberry powder: If you want a stronger taste, blend freeze-dried strawberries into a fine powder and mix it into the batter.
- Strain the purée if needed: Removing extra liquid prevents the cake from becoming too dense or gummy.
- Boost with a natural sweetener: A small spoon of honey or maple syrup can enhance the fruit’s natural sweetness.
How Do I Get A Strong Strawberry Flavor In Pound Cake?
To make sure the strawberry flavor shines in every bite, follow these simple tricks:
- Use reduced strawberry purée: Cooking it down thickens the consistency and intensifies the taste.
- Add freeze-dried strawberries: These are packed with flavor and won’t add extra moisture. Crush them into a powder and mix into the batter.
- Combine fresh strawberries with lemon juice: This helps balance and enhance the berry taste.
- Sweeten wisely: Use a little extra sugar if your strawberries aren’t naturally sweet.
- Avoid artificial flavors: Natural ingredients always taste better.
- Let the batter rest for 10 minutes: This helps the flavors blend before baking.
How Do I Make My Pound Cake Soft And Fluffy?
A soft and fluffy pound cake depends on the right techniques and ingredients. Here are key tips:
- Use Room Temperature Ingredients: Butter, eggs, and milk should be at room temperature for even mixing.
- Cream Butter and Sugar Properly: Beat them together for at least 3-5 minutes until light and fluffy. This traps air, making the cake soft.
- Don’t Overmix the Batter: Mix just until combined. Overmixing makes the cake dense.
- Use Cake Flour Instead of All-Purpose Flour: Cake flour has a lower protein content, making the cake softer.
- Measure Ingredients Correctly: Too much flour makes the cake dry, so measure using a kitchen scale or spoon-and-level method.
- Add a Moisture Booster: Ingredients like yogurt, sour cream, or buttermilk keep the cake tender.
- Bake at the Right Temperature: Use 350°F (175°C) and avoid opening the oven too early to prevent sinking.
- Don’t Overbake: Check for doneness with a toothpick. If it comes out with a few crumbs, the cake is ready.
Why Did My Pound Cake Turn Out Dry?
A dry pound cake can be disappointing, but it’s easy to avoid by fixing a few common mistakes.
- Overbaking: Check your cake a few minutes before the suggested baking time. If a toothpick comes out clean with a few moist crumbs, it’s done.
- Not enough fat: Butter and eggs make the cake moist. Use the correct amounts and don’t cut back.
- Too much flour: Spoon and level the flour instead of scooping directly from the bag to avoid packing in too much.
- Skipping buttermilk: Buttermilk adds moisture and tenderness. If you don’t have it, use a mix of milk and lemon juice.
- Not enough sugar: Sugar helps keep moisture in the cake. Reducing it too much can make the texture dry.
- Mixing too much: Overmixing the batter develops too much gluten, making the cake tough. Mix only until combined.
- Cooling incorrectly: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Leaving it in the pan too long can make it dry out.
Should I Refrigerate Strawberry Pound Cake?
Strawberry pound cake stays fresh for a few days at room temperature, but refrigeration can extend its shelf life. However, storing it the wrong way can make it dry. Here’s how to store it properly:
- Room Temperature (Best for Short-Term Storage): Keep the cake in an airtight container for up to 3 days in a cool, dry place.
- Refrigeration (For Longer Freshness): Wrap the cake tightly in plastic wrap or store it in an airtight container before refrigerating. It stays fresh for up to a week, but let it come to room temperature before eating to avoid dryness.
- Freezing (Best for Long-Term Storage): If you want to store it for more than a week, wrap it in plastic wrap, then aluminum foil, and freeze it for up to 3 months. Thaw overnight in the fridge before serving.
- Keep the Glaze in Mind: If the cake is already glazed, refrigeration may make the glaze slightly sticky. If you prefer a smooth glaze, store the cake unglazed and add the glaze before serving.
Can I Use Frozen Strawberries For The Cake?
Yes, frozen strawberries can be used in the cake, but they need to be prepared properly to avoid excess moisture ruining the texture. Here’s what to do:
- Thaw Before Using: Let frozen strawberries sit at room temperature until fully thawed.
- Drain Excess Liquid: Once thawed, place them in a strainer and press gently to remove extra water. This prevents a soggy batter.
- Blending for Purée: If the recipe calls for strawberry purée, blend the drained strawberries until smooth before adding to the batter.
- Coating for Chunky Additions: If adding chopped strawberries directly to the batter, toss them in a little flour before mixing in. This stops them from sinking to the bottom of the cake.
How Do I Prevent My Pound Cake From Sinking In The Middle?
A sunken pound cake can be disappointing, but it’s easy to avoid with the right baking techniques. Follow these tips to get a perfectly even cake:
- Measure Ingredients Correctly: Too much liquid or sugar can make the batter too heavy, causing it to sink. Use the exact measurements in the recipe.
- Don’t Overmix the Batter: Overmixing adds too much air, leading to a cake that rises fast and then collapses. Mix until just combined.
- Use the Right Pan Size: A pan that’s too small makes the batter too deep, causing uneven baking. Always use the recommended loaf pan size.
- Bake at the Correct Temperature: An oven that’s too hot makes the cake rise too quickly, then sink. Too low, and it won’t set properly. Preheat and check with an oven thermometer if needed.
- Don’t Open the Oven Door Too Early: Sudden temperature changes can make the cake collapse. Open the door only after at least ¾ of the baking time has passed.
- Test for Doneness Properly: Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s done. If it’s wet, bake for a few more minutes.
- Cool the Cake the Right Way: Let the cake sit in the pan for 10–15 minutes before transferring it to a wire rack. Removing it too soon can cause sinking.
Can I Make This Cake Without Buttermilk?
Yes, you can make strawberry pound cake without buttermilk, but you need a good substitute to keep it moist and tender. Here are some options:
- Milk and Lemon Juice/Vinegar: Mix ½ cup of milk with ½ tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Yogurt: Use ½ cup of plain yogurt in place of buttermilk. It adds the same tangy flavor and moisture.
- Sour Cream: Swap buttermilk with ½ cup of sour cream for a rich and soft texture.
- Milk and Cream of Tartar: Mix ½ cup of milk with ½ teaspoon of cream of tartar for a similar effect.
How Do I Keep The Glaze From Being Too Runny?
A thick and smooth strawberry glaze makes the cake look and taste better. If your glaze turns out too thin, here’s how to fix it:
- Add more powdered sugar: Mix in a tablespoon at a time until it reaches the right thickness.
- Chill the glaze: Let it sit in the fridge for 10-15 minutes to firm up before pouring.
- Use less liquid: Reduce the amount of strawberry purée or cream from the start.
- Cornstarch method: If you don’t want to add more sugar, mix in ½ teaspoon cornstarch and let it sit for a few minutes.
- Sift the powdered sugar: Lumpy sugar can cause a runny glaze, so always sift before mixing.
- Let the cake cool: Pouring glaze on a warm cake will make it slide off and look too thin.
How Do I Make Strawberry Glaze Without Powdered Sugar?
If you don’t want to use powdered sugar, you can still make a smooth and sweet strawberry glaze with other ingredients. Here are some options:
- Granulated Sugar Glaze: Blend granulated sugar into a fine powder, then mix it with strawberry purée and a little cream.
- Honey or Maple Syrup Glaze: Mix strawberry purée with honey or maple syrup and heat until slightly thickened. Let it cool before using.
- Condensed Milk Glaze: Combine sweetened condensed milk with strawberry purée for a creamy, smooth glaze.
- Cornstarch Thickened Glaze: Cook strawberry purée with a teaspoon of cornstarch and a bit of sugar until thick. Cool before drizzling over the cake.
Can I Add Chocolate Chips To Strawberry Pound Cake?
Yes, you can add chocolate chips to strawberry pound cake, but a few things will help them blend well into the batter. The combination of rich chocolate and sweet strawberries creates a delicious contrast, but to get the best results, follow these simple tips:
- Use mini chocolate chips: They distribute more evenly without sinking to the bottom.
- Coat the chocolate chips in flour: Lightly tossing them in flour before adding them to the batter prevents sinking.
- Don’t overdo it: About ½ to ¾ cup of chocolate chips is enough for a balanced flavor without overwhelming the cake.
- Use dark or semi-sweet chocolate: The slight bitterness balances the sweetness of the strawberries.
- Fold them in gently: Stir them into the batter at the end to avoid overmixing, which can make the cake dense.
How Do I Know When My Pound Cake Is Fully Baked?
A perfectly baked pound cake is moist but firm, with a golden crust and a soft, even crumb. To ensure it’s done, check for these signs:
- Toothpick test: Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, it’s ready.
- Golden brown color: The top should be a rich golden brown, with slightly darker edges.
- Springy texture: Lightly press the top; if it bounces back instead of staying indented, it’s fully baked.
- Pulling away from the sides: The cake should slightly pull away from the edges of the pan.
- No jiggling: Shake the pan gently; if the center jiggles, it needs more time.
What’s The Best Way To Store Pound Cake?
Storing your pound cake properly keeps it fresh and moist for days. Follow these simple storage methods:
- Room Temperature (Best for 2-3 Days): Wrap the cake tightly in plastic wrap or place it in an airtight container. Keep it in a cool, dry place.
- Refrigerator (Lasts up to a Week): If you want to store it longer, wrap it well and refrigerate. Let it come to room temperature before serving for the best taste.
- Freezer (Up to 3 Months): Wrap the cake in plastic wrap, then in aluminum foil. Store in an airtight container or freezer bag. Thaw at room temperature before eating.
- Avoid Air Exposure: Air dries out the cake, so always keep it wrapped or sealed.
- Store Glaze Separately (If Possible): If freezing, add the glaze after thawing for a fresh look and taste.