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Strawberry Pound Cake with Strawberry Glaze

A delightful dessert that combines rich buttery cake with a sweet, tangy strawberry glaze, perfect for gatherings or a sweet treat any day.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened Because who wants a hard cake?
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, puréed And maybe a few extras for garnish
For the glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh strawberry purée Yes, we’re using the same strawberries, waste not, want not!
  • 1 tablespoon milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
  2. In a large bowl, cream together the softened butter and sugar until it’s light and fluffy—about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the strawberry purée, mixing until just combined.
Baking
  1. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
  2. Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
  3. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. While the cake is cooling, whisk together the powdered sugar, strawberry purée, and milk for the glaze.
  2. Drizzle the glaze over your cooled cake and garnish with fresh strawberries if desired.

Notes

Don’t overmix, use ripe strawberries for more flavor, and let the cake cool completely before glazing to prevent melting.