Strawberry Pound Cake with the BEST Strawberry Glaze
It's officially strawberry season in Alabama. Last Saturday I went to a local nursery to buy plants for my yard (did I mention it’s also planting season??). At the checkout counter, there were baskets of freshly picked strawberries, ripe for the taking. We purchased our plants and berries, and off we went to do a lot of yard work and a little baking too.
When you head home with a BIG basket of strawberries, you might start thinking of all the things you could make with them. Enter, strawberry pound cake with the most delish glaze!
If you love a pound cake that's simultaneously moist and dense, you may want to try my recipe for Strawberry Glazed Pound Cake. The strawberry puree reduction lends a nice flavor to the pound cake itself. Top this pound cake with the most delicious strawberry glaze and you have a winner!
There’s a bit of work that goes into this scratch made cake, but the result is worth it. It’s important to remember that your cold ingredients need to be at room temp when you are making a pound cake. I gather my ingredients and put them on the counter about 1-2 hours before I mix my batter. Check out the ingredients and instructions below. This cake would make a nice addition to any Easter spread. I hope you’ll try it!
-XOXO-
Sally
For the cake:
2 cups of fresh strawberries, washed, stemmed, and quartered, divided
1lb salted butter (4 sticks)
3 cups granulated sugar
6 large eggs
4 cups AP flour, sifted
¾ cup buttermilk
2 tsp vanilla extract
1 tsp poundcake extract
For the glaze:
2 cups of confectioners sugar, sifted
2 tbsp strawberry puree
1 tbsp heavy whipping cream, plus extra
1 tbsp fresh lemon juice
1 tsp of vanilla
INSTRUCTIONS
Add 2 cups of fresh strawberries that have been washed, stemmed, and quartered to a food processor or blender. Puree strawberries until smooth. Remove two tablespoons of puree to an airtight container, set aside.
Add remaining strawberry puree to small saucepan. Over medium heat, reduce the puree for 15-20 minutes, stirring occasionally. Remove puree from heat and allow to cool to room temp, set aside.
Preheat oven to 300 degrees Fahrenheit. Spray a 12 cup Bundt pan with non-stick baking spray (such as Baker’s Joy or Pam Baking Spray) leaving no space of the pan without spray.
Using a handheld mixer or a stand mixer, beat 1lb of butter at medium speed until smooth and creamy. Over medium speed gradually add sugar until butter and sugar become light and fluffy. Continue mixing over medium speed and add eggs one at a time.
Over low speed alternately add flour and buttermilk to creamed mixture. Begin and end with flour, stopping occasionally to scrape down the sides of the bowl with a spatula. Beat until no lumps remain in batter. Stir in extracts and strawberry puree reduction until these ingredients are fully incorporated. An optional but not necessary step is to add 2 drops of red food coloring gel to the batter until fully incorporated to achieve a pinker appearance.
Pour batter into your prepared Bundt pan.
Bake at 300 F for 1 hour and 45 minutes or until a wooden skewer inserted into the cake comes out clean. Cool cake in pan on wire rack for 15 minutes. Remove cake from pan and allow to cool completely on a wire rack.
While the cake is cooling, prepare your glaze. In a large bowl whisk together 2 cups of sifted confectioners sugar, 2 tbsp of strawberry puree, 1 tbsp of heavy whipping cream, 1 tbsp fresh lemon juice, and 1 tsp of vanilla. Whisk until all ingredients form into a smooth glaze. If you desire a thinner consistency, add heavy whipping cream ½ tsp at a time until desired consistency is reached.
Once cake is completely cooled, top with strawberry glaze and serve.
Strawberry Pound Cake with the Best Strawberry Glaze
Ingredients
- 2 cups of fresh strawberries, washed, stemmed, and quartered, divided
- 1lb salted butter (4 sticks)
- 3 cups granulated sugar
- 6 large eggs
- 4 cups AP flour, sifted
- ¾ cup buttermilk
- 2 tsp vanilla extract
- 1 tsp poundcake extract
- 2 cups of confectioners sugar, sifted
- 2 tbsp strawberry puree
- 1 tbsp heavy whipping cream, plus extra
- 1 tbsp fresh lemon juice
- 1 tsp of vanilla
Instructions
- Add 2 cups of fresh strawberries that have been washed, stemmed, and quartered to a food processor or blender. Puree strawberries until smooth. Remove two tablespoons of puree to an airtight container, set aside.
- Add remaining strawberry puree to small saucepan. Over medium heat, reduce the puree for 15-20 minutes, stirring occasionally. Remove puree from heat and allow to cool to room temp., set aside.
- Preheat oven to 300 degrees Fahrenheit. Spray a 12 cup Bundt pan with non-stick baking spray (such as Baker’s Joy or Pam Baking Spray) leaving no space of the pan without spray.
- Using a handheld mixer or a stand mixer, beat 1lb of butter at medium speed until smooth and creamy. Over medium speed gradually add sugar until butter and sugar become light and fluffy. Continue mixing over medium speed and add eggs one at a time.
- Over low speed alternately add flour and buttermilk to creamed mixture. Begin and end with flour, stopping occasionally to scrape down the sides of the bowl with a spatula. Beat until no lumps remain in batter. Stir in extracts and strawberry puree reduction until these ingredients are fully incorporated. An optional but not necessary step is to add 2 drops of red food coloring gel to the batter until fully incorporated to achieve a pinker appearance.
- Pour batter into your prepared Bundt pan.
- Bake at 300 F for 1 hour and 45 minutes or until a wooden skewer inserted into the cake comes out clean. Cool cake in pan on wire rack for 15 minutes. Remove cake from pan and allow to cool completely on a wire rack.
- While the cake is cooling, prepare your glaze. In a large bowl whisk together 2 cups of sifted confectioners sugar, 2 tbsp of strawberry puree, 1 tbsp of heavy whipping cream, 1 tbsp fresh lemon juice, and 1 tsp of vanilla. Whisk until all ingredients form into a smooth glaze. If you desire a thinner consistency, add heavy whipping cream ½ tsp at a time until desired consistency is reached.
- Once cake is completely cooled, top with strawberry glaze and serve.