Strawberry Pound Cake Glaze

This strawberry pound cake is a classic dessert that never fails to steal the show at gatherings or family dinners. Each bite is packed with real strawberry flavor, thanks to a concentrated puree that both colors and perfumes the cake. The finishing touch, a tangy-sweet strawberry glaze, takes it over the top. Whether you are marking a celebration or just treating yourself to a little luxury, this cake is as delightful to look at as it is to eat.

Every time I bake this, it surprises me how much people love it, even those who claim not to like fruit cakes. I first brought it to a spring brunch and it was the first dessert to vanish.

Ingredients

• Fresh strawberries: bring both color and a bold natural flavor Make sure to pick berries that are vibrant red with no soft spots for the best taste and color
• Unsalted butter: adds richness and moisture Use a high-quality block for best texture and flavor
• Granulated sugar: gives the cake its soft crumb Look for fine grain sugar for easy mixing
• Large eggs: create structure and lift Use room temperature eggs for better blending
• All-purpose flour: forms the foundation Sifting prevents lumps and keeps the cake light
• Salt and baking soda: balance the sweetness and add tenderness Always check the expiration date on your baking soda for good rise
• Buttermilk: infuses tang and moisture Shake before using to combine the creaminess evenly
• Vanilla and strawberry extract: deepen flavor Natural vanilla gives a rounder taste — strawberry extract adds extra punch but is optional
• Red food coloring: enhances the berry hue This is only if you want a brighter look
• For the glaze: powdered sugar for sweetness reserved strawberry puree for flavor vanilla and a touch of lemon or lime juice for brightness Use pure juice not concentrate for the glaze

Step-by-Step Instructions

Prepare the Strawberries:

Remove the stems and wash the strawberries very well You want nothing but sweet fruit flavor in every bite Puree them in a blender or food processor until completely smooth Measure out 2 tablespoons and set aside for the glaze

Reduce the Strawberry Puree:

Transfer the rest of the puree to a small pot and gently simmer over medium heat Stir often to avoid scorching Cook it down until thickened and reduced to about half a cup This step intensifies the strawberry flavor and prevents a soggy batter Cool it completely before use

Prepare the Cake Batter:

Set your oven to 325°F If you have a nonstick Bundt pan or one with a classic swirl pattern be sure it’s coated evenly with butter and a dusting of flour for easy unmolding In a mixing bowl beat the room temperature butter for two minutes until creamy Slowly add sugar while beating until the mixture is pale yellow and fluffy This aeration gives the cake its soft crumb

Add Eggs and Dry Ingredients:

Beat in your eggs one at a time scraping down the bowl as you go so your batter stays smooth Reduce the speed of your mixer and slowly add the sifted all-purpose flour in two goes Add the salt and baking soda Mix gently until just incorporated so the cake stays tender

Finish the Batter:

Now pour in the buttermilk cooled reduced strawberry puree both extracts and food coloring if using Mix only until everything is just combined Overmixing can make the crumb tough

Bake the Cake:

Pour the batter into your prepared Bundt pan smoothing the top with a spatula Bake on the middle rack for seventy to eighty minutes Check doneness with a toothpick which should come out clean before you turn the cake out Let the cake cool in the pan on a rack for ten minutes before unmolding

Make the Glaze:

Mix powdered sugar reserved strawberry puree vanilla and lemon or lime juice Stir until smooth for a pourable glaze Drizzle over the cake once it is cool

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Strawberry puree makes this cake so fragrant and flavorful Even just stirring it in fills the whole kitchen with sweetness The first time my little niece saw this cake she called it the pink cloud dessert and now it is the most requested birthday treat in our family

Storage Tips

Keep the pound cake well wrapped or covered at room temperature for up to three days It can also be refrigerated for up to one week Make sure to store it in an airtight container to keep the crumb from drying out If you want to make it in advance this cake freezes beautifully Slice before freezing so you can grab a piece whenever you crave a treat Thaw in the fridge or at room temperature and ice after thawing for best texture

Ingredient Substitutions

If fresh strawberries are not available use high quality frozen strawberries and thaw them completely plus pat them dry before pureeing For buttermilk make your own by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for five minutes in a pinch Greek yogurt also works for a thicker richer crumb No strawberry extract Just leave it out the cake will still taste delicious

Serving Suggestions

This cake is beautiful served as is but take it up a notch with fresh strawberries or a scoop of vanilla ice cream If you want to get really fancy pile a spoonful of whipped cream on top or scatter mint leaves and extra berries for color It is perfect with a cup of coffee or sweet iced tea for a relaxing afternoon

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Cultural and Historical Context

Pound cake has roots in both Europe and America with the name referring to the original proportions a pound each of butter sugar eggs and flour The addition of seasonal fruits like strawberries has become a modern twist celebrated in American spring and summer baking Strawberry pound cake especially in Bundt form is a centerpiece dessert at potlucks and holidays

Recipe FAQs

→ How do I prepare strawberry puree for this cake?

Remove stems, wash strawberries, then blend until smooth. Cook over medium heat to reduce until thickened.

→ Can I use frozen strawberries instead of fresh?

Yes, thaw and drain excess liquid before pureeing to achieve the desired consistency for the batter.

→ What tips help create a moist cake texture?

Use room temperature butter and eggs, avoid overmixing the batter, and do not overbake the cake.

→ How is the strawberry glaze made?

Mix reserved strawberry puree with powdered sugar, vanilla, and citrus juice for a glossy topping.

→ How should this cake be stored for freshness?

Store covered at room temperature for up to 2 days, or refrigerate to keep fresh for up to 5 days.

→ Can I add food coloring for a pinker cake?

Yes, a small amount of red coloring will enhance the cake's vibrant hue but is entirely optional.