There’s something magical about a Strawberry Pound Cake. It’s the kind of dessert that fills your kitchen with the sweet aroma of fresh strawberries and buttery cake, instantly making it feel like a special occasion.

This recipe combines the rich, dense texture of a classic pound cake with the juicy sweetness of strawberries for a dessert that’s as beautiful as it is delicious.

Perfect for spring and summer, this cake shines when paired with a scoop of Vanilla Ice Cream for a cool, creamy contrast. And if you’re enjoying a slice in the afternoon, a refreshing Iced Coffee makes the perfect companion to balance the sweetness.

What makes this recipe truly special is the way the strawberries infuse the batter, creating bursts of fruity flavor in every bite.

Plus, the glaze! It’s a simple mix of powdered sugar and strawberry puree that takes this cake from delightful to downright dreamy.

Why I Love This Recipe (And You Will Too)

Bursting with flavor: Fresh strawberries make each bite a celebration of summer’s best.
Rich yet refreshing: The dense cake and fruity glaze strike the perfect balance.
Simple yet stunning: A dessert that looks as good as it tastes, with minimal effort.
Versatile pairing options: Serve it with ice cream, coffee, or even on its own—it’s always a hit.
Great for sharing: Whether it’s a picnic or a party, this pound cake will have everyone asking for the recipe.

Bring a touch of sweetness to your next gathering or treat yourself to a slice of sunshine with this Strawberry Pound Cake!

Strawberry Pound Cake Recipe

This strawberry pound cake is bursting with fresh strawberry flavor and topped with a sweet strawberry glaze. Perfect for any special occasion or just as a treat for yourself, this cake is moist, flavorful, and beautifully presented. The addition of reduced strawberry puree gives it an extra depth of flavor, and the glaze adds a lovely sweet finish. Enjoy!

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Prep Time 25

Cook Time 1 10

Additional Time 10

Total Time 1 45

Course Dessert

Cuisine American

Calories 430 kcal

Equipment

12-cup Bundt pan
Mixer
Food processor or heavy-duty blender
Small Pot
Whisk
Wire Rack

Ingredients

For The Cake
1 pint fresh strawberries for the glaze as well
1 cup unsalted butter room temperature
3 cups granulated sugar
5 large eggs room temperature
3 cups all-purpose flour sifted
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
2 tsp strawberry extract optional
1/2 tsp red food coloring optional
For The Glaze
2 tbsp strawberry puree reserved from the cake
2 cups powdered sugar
1 tsp vanilla extract
1 tsp pure lemon juice or lime juice

Instructions

For The Cake

Prepare the Strawberries
Remove the stems from the strawberries and wash them thoroughly.
Place strawberries in a food processor or blender and puree until smooth. Set aside 2 tablespoons of the puree for the glaze later.
Reduce the Strawberry Puree
Pour the strawberry puree into a small pot over medium heat.
Reduce the puree for 15-20 minutes, stirring occasionally, until you have ½ cup of thickened puree. Let it cool to room temperature.
Prepare the Cake Batter
Preheat the oven to 325°F (163°C) and prepare a 12-cup Bundt pan with a nonstick method of your choice (greasing and flouring, or using a baking spray).
In a mixer bowl, beat the butter on high speed for 2 minutes.
Gradually add the sugar and continue to beat for 4 minutes, until the mixture is pale yellow and fluffy, though slightly crumbly.
Add Eggs and Dry Ingredients
Add the eggs one at a time, mixing well after each addition and scraping the sides of the bowl.
Lower the mixer speed and gradually add the sifted flour in two increments.
Add the salt and baking soda, mixing carefully not to overbeat.
Finish the Batter
Add the buttermilk, cooled strawberry puree, vanilla extract, strawberry extract (if using), and food coloring (if using). Mix until just combined.
Bake the Cake
Pour the batter into the prepared Bundt pan.
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully invert onto a serving plate.

For The Glaze

Make the Glaze
Once the cake has cooled to room temperature, whisk together 2 tablespoons of the reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice until smooth and thick, but still pourable.
Adjust the Consistency
Test the glaze by letting it run off a spoon. If it’s too thin, add more powdered sugar; if too thick, add more juice to reach the desired consistency.
Glaze the Cake
Spoon the glaze over the cooled cake and let it set for 10 minutes before serving.