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The finished strawberry pound cake on a white serving plate placed on the white marble cooktop, garnished with fresh strawberries and ready to serve.

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 minutes
Cook Time 1 hour 10 minutes
Additional Time 10 minutes
Total Time 1 hour 45 minutes
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
    Fresh strawberries on a white marble cooktop, with their stems being removed using a knife. A glass bowl nearby holds washed strawberries ready for blending.
  • 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.
    A food processor blending strawberries into a vibrant red puree on the white marble cooktop. A clean spoon rests beside it, with a few whole strawberries nearby.
  • 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.
    A small pot on the white marble cooktop with strawberry puree simmering gently, steam rising from it, and a wooden spoon resting on the side.
  • 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
    Eggs being cracked one at a time into the stand mixer on the white marble cooktop, with a bowl of sifted flour ready to be added.
  • 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.
    A Bundt pan on the white marble cooktop being filled with smooth, pink-hued batter. A spatula is spreading the batter evenly.
  • 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.
    Serving the Strawberry Pound Cake