The Best Strawberry Pound Cake with Smooth Strawberry Glaze

If you’ve been searching for the ultimate Strawberry Pound Cake Recipe, you just found it. This cake is everything a pound cake should be, buttery, rich, and perfectly moist, with the added bonus of a smooth, sweet strawberry glaze that makes it downright irresistible.

I still remember the first time I made a pound cake with strawberries. It was one of those slow Sunday afternoons. I had fresh strawberries sitting on the counter, a craving for something buttery, and a little extra time to bake. 

The result? A beautifully golden strawberry buttermilk pound cake that filled the kitchen with the sweetest aroma. One bite, and I knew I had created something special.

This recipe keeps things simple yet indulgent, no complicated steps, just pure, delicious baking. The buttermilk adds a subtle tang that makes the cake extra tender, and the smooth strawberry glaze ties it all together with a burst of fresh berry flavor. 

And if you love pound cakes as much as I do, you have to try this Butter Pecan Pound Cake next, it’s just as buttery and delicious! 

Why You Need to Try This Strawberry Pound Cake 

• Buttery Perfection in Every Bite: Seriously, the buttery texture of this cake is like a hug from the inside. That classic pound cake richness, but with a fresh, fruity twist. You’ll find yourself sneaking bites when no one’s looking.
• Smooth Strawberry Glaze That Steals the Show: The glaze is like the cherry on top, but better. It’s smooth, glossy, and loaded with fresh strawberry flavor. It’s the perfect way to elevate your cake and give it that extra oomph. Trust me, your friends will be asking for the recipe.
• Perfect Balance of Tang and Sweetness: Thanks to the buttermilk in this cake, you get that perfect balance between the rich, buttery flavor and the light tang from the buttermilk. 
• A Simple Recipe with Big Impact: This recipe is all about simplicity, easy to follow, and the results are mouthwateringly impressive. Whether you’re an experienced baker or a newbie, you’ll feel like a pro when this beauty comes out of the oven.
• Made for All Occasions (or Just Because!): Whether it’s a family gathering, a friend’s birthday, or a lazy afternoon that needs a little something sweet, this Strawberry Pound Cake fits every occasion. And, honestly, it’s so good.

The Ingredients You’ll Need

• All-Purpose Flour: The foundation of any great cake! It gives the pound cake its structure and light texture, making it tender yet dense in all the right ways.
• Baking Powder & Soda: The key to that perfect rise. 
• Salt: A pinch of salt enhances the flavor and balances the sweetness, bringing out the richness in the cake.
  Unsalted Butter: The secret to a rich, moist pound cake. It gives the cake that buttery flavor and soft crumb that melts in your mouth.
• Granulated Sugar: Provides sweetness and helps the cake maintain its light texture by trapping air when creamed with the butter.
• Eggs: Eggs bind the ingredients together, creating structure and providing richness, while also helping the cake rise.
• Vanilla Extract: Adds depth and warmth to the flavor, making every bite taste just a little more irresistible.
• Buttermilk: Adds tenderness to the cake and a slight tang, helping balance the richness of the butter and giving the cake a soft, moist crumb.
• Fresh Strawberries: The star of the show! Fresh strawberries bring sweetness and natural fruitiness to the cake, and when pureed, they add that fresh burst of flavor and vibrant color.
• Powdered Sugar: The perfect sugar for a smooth, glossy glaze. It dissolves easily to create a silky finish without any grittiness.
• Heavy Cream or Milk: Helps thin the glaze to the perfect consistency, giving it a smooth and pourable texture that will coat your cake beautifully.
• Lemon Juice (optional): A dash of lemon juice brightens up the flavor of the glaze, enhancing the sweetness of the strawberries and adding a fresh twist.

How to Make This Perfect Strawberry Pound Cake

First, grab your apron and get ready to fill your kitchen with the sweet scent of strawberries and butter. 

Start with the Pound Cake Batter

Start by setting your oven to 350°F (175°C) and allowing it to fully preheat. While it’s warming up, make sure to thoroughly grease and flour the 10-inch bundt pan. 

You want every nook and cranny covered, so the cake doesn’t stick. You can also use baking spray with flour to make this easier. 

Now, in a bowl, whisk together the flour, baking powder, baking soda, and salt. 

Cream the Butter and Sugar

 In a separate, large bowl, grab your softened butter and beat it together with the sugar until it’s light and fluffy. 

This step is key because it’s when the butter and sugar trap air, helping the cake rise. You can use a hand mixer or stand mixer, whichever is easier. It should take about 3-4 minutes to get a soft, pale mixture. 

Don’t rush this part, it makes all the difference!

Add the Eggs and Vanilla

 Once the butter and sugar are looking good, it’s time to add the eggs, one at a time. 

Let each egg blend in before adding the next, making sure everything is smooth. 

Then, toss in the vanilla extract. This is where the cake starts to smell amazing, so don’t skip this step!

Mix in the Dry Ingredients

 Now, grab your flour mixture and start adding it to the wet ingredients in batches. 

Alternate between adding the dry ingredients and the buttermilk, starting and ending with the dry. 

Mix gently until just combined, don’t overmix or you’ll lose all that fluffiness.

Fold in the Fresh Strawberries

 Here’s where the magic happens! Take your fresh strawberries and fold them into the batter. 

Gently stir them in with a spatula until they’re evenly distributed. You’ll start seeing those beautiful pops of red throughout the batter, and trust me, it’s about to get real tasty.

Bake and Enjoy the Aroma

 Transfer the batter into your pan. 

Pop it into the oven and bake for 60 minutes. The cake is fully baked when a toothpick inserted into the center emerges clean, with only a few tender crumbs clinging to it. 

Make the Smooth Strawberry Glaze

 While the cake is cooling, let’s make that smooth strawberry glaze. Puree your fresh strawberries and sift your powdered sugar into a bowl. Add the pureed strawberries to the sugar, and stir in heavy cream (or milk) a little at a time until you reach the perfect smooth consistency. 

If you want a little brightness, add a squeeze of lemon juice. This glaze is everything, smooth, sweet, and bursting with strawberry flavor.

Glaze Your Cake and Let It Set

 Once the cake has cooled in the pan for about 10 minutes, remove it from the pan and transfer it to a wire rack. 

Spoon the glaze over the cake, letting it drip down the sides, and then allow it to set for a few minutes. 

You’ll see that beautiful glossy finish, and it’s going to look as good as it tastes.

What to Serve with Your Strawberry Pound Cake 

Now that you’ve got this gorgeous cake ready to go, here are some fun and delicious ideas to take it to the next level:

Whipped Cream or Ice Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream makes this cake even more indulgent. The creamy texture pairs perfectly with the strawberry glaze.

Fresh Berries: Add a handful of fresh strawberries, blueberries, or raspberries on the side to bring out the berry goodness in the cake. 

Chocolate Drizzle: For a little extra flair, drizzle some melted chocolate over the cake or on the plate for a sweet contrast to the strawberries.

Coffee or Tea: Serve this cake with a nice cup of hot coffee or tea for a cozy afternoon treat or after-dinner dessert. The warm beverage balances out the sweetness of the cake beautifully.

4 Mistakes to Avoid When Making Strawberry Pound Cake 

Avoid these common pitfalls to ensure your Strawberry Pound Cake turns out perfectly every time:

Overmixing the Batter: It’s tempting to keep mixing, but overworking the batter can lead to a dense cake. Mix until just combined to keep that soft, airy texture we all love.

Room Temperature Ingredients: Allow your butter, eggs, and buttermilk to reach room temperature. Cold ingredients can cause the batter to seize up and affect the texture of the cake.

Skipping the Flour Sifting: Sifting the flour helps prevent lumps and ensures your cake has a smooth, even texture. Don’t skip this simple step!

Not Letting the Cake Cool: As hard as it may be, resist cutting into the cake right out of the oven. Let it cool for about 10 minutes in the pan and then transfer to a wire rack, this helps it set and makes for easier slicing.

Storing Tips for Your Strawberry Pound Cake 

• Room Temperature: Keep your cake in an airtight container at room temperature for up to 3 days. This keeps it soft and moist, just be sure it’s well covered to avoid drying out.
  
• Refrigeration: If you want to store it longer, pop it in the fridge. It will last up to a week. Just be sure to wrap it tightly in plastic wrap to prevent it from absorbing other fridge odors.
  
• Freezing for Later: Freeze your Strawberry Pound Cake for up to 3 months. Slice it first before wrapping each piece in plastic wrap and aluminum foil. This makes it easy to grab a slice when you’re craving something sweet!
  
• Glaze Storage: If you have leftover glaze, store it in an airtight container in the fridge for up to a week. Just give it a quick stir before drizzling it over the cake again.