Dessert

Strawberry Pound Cake with Strawberry Glaze Recipe

ByElla Hart December 21, 2025December 21, 2025

Introduction

This Strawberry Pound Cake with Strawberry Glaze is a delightful twist on a classic dessert. Moist and tender with bursts of fresh strawberries throughout, it’s perfect for spring or summer gatherings. The sweet strawberry glaze adds a beautiful finishing touch that makes every slice irresistible.

The image shows a loaf cake sliced into pieces, placed on a white plate on a white marbled surface. The cake has a light yellow color with a soft, crumbly texture inside. On top, there is a thick pink glaze dripping down the sides and over the front, creating shiny, smooth layers. Fresh red strawberry halves are scattered on top of the pink glaze, adding bright, juicy details. The overall look is fresh, sweet, and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup sour cream
1 cup fresh strawberries, chopped
1 tbsp flour (to toss with strawberries)
1 cup powdered sugar, sifted
2-3 tbsp pureed strawberries (fresh or thawed frozen)
1 tsp vanilla extract
A drop of pink food coloring (optional)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease and flour a loaf or bundt pan thoroughly to prevent sticking.
Step 2: In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Then add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Step 3: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir this dry mixture alternately with the sour cream into the creamed butter mixture until fully incorporated.
Step 4: Toss the chopped strawberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter to distribute evenly.
Step 5: Pour the batter into the prepared pan and bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.
Step 6: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: To make the strawberry glaze, mix the sifted powdered sugar with pureed strawberries until smooth. Add vanilla extract and a drop of pink food coloring if desired. Drizzle the glaze over the cooled cake before serving.

Tips & Variations

For even berry flavor, substitute half of the fresh strawberries with freeze-dried strawberry powder folded into the dry ingredients.
If fresh strawberries aren’t available, frozen strawberries can be used; just make sure to thaw and drain them before tossing with flour.
Add a touch of lemon zest to the batter to enhance the strawberry flavor with a bright citrus note.
Use a bundt pan for a more decorative presentation and even baking.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. The glaze may soften in the fridge; bring the cake to room temperature before serving. You can also freeze the cake (without glaze) wrapped in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before glazing.

How to Serve

A close-up of a rectangular cake on a white plate with a thin black line around the edge, set on a white marbled surface. The cake has four visible slices; each slice shows a yellowish, soft, and moist crumb texture. Thick pink icing is poured over the top, dripping unevenly down the sides and pooling slightly on the plate. Fresh red strawberry pieces are scattered on the top, some whole and some halved, adding a fresh fruit element. The lighting makes the pink icing shiny and the cake look very fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well if thawed and drained thoroughly to avoid excess moisture in the batter. Toss them with flour before folding in to help keep them evenly distributed.

What can I use instead of sour cream?

You can substitute sour cream with an equal amount of Greek yogurt or buttermilk. This maintains the cake’s moisture and tender crumb while adding a subtle tang.