Strawberry Pound Cake

Fluffy, moist, and loaded with strawberry flavor, this Strawberry Pound Cake recipe is sure to be your new favorite sweet treat!

Slice of strawberry pound cake on a white plate.

This Strawberry Pound Cake is light and fluffy and truly melts in your mouth. It has a sweet glaze drizzled over the top for an extra brightness of tart and sweet flavoring that will really make your eyes pop! Fruit added into cake is one of my favorite things just like my French Apple Cake!

I love this cake because of how dainty and versatile it is. I love making it for teas, brunches, or even birthdays alongside some vanilla ice cream!

Recipe Ingredients

Ingredients for Strawberry Pound Cake.

Strawberries – Fresh strawberries blended into a puree to bring the authentic Strawberry flavor to this cake.

Granulated Sugar – One of the few cakes that has more sugar than flour in the recipe.

Red Food Coloring – This is optional, but I love the little touch of extra coloring to get that pretty in pink look to the inside of the Bundt cake.

For a full list of ingredients and amounts, see the recipe card below.

How to Make Strawberry Pound Cake

Step #1: Add strawberries to a food processor or blender and puree until smooth. Remove 2 Tbsp of the puree and set aside to use for the glaze.

Strawberries in a food processor before blending.

Step #2: Add the strawberry puree to a small saucepan over medium heat and reduce for 15-20 minutes. The puree will be thick enough that if you take your spatula and swipe over the bottom of the pot the liquid will be very slow to cover the bottom of the pot again. You will end up with about ½ cup of puree. Set aside to cool to room temperature.

Strawberry puree in a saucepan.

Step #3: Next, preheat your oven to 325 degrees Fahrenheit and butter and flour a Bundt cake pan and set aside.

Step #4: In a stand mixer with a paddle attachment, or large bowl with a hand mixer add in the butter and beat on high until fluffy. Slowly add in the sugar and continue to beat on high until it reaches a fluffy pale-yellow color.

Sugar added into butter that has been beaten.

Step #5: Add and mix in the eggs one at a time into the bowl. Scrape down the sides as needed.

Egg added into the butter and sugar mixture.

Step #6: Next slowly add in the all-purpose flour on a low speed followed by the other dry ingredients, salt and baking soda.

Flour added into the dough.

Step #7: Then, add in the buttermilk, cooled puree, vanilla extract, strawberry extract, and red food coloring and mix until everything has been combined but be careful not to over mix.

Buttermilk, strawberry puree, and extracts added into the cake batter.

Step #8: Pour the cake batter into the prepared Bundt pan and bake in the oven for 70-80 minutes until a toothpick comes out clean. Let it cool for 10 – 20 mins, then invert onto a wire rack.

Strawberry pound cake batter in a Bundt cake pan.

Step #9: While the cake is baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, strawberry puree, vanilla, and lemon juice. This should create a thick but pourable glaze for the top of the cake.

Ingredients for the strawberry glaze in a glass bowl.

Step #10: Finally, pour the strawberry glaze over the top of the cake, serve, and enjoy!

Strawberry glaze being poured over the strawberry pound cake.

Expert Tips

If you are wanting a thicker glaze you can add in more powdered sugar to reach the consistency you prefer. On that same token, if you are wanting a thinner glaze, adding in some additional lemon juice will help thin it out.

FAQs

What kind of toppings are best for Strawberry Pound Cake?

I love topping this dessert with some strawberry slices, whipped cream, or even some fresh lemon zest to give it an extra layer of tart!

Can I use frozen strawberries instead of fresh strawberries for my strawberry pound cake?

If you’re in a pinch you can, just be certain that you have thawed them to room temperature and drained them well, as frozen fruit tends to have additional moisture that could change the consistency of the cake.

Do I have to make the Strawberry Glaze for my cake?

Not at all. I love the extra kick it gets but this cake tastes delicious on its own! In addition, if you prefer a different topping such as cream cheese frosting or something similar you can use that as well!

Top view of strawberry pound cake.

Storage Information

You can store this strawberry cake recipe in and airtight container on your counter for 3-5 days, or in your fridge for up to 1 week.

If you are wanting to freeze this cake, then be sure to wrap it in plastic wrap and then foil and place it in an airtight container in your freezer for up to 1 month. If you are going to freeze this wait to top it with the glaze until you’re ready to serve.

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Fluffy, moist, and loaded with strawberry flavor, this Strawberry Pound Cake recipe is sure to be your new favorite sweet treat!

Strawberry Pound Cake Recipe

Fluffy, moist, and loaded with strawberry flavor, this Strawberry Pound Cake recipe is sure to be your new favorite sweet treat!
5 from 1 vote
Pin Rate
Course: Dessert, Desserts
Cuisine: American
Diet: Vegetarian
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Servings: 16 slices
Calories: 276kcal
Author: Linda
Print Recipe

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Ingredients

For the Cake

  • 2 cup fresh strawberries - washed, stems removed, and halved
  • 1 cup butter - softened
  • 3 cups granulated sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 tsp strawberry extract
  • 1/2 tsp red food coloring

For the Glaze

  • 2 Tbsp strawberry puree - reserved from the cake
  • 1 cup confectioner's sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Instructions

  • Add strawberries to a food processor or blender and puree until smooth. Remove 2 Tbsp of the puree and set aside to use for the glaze.
  • Add the strawberry puree to a small pot over medium heat and reduce for 15-20 minutes. The puree will be thick enough that if you take your spatula and swipe over the bottom of the pot the liquid will be very slow to cover the bottom of the pot again. You will end up with about ½ cup of puree. Set aside to cool to room temperature.
  • Next, preheat your oven to 325 degrees Fahrenheit and butter and flour a Bundt cake pan and set aside.
  • In a stand mixer or large bowl with a hand mixer add in the butter and beat on high until fluffy. Slowly add in the sugar and continue to beat on high until it reaches a fluffy pale-yellow color.
  • Add and mix in the eggs one at a time into the bowl. Scrape down the sides as needed.
  • Next slowly add in the flour on a low speed followed by salt and baking soda.
  • Then, add in the buttermilk, cooled puree, vanilla extract, strawberry extract, and red food coloring and mix until everything has been combined but be careful not to over mix.
  • Pour the batter into the prepared Bundt cake pan and bake in the oven for 70-80 minutes until a toothpick comes out clean. Let it cool for 10 – 20 mins, then invert onto a cooling rack.
  • While the cake is baking, prepare the glaze. In a medium bowl, whisk together the confectioner’s sugar, strawberry puree, vanilla, and lemon juice.
  • Finally, pour glaze over the top of the cake, serve, and enjoy!

VIDEO

NOTES

If you are wanting a thicker glaze you can add in more powdered sugar to reach the consistency you prefer. On that same token, if you are wanting a thinner glaze, adding in some additional lemon juice will help thin it out.
You can store this strawberry cake recipe in and airtight container on your counter for 3-5 days, or in your fridge for up to 1 week.
If you are wanting to freeze this cake, then be sure to wrap it in plastic wrap and then foil and place it in an airtight container in your freezer for up to 1 month. If you are going to freeze this wait to top it with the glaze until you’re ready to serve.

Nutrition

Serving: 1slice | Calories: 276kcal | Carbohydrates: 66g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 159mg | Potassium: 117mg | Fiber: 1g | Sugar: 40g | Vitamin A: 126IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 1mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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