Strawberry Pound Cake with Sweet Glaze

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Strawberry pound cake is the perfect dessert that combines simple ingredients with fresh flavors.

Imagine a slice of tender, buttery cake, packed with sweet strawberries and topped with a luscious glaze.

This moist cake is not only delicious, but it’s also an excellent way to celebrate ripe strawberries when they’re in season.

Pair it with a cup of tea or coffee, or serve it at your next gathering, and watch it disappear!

Why This Recipe Is a Must-Try

This strawberry pound cake is incredibly moist and has a beautiful texture thanks to the combination of butter and eggs.

The fresh strawberries lend a burst of fruity flavor that complements the cake beautifully.

The sweet glaze on top adds just the right amount of sweetness, making every bite delightful.

Plus, it’s straightforward to make—perfect for both beginners and experienced bakers.

Ingredients

• 1 ½ cups (180 g) all-purpose flour
• 1 tablespoon cornstarch (cornflour in the UK)
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 12 tablespoons (168 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon (15 ml) pure vanilla extract (or almond extract)
• ¼ cup (60 ml) whole milk (or sour cream or yogurt)
• 1 cup fresh chopped strawberries, chopped small
• 2 teaspoons lemon zest (optional)

How To Make Strawberry Pound Cake with Sweet Glaze

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C).

This ensures that your cake bakes evenly and gets that lovely golden color.

Step 2: Prepare the Pan

Grease a 9×5 inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal later.

Step 3: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.

This helps to distribute the baking powder evenly throughout the flour.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy.

This usually takes about 3-5 minutes.

Don’t skip this step; it’s crucial for a light, airy cake!

Step 5: Add the Eggs and Extracts

Add the eggs one at a time to the butter and sugar mixture, making sure each egg is fully incorporated before adding the next.

Then mix in the vanilla extract (or almond extract if you prefer).

Step 6: Mix in the Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the whole milk (or sour cream/yogurt).

Start and end with the flour mixture.

Gently fold in the chopped strawberries and lemon zest, if using, ensuring they are evenly distributed throughout the batter.

Step 7: Bake the Cake

Pour the batter into your prepared loaf pan and smooth the top with a spatula.

Bake in your preheated oven for about 50-60 minutes.

Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.

Step 8: Let It Cool

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.

Then, carefully turn it out onto a wire rack to cool completely.

Step 9: Prepare the Sweet Glaze

While the cake is cooling, prepare the glaze.

In a small bowl, mix together powdered sugar and a little bit of milk until you achieve a pourable consistency.

Adjust the amount of milk based on how thick or thin you want your glaze.

Step 10: Glaze and Serve

Once the cake has cooled completely, drizzle the sweet glaze over the top, allowing it to soak in.

Slice and enjoy your delicious strawberry pound cake!

Expert Tips

• Make sure to use room temperature eggs for better incorporation into the batter.
• Chop strawberries into small pieces to distribute their moisture evenly throughout the cake.
• Don’t overmix the batter once you add the flour to prevent a dense cake.
• Feel free to double the recipe and make two loaves; this cake freezes well too!

Variations and Customizations

• Add a handful of blueberries or raspberries for a mixed berry pound cake.
• Substitute half of the all-purpose flour with almond flour for a nutty flavor.
• For an extra twist, add a pinch of cinnamon or nutmeg for a warm spice flavor.
• Add chopped nuts like walnuts or pecans for some crunch.

How to Store Leftovers

Store any leftover strawberry pound cake in an airtight container at room temperature for up to 3 days.

If you want to keep it longer, place it in the refrigerator for up to a week, or you can wrap it tightly in plastic wrap and freeze it for up to 3 months.

Just be sure to let it thaw at room temperature before serving.

FAQ

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries.

Just make sure to thaw and drain them well to avoid excess moisture in the batter.

What can I replace the butter with to make it dairy-free?

You can use a dairy-free butter substitute or coconut oil, melted, as a replacement for butter.

Can I make this cake gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.

Just ensure that it contains xanthan gum or add it separately.

How can I tell when my cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Additionally, the edges will start to pull away from the side of the pan, and the top will be golden brown.

Conclusion

Baking a strawberry pound cake is a rewarding experience that fills your kitchen with delightful aromas.

This recipe is simple to follow, and the results are incredibly tasty.

The combination of fresh strawberries, a moist pound cake, and the sweet glaze makes it a fantastic dessert for any occasion, from family gatherings to casual get-togethers.

So grab your ingredients, turn on your oven, and prepare to impress your friends and family with this lovely strawberry pound cake! Enjoy every delicious slice!

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