There is something undeniably comforting about a classic pound cake. Rich, buttery, and tender, it has long been a favorite in home kitchens. When you add fresh strawberries and finish it with a glossy pink glaze, that simple cake transforms into something truly special. Sweet Glazed Strawberry Pound Cake combines the dense, velvety crumb of traditional pound cake with bursts of juicy berries and a bright, fruity finish that feels both nostalgic and elegant.
This cake is perfect for spring celebrations, birthdays, brunch gatherings, afternoon tea, or simply when you want to bake something beautiful and satisfying. The strawberries add natural sweetness and color, while the glaze enhances the flavor and gives the cake a stunning bakery-style presentation. Best of all, it uses familiar pantry staples, making it easy for both beginners and experienced bakers to achieve impressive results.
Below you’ll find a complete, detailed guide to making this delicious dessert, along with helpful tips, variations, and answers to common questions to ensure your cake turns out perfectly every time.
Ingredients
For the Strawberry Pound Cake
1½ cups fresh strawberries, finely diced
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened to room temperature
5 large eggs, room temperature
½ cup sour cream
½ cup milk
1 tablespoon vanilla extract
1 teaspoon almond extract (optional, but enhances berry flavor)
1 tablespoon baking powder
½ teaspoon salt
For the Strawberry Glaze
1 cup powdered sugar
2–3 tablespoons fresh strawberry puree or strawberry juice
1 teaspoon lemon juice
Preparation
Prepare the Strawberries
Start by washing and hulling the strawberries. Dice them into small, even pieces. It’s important to pat them dry with paper towels to remove excess moisture. Too much liquid can make the batter heavy and affect the cake’s texture.
Lightly toss the diced strawberries with 1 tablespoon of flour. This simple step helps prevent the fruit from sinking to the bottom of the cake during baking.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures the baking powder is evenly distributed, which promotes consistent rising and a uniform crumb.
Set the bowl aside while you prepare the wet ingredients.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together for about 3–5 minutes. The mixture should become pale, fluffy, and light in texture.
This creaming step is crucial. It incorporates air into the batter, which helps create a tender, soft pound cake rather than a dense one. Do not rush this step — it forms the foundation of your cake’s structure.
Add the Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. This allows the eggs to fully incorporate and prevents the batter from curdling.
Mix in the vanilla extract and almond extract. The almond extract is optional but highly recommended, as it subtly enhances the natural sweetness of the strawberries.
Combine Wet and Dry Ingredients
Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk and sour cream. Begin and end with the dry mixture.
Mix only until combined. Overmixing can develop too much gluten, resulting in a tougher cake.
Gently fold in the flour-coated strawberries using a spatula. Distribute them evenly without crushing the fruit.
Prepare the Pan and Bake
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly, making sure to coat every curve and crevice. Alternatively, you can use two loaf pans.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven during the first 50 minutes, as sudden temperature changes can cause the cake to sink.
Once baked, allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely.
Make the Strawberry Glaze
While the cake cools, prepare the glaze. Blend a few fresh strawberries until smooth, then strain to remove seeds.
In a small bowl, whisk together powdered sugar, strawberry puree, and lemon juice. The glaze should be thick but pourable. If it is too thin, add more powdered sugar. If too thick, add a few drops of puree or lemon juice.
Glaze the Cake
Once the cake is completely cooled, drizzle the glaze generously over the top. Allow it to flow naturally down the sides for a beautiful finish.
Let the glaze set for about 15–20 minutes before slicing.
Variations
Strawberry Lemon Pound Cake
Add 2 tablespoons of lemon zest to the batter and increase the lemon juice in the glaze for a bright citrus twist.
Strawberry Cream Cheese Pound Cake
Replace ½ cup of butter with ½ cup softened cream cheese for a richer, slightly tangy flavor.
Strawberry Shortcake Style
Serve slices topped with whipped cream and additional fresh strawberries for a layered dessert experience.
Chocolate Strawberry Version
Drizzle melted dark or milk chocolate over the glazed cake for a chocolate-covered strawberry effect.
Mixed Berry Pound Cake
Replace half of the strawberries with blueberries or raspberries for a colorful and flavorful variation.
Serving Suggestions
This cake is versatile and pairs beautifully with many accompaniments.
Serve with a scoop of vanilla ice cream for a classic dessert combination.
Top with freshly whipped cream and sliced strawberries for extra elegance.
Enjoy with a cup of coffee or tea for a cozy afternoon treat.
Slice thinly and serve on a brunch board with fresh fruit and pastries.
Chill before serving if you prefer a firmer texture and cleaner slices.
Storage and Make-Ahead
Store the cake covered at room temperature for up to 2 days. If your kitchen is warm, refrigerate it in an airtight container for up to 5 days.
For longer storage, freeze the cake without glaze. Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
Tips for Success
Use room-temperature ingredients. Cold eggs or butter can cause the batter to separate and bake unevenly.
Measure flour correctly using the spoon-and-level method. Scooping directly from the bag can pack too much flour into your measuring cup, resulting in a dense cake.
Do not overmix after adding flour. Gentle mixing keeps the crumb soft and tender.
Dry strawberries thoroughly. Excess moisture can weigh down the batter and create soggy pockets.
Allow the cake to cool completely before glazing. If it’s warm, the glaze will melt and soak in rather than sit beautifully on top.
For stronger strawberry flavor, add 1–2 tablespoons of freeze-dried strawberry powder to the batter.
Grease your pan thoroughly. Bundt pans especially require careful greasing to prevent sticking.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw them completely and drain off any excess liquid. Pat them dry before adding to the batter to prevent excess moisture.
Why did my pound cake sink in the middle?
This can happen if the cake is underbaked, overmixed, or if the oven door was opened too early. Make sure to bake fully and avoid disturbing the oven during baking.
Can I freeze this pound cake?
Absolutely. Freeze it without glaze for best results. Wrap tightly and store up to 3 months. Thaw completely before glazing and serving.
How do I make the glaze thicker?
Simply add more powdered sugar until you reach the desired consistency. It should drip slowly from a spoon.
Can I bake this in loaf pans instead of a bundt pan?
Yes. Divide the batter between two greased loaf pans and bake for approximately 50–55 minutes, checking for doneness with a toothpick.
How do I prevent strawberries from sinking?
Toss them lightly in flour before folding them into the batter. This helps suspend them evenly throughout the cake.
Is sour cream necessary?
Sour cream adds moisture and richness. If needed, you can substitute plain full-fat yogurt for a similar result.
Sweet Glazed Strawberry Pound Cake is the perfect balance of buttery richness and fresh berry brightness. Its moist crumb, vibrant strawberry flavor, and glossy glaze make it both comforting and impressive. Whether you’re baking for a celebration or simply treating yourself to something special, this cake delivers beauty and flavor in every slice. With the detailed steps and tips provided above, you’ll have everything you need to create a bakery-worthy dessert right in your own kitchen.