Strawberry Pound Cake with Glaze

 

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened – Creates a rich, tender crumb.

2 cups granulated sugar – Sweetens and balances the tartness of strawberries.

4 large eggs – Provide structure and richness.

1 tsp vanilla extract – Enhances the flavor of the cake.

½ tsp almond extract (optional) – Adds a subtle nutty depth.

3 cups all-purpose flour – The foundation of the pound cake.

½ tsp baking powder – Gives the cake a slight lift.

½ tsp salt – Balances sweetness and enhances flavor.

1 cup whole milk or buttermilk – Keeps the cake moist and tender.

1 ½ cups fresh strawberries, chopped – Sweet, juicy bursts throughout the cake.

1 tbsp flour – To coat the strawberries and prevent sinking.

For the Strawberry Glaze:

1 cup powdered sugar – Base for the glaze.

2–3 tbsp strawberry puree or mashed strawberries – Adds flavor and natural pink color.

½ tsp vanilla extract – Rounds out the sweetness.

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Instructions

Step 1: Prepare the Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan (or line with parchment paper).

2. In a large bowl, cream butter and sugar together until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Mix in vanilla (and almond extract if using).

4. In another bowl, whisk together flour, baking powder, and salt.

5. Add dry ingredients to the wet mixture alternately with milk, beginning and ending with flour. Mix until just combined.

Step 2: Add Strawberries

1. Toss chopped strawberries with 1 tbsp flour to prevent sinking.

2. Gently fold the strawberries into the batter.

Step 3: Bake

1. Pour batter into prepared loaf pan and smooth the top.

2. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

3. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Glaze

1. Mash strawberries or puree them.

2. In a small bowl, whisk together powdered sugar, strawberry puree, and vanilla until smooth and pourable.

3. Drizzle glaze over the cooled cake.

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Pro Tips

Use room temperature butter and eggs for best texture.

Don’t overmix once the flour is added; this keeps the cake tender.

If strawberries are very juicy, pat them dry before folding

 into the batter.

For a more intense strawberry flavor, add 1 tsp of strawberry extract to the glaze.