Strawberry Pound Cake with Strawberry Glaze is a delightful treat that’s perfect for any occasion. Whether you’re celebrating a special event or just want to indulge in something sweet, this cake combines the rich flavor of pound cake with the freshness of strawberries. The vibrant strawberry glaze adds an extra touch of sweetness and color, making it visually appealing as well as delicious.

Why You’ll Love This Recipe

• Deliciously Moist: The combination of butter and sour cream ensures a moist cake that melts in your mouth.
• Vibrant Presentation: The strawberry glaze not only enhances the flavor but also gives the cake a stunning look.
• Versatile for Occasions: Perfect for birthdays, picnics, or just a cozy family dessert; this cake fits every scenario.
• Easy to Make: With simple ingredients and straightforward instructions, even novice bakers can create this masterpiece.
• Fresh Strawberry Flavor: Using fresh strawberries elevates the taste, making every bite a burst of flavor.

Tools and Preparation

To create your Strawberry Pound Cake with Strawberry Glaze successfully, you’ll need some essential tools and equipment for smooth preparation and baking.

Essential Tools and Equipment

• Loaf pan or bundt pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Wire rack

Importance of Each Tool

• Loaf pan or bundt pan: These pans provide the perfect shape for your pound cake, ensuring even baking.
• Electric mixer or whisk: A good mixer helps achieve the desired fluffiness by thoroughly creaming butter and sugar.
• Rubber spatula: Ideal for folding in ingredients gently without deflating the batter.

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Ingredients

For the Cake

• 1 cup (2 sticks) unsalted butter, room temp
• 2 cups granulated sugar
• 4 large eggs, room temp
• 1 tbsp vanilla extract
• 1 tsp almond extract (optional)
• 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)

For the Strawberry Glaze

• 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)

How to Make Strawberry Pound Cake with Strawberry Glaze

Step 1: Prepare the Cake

Preheat oven to 325F (163C). Grease and flour a 9×5 loaf pan or a bundt pan.

In a large bowl, cream butter and sugar until light and fluffy (about 3-5 minutes).

Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Add dry ingredients to wet ingredients in three additions, alternating with sour cream. Begin and end with flour.

Toss chopped strawberries with 1 tbsp of flour to prevent sinking in the batter; gently fold into the batter.

Step 2: Bake

Pour batter into prepared pan and smooth the top.

Bake for 60–70 minutes, or until a toothpick inserted comes out mostly clean.

Cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Step 3: Make the Strawberry Glaze

Blend or mash strawberries into a smooth puree.

Mix 2 tbsp of the puree with powdered sugar and vanilla. Gradually add more puree until reaching desired consistency.

Optional: Add a tiny drop of food coloring for an extra vibrant glaze.

Step 4: Glaze and Serve

Once the cake is cool, pour glaze generously over the top, allowing it to drip down the sides.

Garnish with fresh strawberry slices if desired. Enjoy your delightful Strawberry Pound Cake with Strawberry Glaze!

How to Serve Strawberry Pound Cake with Strawberry Glaze

Strawberry Pound Cake with Strawberry Glaze is a delightful dessert that can be enjoyed in various ways. Whether it’s for a special occasion or a simple family gathering, here are some serving suggestions to enhance your experience.

Classic Slice

• Serve a thick slice of the cake on its own to enjoy the rich flavors. The strawberry glaze adds a sweet touch that complements the cake beautifully.

With Whipped Cream

• Top each slice with freshly whipped cream for added creaminess. This combination enhances the overall texture and flavor of the dish.

A La Mode

• Add a scoop of vanilla ice cream on the side for a delicious contrast. The cold ice cream pairs wonderfully with the warm pound cake.

Fresh Fruit Garnish

• Decorate each serving with extra fresh strawberries or mixed berries. This adds a pop of color and freshness to each plate.

Coffee Pairing

• Serve alongside a warm cup of coffee or tea. The richness of the cake balances perfectly with the bitterness of coffee, creating a delightful pairing.

Picnic Treat

• Pack slices in a container for an outdoor picnic. Its portability makes it an ideal treat to share while enjoying nature.

How to Perfect Strawberry Pound Cake with Strawberry Glaze

To make your Strawberry Pound Cake with Strawberry Glaze truly exceptional, consider these helpful tips.

• Use Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature. This helps create a smooth batter and results in a lighter cake.

• Measure Flour Accurately: Use the spoon-and-level method to measure flour. This prevents adding too much flour, which can lead to a dense cake.

• Don’t Overmix: Mix until just combined when adding dry ingredients. Overmixing can result in tough cake rather than tender crumb.

• Cool Completely Before Glazing: Allow the cake to cool completely before applying the glaze. This ensures the glaze doesn’t melt into the warm cake but sits nicely on top.

• Adjust Strawberry Purée: Feel free to adjust the amount of strawberry purée in your glaze based on desired sweetness and thickness.

• Experiment with Flavors: Try adding lemon zest or orange zest for an extra layer of flavor in both the cake and glaze, enhancing the strawberry essence.

Best Side Dishes for Strawberry Pound Cake with Strawberry Glaze

Pair your Strawberry Pound Cake with these delicious side dishes that complement its sweet and fruity flavors perfectly.

1. Minted Fruit Salad: A refreshing mix of seasonal fruits tossed with fresh mint leaves adds brightness and contrast.

2. Greek Yogurt Parfait: Layer creamy Greek yogurt with granola and berries for a nutritious side that’s still indulgent.

3. Coconut Chia Pudding: Smooth coconut chia pudding provides a unique texture alongside your pound cake.

4. Lemon Sorbet: A chilled lemon sorbet offers tartness that cuts through the sweetness of the cake.

5. Honey Roasted Nuts: Crunchy honey-roasted nuts add texture and nuttiness, making for an exciting pairing.

6. Arugula Salad: A simple arugula salad dressed in light vinaigrette balances out the richness of the pound cake.

7. Vanilla Pudding: Creamy vanilla pudding serves as an indulgent accompaniment that enhances each bite.

8. Herbed Biscuits: Lightly herbed biscuits can provide savory contrast while still being fluffy and soft against sweet flavors.

Common Mistakes to Avoid

When making Strawberry Pound Cake with Strawberry Glaze, small errors can lead to big disappointments. Here are common mistakes and how to steer clear of them.

• Boldly skip preheating: Not preheating your oven can lead to uneven baking. Always ensure your oven is at the right temperature before placing the cake inside.

• Ignoring room temperature ingredients: Using cold butter or eggs can affect the cake’s texture. Let these ingredients sit out for about 30 minutes before use.

• Overmixing the batter: Mixing too vigorously can create a dense cake. Mix just until combined, especially after adding flour.

• Neglecting to toss strawberries in flour: Skipping this step may result in strawberries sinking to the bottom. Toss them in flour before folding into the batter to keep them evenly distributed.

• Rushing the cooling process: Cutting into the cake too soon can make it fall apart. Allow it to cool in the pan for 10 minutes before transferring to a wire rack.

• Not adjusting glaze consistency: If your glaze is too thick, it won’t drizzle nicely over the cake. Add strawberry puree gradually until you reach your desired thickness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep in a cool area of your fridge to maintain freshness.

Freezing Strawberry Pound Cake with Strawberry Glaze

• Wrap tightly in plastic wrap and then aluminum foil.
• Freeze for up to 3 months for best quality.

Reheating Strawberry Pound Cake with Strawberry Glaze

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes wrapped in foil.
• Microwave: Heat individual slices on medium power for about 15-20 seconds.
• Stovetop: Use a skillet over low heat, covering it with a lid, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions regarding Strawberry Pound Cake with Strawberry Glaze that might help you while baking!

Can I use frozen strawberries in this recipe?

Yes, you can! Thaw them completely and drain excess liquid before using.

How do I know when my cake is done?

Insert a toothpick into the center; if it comes out mostly clean, your cake is ready.

What if I don’t have almond extract?

You can omit it or substitute with more vanilla extract; it will still taste delightful!

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to five days or freeze for longer preservation.

Final Thoughts

This Strawberry Pound Cake with Strawberry Glaze is not only delicious but also versatile! You can customize it by adding different fruits or extracts according to your preference. Whether it’s a special occasion or a simple treat, this cake promises delight in every slice. Give it a try today!

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Strawberry Pound Cake with Strawberry Glaze

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• Author: Adeline
• Total Time: 1 hour 30 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the delightful taste of Strawberry Pound Cake with Strawberry Glaze, a sweet treat perfect for any occasion. This moist pound cake combines the rich flavors of butter and sour cream with fresh strawberries, while the vibrant strawberry glaze adds an eye-catching finish that’s as delicious as it is beautiful.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat the oven to 325°F (163°C). Grease and flour a loaf or bundt pan.
2. In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
3. Stir in flour, baking powder, baking soda, and sour cream alternately until combined. Gently fold in floured strawberries.
4. Pour batter into the prepared pan and bake for 60–70 minutes or until a toothpick comes out clean.
5. Let cool for 10 minutes before transferring to a wire rack.
6. To make the glaze, mix powdered sugar with pureed strawberries until smooth and drizzle over cooled cake.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 310
• Sugar: 25g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 67mg

Keywords: Use room temperature ingredients for better mixing. Toss strawberries in flour before folding them into the batter to prevent sinking. Experiment with adding citrus zest for extra flavor.