Fresh Strawberry Pound Cake Recipe (2024)

April 1, 2019 by Jocelyn (Grandbaby Cakes) · Updated February 2, 2024

Y’all, this Strawberry Pound Cake is where it’s at – it’s like, seriously lush, dense enough to feel that satisfying heft, but oh-so-moist, bursting with those fresh strawberry bits and drizzled with the most divine strawberry glaze! And let me tell you, the combo of strawberry puree and extract? Chef’s kiss, honey. It’s legit the best strawberry cake recipe you’ll ever meet. Trust!

The Heart and Soul of the Best Strawberry Pound Cake

Cuisine Inspiration: Southern
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet, Juicy Strawberries
Skill Level: Intermediate

Sweet Highlights:

• Strawberry Overload: This cake isn’t shy about its strawberry love. With real strawberry puree baked right in and a luscious strawberry glaze on top, it’s a berry lover’s dream.
• Dense and Moist: Just like a proper pound cake should be, expect a dense yet moist crumb that melts in your mouth.
• Sweet Balance: The sweetness of the strawberries is perfectly balanced, ensuring every bite is a delightful treat without being overwhelming.
• Velvety Glaze: The strawberry glaze is the cherry (or should we say berry?) on top, adding an extra layer of sweetness and a pop of color.

Ingredients

For The Cake:

• Fresh Strawberries: Grab a pint of the juiciest strawberries you can find! We’ll use some now and save a bit for the glaze later.
• Butter Up: Room temperature unsalted butter makes everything better.
• Sugar Rush: Granulated sugar to sweeten up your day.
• Egg-cellent: Five large organic, cage-free brown eggs, because your cake deserves the best.
• Flour Power: All-purpose flour, sifted to perfection.
• Just a Pinch: A teaspoon of salt and half a teaspoon of baking soda to balance it all out.
• Buttermilk Bliss: Creamy buttermilk for that tender crumb.
• Vanilla Vibes: A teaspoon of vanilla extract to add that aromatic sweetness.
• Strawberry Extravaganza: Optional strawberry extract to boost that berry flavor.
• Pop of Color: A little red food coloring if you’re feeling fancy.

For The Glaze:

• Strawberry Puree: Reserved from the cake, because we’re all about that zero waste life.
• Powdered Perfection: Baker’s Corner Powdered Sugar to sweeten the deal.
• Vanilla Love: Another teaspoon of vanilla extract because we can’t get enough.
• Citrus Kick: A teaspoon of pure lemon or lime juice to cut through the sweetness.

Like these strawberry cupcakes, it uses strawberry puree and strawberry extract to create an undeniable fruity, yet not overpowering flavor that hits every single time boos. This cake is poppin’ with the prettiest pink vibes, y’all – just the right touch for your Easter dinner spread. It’s a feast for the eyes and a straight-up delight for the taste buds. Get ready to serve up some major eye candy that’s just as yummy as it looks!

How to Make Strawberry Pound Cake

For The Cake:

1. Kick things off by hulling and giving those strawberries a good rinse. Whiz them up in a food processor or blender until they’re silky smooth. Snag 2 tablespoons of this ruby red goodness and set them aside for your glaze game later on.
2. Pop that strawberry puree on the stove and let it simmer down for 15-20 minutes. You’re aiming for a ½ cup of thick, concentrated flavor. Let it cool; we want room temp vibes here.
3. Crank that oven up to 325 degrees and show your 12-cup Bundt pan some love with your go-to nonstick method.
4. In your mixer’s bowl, let the butter whirl for 2 minutes on high. Gradually usher in the sugar and let them mingle until the mix is pale yellow and fluffy (it might play hard to get and look a bit crumbly, but that’s okay).
5. Add the eggs, one by one, making sure each gets its moment to shine. Scrape the sides of the bowl as needed to make sure everyone’s in the mix.
6. Turn down the speed and gently add the flour in two parts, followed by the salt and baking soda. Easy does it—no overbeating allowed.
7. Pour in the buttermilk, that cool strawberry puree, the vanilla, strawberry extracts, and food coloring if you’re using it. Mix until just right, then hit stop.
8. Pour that luscious batter into your Bundt pan and let it bake for 70-80 minutes. You’re looking for a clean toothpick as your sign to stop.
9. Let the cake chill on a wire rack in the pan for 10 minutes, then flip it out onto a serving plate.

For The Glaze:

1. Once your cake is room temp and ready to roll, grab a bowl and whisk together the strawberry puree you set aside, the powdered sugar, vanilla, and a bit of lemon or lime juice.
2. Give it a test run down the side of your spoon. Too thin? Amp it up with more powdered sugar. Too thick? A splash more juice will do the trick.
3. Once you’ve nailed the consistency, lavish that glaze over your cooled cake, give it 10 minutes to set, and voila—you’ve just rocked that Strawberry Pound Cake like a boss!

This Fresh Strawberry Pound Cake recipe will be the star of your gathering and the perfect start to the spring season. You’ll find yourself coming back to this recipe all summer long and believe me, so will I.

Storage

To keep it fresh, wrap it up snugly in plastic wrap or place it in an airtight container, and let it chill in the refrigerator. It will keep for a week. If you want it to be last longer, freeze it by making sure it’s tightly wrapped, and it will stay for up to 3 months.

Other Strawberry Recipes

If you like this fresh strawberry pound cake, you’ll probably love some of my other strawberry recipes.

• No Bake Strawberry Cheesecake
• Strawberry Butter Rose Buns
• Strawberry Ice Cream
• Strawberry Crumble Coffee Cake
• Strawberry Punch Bowl Cake
• Strawberry Lemonade Cake

*Did you make this recipe? Please give it a star rating and leave comments below!*