Strawberry Pound Cake With Strawberry Glaze.

This strawberry pound cake and its strawberry glaze is moist, packed with strawberry flavor, and easy to whip up. It’s the perfect quick and easy dessert for a taste of summer all year long.

Why you’ll love this strawberry pound cake?

If you love pound cakes at least half as much as I do, this strawberry pound cake and its strawberry glaze are definitely for you for three main reasons:

• It’s packed with strawberry flavor, whether you’re using fresh or frozen strawberries.
• It has the iconic comforting and pillowy texture of a pound cake and will stay moist for literal days, you won’t find any dry pound cakes around here anyway.
• Finally, this cake just looks amazing and I’m a strong believer we eat with the eyes first.

How to make this strawberry pound cake and its strawberry glaze?

Possible adaptation of this recipe.

Ingredients and substitutions.

This cake recipe requires different ingredients, some of which could be substituted according to your needs :

• Room Temperature Unsalted Butter: As with any pound cake, I don’t think you can swap it as it gives this signature texture and flavor to the cake.
• Granulated Sugar: This recipe requires a fairly important amount of sugar, while you could reduce it, I don’t recommend it as it would impact the texture of the cake.
• Eggs: If you don’t eat eggs, you can try and swap them with an egg replacer.
• Strawberries: The beauty of this recipe is you can use either fresh or frozen strawberries depending on what is available to you.
• Strawberry extract: While it is optional I highly recommend it if your strawberries aren’t really flavorful.
• Sour Cream: This is the secret weapon of this recipe. It allows the cake to be both deliciously dense and moist. If you don’t have any on hand you can try to swap it with crème fraîche or full-fat yogurt, but the texture will be slightly different.
• Pink Gel Food Coloring: To make a strawberry pound cake as visually appealing as possible, I needed the extra help of a few drops of pink food coloring. This is completely optional though.
• Cake Flour: If you don’t have any cake flour on hand, you could try swapping it with an easy cake flour substitute. Keep in mind the texture of your cake will be slightly different.
• Baking Powder: It acts as the leavening agent for a signature dense but not heavy cake.
• Icing Sugar: it is the main ingredient of the strawberry glaze, so don’t skip it.

Size adaptation of your strawberry pound cake.

I tend to write my recipes for an 11×4-inch loaf cake pan, which also happens to be perfect for a 9×5-inch loaf cake pan. You can easily adapt the recipe to bake bigger/smaller cakes. Simply multiply the grams measurements by:

• 0,5 for an 8×4 inch loaf cake pan.
• 1,6 for a 12-cup bundt cake pan.

If you end up having to divide an egg, mix the white and the yolk of the egg, then add the desired quantity to your cake batter.

Make a strawberry reduction.

1. Use a blender or a food processor to turn your fresh (or thawed) strawberries into a smooth purée.
2. Heat it in a small saucepan over medium heat until it is reduced to a third of its initial volume for frozen strawberries and by half for fresh ones. It should darken in color and resemble a very thick tomato sauce in texture. It’ll take around 15 minutes.
3. Don’t forget to stir it from time to time to avoid burning.
4. Set aside 1 TBSP of strawberry reduction for the glaze and let it cool to room temperature while you’re making the strawberry cake.

Bake the strawberry pound cake.

1. Preheat your oven to 330°F (165°C) and prepare your 9×5-inch loaf cake pan.
2. In your mixing bowl, add the sugar and your room-temperature butter. Mix it all on medium-high speed until light and fluffy (around two to three minutes).
3. Now, add one egg at a time, mixing at the lowest speed between each addition. Once you add the eggs, you have to be careful not to overmix your batter.
4. Add the flour and the baking powder mixing at the lowest speed. Stop mixing as soon as they’re fully incorporated.
5. Finally, incorporate the sour cream, the food coloring, the strawberry extract, and the strawberry reduction with a spatula.
6. Pour your batter into your cake pan and bake it at 330F° (165C°) until a toothpick comes out clean (around 40 minutes).
7. Remove the cake from the oven and let it cool for 20 minutes before taking it out from the pan.
8. Let your cake completely cool before preparing the glaze.

Make strawberry glaze.

1. Mix the leftover strawberry purée and the icing sugar with a whisk or a fork until it forms a homogeneous glaze.
2. Make a consistency test by pouring a small amount of glaze on your cake. If it’s too thick add a little bit of lemon juice. On the other hand, if it’s too thin add a little more powdered sugar.
3. Once you’re satisfied with the consistency, pour your glaze on your completely cooled cake and give it a few minutes to set.

Baker’s secrets.

In order to make sure you end up with the best results, here are three baker’s secrets (that are not so secret really):

• I cannot stress enough how using a kitchen scale is a game-changer when baking. I know the cup system is very practical, but once you try weighing your ingredients, you’ll regret not having started sooner both in terms of texture and taste.
• Temperature is also another game changer. Always use room temperature ingredients unless stated otherwise and preheat your oven, you’ll taste the difference.
• Finally, do not overmix your cake batter, once you’ve added the eggs. Honestly, nine times out of ten, when someone has a problem with a cake recipe, it’s because they overmixed their cake batter.

Can you make your strawberry pound cake ahead?

You can easily make this strawberry pound cake ahead. You have several options:

• This pound cake can be stored at room temperature for up to 3 days.
• You can also store it longer in the fridge, for up to a week.
• Finally, you could easily freeze it for up to 3 months.

Whatever option you choose, always make sure to keep your cake in an airtight container, and wrapped with cling film if you’re putting it in the fridge/freezer. Always bring your cake to room temperature before serving it.

What to serve your strawberry pound cake with?

Pound cakes are really simple cakes and you can easily elevate them depending on what you’re serving them with. A few of my favorites are :

• Fresh fruits: I personally like serving this strawberry pound cake with other berries such as blackberries and raspberries. You could also go for a 100% strawberry dessert and serve the cake with some fresh strawberries.
• Whipped cream: because honestly, it tastes amazing.
• A scoop of your favorite ice cream: pairing a scoop of lemon ice cream with this delicious strawberry pound cake would definitely be a hit.