Best Homemade Strawberry Pound Cake Recipe
A buttery strawberry pound cake baked in a Bundt pan with real strawberry purée for a tender, melt-in-your-mouth crumb, finished with a pretty pink strawberry glaze that drips down the sides in sweet ribbons.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups fresh strawberries, hulled and chopped
1 tablespoon lemon juice
2 1/2 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon strawberry extract (optional)
1/2 cup buttermilk, room temperature
1/4 cup sour cream or plain Greek yogurt
2–3 drops pink or red gel food coloring (optional)
For the glaze:
1 1/2 cups powdered sugar, sifted
3–4 tablespoons strawberry purée (reserved)
1–2 tablespoons milk or cream, as needed
Pinch of salt
Instructions
1. Preheat oven to 325°F (165°C). Generously grease a 10–12 cup Bundt pan, getting into every curve.
2. Blend strawberries and lemon juice until smooth. Measure 3/4 cup purée for the batter and reserve a few tablespoons for the glaze.
3. In a medium bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
4. Beat butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
5. Add eggs one at a time, mixing well after each and scraping down the bowl as needed.
6. Mix in vanilla and strawberry extract (if using). Beat in sour cream until creamy and slightly thick.
7. On low speed, add dry ingredients in three additions, alternating with buttermilk, starting and ending with the dry mixture.
8. Gently mix in 3/4 cup strawberry purée and gel food coloring (if using) just until no streaks remain.
9. Spoon batter into prepared pan, smooth the top, and tap the pan on the counter to release large air bubbles.
10. Bake 60–75 minutes, until a skewer comes out with a few moist crumbs. Tent loosely with foil near the end if browning too quickly.
11. Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
12. Make the glaze: whisk powdered sugar, reserved strawberry purée, milk/cream as needed, and a pinch of salt until smooth and pourable.
13. Drizzle glaze over cooled cake and let set 10–15 minutes before slicing.
Notes
Measure the strawberry purée after blending for consistent results.
Avoid overmixing once flour is added to keep the crumb tender.
If your strawberries are very watery, reduce the purée by simmering it 5–8 minutes, then cool before using.