Strawberry Pound Cake with Strawberry Glaze

Strawberry Pound Cake with Strawberry Glaze is the perfect dessert for any occasion. This delightful cake combines the rich, buttery flavor of pound cake with fresh strawberries and a sweet glaze that will impress your guests. Whether you’re celebrating a birthday, hosting a family gathering, or just treating yourself, this cake stands out with its vibrant color and delicious taste.

Why You’ll Love This Recipe

• Simple to Make: With straightforward steps, you can whip up this delightful cake in no time.
• Flavorful: The combination of fresh strawberries and rich butter creates an irresistible flavor profile.
• Versatile: Perfect for birthdays, picnics, or just a cozy afternoon tea at home.
• Beautiful Presentation: The glaze adds a lovely finish that makes it visually appealing.
• Moist Texture: Thanks to the sour cream and strawberries, this cake remains moist and tender.

Tools and Preparation

To prepare this delicious Strawberry Pound Cake with Strawberry Glaze, having the right tools on hand is essential. Below are the necessary tools you’ll need to create this masterpiece.

Essential Tools and Equipment

• 9×5 loaf pan or bundt pan
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Wire rack

Importance of Each Tool

• Electric mixer: Makes creaming butter and sugar much easier and ensures a light texture.
• Mixing bowls: Essential for combining ingredients efficiently without mess.
• Rubber spatula: Helps in folding delicate ingredients like strawberries without crushing them.

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

1. Preheat oven to 325F (163C). Grease and flour a 9×5 loaf pan or a bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy (about 3-5 minutes).
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts if using.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture, alternating with sour cream. Begin and end with flour.
6. Toss chopped strawberries with 1 tablespoon of flour to prevent sinking in the batter; gently fold into the batter.

Step 2: Bake

1. Pour batter into prepared pan and smooth the top.
2. Bake for 60-70 minutes or until a toothpick inserted comes out mostly clean.
3. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Step 3: Make the Strawberry Glaze

1. Blend or mash strawberries into a smooth puree.
2. Mix 2 tablespoons of puree with powdered sugar and vanilla extract; adjust consistency by adding more puree as needed.
3. Optional: Add a tiny drop of food coloring for extra vibrance.

Step 4: Glaze and Serve

Once the cake is completely cool, pour glaze generously over the top so it drips down the sides. For an added touch, 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 many ways. Whether you’re hosting a gathering or simply treating yourself, these serving suggestions will enhance your cake experience.

Perfect Pairings

• Fresh Strawberries: Add a side of whole fresh strawberries for a juicy contrast.
• Whipped Cream: Serve with a dollop of whipped cream for an indulgent touch.
• Mint Leaves: Garnish with mint leaves for a refreshing flavor and beautiful presentation.

Accompaniments

• Ice Cream: Vanilla or strawberry ice cream pairs wonderfully, adding creaminess to each bite.
• Tea or Coffee: A warm cup of tea or coffee complements the sweetness of the cake perfectly.
• Fruit Salad: A light fruit salad can balance the richness of the pound cake and add variety to your dessert plate.

How to Perfect Strawberry Pound Cake with Strawberry Glaze

To achieve the best results with your Strawberry Pound Cake with Strawberry Glaze, consider these helpful tips.

• Use Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing and texture.
• Don’t Overmix the Batter: Gently folding in ingredients helps maintain the cake’s fluffy texture.
• Toss Strawberries in Flour: Coating strawberries in flour prevents them from sinking during baking.
• Check Doneness Early: Start checking your cake 5-10 minutes before the recommended bake time to avoid overbaking.
• Cool Completely Before Glazing: Make sure your cake is completely cool before adding glaze to prevent it from melting away.

Best Side Dishes for Strawberry Pound Cake with Strawberry Glaze

Pairing side dishes with your Strawberry Pound Cake with Strawberry Glaze can elevate your dessert experience. Here are some great suggestions.

1. Vanilla Ice Cream: A classic pairing that adds creaminess and balances sweetness.
2. Lemon Sorbet: The tartness of lemon sorbet contrasts nicely with the sweet pound cake.
3. Chocolate Mousse: Rich chocolate mousse creates a decadent flavor combination.
4. Berry Compote: A warm berry compote adds extra fruitiness and moisture to each slice.
5. Cheese Platter: A selection of mild cheeses provides a savory contrast to the sweet cake.
6. Nuts and Dried Fruits: A mix of nuts and dried fruits adds crunch and texture alongside the soft cake.
7. Greek Yogurt Parfait: Layer Greek yogurt, granola, and berries for a healthier side option that still feels indulgent.

Common Mistakes to Avoid

Baking a perfect Strawberry Pound Cake with Strawberry Glaze requires attention to detail. Here are some common mistakes to avoid for the best results.

• Skipping Room Temperature Ingredients: Using cold butter or eggs can lead to a dense cake. Always bring your ingredients to room temperature before mixing.
• Not Measuring Flour Correctly: Overpacking flour can make your cake dry. Spoon flour into the measuring cup and level it off with a knife for accuracy.
• Overmixing the Batter: Mixing too long can develop gluten, resulting in a tough texture. Mix just until combined to keep it tender.
• Ignoring Oven Temperature: An inaccurate oven temperature can affect baking time and cake rise. Use an oven thermometer to ensure proper heat.
• Failing to Grease the Pan Properly: A stuck cake is disappointing. Make sure to grease and flour your pan thoroughly for easy removal.
• Not Tossing Strawberries in Flour: Chopped strawberries can sink during baking if not coated in flour. Toss them lightly in flour before adding them to the batter.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container.
• It will last for up to 5 days in the refrigerator.

Freezing Strawberry Pound Cake with Strawberry Glaze

• Wrap the cooled cake tightly in plastic wrap then foil.
• Freeze for up to 3 months for optimal freshness.

Reheating Strawberry Pound Cake with Strawberry Glaze

• Oven: Preheat your oven to 350°F (175°C) and warm the cake for 10-15 minutes.
• Microwave: Heat individual slices on medium power for 20-30 seconds until warmed through.
• Stovetop: Place a slice in a skillet over low heat, covering it until warmed through, about 3-5 minutes.

Frequently Asked Questions

Here are some frequently asked questions about making Strawberry Pound Cake with Strawberry Glaze.

Can I use frozen strawberries for this recipe?

Yes, thawed frozen strawberries work well. Just make sure to drain any excess liquid before adding them into the batter.

How do I make my glaze thicker?

If you want a thicker glaze, simply add more powdered sugar gradually until you achieve your desired consistency.

Can I substitute sour cream?

Greek yogurt can be used as a great substitute for sour cream while keeping the moisture intact.

How should I serve Strawberry Pound Cake with Strawberry Glaze?

This delicious cake is perfect as a dessert or paired with coffee during brunch. Garnish with fresh strawberry slices for added appeal!

Final Thoughts

This Strawberry Pound Cake with Strawberry Glaze is not only delightful but also versatile. You can customize it by adding other fruits or flavorings according to your taste preferences. Give this recipe a try and enjoy its deliciousness!

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Strawberry Pound Cake with Strawberry Glaze

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• Author: Claire
• Total Time: 1 hour 30 minutes
• Yield: Approximately 10 servings 1x

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Description

Indulge in the delightful experience of Strawberry Pound Cake with Strawberry Glaze, a dessert that perfectly blends moist, buttery cake with fresh strawberries and a sweet, tangy glaze. This cake is not only visually stunning with its vibrant color but also irresistible with its rich flavor profile. Whether you’re celebrating a special occasion or enjoying a cozy afternoon treat, this easy-to-make dessert will impress your guests and satisfy your cravings. Serve it plain or elevate it with whipped cream and fresh fruit for an exquisite dessert that feels indulgent yet light.

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Ingredients

Scale 1x2x3x

• 1 cup 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
• 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 oven to 325°F (163°C). Grease and flour a loaf or bundt pan.
2. Cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
3. Combine dry ingredients, then alternate adding to the creamed mixture with sour cream.
4. Fold in flour-coated strawberries gently.
5. Pour batter into the pan and bake for 60-70 minutes until a toothpick comes out clean.
6. Cool before glazing: blend strawberries with powdered sugar and vanilla; adjust consistency as needed.
7. Drizzle glaze over the cooled cake.

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

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 320
• Sugar: 28g
• Sodium: 220mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 85mg

Keywords: Use room temperature ingredients for better mixing. For variations, try adding lemon zest or using different berries.