Strawberry Pound Cake Glaze (Print-Friendly Version)

Lush pound cake featuring fresh strawberries and a sweet glaze for a festive, flavorful dessert.

# What You’ll Need to Make This:

→ For the Cake

01 - 1 pint fresh strawberries, stems removed and washed
02 - 1 cup unsalted butter, at room temperature
03 - 3 cups granulated sugar
04 - 5 large eggs, at room temperature
05 - 3 cups all-purpose flour, sifted
06 - 1 teaspoon salt
07 - 0.5 teaspoon baking soda
08 - 1 cup buttermilk
09 - 1 teaspoon vanilla extract
10 - 2 teaspoons strawberry extract (optional)
11 - 0.5 teaspoon red food coloring (optional)

→ For the Glaze

12 - 2 tablespoons strawberry puree, reserved from cake preparation
13 - 2 cups powdered sugar
14 - 1 teaspoon vanilla extract
15 - 1 teaspoon fresh lemon juice or lime juice

# How to Prepare:

01 - Remove stems from strawberries, wash thoroughly, and process in a food processor or blender until smooth. Reserve 2 tablespoons of puree for the glaze.
02 - Place remaining strawberry puree in a small pot over medium heat. Cook, stirring occasionally, until reduced to 120 ml (about 1/2 cup) thickened puree, approximately 15–20 minutes. Cool to room temperature.
03 - Preheat oven to 163°C. Grease and flour a 12-cup Bundt pan or use nonstick baking spray.
04 - In the bowl of a mixer, beat butter on high speed for 2 minutes. Gradually add sugar and beat for 4 minutes until pale and fluffy.
05 - Add eggs one at a time, mixing thoroughly after each addition and scraping the bowl as needed.
06 - Lower the mixer speed and gradually add sifted flour in two additions. Mix in salt and baking soda, being careful not to overmix.
07 - Add buttermilk, cooled strawberry puree, vanilla extract, strawberry extract (if desired), and red food coloring (if desired). Mix gently until just combined.
08 - Transfer batter to prepared Bundt pan and smooth the surface. Bake for 70–80 minutes until a skewer inserted into the center emerges clean.
09 - Allow cake to cool in the pan on a wire rack for 10 minutes. Invert carefully onto a serving plate and let cool to room temperature before glazing.
10 - Once cake is cool, whisk reserved strawberry puree, powdered sugar, vanilla extract, and lemon or lime juice together until smooth and thick but pourable.
11 - Test glaze consistency by letting it flow off a spoon. If too thin, add powdered sugar; if too thick, add additional juice until desired texture is achieved.
12 - Spoon glaze evenly over the cooled cake and allow to set for 10 minutes before slicing and serving.

# Extra Tips:

01 - For more intense color and aroma, add strawberry extract and a touch of red food coloring.
02 - Ensure all cold ingredients are brought to room temperature before mixing for optimal texture.

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