Moist, fruity, and perfectly sweet — this strawberry pound cake topped with a luscious strawberry glaze is a dessert everyone will love!

Why You’ll Love This Recipe

• Bursting with fresh strawberry flavor in every bite

• Soft, moist, and perfectly balanced in sweetness

• Finished with a glossy strawberry glaze for extra indulgence

• Perfect for spring, summer, or any occasion

Ingredients

For the Cake:

1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 tsp vanilla extract
½ tsp almond extract
½ cup sour cream
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups fresh strawberries, diced

For the Strawberry Glaze:

1 cup powdered sugar
3 tbsp strawberry puree
1 tsp lemon juice

Prep Time: 15 minutes | Bake Time: 60–70 minutes | Total Time: 1 hour 25 minutes
Yield: 10–12 servings

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper for easy removal.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, then mix in the vanilla and almond extracts until smooth.

Step 3: Mix Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the butter mixture, alternating with sour cream, mixing until just combined.

Step 4: Fold in Strawberries

Gently fold the diced strawberries into the batter using a spatula, being careful not to overmix.

Step 5: Bake the Cake

Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before glazing.

Step 6: Make the Strawberry Glaze

In a small bowl, whisk together powdered sugar, strawberry puree, and lemon juice until smooth.

Step 7: Glaze and Serve

Drizzle the glaze evenly over the cooled cake, let it set, slice, and enjoy!

Frequently Asked Questions

Q1: Can I use frozen strawberries?
A: Yes, but make sure to thaw them completely and pat them dry to avoid excess moisture.
Q2: How should I store the pound cake?
A: Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Q3: Can I make the glaze thicker or thinner?
A: Yes! Add more powdered sugar for a thicker glaze or a little extra strawberry puree for a thinner consistency.

Final Thoughts

This Strawberry Pound Cake with Strawberry Glaze is soft, buttery, and loaded with fresh berry flavor. Perfect for celebrations, afternoon tea, or simply treating yourself, this dessert is as beautiful as it is delicious!