Fresh Strawberry Pound Cake Recipe

This Fresh Strawberry Pound Cake is moist, buttery, and bursting with REAL strawberries—plus it’s topped with a sweet strawberry glaze you’ll want to lick off the spoon!Perfect for spring brunches, Mother’s Day, or when you just want something fresh and fabulous.Save this one, cousin—you’re gonna want it on repeat.

🛒 Ingredients

For the Cake:

• 1 pint fresh strawberries (also used for glaze)
• 1 cup unsalted butter (room temperature)
• 3 cups granulated sugar
• 5 large eggs (room temperature)
• 3 cups all-purpose flour (sifted)
• 1 tsp salt
• ½ tsp baking soda
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2 tsp strawberry extract (optional, for flavor boost)
• ½ tsp red food coloring (optional, for color)

For the Glaze:

• 2 tbsp strawberry purée (reserved from cake prep)
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp fresh lemon or lime juice

🍰 Instructions

1. Prep the Strawberries:

• Wash and hull the strawberries.
• Purée them in a blender or food processor until smooth.
• Reserve 2 tablespoons of purée for the glaze.
• Add the rest to a small saucepan and simmer over medium heat until reduced to about ½ cup (about 15–20 minutes). Cool to room temp.

2. Make the Cake Batter:

• Preheat oven to 325°F. Grease a 12-cup Bundt pan with butter and flour or baking spray.
• Beat butter in a stand mixer on high for 2 minutes. Slowly add sugar and beat for 4 more minutes until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• On low speed, add sifted flour in two additions along with salt and baking soda.
• Mix in buttermilk, cooled strawberry purée, vanilla, strawberry extract (if using), and food coloring. Mix just until combined.

3. Bake:

• Pour the batter into the prepared Bundt pan.
• Bake for 70–80 minutes or until a toothpick comes out clean.
• Cool in the pan for 10 minutes, then invert onto a wire rack or serving plate to finish cooling.

4. Make the Glaze:

• In a small bowl, whisk together 2 tbsp of reserved purée, powdered sugar, vanilla, and lemon/lime juice.
• Adjust consistency with more sugar or juice as needed—glaze should be thick but pourable.
• Drizzle over the cooled cake and let it set for 10 minutes.

⏰ Timing:

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Cooling/Resting Time: 10 minutes
• Total Time: 1 hour 35 minutes
• Servings: 16 slices
• Calories per serving: 430 kcal

💡 Storage Tips

Refrigerator:
Store in an airtight container in the fridge for up to 5–6 days. Because of the fresh fruit, refrigeration is best.

Freezer:
Tightly wrap the cake or individual slices and freeze for up to 3 months. Thaw at room temperature for best results.

Serving:
Bring chilled slices back to room temperature before eating to enjoy that soft, fresh-from-the-oven texture.