This is the strawberry pound cake I make when I want something dense, sweet, and full of real strawberry flavor. It’s a classic pound cake texture, but tinted pink and finished with a thick glaze that runs down the sides. If you’re searching for homemade strawberry pound cake or easy strawberry bundt cake with glaze, this is exactly that kind of recipe. It bakes up heavy, moist, and slightly crisp around the edges.
I don’t rush this one. Pound cake needs time in the oven. The glaze goes on once it cools so it sets thick and glossy. It slices clean but still feels soft in the middle.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups powdered sugar (for glaze)
- 2–3 tablespoons milk or strawberry puree (for glaze)
Preparation / How to Make It
I started by creaming the butter and sugar together until light and fluffy. Didn’t rush it. That part matters for texture.
Added the eggs one at a time. Mixed well after each one. Scraped down the sides of the bowl.
In another bowl, I stirred together the flour, salt, and baking powder. Added it to the batter in parts, alternating with the milk. Mixed just until combined.
Stirred in the strawberry puree and vanilla. The batter turned pink and slightly thick. Poured it into a greased bundt pan. Smoothed the top.
Baked until a toothpick came out clean. The top turned golden and slightly cracked. Let it cool in the pan before turning it out.
For the glaze, I mixed powdered sugar with a little milk or strawberry puree until thick but pourable. Drizzled it over the cooled cake. Let it run down the sides.
Let the glaze set before slicing. Dense, moist, and full of strawberry flavor.
