There’s something deeply comforting about a slice of cake that feels both classic and special. My Strawberry Glazed Pound Cake is exactly that buttery, tender, and topped with a bright, glossy strawberry glaze that makes it feel like a celebration in every bite.
Hi 👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember baking this cake for the first time on a quiet Sunday afternoon. I had just picked up the ripest, juiciest strawberries from my local market, and I wanted a dessert that would taste bright and sweet without being overly complicated. As the cake baked, the smell of butter and vanilla filled my kitchen, and I couldn’t wait to drizzle the strawberry glaze over it. By the time my family arrived, the pound cake had cooled, the glaze sparkled, and the whole house felt cozy and warm. That first bite soft, buttery cake with a sweet strawberry shine became an instant family favorite.
Every time I make this Strawberry Glazed Pound Cake, I’m reminded of why baking brings so much joy. The texture of the cake is perfectly tender, the crumb is soft and moist, and the strawberry glaze adds a subtle tang and beautiful pink shimmer. It’s one of those desserts that feels simple but impresses everyone who tastes it.
Why I Love Making This Recipe
I love making Strawberry Glazed Pound Cake because it’s both classic and playful. The pound cake itself is rich and buttery, a timeless recipe I’ve perfected over the years. But the strawberry glaze gives it a modern twist it’s bright, fruity, and perfect for spring and summer gatherings.
This cake is incredibly versatile. I serve it for birthdays, brunches, afternoon tea, or even as a comforting dessert on a cozy evening. The fragrance of strawberries and vanilla in my kitchen brings my family together instantly. I love how a simple dessert like this can spark conversation, smiles, and a few “wow” moments around the table.
Finally, it’s a recipe I can make ahead of time. The pound cake keeps well, and the glaze can be poured over just before serving. That makes entertaining stress-free, and I can enjoy the time with my family instead of rushing in the kitchen.
Ingredients & Little Kitchen Secrets
To make this cake shine, I always choose the best ingredients I can find. Fresh strawberries, real butter, and pure vanilla extract make a huge difference in flavor and texture.
For the Pound Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup whole milk
For the Strawberry Glaze:
- 1 cup fresh strawberries, hulled and chopped
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1–2 tablespoons water (if needed for consistency)
My Kitchen Secrets:
- Softened butter is key: It makes the cake light and tender.
- Don’t overmix: When combining flour with wet ingredients, mix just until incorporated to keep the cake fluffy.
- Macerate strawberries for glaze: Toss chopped strawberries with a teaspoon of sugar and let them sit for 10–15 minutes. This releases juices and intensifies flavor.
- Warm glaze gently: Blend strawberries and sugar, then gently heat or microwave for a few seconds if needed for a pourable consistency.
How I Make It, Step by Step
- Preheat your oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, mash the macerated strawberries or pulse them in a blender until smooth. Stir in powdered sugar and lemon juice, adjusting thickness with a little water if needed.
- Pour the glaze over the cooled pound cake, letting it drip down the sides. Allow the glaze to set for 10–15 minutes before slicing.
How I Serve It at Home
I love serving this cake slightly warm or at room temperature. A cup of tea or coffee pairs beautifully with a slice of strawberry-glazed pound cake. For special occasions, I garnish with fresh strawberry halves or a light dusting of powdered sugar.
It’s also perfect for brunch tables, baby showers, or casual weekend gatherings. Everyone reaches for seconds, and I love seeing the delight on their faces. The vibrant pink glaze makes it feel like a fancy dessert, even though the process is simple and straightforward.
Storage, Reheating & Make-Ahead Tips
Store your Strawberry Glazed Pound Cake in an airtight container at room temperature for up to 3 days. If the glaze is applied, keep it in the fridge to maintain freshness.
You can bake the cake a day ahead and add the glaze just before serving for best results. If desired, slice and freeze individual pieces for up to a month, then thaw at room temperature when ready to serve.
Avoid reheating too long; the glaze can melt and lose its shine. A few minutes in the microwave or letting it sit at room temperature is enough to soften slightly for a perfect bite.
100-Word Short Version
Strawberry Glazed Pound Cake is a tender, buttery loaf topped with a bright, fruity strawberry glaze. Fresh strawberries give the glaze natural sweetness and a beautiful pink shine. The cake itself is soft, rich, and perfectly moist, making it ideal for brunch, afternoon tea, or dessert. I love making it for family gatherings or weekend treats, as it’s easy to prepare and impressively beautiful. Serve slightly warm or at room temperature, paired with tea or coffee, and watch it disappear quickly. Simple, comforting, and full of strawberry-sweet flavor, it’s a cake that brings joy to every occasion.
Recipe Card Section
⏱️ Time
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 85 minutes
🛒 Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
½ cup whole milk
1 cup fresh strawberries, chopped
1 cup powdered sugar
1 teaspoon lemon juice
1–2 tablespoons water (if needed)
👩🍳 Instructions
- Preheat oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan.
- Whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar until fluffy; add eggs one at a time and vanilla.
- Alternate adding flour mixture and milk; mix until just combined.
- Pour batter into pan; bake 60–70 minutes. Cool in pan 10 minutes, then transfer to wire rack.
- Blend macerated strawberries with powdered sugar and lemon juice; thin with water if needed.
- Pour glaze over cooled cake; let set 10–15 minutes before slicing.
📝 Notes
Use softened butter for a tender cake. Don’t overmix. Macerate strawberries for a more flavorful glaze. Cake keeps up to 3 days at room temperature; glaze-added cake stores in fridge. Slice and freeze for up to a month.
🍽️ Nutrition
Serving Size: 1 slice
Calories: 380
Carbohydrates: 50g
Fat: 18g
Saturated Fat: 11g
Protein: 5g
Sugar: 28g
Cholesterol: 90mg
Sodium: 150mg
Strawberry Glazed Pound Cake
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Glazed Pound Cake is soft, buttery, and topped with a fresh strawberry glaze. Perfect for brunch, afternoon tea, or dessert, it’s easy to prepare and sure to impress. The tender cake pairs beautifully with sweet, fruity glaze, creating a classic yet modern treat for family gatherings or special occasions.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1–2 tablespoons water (if needed)
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan.
- Whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.
- Pour batter into pan; bake for 60–70 minutes or until a toothpick inserted comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.
- Blend macerated strawberries with powdered sugar and lemon juice. Adjust consistency with water if needed.
- Pour glaze over cooled cake; let set 10–15 minutes before slicing and serving.
Notes
- Use softened butter for a tender crumb.
- Don’t overmix the batter to keep the cake fluffy.
- Macerate strawberries to intensify glaze flavor.
- Store cake with glaze in the fridge up to 3 days.
- Slice and freeze for up to a month for make-ahead servings.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Conclusion
Baking Strawberry Glazed Pound Cake is one of my favorite ways to bring joy into the kitchen. It’s simple, beautiful, and deeply comforting. Each slice carries the richness of buttery pound cake and the bright, sweet flavor of strawberries. It’s perfect for sharing with loved ones, creating moments, and making memories. Every time I drizzle that strawberry glaze over the cake, I feel a little spark of happiness knowing it will bring smiles to my family and friends. This cake is proof that simple ingredients, love, and a little creativity make life sweeter.