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Delicious golden-brown strawberry pound cake with a pink glaze and fresh strawberry slices cooling.
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The Best Homemade Strawberry Pound Cake Recipe

This classic homemade strawberry pound cake features a tender, buttery crumb infused with fresh strawberry flavor and topped with a luscious strawberry glaze. Perfect for dessert or a special occasion.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Servings: 12 slices
Author: The Bright Food

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • Sifter
  • Whisk
  • Rubber spatula
  • Bundt pan
  • Wire rack
  • Small bowl
  • Blender or food processor

Ingredients

Cake

  • 1 pint fresh strawberries pureed and divided (reserve 2 tbsp 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
  • 0.5 tsp baking soda
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 tsp strawberry extract optional
  • 0.5 tsp red food coloring optional

Glaze

  • 2 tbsp strawberry puree reserved from cake puree
  • 2 cups powdered sugar
  • 1 tsp pure lemon juice or lime juice

Instructions

For The Cake

  • Wash and hull strawberries, then puree a portion and set aside 2 tablespoons for the glaze.
  • Cream softened butter and granulated sugar in a large bowl until light and fluffy.
  • Beat in eggs one at a time, ensuring each is fully incorporated.
  • Whisk together sifted flour, salt, and baking soda in a separate bowl.
  • Gradually add dry ingredients to the butter mixture, alternating with buttermilk and strawberry puree, mixing until just combined.
  • Stir in vanilla extract, strawberry extract (if using), and red food coloring (if using).
  • Pour batter into a greased and floured bundt pan, then bake at 325°F (160°C) for 60-75 minutes, or until a wooden skewer comes out clean.
  • Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

For The Glaze

  • In a small bowl, whisk together the reserved strawberry puree, powdered sugar, and lemon juice until smooth.
  • Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides.

Notes

For best results, ensure all cold ingredients like butter and eggs are at room temperature. Do not overmix the batter once flour is added to ensure a tender cake.