Strawberry Pound Cake with Vanilla Glaze Recipe

Introduction

This Strawberry Pound Cake with Vanilla Glaze combines a rich, buttery crumb with the fresh sweetness of ripe strawberries. Topped with a smooth vanilla glaze, it’s a perfect dessert for any occasion that’s sure to impress your friends and family.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 2 cups chopped fresh strawberries
• 1 ½ cups powdered sugar (for glaze)
• 2–3 tbsp milk or heavy cream (for glaze)
• ½ tsp vanilla extract (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, cream the butter and sugar together until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Step 5: Mix in the sour cream until the batter is well combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
7. Step 7: Gently fold in the chopped fresh strawberries to distribute them evenly without crushing.
8. Step 8: Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
9. Step 9: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
11. Step 11: To make the glaze, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Tips & Variations

• For evenly distributed strawberries, toss them in a tablespoon of flour before folding into the batter.
• Use frozen strawberries if fresh aren’t available, but thaw and drain them well to avoid excess moisture.
• Try adding a tablespoon of lemon zest to the batter for a bright citrus twist.
• If you prefer a thicker glaze, start with less milk and add more gradually until desired consistency is reached.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. Allow the cake to come to room temperature before serving, and if desired, refresh the glaze with a thin drizzle of extra glaze. This cake also freezes well; wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid adding extra moisture that might affect the cake’s texture.

What can I substitute for sour cream in this recipe?

You can substitute sour cream with an equal amount of plain yogurt or crème fraîche. Both will provide similar moisture and tanginess.

Strawberry Pound Cake with Vanilla Glaze Recipe

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4.5 from 113 reviews

This Strawberry Pound Cake with Vanilla Glaze is a moist and tender cake bursting with fresh strawberry flavor, topped with a silky smooth vanilla glaze. Perfect for dessert or a special brunch treat, this classic pound cake combines rich butter, fresh strawberries, and a hint of vanilla for an irresistible homemade delight.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 2 cups chopped fresh strawberries

For the Glaze:

• 1 ½ cups powdered sugar
• 2–3 tbsp milk or heavy cream
• ½ tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a Bundt pan by greasing and flouring it to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are evenly combined.
3. Cream Butter and Sugar: In a large bowl, beat the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which creates a tender texture for the cake.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract to infuse the batter with flavor.
5. Combine Sour Cream: Mix in the sour cream until the batter is smooth and well combined, contributing moisture and richness.
6. Add Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing just until combined to avoid overworking the batter which can make the cake tough.
7. Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without breaking down the fruit.
8. Prepare to Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula for even baking.
9. Bake: Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
10. Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.
11. Make the Glaze: In a small bowl, whisk together powdered sugar, milk or heavy cream, and vanilla extract until smooth and drizzle-able.
12. Glaze the Cake: Drizzle the vanilla glaze over the cooled cake, allowing it to set before serving. Enjoy your delicious strawberry pound cake!

Notes

• Ensure butter is at room temperature to allow for proper creaming with sugar.
• Be gentle when folding in strawberries to prevent the batter from becoming too wet or pink.
• You can substitute sour cream with Greek yogurt for a slight tang and additional protein.
• If fresh strawberries are not available, frozen strawberries can be used but make sure to thaw and drain them well to reduce excess moisture.
• For a thicker glaze, use less milk; for a thinner glaze, add more milk gradually.
• Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: strawberry pound cake, vanilla glaze, fresh strawberries, moist cake, Bundt cake, dessert recipe