Introduction

This Strawberry Pound Cake is a delightful treat bursting with fresh berry flavor and moist, tender crumb. Finished with a luscious strawberry glaze, it’s perfect for spring gatherings or a special dessert any time of year.

Strawberry Pound Cake Recipe - Recipe Image

Ingredients

1 lb strawberries, washed and hulled
1 1/2 cups (336g) unsalted butter, room temperature
3 cups (621g) sugar
5 large eggs, room temperature
3 cups (390g) all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
2 tsp strawberry extract
1/4 cup (115g) milk, room temperature
3-5 drops pink gel icing color, optional
2 tbsp (28g) unsalted butter (for icing)
1/3 cup (69g) sugar (for icing)
1/4 cup (60ml) heavy whipping cream (for icing)
1/4 cup strawberry reduction (for icing)
1/2 tsp vanilla extract (for icing)
2 tsp corn syrup or honey, optional (for icing)
3/4 cup – 1 1/4 cups (86g-144g) powdered sugar (for icing)
1 drop pink gel icing color, optional (for icing)

Instructions

Step 1: To make the strawberry reduction, puree the strawberries in a food processor or blender until smooth, about 2 cups. Strain to remove seeds if desired.
Step 2: Pour the puree into a saucepan and cook over medium heat, stirring constantly, until it thickens and reduces to 1 cup, about 20-25 minutes. Return excess liquid to the pan if needed and continue cooking. Let cool to room temperature.
Step 3: Preheat the oven to 325°F (163°C) and grease a 10-14 cup bundt pan with non-stick spray.
Step 4: In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes.
Step 5: Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed to combine evenly.
Step 6: On low speed, add the flour, baking powder, and salt; mix until just combined.
Step 7: Add the strawberry and vanilla extracts, milk, ¾ cup of the strawberry reduction, and gel icing color if using. Mix gently until incorporated; avoid overmixing.
Step 8: Pour the batter evenly into the bundt pan and bake for 75-85 minutes. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
Step 9: Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Step 10: For the icing, combine butter, sugar, heavy cream, strawberry reduction, vanilla, and corn syrup or honey (if using) in a small saucepan.
Step 11: Heat on low until the sugar melts, then increase to medium and boil for 3 minutes, stirring occasionally. Remove from heat and transfer to a heat-proof bowl.
Step 12: After cooling 5-10 minutes, whisk in about 3/4 cup powdered sugar until smooth. Adjust thickness by adding more powdered sugar or a touch of water as needed. Add gel color if desired.
Step 13: Drizzle the icing over the cake while warm to create a beautiful glaze.

Tips & Variations

Use fresh, ripe strawberries for the best flavor in both the cake and the reduction.
If you don’t have strawberry extract, substitute with almond extract for a different but delicious twist.
For a berry mix, add raspberries or blueberries to the strawberry reduction.
To make the cake more festive, add a handful of chopped nuts or white chocolate chips to the batter.
Allow the cake to cool completely before glazing to prevent icing from melting off.

Storage

Store the strawberry pound cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To keep it fresh longer, wrap tightly in plastic wrap and freeze for up to 3 months. Reheat slices gently in the microwave or let thaw at room temperature before serving. The icing is best applied just before serving for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the reduction?

Yes, frozen strawberries can be used, but be sure to thaw and drain excess liquid before pureeing to avoid a too-watery reduction.

What if I don’t have a bundt pan?

You can bake the batter in two 9×5 inch loaf pans. Adjust baking time to about 60-70 minutes, checking doneness with a toothpick.

Strawberry Pound Cake Recipe

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★★★★★

4.9 from 71 reviews

This Strawberry Pound Cake is a moist, flavorful dessert featuring rich buttery cake infused with strawberry puree and extracts. Baked in a bundt pan to golden perfection, it is topped with a luscious strawberry-vanilla icing that adds a sweet, tangy finish. Perfect for spring and summer gatherings or any time you crave a classic pound cake with a fresh strawberry twist.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 85 minutes
Total Time: 1 hour 50 minutes
Yield: 12–14 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Strawberry Reduction

1 lb strawberries, washed and hulled

Cake Batter

1 1/2 cups (336g) unsalted butter, room temperature
3 cups (621g) sugar
5 large eggs, room temperature
3 cups (390g) all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
2 tsp strawberry extract
1/4 cup (115g) milk, room temperature
3–5 drops pink gel icing color, optional

Icing

2 tbsp (28g) unsalted butter
1/3 cup (69g) sugar
1/4 cup (60ml) heavy whipping cream
1/4 cup strawberry reduction (reserved from above)
1/2 tsp vanilla extract
2 tsp corn syrup or honey, optional
3/4 cup – 1 1/4 cups (86g-144g) powdered sugar
1 drop pink gel icing color, optional

Instructions

Prepare Strawberry Reduction: Puree the hulled strawberries in a food processor or blender until smooth to yield about 2 cups of puree. Strain to remove seeds if desired. Transfer puree to a medium saucepan and cook over medium heat, stirring frequently to prevent burning, until it reduces to 1 cup and thickens, about 20-25 minutes. Set aside to cool to room temperature.
Preheat Oven and Prepare Pan: Preheat oven to 325°F (163°C). Grease a 10-14 cup bundt pan with non-stick baking spray.
Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar on medium speed until light and fluffy, about 5 minutes.
Add Eggs: Add eggs one at a time, mixing well after each addition. Scrape down bowl sides to ensure even mixing.
Incorporate Dry Ingredients: On low speed, mix in the flour, baking powder, and salt until just combined. Do not overmix.
Add Flavors and Liquids: Gently mix in strawberry and vanilla extracts, milk, ¾ cup of the strawberry reduction, and gel icing color if using. Mix until just combined to avoid overworking the batter.
Bake: Pour the batter evenly into the prepared bundt pan. Bake for 75-85 minutes or until a toothpick inserted in the center comes out mostly clean with moist crumbs.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely to room temperature.
Make the Icing: In a small saucepan, combine butter, sugar, heavy cream, reserved strawberry reduction, vanilla extract, and corn syrup or honey if using. Heat on low until sugar melts, then increase heat to medium and boil for 3 minutes, stirring occasionally. Remove from heat and transfer to a heat-proof bowl to cool 5-10 minutes.
Finish Icing: Gradually whisk in about 3/4 cup powdered sugar until smooth. Adjust consistency with more powdered sugar or a touch of water if needed. Add pink gel icing color if desired.
Glaze the Cake: Drizzle the slightly warm icing over the cooled pound cake for a beautiful, flavorful finish.

Notes

Strawberry reduction can be made ahead and refrigerated for up to 3 days.
Room temperature ingredients ensure proper mixing and cake texture.
Be careful not to overmix the batter to keep the cake tender.
If you prefer a more intense strawberry flavor, add an extra teaspoon of strawberry extract.
The icing consistency can be adjusted with powdered sugar or water to achieve a perfect drizzle.
Use a toothpick test to avoid overbaking and drying out the cake.

Keywords: strawberry pound cake, strawberry cake, bundt cake, strawberry dessert, homemade pound cake, strawberry reduction, strawberry icing