Introduction

This Strawberry Pound Cake is a delightful treat that combines rich buttery cake with fresh strawberry flavor. The recipe features a homemade strawberry reduction and a luscious glaze, making it perfect for spring and summer gatherings or any time you crave a fruity dessert.

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
1/4 cup strawberry reduction (from above)
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
1 drop pink gel icing color, optional (for icing)

Instructions

Step 1: To make the strawberry reduction, place the strawberries in a food processor or blender and puree until smooth, about 2 cups. Strain through a fine sieve to remove seeds, if desired.
Step 2: Transfer the puree to a medium saucepan and cook over medium heat, stirring constantly. Bring to a slow boil and cook until thickened and reduced to 1 cup, about 20-25 minutes. If more than 1 cup remains, return to the pan and continue reducing. Let cool to room temperature.
Step 3: Preheat the oven to 325°F (163°C). 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, beating well after each addition. Scrape down the bowl sides as needed to combine evenly.
Step 6: With the mixer on low, add the flour, baking powder, and salt. Mix just until incorporated.
Step 7: Add the vanilla and strawberry extracts, milk, ¾ cup of the strawberry reduction, and pink gel icing color if using. Mix gently until combined—avoid overmixing.
Step 8: Pour the batter evenly into the prepared bundt pan and bake for 75-85 minutes, or until a toothpick inserted in the center comes out mostly clean but still moist.
Step 9: Cool the cake in the pan for 10 minutes. Then invert onto a cooling rack and let it come to room temperature.
Step 10: For the icing, combine butter, sugar, heavy cream, strawberry reduction, vanilla extract, and corn syrup or honey (if using) in a small saucepan.
Step 11: Heat on low, stirring until the sugar melts. Increase to medium heat and boil for 3 minutes, stirring occasionally. Remove from heat and pour into a heatproof bowl.
Step 12: After 5-10 minutes cooling, whisk in about ¾ cup powdered sugar until smooth. Add more powdered sugar if needed to achieve a drizzle consistency. If too thick, thin with a little water.
Step 13: Drizzle the warm icing over the cooled cake. The icing will set to a lovely gloss once it cools.

Tips & Variations

Use fresh ripe strawberries for the best flavor in the reduction and cake.
Swap strawberry extract for almond extract for a different but complementary taste.
Add chopped strawberries into the batter for extra fruit texture.
If a bundt pan isn’t available, use two 9×5-inch loaf pans and adjust baking time accordingly.
For a vibrant color, pink gel icing color enhances the strawberry theme but is optional.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keep the icing on the side if you prefer. Reheat slices gently in the microwave for 10-15 seconds to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the reduction?

Yes, thaw and drain excess liquid before pureeing for best results. Fresh strawberries work best, but frozen can be a convenient alternative.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out mostly clean with a few moist crumbs attached. This indicates the cake is baked but remains moist inside.

Strawberry Pound Cake Recipe

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★★★★★

4.9 from 75 reviews

This Strawberry Pound Cake is a moist and flavorful dessert featuring a rich butter pound cake infused with strawberry and vanilla extracts and swirled with a luscious homemade strawberry reduction. Finished with a delicate pink strawberry glaze, this bundt cake is perfect for spring or summer gatherings and adds a vibrant twist to a classic treat.

Author: Bella
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 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 (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

Make the strawberry reduction: Add the washed and hulled strawberries to a food processor or blender and puree until smooth, yielding about 2 cups of puree. Strain the puree if you prefer to remove seeds for a smoother texture.
Cook down the puree: Transfer the puree to a medium saucepan and cook over medium heat. Stir continuously to prevent burning, allowing the mixture to come to a slow boil. Continue cooking until reduced to 1 cup and thickened, about 20-25 minutes. Pour back into a measuring cup to check volume; if more than 1 cup, return the excess to the pan and keep cooking. Let the reduction cool to at least room temperature. This can be made ahead and refrigerated.
Prepare the oven and pan: Preheat your oven to 325°F (163°C). Grease a 10-14 cup bundt pan with non-stick baking spray to ensure easy release after baking.
Cream butter and sugar: In a large mixing bowl, cream together the room temperature butter and sugar on medium speed for about 5 minutes until the mixture is light and fluffy, which helps create a tender crumb.
Add eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition and scraping down the bowl sides as needed to incorporate all ingredients evenly.
Incorporate dry ingredients: With the mixer on low speed, gradually add the flour, baking powder, and salt, mixing just until combined to avoid overworking the batter which can toughen the cake.
Add flavorings and liquids: Mix in the strawberry extract, vanilla extract, milk, ¾ cup of the strawberry reduction, and optional pink gel icing color on low speed until just combined.
Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
Cool the cake: Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a cooling rack to cool completely to room temperature.
Make the icing: Combine butter, sugar, heavy cream, strawberry reduction, vanilla extract, and optional corn syrup or honey in a small saucepan. Heat on low until the sugar dissolves, then raise heat to medium and boil for 3 minutes while stirring occasionally. Remove from heat immediately and transfer to a heatproof bowl.
Finish the icing: Allow the icing to cool for 5-10 minutes, then whisk in about 3/4 cup powdered sugar until smooth. Adjust consistency by adding more powdered sugar if too thin or a little water if too thick. Add pink gel icing color if desired.
Glaze the cake: Drizzle the slightly warm icing over the cooled pound cake, allowing it to set as it cools, creating a beautiful shiny glaze.

Notes

You can make the strawberry reduction ahead of time and store it refrigerated for up to one week.
Use room temperature ingredients to ensure a smooth batter and even baking.
The baking time may vary slightly depending on your oven and pan size; start checking at 75 minutes.
Optional pink gel icing color adds a lovely pastel pink hue to both the cake batter and the icing.
For a stronger strawberry flavor, you may increase the strawberry extract slightly, but be cautious not to overpower the delicate balance.
The glaze can be adjusted in thickness for easier drizzling by adding more powdered sugar or water.

Keywords: Strawberry pound cake, strawberry dessert, bundt cake, strawberry glaze, homemade strawberry cake