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close up shot of a cake topped with strawberry glaze and strawberries
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Strawberry Pound Cake

One bite of this classic strawberry pound cake loaded with wonderful pops of fresh strawberries and topped with a sweet glaze will have you hooked.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Strawberry Pound Cake Recipe
Servings: 1 loaf
Calories: 3401kcal

Ingredients

Pound Cake

  • 1½ cups granulated sugar
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup fresh strawberries, hulled and chopped

Glaze

  • 1½ cups powdered sugar, sifted
  • 2 tablespoons melted butter
  • 1 to 2 teaspoons strawberry extract
  • 2 to 3 tablespoons fresh lemon juice
  • Heavy cream, to thin as needed

Instructions

  • Preheat the oven to 325°F. Spray a loaf pan or 8 to 10 cup bundt pan with nonstick baking spray (baking spray with flour).
  • In a mixing bowl, whisk together the sugar, oil, buttermilk, vanilla extract, and eggs. Whisk vigorously or beat for 1 to 2 minutes with an electric beater.
  • In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Remove one tablespoon of flour and add it to the chopped strawberries. Toss the strawberries to coat lightly with the flour.
  • Add the rest of the flour mixture to the wet ingredients and stir just until combined - do not overmix.
  • Fold the strawberries into the batter.
  • Transfer the batter into the bundt pan.
  • Bake for 55 minutes, or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs.
  • Cool for 5 to 10 minutes, and then invert the cake onto a cooling rack to cool the rest of the way.
  • Beat or whisk together the glaze ingredients until a nice thick drizzling consistency forms. Drizzle the glaze over the cake.

Notes

  • The pound cake can be baked in a loaf pan and will take approximately the same amount of time, but adjust the cook time as needed.
  • I used a 10-cup bundt pan, but an 8-cup bundt pan will also work.
  • Toss the strawberries in flour to help them stay suspended in the cake batter and not sink to the bottom of the cake.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
  • Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your cake.

Nutrition

Calories: 3401kcal | Carbohydrates: 699g | Protein: 54g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 645mg | Sodium: 2376mg | Potassium: 1880mg | Fiber: 10g | Sugar: 497g | Vitamin A: 1925IU | Vitamin C: 96mg | Calcium: 782mg | Iron: 16mg