Last summer, I had a bumper crop of strawberries from my little patio garden here in Tétouan. They were so ripe and juicy, I couldn’t stop baking with them. That’s when I whipped up this Strawberry Glazed Pound Cake Loaf for the first time. One bite, and it was love that buttery crumb packed with fruity bits, crowned by a shiny strawberry glaze that tastes like summer in every drizzle. My family devoured it, and now it’s our go-to for brunches or lazy afternoons with mint tea.
Fresh strawberries give this Strawberry Pound Cake its tender texture and natural sweetness, no artificial stuff needed. The glaze? Pure magic, made from pureed berries for that perfect glossy finish. It’s like a hug from grandma’s kitchen, but with a fresh twist that keeps everyone coming back for seconds.
Ingredients for Strawberry Glazed Pound Cake Loaf
Gathering these simple pantry staples and fresh berries is all it takes. I’ve tweaked the amounts over time for the best rise and moisture.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- ¾ cup fresh strawberries, finely chopped and patted dry
- 1 cup powdered sugar, for glaze
- 3 tablespoons strawberry puree (from extra berries)
- 1 teaspoon lemon juice, optional for glaze
How to Make Strawberry Pound Cake Loaf
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan don’t skip this, or it’ll stick. In one bowl, whisk flour, baking powder, and salt. Cream butter and sugar until fluffy, about 3 minutes; that airy step makes the crumb so light.
Beat in eggs one by one, then vanilla. Alternate adding dry mix and sour cream, starting and ending with flour. Gently fold in chopped strawberries they’ll release juices for extra moistness. Pour into pan, bake 50-60 minutes until a toothpick pulls clean. Cool 10 minutes in pan, then fully on a rack.
For the Strawberry Glaze, puree a few extra strawberries, mix with powdered sugar and lemon juice till pourable. Drizzle over cooled cake; watch it set into that tempting shine. Slice and savor the strawberry pound cake goodness.
Pro Tips for Perfect Pound Cake Glaze
Pat those strawberries dry before chopping; too much moisture sinks them. Room-temp ingredients blend smoother—no curdling drama. If your glaze thickens fast, thin with a berry splash. Bake on the middle rack for even browning; tent foil if top darkens too quick.
- Use cake flour for extra tenderness if you have it.
- Don’t overmix after adding berries; keeps the crumb fine.
- Chill glaze bowl briefly if berries are warm smoother whisking.
Variations Like Cherry Pound Cake Recipes
Swap strawberries for cherries in this Cherry Pound Cake variation tart and juicy! Or try Strawberry Cream Cheese Pound Cake: blend 4 oz softened cream cheese into the batter for richer tang. Lemon zest amps the fruity cake vibe, or go chocolate-swirled for decadence.
Troubleshooting Pound Cake Glaze Issues
- Sink berries? Coat lightly in flour first.
- Dry cake? Check oven temp; add extra sour cream next time.
- Cracked top? Normal for pound cakes just tent early.
- Glaze too runny? More powdered sugar, sift it!
Ingredient Substitutions
No fresh strawberries? Frozen work, thawed and drained. Sour cream swap: full-fat yogurt or buttermilk. Butter-free? Neutral oil, but texture shifts. Gluten-free flour blend with xanthan gum keeps it loaf-like.
Storage and Serving Suggestions
Store airtight at room temp up to 2 days; fridge 5 days (bring to room temp before eating). Freeze unglazed slices up to 3 months thaw and glaze fresh. Serve with whipped cream, ice cream, or in Meal Planning Menus as brunch star with yogurt and nuts. Pairs dreamy with coffee or tea; slice thick for picnics.
Frequently Asked Questions
Can I make this Strawberry Glazed Pound Cake Loaf ahead?
Yes! Bake and glaze a day early; flavors deepen. Or freeze batter-minus-berries up to a week.
Why use sour cream?
It tenderizes the crumb, adds moisture without heaviness. Yogurt’s a fine sub.
How do I get thick Pound Cake Glaze?
Chill puree first, sift sugar, add liquid drop by drop. Sets beautifully in 15 mins.
Gluten-free version?
1:1 GF flour blend works great; add ½ tsp xanthan if not included.
More berries or less sugar?
Up berries to 1 cup if you love fruity cake texture; reduce sugar ¼ cup for tartness.
Best pan size?
9×5 loaf for this batch; 8×4 for taller, denser slices.
Strawberry Glazed Pound Cake Loaf
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Whisk together 1 1/2 cups flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy, 3 minutes.
- Add eggs one at a time, then vanilla. Alternate dry ingredients and sour cream.
- Fold in chopped strawberries. Pour into pan; bake 50-60 minutes until toothpick clean.
- Cool 10 minutes in pan, then on rack.
- Mix powdered sugar, strawberry puree, and lemon juice for glaze. Drizzle over cooled cake.
Notes
- Pat strawberries dry to prevent sinking.
- Room temperature ingredients mix best.
- Store at room temp 2 days or fridge 5 days.
