Strawberry Pound Cake with Strawberry Glaze Icing

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Strawberry Pound Cake is a rich, buttery cake loaded with real strawberries and finished with a naturally pink strawberry glaze. It's a classic pound cake with a fresh, slightly nostalgic twist that works for spring, summer, or anytime you want something a little special.

A Classic Pound Cake with Real Strawberry Flavor

This is the kind of cake that feels dependable the moment you start making it. It has that traditional pound cake texture, that’s dense but soft, rich without being heavy but the strawberries bring in just enough freshness to keep it from feeling overly sweet.

What makes this one stand out is that it uses both fresh strawberries and freeze-dried strawberries. The fresh berries give you soft, juicy bites throughout the cake, while the freeze-dried strawberries concentrate the flavor into the glaze so it actually tastes like strawberries, not just sugar.

It's the kind of cake you can serve for guests, take to a gathering, or slice and enjoy with coffee in the afternoon.

FAQs

How should strawberry pound cake be stored?

Store the cake covered or in an airtight container at room temperature for 2-3 days, or refrigerate for 4-5 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

How to grease a bundt cake pan?

You have a few options, but not all are equal. Nonstick spray works, but it doesn't always reach every curve of a Bundt pan. A baking spray that includes flour is a better option.
Oils like olive or avocado oil can work if spread evenly with a paper towel. The most reliable method is softened butter with a light coating of flour, this gives you the best release.

Is the icing supposed to fully cover the cake on a bundt cake?

No, this is more of a glaze than a frosting. You pour it over the top and let it run down the sides. It's not meant to fully cover the cake.

How do I know the cake is cool enough to glaze?

Touch the surface. If it feels completely cool with no warmth, it's ready. If the cake is still warm, the glaze will soak in instead of sitting on top.

Ingredients

You can also find the full, printable, recipe card below that lists the ingredients and instructions all in one place.

3 cups all-purpose flour - Gives the cake its structure and classic pound cake texture
1 teaspoon baking powder - Adds a slight lift so the cake isn't overly dense
½ teaspoon salt - Balances the sweetness and enhances flavor
1½ cups unsalted butter, room temperature - Creates that rich, buttery base pound cake is known for
3 cups granulated sugar - Sweetens and helps create a tender crumb
5 large eggs - Provide structure and richness
1 cup milk - Keeps the batter smooth and moist
1 teaspoon vanilla extract - Adds warmth and depth of flavor
1 cup diced strawberries - Brings fresh, juicy strawberry flavor throughout the cake
½ cup freeze-dried strawberries - Used for a concentrated strawberry glaze
1 cup powdered sugar - Sweetens and thickens the glaze
3-5 tablespoons heavy cream - Helps create a smooth, pourable glaze

Ingredients to make strawberry pound cake on counter.

What substitutions can I make?

All-purpose flour: Use a 1:1 gluten-free flour blend. Add 1 extra egg or ¼ cup buttermilk for better texture.
Unsalted butter: If using salted butter, reduce the salt to ¼ teaspoon.
Milk: Buttermilk works well for a slightly richer flavor.
Vanilla extract: Homemade vanilla can be used.

Instructions

Preheat the oven to 350°F. Grease and flour a Bundt pan so the cake releases easily after baking.

In a medium bowl, whisk together the flour, baking powder, and salt.

Flour, baking powder and salt in mixing bowl.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. This takes about 4 to 6 minutes and is key for getting the right texture.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Eggs added to butter and sugar mixture in mixing bowl.

Alternate adding the flour mixture and the milk, mixing just until combined. Do not overmix.

Dry ingredients added to wet ingredients in mixing bowl.

Fold in the diced strawberries, making sure they're evenly distributed throughout the batter.

Fresh strawberries, chopped and added to pound cake batter in mixing bowl.

Pour the batter into the prepared Bundt pan and bake for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean.

Strawberry pound cake batter poured in to bundt pan.

Let the cake cool in the pan for 5 to 10 minutes, then transfer it to a cooling rack. Allow it to cool completely before adding the glaze.

Baked strawberry pound cake in bundt pan.

To make the glaze, pulse the freeze-dried strawberries in a food processor until they form a fine powder. In a bowl, whisk together the strawberry powder and powdered sugar.

Powdered sugar, freeze-dried strawberries in mixing bowl, for pound cake icing.

Add the heavy cream one tablespoon at a time until the glaze is smooth and slightly thick.

Strawberry glaze in mixing bowl for pound cake.

Pour the glaze over the cooled cake, letting it naturally run down the sides.

Strawberry glaze, poured on top of strawberry pound cake.

Tips

Make sure your butter is fully room temperature so it creams properly with the sugar
Don't skip greasing and flouring the Bundt pan. This cake is rich and can stick easily
Toss diced strawberries lightly in flour before folding in to help prevent sinking
Let the cake cool completely before glazing or the glaze will absorb instead of setting
Use freeze-dried strawberries for the glaze! Fresh strawberries won't give the same flavor or texture