Oh yes, a Strawberry Pound Cake with Pink Glaze is both beautiful and delicious—dense, buttery, and bursting with strawberry flavor, topped with a sweet, pink glaze. Here’s a full recipe:
Ingredients
For the Cake:
- 1 1/2 cups (340 g) unsalted butter, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1/2 cup (120 ml) pureed fresh strawberries (about 6–7 medium strawberries)
- 1 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240 ml) sour cream or Greek yogurt, room temperature
- Optional: 1/2 cup chopped fresh strawberries for extra texture
For the Pink Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk or cream
- 1–2 tsp strawberry puree or a few drops of red food coloring for vibrant pink
- Optional: sprinkle of freeze-dried strawberry powder for extra color and flavor
Instructions
- Preheat Oven:
- 350°F (175°C).
- Grease and flour a 10-inch bundt or loaf pan, or line with parchment paper.
- Cream Butter and Sugar:
- Beat butter and sugar together until light and fluffy (about 4–5 minutes).
- Add Eggs and Strawberry Puree:
- Beat in eggs one at a time.
- Stir in strawberry puree and vanilla extract.
- Combine Dry Ingredients:
- Whisk together flour, baking soda, and salt.
- Alternate Dry & Wet Ingredients:
- Add dry ingredients in three parts, alternating with sour cream in two parts, starting and ending with flour.
- Gently fold in chopped strawberries if using.
- Bake:
- Pour batter into prepared pan.
- Bake for 60–75 minutes (check at 60 minutes with a toothpick; it should come out clean).
- Let cool in the pan for 10–15 minutes, then invert onto a wire rack.
- Make the Pink Glaze:
- Mix powdered sugar with milk or cream until smooth.
- Stir in strawberry puree or food coloring until desired pink shade is achieved.
- Drizzle over cooled cake and sprinkle with freeze-dried strawberry powder if desired.
Tips for a Stunning Strawberry Pound Cake
- Use fresh strawberries for puree; frozen can add extra moisture.
- Gently fold the strawberries to avoid breaking the batter.
- Pink glaze intensity can be adjusted with more strawberry puree or a touch of red food coloring.
- Optional swirl: You can swirl a little strawberry puree into the batter for a marbled effect.
If you like, I can also give a “frosted strawberry pound cake” version where the cake is layered with strawberry cream cheese frosting inside and out—super decadent and perfect for celebrations.
Do you want me to make that version too?
