Strawberry Pound Cake

A bundt cake with pink strawberry glaze sits on a white plate, surrounded by fresh strawberries and a red cloth. A bowl of extra pink glaze and whole strawberries are nearby.

Moist, buttery pound cake packed with fresh strawberries and finished with a sweet strawberry glaze. This Strawberry Pound Cake is nostalgic and just a little extra—like summer in dessert form. Perfect for brunch, birthdays, or when you've got berries to use and a craving that won't quit.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings

Calories 380kcal

Author Wendy Polisi

Ingredients

3 cups all-purpose flour 360 grams
¾ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
½ cup vegetable shortening
3 cups sugar
5 large eggs
1 tablespoon vanilla extract or vanilla bean paste
1 cup milk
10 ounces chopped fresh strawberries about 1 ¾ cups
2 tablespoons flour

Glaze

1 ½ cups confectioners sugar
¼ cup pureed strawberries
1 teaspoon vanilla bean paste or vanilla extract
Milk for thinning (optional)

Instructions

Preheat the oven to 350°F. Grease and flour a 10-inch fluted tube pan.
In a medium bowl, combine the flour, baking powder, and salt.
In the bowl of a stand mixer, beat the butter and shortening over medium-high speed for 1 minute. Add the sugar and beat for another 2 minutes.
Add the eggs, one at a time, and beat on low until combined. Beat in the vanilla.
Add the flour mixture and milk a little bit at a time, alternating between the two, beginning and ending with the flour mixture.
Toss the strawberries with 2 tablespoons of flour and stir into the cake batter.
Spread the batter in the prepared pan. Bake for 75 to 90 minutes until a toothpick comes out clean.
Cook the cake in the pan on a wire rack for 15 minutes. Remove from the pan and cool.
Make the glaze by combining the confectioner's sugar, pureed strawberries, and vanilla in a bowl. Whisk until smooth and then thin as desired with milk, adding just 1 tablespoon at a time.
Pour the glaze over the cooled cake.

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