Dreamy Strawberry Pound Cake Glaze

Sweet and tart come together here with a soft buttery base and juicy strawberries scattered all throughout each slice. That smooth glaze on top makes it perfect for any get-together, whether it's brunch with friends or a lazy afternoon treat. Once strawberries hit the stores, I find myself baking this cake on loop for every family hangout.

The first time I baked this was for a sunny picnic with my sister—by the time I looked, only crumbs were left! My niece's now hooked and insists on this for her birthday every single year thanks to that wonderful berry kick.

Delightful Ingredients

• Fresh strawberries: Chop them and mix with sugar for pockets of juiciness, pick the brightest and most fragrant ones you can grab
• Sugar for strawberries: Mixing with fine sugar pulls out the juices so the flavors pop during baking
• Milk: Makes the batter smoother, go with whole milk for richness
• Sour cream: Gives tang and a super soft crumb, stick with full-fat if you want maximum creaminess
• All-purpose flour: Keeps your loaf solid but not tough, grab unbleached if you can for best flavor
• Baking powder and baking soda: These help it puff up and keep everything light, use fresh ones so your loaf rises properly
• Salt: Adds a little balance so the cake doesn’t taste too sweet, fine sea salt spreads out the flavor evenly
• Unsalted butter: Soft for easy mixing, European-style tastes extra good if you’re feeling fancy
• Large eggs: Build structure and hold it all together, room temp eggs blend best
• Granulated sugar: Gives a sweet flavor and a good golden color, choose cane sugar if you want pure taste
• Vanilla extract: Brings warm subtle flavor, pure vanilla’s best if possible

Simple Step-by-Steps

Slice and Serve:

Once it’s totally cooled, cut yourself a thick slice and enjoy that mix of buttery crumb and fruity strawberries

Turn Out the Cake:

Run a knife along the pan’s edge, flip the loaf onto a cooling rack, let it chill till firm

Cool the Cake:

Pull it out of the oven, leave in the pan 10 minutes to settle and release more easily

Bake the Cake:

Pop the pan on the oven’s center rack. Bake 60–70 minutes until a toothpick comes out clean. If it’s browning too fast, cover lightly with foil about halfway

Fill the Pan:

Pour all your batter into the ready pan, smooth out the top so it bakes nicely

Add Milk:

Last, splash in the milk, stir gently till just blended and thick—don’t overdo the mixing

Fold in Strawberries:

With a big spoon, gently stir in the sugared strawberries. Don’t mash them, just fold till evenly spread

Prepare the Strawberries:

In a tiny bowl, toss chopped berries with sugar and leave them for five or ten minutes until they’re shiny and juicy. This keeps them from sinking later.

Combine Wet and Dry Ingredients:

Add the flour mix in three batches, swapping with spoons of sour cream between each. Begin and end with flour. Stir just until combined—it keeps your cake soft

Mix in Vanilla:

Drizzle in the vanilla and blend until it’s everywhere

Add Eggs:

Mix in one egg at a time, making sure each mixes in well before adding the next

Cream the Butter and Sugar:

In a large bowl, beat the butter and sugar together until the mix is light and fluffy—about 2–3 minutes on medium

Whisk the Dry Ingredients:

Pour flour, baking powder, baking soda, and salt into a bowl and whisk well till everything looks mixed and light

Prepare the Loaf Pan:

Grab a 9x5 pan, cover it with butter, dust with flour—so nothing sticks

Preheat the Oven:

Flip your oven to 350°F or 175°C right at the beginning to get it set for baking

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The strawberries are my favorite part. Each bite brings a pop of sunshine and takes me right back to walks with my grandma. She'd always slip ripe berries into her basket just for me. Every time this aroma fills my kitchen, it’s a little trip down memory lane with her.

Keep It Fresh

Once cooled, wrap it in plastic or use an airtight box and leave on the counter for up to three days. For longer stash, freeze slices individually and let them thaw at room temp as needed. Because of the berries' moisture, try not to leave it open to the air.

Swaps and Tweaks

Out of sour cream? Plain Greek yogurt works too. Skip the vanilla for lemon zest in your mix if you prefer a zingy lift. Want a richer loaf? Swap a bit of the milk for some heavy cream. No fresh berries? Grab frozen ones but make sure to dry them and roll with a little flour so things stay nice and cakey, not soggy.

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Serving Ideas

Slice a piece and pair with coffee or tea. For dessert, warm it up and top with some vanilla ice cream. If it’s brunch, a scoop of whipped cream and more berries is great. Want a tangy kick? Drizzle lemon glaze across the top.

A Bit of History

This type of pound cake started in Europe and now pops up all over the South in the States. Strawberries show up in late spring and early summer, so people love baking with them to celebrate warm weather and company. Cakes like this always showed up at my family’s Sunday dinners—equal parts comfort and celebration.

Frequently Asked Questions About Recipes

→ Why shouldn't I overmix my cake batter?

If you stir too much, your pound cake's going to turn out dry and tough. Just mix it till things barely come together and you'll keep it soft.

→ Is it okay to use a bit of lemon zest for extra flavor?

Go for it! Stir in a little lemon zest for a burst of fresh citrus vibes.

→ How can I make sure strawberries don't all sink?

Toss your strawberry pieces in sugar, then carefully fold them into your batter. That keeps them floating all through the cake instead of sinking.

→ My cake top is browning too fast—what can I do?

If the top's coloring too quick, grab a piece of foil and lightly cover the cake. That should keep the rest of it baking nicely without burning the top.

→ What do I need to make the glaze on top?

Just blend up some powdered sugar with a little milk. Mix till it's smooth, then pour it over your cooled pound cake for a nice, glossy finish.