Name: Strawberry Pound Cake with Strawberry Glaze Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1½ cups granulated sugar; ½ cup vegetable oil; 1 cup buttermilk; 1 teaspoon vanilla extract; 3 large eggs; 2 cups all-purpose flour; ½ teaspoon salt; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 cup fresh strawberries, hulled and chopped; 1½ cups powdered sugar, sifted; 2 tablespoons melted butter; 1 to 2 teaspoons strawberry extract; 2 to 3 tablespoons fresh lemon juice; Heavy cream, to thin as needed

Ingredients

1½ cups granulated sugar

½ cup vegetable oil

1 cup buttermilk

1 teaspoon vanilla extract

3 large eggs

2 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

1 cup fresh strawberries, hulled and chopped

1½ cups powdered sugar, sifted

2 tablespoons melted butter

1 to 2 teaspoons strawberry extract

2 to 3 tablespoons fresh lemon juice

Heavy cream, to thin as needed

Instructions

Step 1: Preheat your oven to 325°F. Spray a loaf pan or an 8 to 10 cup bundt pan with nonstick baking spray that contains flour.

Step 2: In a mixing bowl, whisk together the granulated sugar, vegetable oil, buttermilk, vanilla extract, and eggs. Beat vigorously or use an electric mixer for 1 to 2 minutes until well combined.

Step 3: In a separate bowl, sift together the all-purpose flour, salt, baking powder, and baking soda. Remove one tablespoon of the flour mixture and toss it with the chopped strawberries to coat them lightly.

Step 4: Add the remaining flour mixture to the wet ingredients and stir gently just until combined. Be careful not to overmix the batter.

Step 5: Fold the floured strawberries into the batter, distributing them evenly.

Step 6: Pour the batter into the prepared bundt or loaf pan and smooth the top.

Step 7: Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8: Let the cake cool in the pan for 5 to 10 minutes, then invert onto a wire rack to cool completely.

Step 9: To make the glaze, whisk together powdered sugar, melted butter, strawberry extract, lemon juice, and enough heavy cream to reach a thick drizzling consistency. Drizzle the glaze over the cooled cake before serving.

Tips & Variations

Coating the strawberries with flour helps prevent them from sinking to the bottom of the cake while baking.

For a more intense strawberry flavor, use fresh strawberry puree in the glaze instead of extract.

You can substitute buttermilk with plain yogurt mixed with a little milk if needed.

Try adding a teaspoon of lemon zest into the batter for a bright citrus note.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture in the batter. Tossing them with flour before folding in will still help prevent sinking.

Is it possible to make this cake dairy-free?

To make a dairy-free version, substitute the buttermilk with a plant-based milk mixed with a little lemon juice or vinegar, and use a dairy-free butter alternative in the glaze.