She didn’t want a party. Just a quiet day, she said—maybe some takeout and a good movie. But my sister’s birthday never felt complete without something homemade on the table. We grew up with our mom baking something special for every birthday, and I wanted to carry that tradition forward in a way that still felt true to us.

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The inspiration came while I was scrolling through old photos—the kind of random digital stroll we all take now and then. I found a picture of her at age ten, cheeks puffed, strawberry frosting smeared on her nose as she leaned over a homemade cake. That photo sealed the deal.

I decided to bake something fresh, bright, and nostalgic. Something that could bring out her giggle again, even in her grown-up, “just chill” birthday mode. This strawberry pound cake became my quiet gift—a soft, buttery crumb with just the right hint of strawberry, draped in a simple vanilla glaze that catches the light in all the right ways.

She smiled at the first bite, closed her eyes, and said, “This tastes like summer and sleepovers.” I took that as the highest compliment.

Short Description

A rich, moist strawberry pound cake made with real strawberry purée and topped with a silky vanilla glaze. Perfect for birthdays, brunches, or a cozy treat at home.

Key Ingredients

For the Strawberry Pound Cake:

3 cups (375g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (226g) unsalted butter, softened
2 ½ cups (500g) granulated sugar
5 large eggs
1 cup (240g) sour cream
½ cup (120ml) strawberry purée (blend fresh or frozen strawberries)
1 teaspoon vanilla extract
1 teaspoon strawberry extract (optional, for extra flavor)
Few drops of pink food coloring (optional)

For the Sweet Vanilla Glaze:

1 ½ cups (180g) powdered sugar, sifted
2–3 tablespoons milk or heavy cream
1 teaspoon vanilla extract

Tools Needed

Bundt pan
Hand or stand mixer
Mixing bowls
Rubber spatula
Wire rack
Blender or food processor (for puréeing strawberries)

Cooking Instructions

Step 1: Prep the Oven and Pan
Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan to ensure the cake releases cleanly.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 3–5 minutes until light and fluffy.

Step 4: Add the Eggs
Add the eggs one at a time, mixing well after each addition. This keeps the batter smooth and helps the cake rise evenly.

Step 5: Incorporate Wet Ingredients
Mix in the sour cream, strawberry purée, vanilla extract, and strawberry extract (if using). If desired, add a few drops of pink food coloring to enhance the strawberry hue.

Step 6: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing—stop once the batter is smooth.

Step 7: Bake
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

Step 8: Cool the Cake
Let the cake rest in the pan for 10–15 minutes before carefully turning it out onto a wire rack to cool completely.

Step 9: Prepare the Glaze
In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency if needed—thicker for a richer coating, thinner for a light drizzle.

Step 10: Glaze and Serve
Once the cake has cooled, drizzle the glaze over the top. Let it set for a few minutes before slicing and serving.

Why You’ll Love This Recipe

– Made with real strawberries—no artificial flavors necessary

– Moist and buttery with a tender crumb

– Easy to prep with everyday pantry ingredients

– Versatile for celebrations or casual treats

– The vanilla glaze adds the perfect touch of sweetness without overpowering the strawberry flavor

Mistakes to Avoid & Solutions

Overmixing the batter Mix just until combined after adding the flour to avoid a dense texture.

Using cold ingredienta: Let butter, eggs, and sour cream come to room temperature before starting for a smoother batter.

Glazing too early: Wait until the cake is fully cooled before glazing, or the icing will melt and run off.

Skipping pan prep: Don’t skimp on greasing and flouring the pan—bundt cakes are notorious for sticking.

Inconsistent baking: Check your oven’s internal temperature with an oven thermometer to ensure even baking.

Serving and Pairing Suggestions

– Serve slices with fresh strawberries and a dollop of whipped cream

– Pair with coffee, sweet tea, or a light rosé for brunch

– Excellent for spring and summer potlucks, tea parties, or family-style birthdays

– Serve on a cake stand with edible flowers for an elegant touch

Storage and Reheating Tips

– Wrap leftover slices in plastic wrap or store in an airtight container for up to 3 days at room temperature

– Refrigerate for up to 5 days if you want to keep it longer

– Freeze individual slices for up to 3 months—wrap tightly and place in freezer-safe bags

– To reheat: microwave slices for 10–15 seconds to soften without drying

FAQs

1. Can I use frozen strawberries for the purée?
Yes, just thaw them first and blend until smooth.

2. What’s the best way to prevent the cake from sticking to the pan?
Use both butter and flour or a baking spray with flour. Make sure to cover every nook of the bundt pan.

3. Can I make this cake ahead of time?
Absolutely. Bake it the night before and glaze it the next day for best presentation.

4. How can I make the glaze thicker?
Add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency.

5. Can I skip the food coloring?
Yes! It’s purely optional and doesn’t affect flavor—just gives it a visual pop.

Tips & Tricks

– Use a blender to get a smooth purée from your strawberries for the best texture

– Let your bundt cake cool upside down on a wire rack for easier release

– If you’re short on sour cream, Greek yogurt makes a great substitute

– Add a pinch of salt to your glaze to balance the sweetness

– Make it more festive by adding strawberry slices on top right before serving

Recipe Variations

Lemon-Strawberry Twist

Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the batter

Replace vanilla extract in glaze with lemon extract for a citrusy glaze

2. Chocolate-Strawberry Pound Cake

Mix in ½ cup mini chocolate chips to the batter before baking

Drizzle with a chocolate ganache instead of vanilla glaze

3. Almond-Strawberry Pound Cake

Substitute ½ teaspoon almond extract for the strawberry extract

Sprinkle slivered almonds over the glaze before it sets

4. Vanilla-Free Version

Use only strawberry extract and leave out the vanilla for a purer berry profile

Increase the purée slightly (to ¾ cup) for deeper fruit flavor

Final Thoughts

This strawberry pound cake isn’t just a dessert—it’s a gesture. It holds sweetness, celebration, and just the right amount of nostalgia in every bite. Baking it reminded me that food can say things we forget to say out loud, especially to the people we love most. Watching my sister smile as she reached for seconds felt like a quiet win in a noisy world.

If you’ve got strawberries on hand and a reason to bake—or even if you don’t—this cake is worth your time. It’s soft, flavorful, and flexible enough to adapt to whatever story you’re baking into it. I’ll be keeping this one in my rotation for birthdays, brunches, and everything in between. Because sometimes, a simple cake can bring people just a little closer.

Strawberry Pound Cake with Sweet Vanilla Glaze