Strawberry Glaze Pound Cake (Printable Recipe)
Buttery cake stuffed with strawberries and topped off with a bright, zingy strawberry glaze.
# Ingredients You'll Need:
→ Cake Base
01 -
2 teaspoons strawberry flavour boost (if you want)
02 -
1 teaspoon salt
03 -
1 pint nice ripe strawberries, some extra for glaze
04 -
0.5 teaspoon baking soda
05 -
0.5 teaspoon red food tint (if you like)
06 -
227 grams unsalted butter, softened
07 -
5 big eggs, let them get to room temp
08 -
1 teaspoon vanilla
09 -
600 grams white sugar
10 -
375 grams plain flour, sifted for fluffiness
11 -
240 millilitres buttermilk
→ Glaze Sauce
12 -
2 tablespoons of the strawberry mush you saved
13 -
1 teaspoon vanilla essence
14 -
240 grams icing sugar
15 -
1 teaspoon fresh lime or lemon juice
# Steps to Follow:
01 -
Mix up that strawberry goo you set aside with the powdered sugar, a hit of vanilla, and a squeeze of lemon or lime. If it’s too thick, toss in extra puree or sugar to tweak it.
02 -
Once your cake’s chilled out and not warm, cover the top in glaze. Let it harden a bit, then go ahead and slice it up for everyone.
03 -
Set the baked cake (still in the pan) on a rack for 10 minutes. Then flip it onto your platter and let it totally cool down before you go near the glaze.
04 -
Take that big bowl, whip the butter on high for two minutes till it looks fluffy. Sprinkle sugar in slowly, keep beating until the color goes light and it looks airy.
05 -
Drop in eggs one by one, mix after each so it’s all even. Scrape the sides to catch anything stuck.
06 -
Now, with your mixer on low, tip in your sifted flour in two goes. Add in salt and baking soda. Only mix until it comes together—don’t over-mix it.
07 -
Stir in buttermilk, your cooled strawberry mix, vanilla, and if you’re using them, the strawberry boost and food tint. Don’t go wild mixing, just until it’s all combined.
08 -
Trim those strawberries and rinse them under water. Throw them in your blender or food processor and blitz until there’s no lumps. Hold back two spoonfuls for your glaze later.
09 -
Transfer that strawberry puree to a small pot on medium. Give it a stir now and then, cook until it thickens and reduces to about half, around 15 to 20 minutes. Cool it off after.
10 -
Heat oven to 163°C. Grease (and flour) your Bundt pan really well or use a good nonstick baking spray so the cake comes right out.
11 -
Scrape the batter into your greased Bundt pan and level it. Bake 70 to 80 minutes. Stick a toothpick in the center—it should come out clean when it’s done.
# Extra Tips:
01 -
Let strawberry puree cool down before mixing it in. If it’s warm, cake texture won’t be right.
02 -
Want the cake to come out easy? Either use baking spray with flour, or just grease and flour that pan all over.