This fresh Strawberry Pound Cake with Vanilla Cream Glaze is simply heavenly. The fresh strawberries lend a moist and tender texture to the cake, turning it into the perfect base for strawberry shortcake. It’s equally delicious simply dusted with powdered sugar and served alone with a dollop of whipped cream.

Ingredients to Make Strawberry Pound Cake Recipe

When strawberries are in season it would be tragic not to enjoy them in every way possible. This strawberry bundt cake is one one that I look forward to baking every year. It’s drizzled with a creamy glaze that can be transformed into a strawberry cake glaze easily! (Yes, I’ll show you how.) Here where we live in North Carolina, we’re surrounded by farms that are open to the public during strawberry picking season each year. Picking strawberries fresh from the vine gives you the opportunity to demonstrate to your kids the joys of fruit picked straight from the vine to enjoy. The bonus in this case is; the result of strawberry picking is this strawberry filled pound cake cooling on the counter for dessert. Ingredients to make a creamy glaze for Strawberry Pound Cake: (Scroll down for full printable recipe card.)

Cake: Sift together all-purpose flour, instant strawberry creme pudding mix, baking powder, baking soda, salt.
Strawberries: Both mashed and cubed strawberries.
Butter: Salted or unsalted butter for richness.
Sugar: Granulated sugar for sweetness.
Flavoring: One tablespoon vanilla extract. That’s 1 tablespoon.
Whole Eggs: Large eggs bind and stabilize the batter.
Liquid: Whole buttermilk or lowfat buttermilk for a creamy batter.
Glaze: Powdered sugar, heavy cream and vanilla extract.

How to Make Homemade Buttermilk

If buttermilk isn’t something you typically have on hand, you can make your own buttermilk. To every one cup of whole milk add one tablespoon of white vinegar or lemon juice. Let stand on the counter for 5-10 minutes, then stir and proceed with the recipe.

How to Make the Best Strawberry Pound Cake Recipe

To give the flavor a bit more of an intense berry flavor, I use a seasonal strawberry pudding mix in the batter. If you’re unable to find it this strawberry pound cake bundt cake can still be enjoyed with a small modification that allows you to savor the spectacular flavor.

Heat Oven and Prepare Pan – Preheat the oven to 350°F. Butter and flour a bundt pan .
Creamed Ingredients – Using an electric mixer cream together the butter, sugar, vanilla extract on medium-high speed in a large bowl.
Eggs – Add the eggs one at a time beating well after each addition.
Dry Ingredients – In a medium bowl, sift together the flour, pudding mix, baking powder, baking soda and salt.
Combine – On low speed, add the sifted flour mixture alternately with the buttermilk beginning and ending with buttermilk.
Strawberries – By hand, stir the strawberries into the batter. (You can add a few drops of red food coloring to the cake batter to give it a pink color). Spread the cake batter evenly into the prepared pan.
Oven – Baker per the recipe until a toothpick inserted into the center shows moist crumbs.
Wire Rack – Cool the Strawberry Pound Cake Cool in the pan on a wire rack.
Make Glaze – In a small bowl stir together the powdered sugar, heavy cream and vanilla extract until smooth. Add additional cream as needed to thin. Use a tablespoon to drizzle the glaze over the cooled cake.

Tips for Making Strawberry Pound Cake

Kitchen Tools You’ll Need: A stand mixer or a hand mixer, measuring cups and spoons, a strawberry huller, whisk, Bundt pan and cooling rack.
Room Temperature Berries: If the strawberries have been stored in the refrigerator, it’s ideal to bring them to room temperature before adding them to the batter.
What’s Strawberry Glaze Made Of? You can amp up the strawberry flavor and turn it into a strawberry glaze using strawberry extract to your taste. Begin with 1 teaspoon of strawberry extract and increase the amount to suit your taste. You could also add 2 tablespoons of mashed or purée strawberries. Either way, this cake is a spectacular way to enjoy pound cake and fresh plump strawberries.
How to Serve: Top this cake with sliced macerated strawberries or strawberry sauce and a big dollop of whipped cream or vanilla ice cream.

Recipes Variations

Strawberry Pudding Mix: If you are unable to find strawberry pudding mix use one 3.4 ounce package of instant vanilla pudding mix instead and add 2 teaspoons of strawberry extract to the batter along with the vanilla extract.
Instant Pudding Substitution: If omitting the instant pudding mix, increase the amount of granulated sugar called for in the recipe to 3 cups in addition to 2 teaspoons strawberry extract.
Strawberry Sauce: You may also like to try my recipe for Homemade Strawberry Sauce.
Flavoring: You could add 1/2 teaspoon almond extract or one or two tablespoons of lemon zest for a citrus twist.
Berries: You could also make this cake using raspberries.

Storage and Leftovers

Leftovers: Store Strawberry Pound Cake in an airtight container chilled in the refrigerator for up to 5 days or at room temperature for 3-4 days.
Freezer Storage: You can also freeze this strawberry glazed cake for up to 3 months.

More Southern Pound Cake Recipes to Make

My Orange Pound Cake recipe is a holiday favorite!
This Chocolate Sour Cream Pound Cake is drizzled with a warm chocolate ganache.
White Chocolate Blueberry Pound Cake is dressed to impress.
Banana Pudding Pound Cake is a fusion of two dessert favorites.
You can top a piece of this Buttermilk Pound Cake with fresh berries and cream for a real treat.
Million Dollar Pound Cake is a classic that never gets old.
Rhubarb Pound Cake from Platter Talk.

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