This classic pound cake is buttery and tender and finished with a bright strawberry icing — the perfect spring dessert. It tastes wonderful and looks beautiful, too.
Welcome to what might become your new favorite pound cake.
Buttery pound cake with a strawberry glaze — say hello to spring! This cake is ideal for Easter, berry season, warm-weather gatherings, or any time you crave a slice of classic cake.
This was my dessert of choice for Easter — it’s simple enough to make for everyday, but elegant enough for special occasions.
The recipe is a slight adaptation of a classic pound cake and uses heavy cream, which gives this cake an exceptional texture every time. It’s slightly dense in that traditional pound cake way, yet still soft and tender.
One surprising tip: start this cake in a cold oven. I believe that step makes a real difference in how evenly the cake bakes and helps it turn out perfectly.
I use sifted cake flour for a finer, lighter crumb — a small detail that improves the final texture.
The show-stopping element is the strawberry glaze. It’s vivid, sweet-tart, and adds gorgeous color and flavor to the rich cake.
I make the icing with crushed freeze-dried strawberries. They’re easy to work with, amplify the strawberry flavor, and give the glaze that beautiful hot-pink hue.
The glaze is incredibly easy: whisk powdered sugar with finely crushed freeze-dried strawberries, add vanilla and a little milk or cream until it’s pourable, then drizzle over the cooled cake. The strawberry adds a slight tang that balances the richness of the pound cake.
Look at that color — it really makes the cake pop.
This cake keeps well, presents beautifully, and is an easy way to elevate classic pound cake.
Make it today!
Pound Cake with Strawberry Icing
Pound Cake with Strawberry Icing
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Ingredients
- 3 cups sifted cake flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks) at room temperature
- 2 ½ cups granulated sugar
- 6 large eggs at room temperature
- 3 teaspoons vanilla extract
- 1 cup heavy cream
Strawberry Icing
- 2 ¼ cups powdered sugar
- ⅓ cup crushed freeze-dried strawberries
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 ½ tablespoons milk
Instructions
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Spray a 12-cup bundt pan with nonstick baking spray — be sure it’s a baking spray formulated for bundt pans.
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Whisk together the sifted cake flour and kosher salt; set aside.
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In the bowl of an electric mixer, beat the butter and granulated sugar together until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then mix in the vanilla extract.
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Add half of the dry ingredients and beat briefly, then add the heavy cream. Finish by adding the remaining dry ingredients and mixing until combined. Pour the batter into the prepared bundt pan.
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Place the pan on a baking sheet and put it in the cold oven. Set the oven to 350°F and bake for 50 to 55 minutes, until the cake is golden and a skewer inserted into the center comes out clean.
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Let the cake cool in the pan for 30 minutes, then invert onto parchment paper or a serving plate. Let cool completely before glazing.
Strawberry Icing
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Crush the freeze-dried strawberries to a very fine powder using a food processor or by placing them in a sealed bag and pressing with a rolling pin. The finer the powder, the smoother the glaze.
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Whisk the powdered sugar and crushed strawberries together, then add the vanilla. Stir in the heavy cream and milk a teaspoon at a time until the glaze reaches a pourable consistency. If too thin, add more powdered sugar ¼ cup at a time.
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Pour the glaze over the cooled cake and allow it to set before slicing and serving.
Notes
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Fluffy cake pillow!