Introduction
Strawberry Glaze Cake is a celebration of summer in every bite—a moist, tender cake infused with fresh strawberry flavor, crowned with a glossy, ruby-hued glaze that’s as beautiful as it is delicious. This dessert has universal appeal, thanks to its balance of sweetness and tartness, and the way the vivid strawberry notes shine through both the cake and the glaze. Whether you choose to bake it as a classic pound cake, a bundt, a lofty angel food, or a simple loaf, the versatility of this recipe ensures it fits any occasion, from casual brunches to elegant dessert tables.
What sets Strawberry Glaze Cake apart is the use of real, ripe strawberries—both puréed into the batter and reduced into a vibrant glaze. Unlike artificial flavorings or food coloring, fresh strawberries deliver a natural sweetness and a subtle tang that lingers on the palate. The glaze, typically made with powdered sugar and strawberry purée, can be customized with a splash of citrus or a touch of cream, allowing you to play with texture and flavor. The result is a cake that’s moist, fragrant, and visually striking—a true crowd-pleaser that disappears quickly at any gathering.
This cake is also a wonderful canvas for creativity. Serve it simply with a dusting of powdered sugar, or dress it up with fresh strawberries and a dollop of whipped cream. The glaze itself can be used beyond cakes—think drizzling over scones, cookies, or even pancakes. With its fresh ingredients and straightforward preparation, Strawberry Glaze Cake is a dessert that feels special yet approachable, making it a favorite for both novice and experienced bakers alike.
Nutritional Information
Per serving (approximate values, based on 12 servings):
- Calories: 380
- Protein: 5g
- Carbohydrates: 70g
- Fat: 10g
- Fiber: 1g
- Sodium: 200mg
Ingredients
- For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh strawberries, hulled and puréed (about 1 pint)
- Optional: 2 drops red food coloring gel (for a pinker hue)
- For the strawberry glaze:
- 2 cups powdered sugar, sifted
- 1/4 cup fresh strawberry purée (reserved from cake prep)
- 1 tablespoon fresh lemon or lime juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy whipping cream (optional, for creamier texture)
- Optional: 1 teaspoon cornstarch (for a thicker, cooked glaze)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or a 9×5-inch loaf pan, ensuring all crevices are coated to prevent sticking.
- Prepare the strawberry purée: Hull and roughly chop the strawberries. Purée in a blender or food processor until smooth. If desired, simmer the purée in a small saucepan over low heat for 5–10 minutes to reduce and intensify the flavor. Let cool slightly. Reserve 1/4 cup of purée for the glaze.
- In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3–4 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix just until combined after each addition.
- Gently fold in the strawberry purée (and food coloring, if using) until fully incorporated. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil.
- Allow the cake to cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
- While the cake cools, make the glaze: In a medium bowl, whisk together the powdered sugar, reserved strawberry purée, lemon juice, and vanilla extract. For a thinner glaze, add more purée or lemon juice, 1 teaspoon at a time. For a thicker glaze, add more powdered sugar. For a creamy glaze, stir in the heavy whipping cream. If you prefer a cooked glaze, combine the purée, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, let cool slightly, then whisk in powdered sugar until smooth.
- Once the cake is completely cool, place it on a serving plate. Slowly pour the glaze over the top, allowing it to drip down the sides. Let the glaze set for at least 30 minutes before slicing.
- Serve with fresh strawberries, whipped cream, or a scoop of vanilla ice cream, if desired.
Cooking Tips and Variations
Tips for Best Results:
- Use ripe, fragrant strawberries for the best flavor. Frozen strawberries can be substituted if fresh aren’t available—just thaw and drain well before puréeing.
- Reducing the strawberry purée on the stove deepens the berry flavor in both the cake and the glaze.
- Room temperature ingredients ensure even mixing and a uniform texture. Take the butter, eggs, and buttermilk out of the fridge at least 30 minutes before baking.
- Don’t overmix the batter after adding the flour to avoid a tough cake.
- Test the cake for doneness a few minutes before the minimum baking time—ovens vary, and overbaking can dry out the cake.
- For a glossy, pourable glaze, adjust the consistency with more purée or lemon juice. For a thicker, more opaque glaze, add more powdered sugar.
- If you want a brighter pink color without artificial dyes, reduce the purée further to concentrate the natural hue.
Recipe Variations:
- Angel Food or Sponge Cake: Bake a light angel food or sponge cake and drizzle with the strawberry glaze for a delicate, airy dessert.
- Lemon or Lime Zest: Add citrus zest to the glaze for a refreshing twist.
- Mixed Berry Glaze: Combine strawberries with raspberries or blackberries for a complex, tart-sweet glaze.
- Dairy-Free: Substitute coconut milk for the heavy cream in the glaze, and use a plant-based butter alternative in the cake.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Mini Bundts or Cupcakes: Divide the batter among mini bundt pans or cupcake liners for individual servings—adjust baking time accordingly.
Storage and Reheating
Store leftover Strawberry Glaze Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor. The glaze may become sticky in the fridge; if this happens, let the cake sit at room temperature for 30 minutes before serving. The cake can also be frozen (unglazed) for up to 3 months. Thaw overnight in the refrigerator, then glaze before serving. Leftover glaze can be stored in the refrigerator for up to 1 week; whisk well before using.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well in this recipe. Thaw them completel
