Strawberry Pound Cake with Champagne Glaze
This Strawberry Pound Cake with Champagne Glaze combines a rich, buttery pound cake with fresh strawberries and a delicate sparkling glaze, perfect for celebrations or a sweet indulgence any day.
Servings: 8 servings
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup whole milk at room temperature
- 1 ½ cups fresh strawberries hulled and chopped
Champagne Glaze
- 1 cup powdered sugar sifted
- 2 tablespoons sparkling white grape juice as a champagne substitute
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal. Set aside.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agents throughout your cake.
Cream Butter and Sugar
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract.
Alternate Adding Flour Mixture and Milk
- Reduce the mixer speed to low. Add the dry ingredients and milk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing.
Fold in Strawberries
- Gently fold the chopped strawberries into the batter with a spatula, being careful not to crush them to keep the pieces intact.
Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
Cool the Cake
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before glazing.
Make the Champagne Glaze
- In a small bowl, whisk together the sifted powdered sugar, sparkling white grape juice, lemon juice, and vanilla extract until smooth. Adjust consistency as needed.
Glaze and Serve
- Drizzle the glaze evenly over the cooled pound cake. Allow the glaze to set for about 15 minutes before slicing and serving. Enjoy!
Equipment
- 9x5 inch loaf pan
- Electric Mixer
- Mixing Bowls
- Spatula
- Wire Rack
- Whisk
Notes
Make sure all ingredients are at room temperature for better texture. Use fresh ripe strawberries or thawed frozen ones with drained liquid. Avoid overmixing after adding flour to keep the cake tender. Cool cake completely before glazing. Substitute sparkling white grape juice with another clear, non-alcoholic sparkling beverage if needed. For extra moistness, brush warm cake with simple syrup before glazing. Variations include mixed berries, lemon zest addition, nuts, chocolate drizzle, or vegan substitutions.