Strawberry Pound Cake is an eye-catching springtime dessert featuring pockets of strawberry flavor and an irresistibly sweet pink glaze, ideal for dessert, brunch or snacking anytime of the day!

This vibrant pink pound cake is an adaptation of my popular vanilla pound cake recipe and features freeze-dried strawberries ground into powder for intense strawberry flavor that far surpasses store-bought jam or powdered sugar-based icings. The resultant cake is moist and buttery with a sweet strawberry glaze that boasts crunch from all those mushed strawberries!

This pound cake recipe can be quickly assembled using ingredients you likely already possess, and serves as an ideal way to test out a bundt pan. You could also bake this treat using round or cupcake pans – either way is sure to create delicious results!

Before baking, ensure your oven has been properly preheated. Failing to do so could significantly alter the texture of a baked dessert and lead to disappointing results.

Substituting frozen-dried strawberries with mashed ones won’t yield as concentrated of strawberry flavor; and you could substitute strawberry extract with another flavor, like almond. For a thinner strawberry icing, add one or two tablespoons of milk while for thicker drizzle it on using either a fork or piping bag with its tip snipped off.