If you’ve ever had one of those afternoons where you just need something bright, sweet, and a little nostalgic, this Strawberry Glaze Cake is it. The kind of cake that makes your kitchen smell like spring even if it’s the middle of winter. The first time I baked it, I remember standing by the oven, waiting for that faint whiff of vanilla-strawberry magic to hit the air—and when it did, it instantly pulled me back to my grandmother’s tiny kitchen where we’d stir boxed cake mix with an old wooden spoon. Only this one tastes way better, and no box required.
This cake is soft, buttery, and kissed with real strawberry flavor—thanks to both pureed berries and a simple homemade glaze that glistens like something straight out of a bakery window. It’s the kind of dessert you bring to potlucks and watch disappear slice by slice. Every bite is light yet moist, sweet but never too sweet, and honestly… it’s even better the next day.
Why You’ll Love This Cake
You know how some cakes are pretty to look at but a bit of a let-down once you taste them? Not this one. The strawberry flavor is real, not artificial. It’s the kind of recipe that works just as well for a weekend bake as it does for a birthday or Easter brunch. It also holds up beautifully in the fridge, which means you can make it the night before and have one less thing to worry about when guests arrive.
If you love classic, old-fashioned desserts that feel made with care, this one belongs in your rotation. It’s simple enough for beginner bakers but tastes like something you’d find in a café.
Let’s Talk Ingredients
Here’s what you’ll need—and a few notes along the way so you can get it just right.
For the Cake
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1 ½ cups fresh strawberries, hulled and blended until smooth (you can use frozen berries thawed and drained if needed)
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2 ½ cups all-purpose flour, spooned and leveled
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¾ cup unsalted butter, softened to room temperature
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1 ¾ cups granulated sugar
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3 large eggs, room temperature
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2 teaspoons pure vanilla extract
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¾ cup buttermilk (or ¾ cup milk plus 1 teaspoon vinegar, stirred and rested for 5 minutes)
For the Strawberry Glaze
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1 cup fresh strawberries, finely pureed or mashed
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2 cups powdered sugar, sifted
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1 teaspoon lemon juice (just a splash to brighten the flavor)
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A pinch of salt
Optional Garnish
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Extra sliced strawberries for decorating
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A few mint leaves for color
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Whipped cream or vanilla ice cream when serving
Step-by-Step Directions
1. Make the Strawberry Puree
Blend the strawberries until smooth. If your berries are extra juicy, strain a bit of the liquid so the puree isn’t too watery—you want a thick, spoon-coating consistency. Set it aside while you prepare the batter.
Little tip: roasting the strawberries for 10 minutes before blending brings out a deeper flavor. Totally optional, but worth trying sometime.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I like to give it a good 15-second whisk to make sure everything’s evenly combined.
3. Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar on medium speed until pale and fluffy, about 2 to 3 minutes. Don’t rush this—this step adds air to the batter and keeps the cake light.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract. The batter might look slightly curdled at this point, but it’ll come together once the flour goes in—don’t worry.
5. Combine Wet and Dry
Alternate adding the flour mixture and buttermilk, starting and ending with flour. Pour in the strawberry puree and fold gently with a spatula until the color is a soft pink. Try not to overmix—just until no dry streaks remain.
6. Bake
Preheat your oven to 350 °F (175 °C). Grease a 9 × 13-inch pan or two 8-inch round pans. Pour the batter in, smooth the top, and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
The hardest part? Letting it cool. The smell alone will test your patience.
7. Prepare the Glaze
While the cake cools, make the glaze. Whisk the strawberry puree, powdered sugar, lemon juice, and pinch of salt until smooth. It should be pourable but not thin—think syrupy, not watery. If it’s too thick, add a tiny spoonful of water; if too thin, a bit more sugar.
8. Glaze the Cake
Once the cake is completely cool (really, give it time), pour the glaze over the top, letting it slowly drip down the sides. It sets slightly as it sits, forming a glossy, candy-like coating that looks beautiful on any table.
If you’d like, add fresh strawberry slices over the top before the glaze firms up—they’ll stick beautifully.
Tips for Success
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Use ripe strawberries. The sweeter the berries, the better the flavor. If your strawberries are out of season, a teaspoon of strawberry jam in the glaze does wonders.
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Don’t skip the cooling time. If you glaze too soon, the warmth will make the glaze soak right in instead of staying glossy.
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Buttermilk is key. It gives the crumb that tender, bakery-style texture.
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Storage: Cover and refrigerate for up to 4 days. Bring to room temperature before serving—the flavors shine more when slightly warm.
Serving Ideas
This cake stands beautifully on its own, but it also plays well with others. Serve it with whipped cream and a few extra berries for a summer dessert, or drizzle a bit of melted white chocolate over the top for something more festive.
It’s lovely for brunch too—paired with coffee, it makes any morning feel special.
And if you’re planning ahead, you can bake the cake the night before, glaze it in the morning, and it’ll look (and taste) freshly made.
Common Questions
Can I use frozen strawberries?
Yes! Thaw them first and drain off excess juice. You might need to add a spoonful more flour to the batter if it feels too loose.
Can I make cupcakes with this recipe?
Absolutely. Fill cupcake liners ¾ full and bake for about 18–20 minutes. They turn out soft and fluffy, perfect for parties.
What if I want it extra pink?
Add a drop or two of natural beet or strawberry powder instead of food coloring—it keeps the natural look and taste.
Why This Recipe Works
This cake balances everything: the butter for richness, the strawberries for freshness, and the glaze for that glossy finish that makes you want to grab a fork immediately. The buttermilk and fruit puree work together to keep it tender for days.
What I love most is how approachable it is—no fancy mixers or rare ingredients. Just a few pantry staples and some fresh fruit, and you’ve got a show-stopping dessert that feels homemade in the best way possible.
Strawberry Glaze Cake
Ingredients
For the Cake
- 1 ½ cups fresh strawberries pureed
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 ¾ cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- ¾ cup buttermilk
For the Glaze
- 1 cup strawberries pureed
- 2 cups powdered sugar
- 1 tsp lemon juice
- Pinch of salt
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9 × 13-inch pan.
- Whisk flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy. Add eggs and vanilla.
- Alternate adding flour mixture and buttermilk. Stir in strawberry puree until just combined.
- Pour into pan and bake 30–35 min, until a toothpick comes out clean. Cool completely.
- For glaze: mix strawberry puree, sugar, lemon juice, and salt until smooth.
- Pour over cooled cake and let set before slicing.
Every time I make this Strawberry Glaze Cake, I’m reminded how little moments—like whisking together a few simple ingredients—can turn into something that makes the whole house happy. Whether you bake it for a celebration or just because it’s Tuesday and you need a bit of sweetness, this cake never disappoints.
Serve it chilled for a refreshing treat or at room temperature for a softer bite. Either way, it’s a slice of pure joy on a plate.
