Strawberry Glazed Strawberry Cake is one of those recipes that instantly takes me back to the quiet magic of my grandmother’s kitchen—bowls dusted with flour, strawberries resting on the counter, and the unmistakable smell of cake baking slowly in the oven. This cake isn’t just dessert; it’s a memory layered with flavor, love, and a glossy strawberry glaze that feels almost too beautiful to cut into.
I’m Lily Anne Bakehart, recipe developer and editor at DishWhirl, and baking has been my personal language of love for as long as I can remember. From childhood afternoons baking cookies to developing tested, foolproof recipes for home cooks, my journey has always been rooted in comfort food made approachable. This Strawberry Glazed Strawberry Cake is one of those recipes I’ve refined over time—tested, tweaked, and baked again until it felt just right.
What makes this cake special is its balance. The crumb is soft and tender, the strawberry flavor is real and natural (no artificial shortcuts), and the glaze adds just enough sweetness without overpowering the cake itself. It’s warm, easy, and feels like home—exactly how I believe baking should be.
At DishWhirl, my mission is simple: simple ingredients, big love. And this Strawberry Glazed Strawberry Cake delivers on that promise every single time. Whether you’re baking for a birthday, a spring brunch, or just because strawberries are in season, this is a recipe you’ll come back to again and again.
Why You’ll Love This Strawberry Glazed Strawberry Cake
This Strawberry Glazed Strawberry Cake has quickly become a reader favorite—and for good reason.
- Real strawberry flavor made with fresh strawberries, not artificial extracts
- Ultra-moist crumb thanks to buttermilk and proper mixing
- Glossy homemade strawberry glaze that sets beautifully without being sticky
- Beginner-friendly steps with professional bakery results
- Budget-conscious ingredients you likely already have at home
- Versatile enough for layer cakes, sheet cakes, or bundt pans
Compared to boxed strawberry cakes or overly dense bakery versions, this Strawberry Glazed Strawberry Cake is lighter, fresher, and far more flavorful. It also avoids the overly sweet finish that many strawberry cakes suffer from.
Table of Contents
Table of Contents
Ingredients for Strawberry Glazed Strawberry Cake
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup fresh strawberry purée (strained)
- ¾ cup buttermilk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Why these ingredients matter:
- Strawberry purée provides natural color and flavor
- Buttermilk ensures a tender crumb
- Lemon juice brightens the strawberries without tasting citrusy
Strawberry Glaze Ingredients
- 1 cup fresh strawberries, finely chopped
- ½ cup powdered sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Step-by-Step Instructions
1. Prepare the Strawberries
Purée fresh strawberries and strain out excess liquid. This step is essential to prevent sogginess in your Strawberry Glazed Strawberry Cake.
2. Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Cream Butter and Sugar
Beat butter and sugar until pale and fluffy—this incorporates air for a light crumb.
4. Add Eggs Slowly
Add eggs one at a time, mixing well after each addition.
5. Combine Wet Ingredients
Mix strawberry purée, buttermilk, lemon juice, and vanilla separately.
6. Alternate Mixing
Add dry and wet ingredients alternately, beginning and ending with dry.
7. Bake
Pour batter into a greased pan and bake at 350°F (175°C) for 40–45 minutes.
8. Cool Completely
Let the cake cool fully before glazing—this ensures the glaze sets properly.
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Strawberry Glazed Strawberry Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft, moist Strawberry Glazed Strawberry Cake made with fresh strawberries and finished with a glossy homemade glaze.
Ingredients
Cake Ingredients
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 cup fresh strawberry purée (strained)
¾ cup buttermilk
1 tbsp lemon juice
1 tsp vanilla extract
Why these ingredients matter:
Strawberry purée provides natural color and flavor
Buttermilk ensures a tender crumb
Lemon juice brightens the strawberries without tasting citrusy
Strawberry Glaze Ingredients
1 cup fresh strawberries, finely chopped
½ cup powdered sugar
1 tbsp cornstarch
1 tbsp lemon juice
Instructions
Purée fresh strawberries and strain out excess liquid. This step is essential to prevent sogginess in your Strawberry Glazed Strawberry Cake.
Whisk flour, baking powder, baking soda, and salt in a bowl.
Beat butter and sugar until pale and fluffy—this incorporates air for a light crumb.
Add eggs one at a time, mixing well after each addition.
Mix strawberry purée, buttermilk, lemon juice, and vanilla separately.
Add dry and wet ingredients alternately, beginning and ending with dry.
Pour batter into a greased pan and bake at 350°F (175°C) for 40–45 minutes.
Let the cake cool fully before glazing—this ensures the glaze sets properly.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
How the 1-2-3-4 Cake Rule Influences This Recipe
The classic 1-2-3-4 cake rule—1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs—creates a balanced foundation for many cakes. While this Strawberry Glazed Strawberry Cake adapts those ratios slightly to accommodate strawberry purée and buttermilk, the principle of balance remains. That’s what keeps the texture soft but structured.
Making the Perfect Strawberry Glaze
The best way to glaze a cake is to pour glaze slowly over a completely cooled surface. This strawberry glaze thickens gently on the stovetop, giving you control and a smooth finish. Pour from the center outward, letting it drip naturally for that bakery-style look.
Preventing a Soggy Strawberry Cake
Fresh strawberries release moisture, which is why this Strawberry Glazed Strawberry Cake uses strained purée and balanced fat. Baking at the right temperature and cooling fully before glazing ensures a perfectly moist—not wet—crumb.
Strawberry Inspiration from Popular Treats
If you’ve ever tried the glazed strawberry donut from Dunkin’, you know how nostalgic that flavor can be. This cake channels that same bright strawberry sweetness but with a homemade depth that feels richer and more satisfying.
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Frequently Asked Questions
Can I make Strawberry Glazed Strawberry Cake ahead of time?
Yes! Bake the cake a day ahead and glaze just before serving.
Can I use frozen strawberries?
Absolutely. Thaw and drain them thoroughly before puréeing.
How long does Strawberry Glazed Strawberry Cake last?
Stored airtight, it stays fresh for up to 4 days at room temperature.
Can this cake be frozen?
Yes—freeze the unglazed cake for up to 2 months.
Conclusion
Strawberry Glazed Strawberry Cake is the kind of recipe that brings people together—simple ingredients, warm flavors, and just enough elegance to feel special. It’s been tested, loved, and baked countless times in my kitchen, and I hope it becomes part of your food story too.
If you try this recipe, leave a comment, share it with someone you love, and don’t forget—make it warm, make it easy, make it feel like home.
If you love strawberry desserts, don’t miss our Strawberry Cheesecake Bundt Cake—another DishWhirl favorite that pairs beautifully with spring gatherings.
