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Gluten Free Strawberry Pound Cake with Brown Butter Glaze Bundt Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
A delicious cake that combines fresh strawberries and a decadent brown butter glaze.
Author: Jackie
  • 2 1 ⁄2 cups Premium Gold Flaxseed Flour
  • 1 ⁄2 teaspoon baking soda
  • 1 ⁄2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cups sugar
  • 3 eggs
  • 1 cup Greek Gods Strawberry & Honey Greek yogurt
  • ½ cup milk
  • 1 ½ cups fresh strawberries diced
Brown Butter Glaze
  • 6 tablespoons unsalted butter
  • 1 ¾ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk
  1. Preheat oven to 325 degrees. Grease and flour a 10-12 inch bundt pan.
  2. In a large bowl whisk together flour, baking soda, and salt; set aside.
  3. Cream butter and sugar until light and pale.
  4. Add eggs, one at a time, beating throughly before each addition.
  5. Add yogurt and milk and beat until just combined.
  6. Stir in flour mixture. Batter will be thick.
  7. Stir in diced strawberries.
  8. Spoon batter into bundt pan. Bake until cake top is golden brown and a knife is inserted and comes out clean, about 55-60 minutes.
  9. Cool pan for 5 minutes then invert cake (turn over) onto cooling rack to cool completely.
  10. Once cake has cooled, make glaze.
  11. To make the glaze heat butter over medium high heat in a small pan, stirring constantly, until just golden brown, about 7 to 10 minutes. Immediately remove from heat.
  12. Add powdered sugar, vanilla, and milk directly into pan and whisk until smooth.
  13. Pour glaze over cooled cake.