Strawberry Puree: Strawberry puree is just fresh strawberries minced in a blender or food processor and then simmered in a saucepan until thick. First, wash and drain before you add strawberries to the blender. Then, add strawberry puree to a medium saucepan over medium heat until it starts to boil. Turn down to medium-low and simmer until thickened. Then, use cooled strawberry puree in your strawberry pound cake batter and glaze.

Preheat oven: First, preheat your oven to 350 degrees F and spray a loaf pan with cooking spray.

Cream butter: In the meantime, in the bowl of a stand mixer or a large mixing bowl, cream butter and sugar until fluffy and light.

Mix in the eggs: After, add eggs one at a time, mixing after each addition. Mix in the Greek yogurt and pureed strawberries.

Add dry ingredients: Now, in a small mixing bowl, combine the flour and baking soda. Add it to the wet ingredients and stir until combined before adding food coloring. Stir in the chopped strawberries mixed with cornstarch.

Bake strawberry pound cake: Then, pour cake batter into the prepared pan and bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean (or with just a few crumbs).

Let it cool: Last, remove from oven and allow to cool for 10 minutes on a wire rack (or any cooling rack) before removing from the pan on a serving plate to cool completely.

Make strawberry glaze: To make the glaze, whisk together the powdered sugar and pureed strawberries until smooth.

Glaze and serve: Finally, pour glaze over the top of the pound cake and serve.