• Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper.

For the strawberry pound cake:

• Combine the ground flax and water to make the flax eggs. Let the mixture sit for 5 minutes until the consistency is similar to egg whites.
• Cream butter and sugar using the stand mixer's paddle attachment. Once light and fluffy, add the vanilla extract and flax eggs and mix until combined.
• Mix the dry ingredients in a separate mixing bowl.
• With the mixer on low speed, slowly add the flour mixture to the wet ingredients until combined, scraping the bowl down if needed.
• Using the stand mixer's whisk attachment, whisk the aquafaba on High for 10 to 15 minutes until stiff peaks form.
• Fold the whipped aquafaba into the batter. Add the strawberries and mix until evenly distributed.
• Pour and spread the cake batter evenly into the prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for about 30 minutes.

For the strawberry glaze:

• Place the strawberries in the food processor and pulse until smooth.
• Add the strawberry puree to the powdered sugar one teaspoon at a time and whisk until smooth.
• Drizzle the strawberry glaze over the cooled pound cake. Allow the glaze to set and your vegan strawberry pound cake is ready to be sliced and served!