Strawberry Pound Cake is a delightful twist on classic pound cake with bright, juicy strawberry flavor woven through every bite. This tender loaf is studded with diced berries and topped with a sweet strawberry glaze, making it perfect for afternoon tea or a cheerful dessert. Loaded with protein from Greek yogurt and just the right amount of almond extract for depth, this cake strikes a lovely balance between richness and fruit-driven freshness. Whether you’re an experienced baker or trying something new, this strawberry pound cake is approachable, flavorful, and sure to become a favorite.
Why You’ll Love This Strawberry Pound Cake
- It pairs the rich, classic density of pound cake with the bright, juicy flavor of fresh strawberries for a perfectly balanced bite.
- Greek yogurt adds moisture and a slight tang, enhancing both flavor and texture.
- The quick and straightforward method makes it approachable for home bakers of all levels.
- The vibrant strawberry glaze offers a gorgeous, glossy finish that’s as irresistible to the eyes as it is to the palate.
- A touch of almond extract enhances the flavor profile, adding a delicate aroma that lingers in every slice.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ teaspoons almond extract
- ½ cup vegetable oil
- 1 cup diced fresh strawberries (approx. 1¼ cups hulled strawberries)
For the Glaze:
- ½ cup smashed strawberries (from about 1 cup hulled strawberries)
- 2 cups powdered sugar
Step‑by‑Step: How to Make Strawberry Pound Cake
- Preheat your oven to 350 °F (175 °C). Spray an 8- or 9-inch loaf pan with non-stick cooking spray and set it aside.
- Mix the flour, baking powder, and salt in a medium-sized bowl until well blended.
- In a large bowl, whisk together the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until smooth and well blended.
- Gently stir the dry ingredients into the wet mixture until just incorporated—don’t overmix or the cake may become dense.
- Carefully fold in the diced strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 50 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with just a few moist crumbs.
- Remove from the oven and let the cake sit in the pan for 10 minutes to settle.
- Turn the cake out onto a cooling rack and let it cool completely before glazing.
- As the cake cools, prepare the glaze by stirring together the mashed strawberries and powdered sugar in a bowl until smooth and creamy.
- Drizzle or pour the glaze over the cooled loaf. Allow it to set, then slice and serve.
Helpful Tips
- Room temperature ingredients: Bring eggs and yogurt to room temperature before mixing—they incorporate better and help ensure a more even rise.
- Don’t overmix: Once you add the flour mixture to the wet ingredients, stir until just combined to keep the texture tender.
- Strawberry prep: Blot diced strawberries with a paper towel to remove excess moisture, preventing a soggy batter.
- Testing doneness: Begin checking at around 45 minutes with a toothpick to avoid overbaking and dryness.
- Cooling is key: Glaze the cake only when fully cooled—otherwise, the glaze will melt and run off.
Substitutions and Variations
- Yogurt swap: Use full-fat or part-skim plain yogurt if you don’t have Greek yogurt—just drain it a bit to thicken.
- Oil alternative: Substitute melted butter for vegetable oil for a richer, more buttery flavor.
- Fruit switch-up: Swap strawberries for raspberries, blueberries, or a berry mix for a different fruity twist.
- Flavor variation: Omit almond extract and add 1 teaspoon of pure vanilla extract instead for a traditional flavor profile.
- Glaze variation: Use lemon juice with powdered sugar for a bright lemon glaze instead of the strawberry glaze.
Storage Instructions
- Room temperature: Store the cake in an airtight container or wrapped tightly with plastic wrap at room temperature for up to 3 days.
- Refrigerator: Keep it refrigerated in an airtight container for up to 5 days—bring to room temperature before serving for best flavor and texture.
- Freezer: To freeze, wrap each slice tightly in plastic wrap followed by foil and store for up to three months. When you’re ready to eat, thaw overnight in the refrigerator or at room temperature for a few hours.
Nutritional Information
- Calories: ~280 kcal per slice
- Carbohydrates: 37 g
- Protein: 6 g
- Total Fat: 12 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 2 g
- Trans Fat: 1 g
- Cholesterol: 50 mg
- Sodium: 144 mg
- Potassium: 182 mg
- Dietary Fiber: 1 g
- Sugar: 22 g
- Vitamin A: 75 IU
- Vitamin C: 13 mg
- Calcium: 71 mg
- Iron: 1 mg
Serving Suggestions
- Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a refreshing cup of tea or a mild, creamy latte.
- For an extra festive touch, garnish with fresh strawberry slices or edible flowers.
- Use as a sweet base for layering: slice the loaf, add cream and berries between slices to create mini-strawberry shortcake stacks.
Frequently Asked Questions About Strawberry Pound Cake
Q: Can I make this cake ahead of time?
Yes! You can bake the pound cake a day ahead. Store it at room temperature in an airtight container, then add the glaze just before serving to keep it fresh and glossy.
Q: Can I replace fresh strawberries with frozen?
Yes, but make sure to fully thaw and blot them dry to eliminate extra moisture.
Q: Is Greek yogurt necessary?
Greek yogurt adds moisture and a slight tang, giving the cake a tender crumb. You may substitute plain unsweetened yogurt, but you might want to reduce any added liquid slightly or drain the yogurt to avoid a runny batter.
Q: How can I make this cake more decorative?
Add a few thin strawberry slices on top of the glaze before it sets for a pretty flourish. You could also mix freeze-dried strawberries into the glaze for a pop of color.
Q: Can I use this batter for cupcakes or muffins?
Simply line your muffin tin and bake at 350°F for 18 to 22 minutes, or until a toothpick inserted comes out clean.
Conclusion
Thank you so much for taking the time to explore this Strawberry Pound Cake recipe—I truly hope it brings as much joy to your kitchen as it has to mine. Its ease, tender crumb, and burst of strawberry flavor make it a recipe worth sharing and savoring. From the cozy mingling of almond-scented batter to the sweet finish of the berry glaze, this cake is a simple yet delightful treat. Baking is such a wonderful way to connect over food, and I’m grateful you chose to try out this recipe. Wishing you delicious results and happy baking—enjoy every slice, and thanks for being part of our food-loving community!
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Strawberry Pound Cake
- Total Time: 1 hour 5 minutes
- Yield: 8–10 slices 1x
Description
Strawberry Pound Cake is a moist, rich loaf filled with juicy diced strawberries and topped with a sweet glaze. Made with Greek yogurt and a hint of almond extract, it’s the perfect balance of fruity and tender. Simple to prepare and perfect for any occasion.
Ingredients
1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
1½ tsp almond extract
½ cup vegetable oil
1 cup diced fresh strawberries
For the glaze:
½ cup smashed strawberries
2 cups powdered sugar
Instructions
- Preheat your oven to 350 °F (175 °C). Spray an 8- or 9-inch loaf pan with non-stick cooking spray and set it aside.
- Mix the flour, baking powder, and salt in a medium-sized bowl until well blended.
- In a large bowl, whisk together the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until smooth and well blended.
- Gently stir the dry ingredients into the wet mixture until just incorporated—don’t overmix or the cake may become dense.
- Carefully fold in the diced strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 50 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with just a few moist crumbs.
- Remove from the oven and let the cake sit in the pan for 10 minutes to settle.
- Turn the cake out onto a cooling rack and let it cool completely before glazing.
- As the cake cools, prepare the glaze by stirring together the mashed strawberries and powdered sugar in a bowl until smooth and creamy.
- Drizzle or pour the glaze over the cooled loaf. Allow it to set, then slice and serve.
Notes
For best results, use room temperature eggs and yogurt. Blot strawberries dry before folding into the batter to avoid excess moisture. Cake can be frozen for up to 3 months—glaze after thawing for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Carbohydrates: 37g
- Protein: 6g