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Deliciously moist and flavorful, this Strawberry Pound Cake is a one-bowl treat that has a fruity and sweet glaze and satisfies that sweet tooth! It’s a great spring and summer dessert!

Strawberry Pound Cake is deliciously moist and flavorful; a one bowl treat topped with a sweet strawberry glaze.

Strawberry Pound Cake Recipe

Spring has finally sprung here in Minnesota. I think the threat of any more snow storms are long gone (knock on wood). Green grass is peeking through and the weather is finally in the 60’s.

You guys don’t even know how much I love the warm weather. I should really move somewhere where it’s warm year-round, but Minnesota, despite the frigid cold is just home to me.

So when spring finally arrives I bake a ton with fruit. Strawberries make an appearance quite a bit in this house. I don’t know if this is a good thing or if my kids get sick and tired of it, but one thing I do know is that they went crazy for this Strawberry Pound Cake! (They really love my Strawberry Brownie Recipe, too, but that’s a story for another post!)

What’s better than having a quick and easy pound cake that whips up in minutes and in one bowl? I know the faster a recipe for me is key because hey, four¬†kids take a lot of work and they are always hungry.

Strawberry Pound Cake is deliciously moist and flavorful; a one bowl treat topped with a sweet strawberry glaze.

Strawberry Pound Cake is deliciously moist and flavorful; a one bowl treat topped with a sweet strawberry glaze.

How To Make Strawberry Pound Cake

  1. What sets this cake apart is that it is loaded with delicious Greek yogurt. You guys, the yogurt really makes a huge difference in this Strawberry Pound Cake! It’s super moist and boy when it comes to cakes like this, that really is what matters!
  2. I also added a little almond extract flavoring (aff) in the batter because I absolutely love almond and strawberries together. You can very well switch it out with Vanilla, or even lemon if you so choose but almond is one of my favorite flavors so I went with that!
  3. The little pops of color from the strawberries are super fun and give it a nice color contrast, not to mention a delicious flavor burst in your mouth. There are not only strawberries in the batter but in the glaze as well! I put a handful of strawberries in a ziploc bag and literally smash them up! This breaks them up into small bits and lets out all the yummy juices. Add some powdered sugar and you’ve got a delicious glaze for your strawberry pound cake!
  4. The glaze really sets it all into motion. I literally glaze almost all my breads or cakes, it’s just something I do. It makes them colorful and it gives them that ultimate burst of flavor for sure.

Strawberry Pound Cake is deliciously moist and flavorful; a one bowl treat topped with a sweet strawberry glaze.

Strawberry Pound Cake is deliciously moist and flavorful; a one bowl treat topped with a sweet strawberry glaze.

So if you’re in the mood for baking this spring I’m telling you that this Strawberry Pound Cake is the way to go! Quick, easy, flavorful and everyone will be wanting seconds.

Strawberry Pound Cake is deliciously moist and flavorful; a one bowl treat topped with a sweet strawberry glaze.

For more delicious Strawberry Recipes, check out these tasty treats:

Recipe

Strawberry Pound Cake

4.84 from 148 votes
Deliciously moist and flavorful, this Strawberry Pound Cake is a one-bowl treat that has a fruity and sweet glaze and satisfies that sweet tooth! It's a great spring and summer dessert!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoon almond extract
  • 1/2 cup vegetable oil
  • 1 cup diced strawberries about 1 ¼ cup whole

Glaze:

  • 1/2 cup smashed strawberries about 1 cup whole
  • 2 cups powdered sugar
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Instructions
 

  • Preheat oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray, set aside.
  • In medium-sized bowl, stir together flour, baking powder and salt.
  • In a separate, large mixing bowl mix Greek yogurt, sugar, eggs, extract and oil. Slowly stir in the dry ingredients until just incorporated.
  • Fold in the strawberries and spoon batter into the prepared pan.
  • Bake for about 50 minutes or until center is set.
  • Remove from oven and let sit 10 minutes, then turn out onto cooling rack to cool completely.
  • While the bread is cooling, make the glaze.
  • In a medium-sized bowl combine smashed strawberries and powdered sugar.
  • Once cake is cooled pour the glaze over top, let set, cut and serve.
Keyword strawberry pound cake

Nutrition

Calories: 280kcalCarbohydrates: 37gProtein: 6gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 50mgSodium: 144mgPotassium: 182mgFiber: 1gSugar: 22gVitamin A: 75IUVitamin C: 13mgCalcium: 71mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Allison

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Comments

  1. Kayla says:

    I made this twice in a loaf pan and people were fighting for the last piece. My new favorite recipe! If I wanted to put it in a Bundt pan, would I need to double or half another batch and include it? I know baking time is different but wasn’t sure about batter

    1. Kristin Maxwell says:

      Hi Kayla, It’s wonderful to hear about the rave reviews you’ve received! I haven’t tried to make it in a bundt pan like this but if I did, I would simply have the pan available to me. So double the recipe, fill the bundt pan, and fill the loaf pan with the rest. I know I seem a little nonchalant about it but honestly I think this will work just fine.

  2. Rachael says:

    I made this recipe using frozen strawberries. I also substituted vanilla extract for the almond. I even used Vanilla Yogurt instead of Greek yogurt. I even used less powdered sugar for the glaze. It turned out really good. ūüćď‚̧ԳŹ

    1. Kristin says:

      Nice! Thanks for stopping by Rachael.

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