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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 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.
How To Make Strawberry Pound Cake
- 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!
- 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!
- 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!
- 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.
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.
For more delicious Strawberry Recipes, check out these tasty treats:
- Strawberry Lemon Donuts
- Strawberry Lime Cake
- Strawberries and Cream Puff Pastry
- Strawberry French Toast Bake
- Fresh Strawberry Cake
- Balsamic Strawberry Pasta Salad
Strawberry Pound Cake
- 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
- 1/2 cup smashed strawberries about 1 cup whole
- 2 cups powdered sugar
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Can I use a 9 x 13 cake pan?
You can try it. But the recipe was tested in a bread pan, so the bake times will be different. It will take less time in a larger pan, and I think it would fit better in a square pan.
This recipe was so easy and delicious, but it took mine almost 40 additional minutes to cook through. All ingredients were spot on, I double checked. Any advice?
Hi Nicole – An hour and a half is a long time. I would first wonder if your oven is heating properly or if the temperature was set correctly.
I made this cake and it was so moist and flavorful omg I love it. I used strawberry Greek yogurt and added lemon extract and vanilla. I wish I could post a photo.
That’s awesome Nicky! Love the feedback, thanks for stopping by.
You were so right my family loved this recipe. Very easy to make. I have a lot of strawberries and this is a great way to use them up. I made 3 loafs 2 I froze without glaze. I am hoping these freeze well.
Thank you for your feedback Theresa!
It’s really yummmy, but the middle turned out to be a little too wet. I’ll definitely try this recipe again but with a bit more flour the next time around. I also used strawberry syrup my mom had made mixed with a hint of lemon and powdered sugar for the glaze and it turned out soo tasty.
Did the strawberry cakes freeze well were they mushy from the strawberry
You can freeze it, but it’s best fresh.
Can you add more strawberries without messing up the recipe?
I love this recipe. I have made the cake twice now. Once with frozen strawberries- thawed out and once with fresh strawberries. Both times the cake turned out great. My only issue is making the glaze. My glaze doesn’t come out looking like how yours looked in the pictures. Mine came out dark pink instead of the lighter pink you have. Can you help me with this? I followed the instructions. Thanks
It’s hard to say when I’m not in the kitchen with you. Could be that the strawberries were just darker, or deeper in color.
Why do you reference it as cake and also bread?
Because it’s a pound cake that’s made in a bread pan, so it’s a little of both.
I used this recipe to bake mini muffins for my 2 year old grandson yesterday. I followed the recipe as written and baked for 15 minutes. I left them plain – no glaze. The mini muffins came out perfect. My family and the picky toddler loved them.
Nice! Awesome feedback Sandra! Thank you for stopping by.
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