Strawberry Pound Cake

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!

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:

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Strawberry Pound Cake

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 mins
Cook Time 50 mins
Total Time 1 hr
Course Bread
Cuisine American
Servings 10 slices
Calories 280kcal

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

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.

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
Keyword strawberry pound cake

Allison

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Comments

  1. Delicious, fluffy, moist and beautiful! I thinly sliced some strawberries and placed them on top prior to baking which made it look extra special. I was proud of it. Thanks so much for the recipe.

  2. Hi. The recipe looks good, as do the comments. I bake a lot, but something didn’t turn out right. I used smaller loaf pans (3-4 per batch) and baked at 350 for 50 minutes; toothpick came out clean in the middle of each.

    For one cake that cut into just after dinner, the inside looked more like a mochi bread texture (slightly translucent). I stuck to the recipe except added a bit more strawberries to the batter and used only 2/3 cup of sugar. Did the extra strawberries add too much water content? Here’s an iCloud link to a picture of one slice. Hoping I can get some guidance on what might have gone wrong, as I would like to make this recipe a keeper. Taste of my mini loaf came out very well tonight; just the texture and visual appeal was not there.

    https://share.icloud.com/photos/07ajeV0V9y97VpEWnr5C2ayxw

    1. Hi Orlando, Anytime you alter a recipe, which you did quite a bit, it’s hard to say what exactly went wrong. Adding more strawberries is my guess, but cooking them in smaller pans could have contributed as well. But honestly it’s hard for me to say when the recipe was altered as much as it was. I hope you’ll give it another try and follow the recipe.

  3. We went strawberry picking so I tried out this recipe and oh my goodness, it was delicious!!! Definitely a keeper!
    Should it be stored in the refrigerator?

    1. You can leave it out of the counter. Refrigeration is fine, but it could dry out the bread.

  4. I’m making this cake for Mother’s Day & This looks so delicious🍓🍰🍰 perfect treat!💕

  5. I loved this recipe it was delicious and so moist. I was wondering if I could use this recipes for cake layers I could double the recipe and use it for 2 7inch cake pans do you think that it will work?

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