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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
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
Obsessed. This is my 2nd time making it with fresh strawberries and it’s wonderful!!!!!!
That’s awesome Megan! Thanks for stopping by.
Can I use sour cream instead of yougurt??😭
Yes, you can use sour cream.
This strawberry pound cake was delicious and it came out moist! It was also pretty easy to make and didn’t require much effort. I cut back on the sugar in the batter and in the glaze but it was still a little too sweet for my taste.
Thank you Katrina! Awesome feedback, thanks for stopping by.
Made this and it was wonderful. husband is very picky on desserts, and he loved it. I used frozen strawberries I had from my strawberry garden and sour cream instead of Greek yogurt. I also added a little lemon juice to the glaze. I will be making this again.
Fantastic feedback Jana! Thanks for stopping by.
The cake is absolutely devine. I personally think the glaze was too sweet, but this is just my preference. I will definitely be making more cakes! Thanks for sharing the recipe. It’s a keeper!!
You are so welcome Lisa! Thanks for stopping by.
I would like the recipe
Made one yesterday. So good that I’m making another one today! Great recipe.
Nice! Thanks for sharing Cheryl.
This is so moist and delicious and not too sweet…so good we each had a second piece. I definitely saved this recipe. Thank you….
You are so welcome Judy! Love your feedback, thanks for stopping by.
I added a little lemon to the glaze and this was amazing!
Thank you Samantha!
I made this recipe. It was delicious and so easy to make! It’s a great pound cake base. I have made it with choc chips instead of strawberries too! Awesome! My kids ate it so fast I only got a bite! You can make this with blueberries too!! So good!!
Awesome feedback Lynda! Thanks for stopping by.
Please help me with the recipe I love the cake and want to try it for myself and my family
Very easy, very good. So simple to make. I didn’t have greek yogurt so I used sour cream. Delicious and tender. Probably my oven but I needed to cook extra 15 minutes. Didn’t make the glaze but didn’t need it.
Every oven is different. I’ve found that mine tends to cook quicker than most, and some are just the opposite. Glad you stuck with it and enjoyed the final result.
Could I also use it in a pound cake pan?
This would work in any pan you like. You would just need to adjust the baking time accordinglly.
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?
Sure!
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.
Do you not coat the strawberries in flour before adding to the batter? I have my berries diced and smashed, then realized that I had seen nothing about this in the recipe.
No, because they would end up like a paste. That works well with blueberries or other whole pieces of fruit though.
If I don’t have Greek yogurt can I substitute and use sour cream? Thank You
Sure, that will work.
I’m going to try making this recipe but am hoping to save a trip to the store, can you substitute plain Greek yogurt for vanilla Greek yogurt?
Hi Barbara, You can swap in vanilla flavored, but note that the swap will be sweeter.
I live in Colorado above 7000ft. What’s alterations should I make cake sounds awesome anxious to give it a whirl
Try out some of the tips here: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I had a bunch of strawberries that were about to go bad so I was looking for an easy recipe. This fit the bill. Easy and delicious. Can we talk about this glaze for a minute??? It’s magic!! I put the smashed strawberries and the two cups of powdered sugar in the bowl and I thought no way is this making a glaze. But I was wrong! PERFECT!! Thank you for this fabulous pound cake and glaze recipe.
You are so welcome Lisa! Love the feedback, thanks for stopping by.
I have everything for this recipe EXCEPT almond extract. Will vanilla do as a substitute?
Yes you can use vanilla extract instead.
Found strawberries for 99 cents a box. I needed a great recipe. I did not have yogurt, online I found an option to use milk with a Tbls. of lemon juice as a substitute. I followed the directions exactly other than that. My cake would not release at first, it wasnt fully cooled. Eventually half came out of the pan. It looked like the strawberries all settled in the center of the cake and when it finally broke free thats where it chose to split. It tasted absolutely amazing though. Not sure what went wrong, why did the strawberries settle in the center like that?🤔 I topped it with whipped cream instead of the glaze, And to be honest it’s sweet enough that it didn’t even need that.
This cake was so delicious grandkids loved it I loved thank you for this wonderfully recipe!
Love the feedback Judy! Thanks for stopping by.
Can this be made with dairy free sour creme instead of yogurt?
I haven’t tried dairy free sour cream, so I can’t say from experience. However it seems like it should work fine.
I made this tonight. I followed the recipe exactly with the exception of, using vanilla instead almond extract and I had to bake it for 1 hour instead of 50 minutes, but my oven normally cooks slower than most. I also omitted the glaze (I normally don’t like sugary glazes) and instead made a vanilla cream sauce using butter, flour, sugar a little salt, heavy cream and vanilla. I poured the vanilla cream on top of the pound cake and garnished with fresh strawberries.
It was maybe the best desert I have ever had. Everyone who had it agreed. The pound cake was moist and perfectly dense, with the right level of sweetness. The vanilla cream and strawberries on top went really well with it. This is a keeper.
Awesome feedback Liz! Thanks for taking the time to share.
Do you think I could substitute frozen strawberries?
I would thaw them and drain them a bit, so you don’t end up with too much liquid.
This cake is easy to prep and bake. Very moist and very berry! I love it…already put in my recipe box for future use! Thank you very much.
AMAZING! I’m making it again for my Mom 🙂
Quick question…can this be made in a Bundt pan?
I have not tried it in a bundt pan, but it should work fine.
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.
You are so welcome Lorena! Love the feedback, thanks for stopping by.
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
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.
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?
You can leave it out of the counter. Refrigeration is fine, but it could dry out the bread.
I’m making this cake for Mother’s Day & This looks so delicious🍓🍰🍰 perfect treat!💕
Nice! Thanks for stopping by Sage.
Really good so good I had to make another one.
Nice! Thanks for stopping by Maggie.
Super yummy! Made this as an Easter dessert! Everyone loved it.
Nice! Thanks for stopping by Amy
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?
I haven’t tried it as a regular cake, but if you do, let us know how it turns out.
I want to make this for Easter..how can I do it in a bundt pan? Thank you
You can try this in a bundt pan, and it should work for you. However I haven’t tried it so I can’t say how well it works.
This cake is delicious! Moist and super flavorful. The strawberry glaze puts it over the top. Will make again and again.
Nice! Thank you for the awesome feedback Amy.
I made this so I wouldn’t lose some very ripe strawberries. Never made a strawberry pound cake before so was very pleasantly surprised at how good it was. I made a strawberry sauce rather than the glaze since I don’t like sweet icing. I used the stated 1 cup of strawberries and just less than 1/4 c. of powdered sugar in the food processor to make a delicious strawberry sauce. Served with whipped cream topped over the cake and sauce Everyone loved it.
Awesome feedback Teresa! Thank so much for stopping by.
I made this today and it came out beautiful! It’s moist and sweet but not to sweet. I added a Strawberry glass but not using strawberry I just used a strawberry emulsion flavor. This is definitely a keeper next time I’m going to try it with peaches or kiwi. I followed the directions as written except I didn’t have Greek yogurt I used sour cream.
Love the feedback Jeanette! Thanks for stopping by.
Made this today and served for a dessert. Instead of putting the glaze on I made fresh whipped cream. I spread a spoonful of fresh strawberries that I mashed in the usual way for a shortcake over of a slice of the warm pound cake and topped with a dollop of the whipped topping and dusted lightly with power sugar for presentation. It was fantastic and my husband loved it. The pond cake was so moist and flavorful but light at the same time. Thank you for sharing this recipe, it’s amazing and will be added to our favorites!
You are so welcome Britt! Thanks for the awesome feedback.
can i use strawberry jam? i don´t have fresh strawberrys
For the glaze, I would recommend just doing a powdered sugar glaze without the strawberry. The jam with the sugar would be way too sweet.
Can I double this recIpe and cook in a bundt pan
Doubling it might be too much. A 10-cup bundt pan should be around 2/3 full, but no more than 3/4.
Were you able to do a bundt cake? If so did it use the same amount? I’d like to make this tomorrow..thank you
Hi! Can the sugar be substituted? Maybe monkfruit sugar?
Hi Wanda, I haven’t personally tried this, but it you do, let me know how it turns out.
Is that 373 calories per slice or the whole cake?
It’s per slice, if you cut the loaf into 10 slices. The glaze adds about 100 calories per slice, so you could always leave that off. It’s definitely a dessert.
Very good. Very easy. It is a keeper
Thank you Pam!
Good flavor, but it’s a bit oily in taste and texture. I wonder how can I fix this or if I can substitute the oil for something else?
Check that your oil is not old or rancid. It shouldn’t be oily tasting.
My family went bonkers over it at Easter Dinner. Thank you!!!
You are so welcome Sandra! Thanks for stopping by.
This recipe is amazing, I love it and it was easy. It did take longer in my oven by about 20 minutes. I will be doubling the recipe next time.
Could I use this same recipe but use blueberries instead?
Yes blueberries would work. Thanks for the feedback!
Wonderful cake! Moist and delicious. I have made it several times and I always get rave reviews.
Awesome feedback Terri! Thanks for stopping by.
So good. Strawberry sweet with a hint of almond flavor
Love the feedback Ana! Thanks for stopping by.
Could I use FF Greek yogurt??
Sure!
Sorry to say but I followed this recipe exactly and it was not pound cake consistency at all. It was very moist but oily. The inside of the cake was not yellow like pictured here, it was brownish. I threw it out. Disappointed!
Delicious summer cake! I used dairy free coconut yogurt to accommodate my niece’s dairy allergy and it worked beautifully.
That’s awesome Amber! Thanks for stopping by.
How do you think this would freeze? Minus the glaze
Without the glaze it will freeze very well. Double wrap it with plastic wrap and put it in a freezer bag.
Can I use sour cream instead of yogurt?
Yes, you can use sour cream.
My husband was skeptical when I told him what I was making but when he tried it, it suddenly became his favorite cake. I have an event to attend and was going to make his favorite peanut butter cupcakes, but now he wants me to make this case instead. It was absolutely delicious.
Nice! Awesome feedback Kathy! Thanks for stopping by.
Wow cake made today
I only had a 5 oz container of mixed berry greek yogurt, so I used that plus 3 oz of sour cream. Other than that, I followed the recipe exactly and it turned out SO GOOD!
When making the glaze, resist the urge to add any liquid to the powdered sugar until you’ve stirred your crushed strawberries in thoroughly. I had slightly less than 1/2 cup of crushed strawberries to use, and I thought the glaze was going to be too stiff. But I kept stirring, and it thinned out beautifully. Perfect consistency on the glaze. The cake is still baking, so I can’t report on that yet.
This is an excellent tip!
This is a delicious cake. Tastes like traditional pound cake, crusty on outside and dense but moist on inside. I followed the recipe, but I chopped my strawberries in food processor for the glaze. Maybe puréed them too much, as my glaze was runny. The glaze tasted great, but did not adhere to the cake. After “pouring” over cake, the glaze made the cake soggy. Again, this was probably my error. I wish I had reserved the glaze to use as I sliced each piece. I will make again!! Thanks for the recipe. Great to use during strawberry season.
Yes I imagine that was the culprit. You want them a little chunky in the glaze. Hope you give it another try since you did enjoy it!
I have made this. I love strawberries. I love this pound cake
The only thing I do different is make little punch holes in the loaf before pouring the glaze over it. Do more juice seeps into it. Very good and refreshing.
Love the feedback Sandy! Thanks for stopping by.
Amazing recipe!! Everyone in my family loves it, even after I changed it to vegan by using flax eggs!
Nice! Thank you for the awesome feedback Jackie.
I also used vegan plain yogurt instead of sour cream:)
I made this and substituted with gluten free flour blend (Bobs red mill 1 to 1 and some bibs red mill gluten free oat flour) and it turned out so delicious!
Nice! Thanks for your feedback Jenni.
This is the most delicious pound cake that I have ever made. It was moist and flavorful. The almond flavor and strawberries were perfect complements to each other. I am going to try more recipes from this web site. Thank you!
You are so welcome Sharon! (Fantastic feedback!) Thanks for stopping by.
Will Try, this recipe
Thanks, Bliss
You are so welcome Kim! Thanks for stopping by.
This is a special recipe. I used strawberries I froze last spring, and the cake is incredible. My husband, unprompted, said it’s a “10.” I will be making this often:)
Nice! Thank you so much Cindy for stopping by.
I used cherries instead of strawberries and went out amazing
Nice! Thanks for stopping by Miryana.
Can I use sweetener? My mum can’t take sugar unfortunately
Yes you can use a sugar substitute.
Can I double this and bake in a tube pan?
Yes that should work.
How does this keep? I want to gift it on a Friday morning – can I make it Wednesday or Thurday? Thank you!!
I’d recommend baking it the day before, no sooner, so it would last a little longer for your recipient.
Simply delicious strawberry poundcake! I like to sift confectionary sugar on cake, once cooled. I have made the glaze, also. Both are yummy.
Awesome feedback Sophia! Thanks for stopping by.
CAN I USE Regular plain yogurt because thats all i have .
Yes you can use plain yogurt.
Hi, Can I use an 8×3 round cake pan?
I’ve only made this in a loaf pan, so I can’t say for sure how well it would work. I think it would be ok though.
Any substitution to white sugar?
I know there are a few sugar substitutes that you can buy, but I haven’t tried any of them. I’m sure they would work fine though.
Can I use strawberry flavored yogurt?
Sure! Keep in mind that it will add sweetness to the recipe, so you might want to cut the sugar back a little, maybe to 3/4 cup.
Can you double this recipe?
Yes you could double and divide in two loaf pans.
Do I HAVE to use yogurt? Can I make without yogurt?
You could use sour cream instead of yogurt, but don’t omit it altogether.
Oh man. I love strawberries and pound cake, but I must of done something wrong. Put in toothpick at 50 min, still some debris so put it in for another 5. Let set for 15 min, then took it out of pan. Easy out, but the bottom was moist. Looks cooked but way too wet inside…Ideas?
Hi Marcia, I would start with making sure you used the right size baking pan. It’s possible that your oven temperature runs a little cooler than others. Did you test with a toothpick again after 5 minutes?
How should this cake be stored? In the fridge?
You can store it in a container on the counter. Storing in the fridge can dry out the bread.
Do you think I can sub milk or butter milk instead of yogurt?
Sour cream would work. Not sure about milk because it’s not a substitute I’ve used before.
Excellent cake! Thank you!!
You are so welcome Kelli! Thanks form stopping by.
Awesome recipe. I made it in mini bread pans it turned out delicious!!! Also blueberry is good too using it. I also used strawberry Greek yogurt because didn’t have plain and it turned out just as good! Thank you. I will be using note of your recipes
You are so welcome Sherry! Thanks for the awesome feedback.
Can I use regular yogurt instead of Greek?
Yes, just make sure it is plain flavored.
This looks delicious, thank you for sharing!
This was quick, easy and good. I made the glaze too early and the fruit released lots of juice. I also din’t let the cake cool enough so my glaze was runny, I just spooned the puddles on each slice and had a happy family.
Nice! Thanks for stopping by Terri.
Instead of using a loaf can could a bunt cake pan be used
You can, but you want to check the volume of the recommended loaf pan versus the size of your bundt pan. You can fill the loaf pan with water as high as the batter would fill it (about 2/3 fill) and then pour that into your bundt pan.
This is a fantastic recipe! I scaled back on the sugar to a half cup of packed brown sugar and instead of 1 1/2 tsp of almond extract I did 1/2 tsp of strawberry and 1/2 tsp of almond extract and it turned out great! Thank you!
You are so welcome Katie! Thanks for stopping by.
Hi,
What texture should I be looking for on the inside?
Can I sub frozen strawberries?
Yes you can sub frozen, thawed. The texture is a little denser than a regular cake.
Absolutely loved it! Hubby and I had a big slice each for breakfast.
Nice! Thanks for stopping by Joann.
This was amazing!!!! My family inhaled it and asked for more, lol. Have you tried it as a muffin by chance? I wonder if it’ll keep the texture.
I haven’t. My initial thought is that it’s pretty heavy for a muffin but it would be worth a try. It wouldn’t be terrible.
Can you use a bundt pan instead
I think that would work fine, but I haven’t tried it personally.
Hi there. Can blueberries be substituted in place of strawberries?
Yes they can.
Would you double recipe if you want to make it in a bundt pan?
No, I think that would be too much. I haven’t made this in a bundt pan so I can’t say how well it would work. But I’d say try it with just the regular recipe first. I think it would be fine.
Can I use sour cream if I don’t have Greek yogurt?
Yes you can swap sour cream for the yogurt.
Love, love, love this recipe. Made it using gluten free flour and I could have eaten the whole thing right out of the oven. With or without the glaze. Already have two more baking to freeze, and in the morning will make two more, using regular AP flour. Also to freeze. A big hit at office and home. Thank you!
Nice! You’re so welcome NanaSharon! thank you so much for stopping by and sharing your positive feedback!!
What are the nutritional facts for this recipe
Hello Alyssa,
We are working to update the recipes on this site with nutritional information. It’s a lengthy process that takes some time, but we hope to have it for this recipe soon. In the meantime, I recommend checking out myfitnesspal.com as a great tool.
This cake was absolutely delicious! I didn’t even get a chance to add the glaze and it was all gone! The almond extract is perfect. Wondering if anyone has tried using a sugar alternative?
I haven’t tried that, but come back and let us know how it turns out if you do!
Sugar substitute – 3/4 cup of maple syrup instead of sugar, reduce the oil by 1/3 and a few extra minutes in the oven. Great flavour, a little bit more dense and moist but still delicious!
This recipe is great! Super easy, very flavorful! Since I am lactose intolerant I substituted coconut milk for the yoghurt and it was outstanding. Still very moist, and delicious. Thank you for this lovely recipe! ❤️
You’re so welcome Sarah! thank you so much for stopping by!
Absolutely delicious. Mine didn’t peak down center of cake, and with the yogurt it’s a very dense cake. Baked it 10 minutes extra based on browning on top. Density doesn’t mean it tastes under baked. It was perfect. Doubled the strawberries in the glaze. Cake goes a long way because a thin slice is very satisfying (though not as satisfying as two!).
Thank you so much Kathy! and great idea on the doubled up strawberries. YUM!!
Do you think this cake will hold up well in the freezer? We have a bumper crop of berries that I need to use up.
Yes you could freeze this bread. Wrap it really well in plastic wrap, then in foil. Then place into a freezer bag for up to 6 months.
Amazing recipe, easy to make and so delicious! I switched out the flour for the gluten free variety and works just as great! Cheers from Canada 🙂
Thank you all the way from Canada!
This is always a big hit when I make it at our B&B!!
Thank you Alicia!
I made this loaf and it was moist and delicious, I think it would also be good using cut up dried apricots
Thank you Theresa! and Great idea about the dried apricots!
This is a great recipe. Definitely need to dry the strawberries a tad before folding in to help. I accidentally made this with a 1:1 ratio of strawberry to powdered sugar on the glaze (no clue why). Turned out more fruit/tart glaze and was surprisingly lovely still!
Thank you Patrick! and thank you for sharing your experience!
Can you make surgar free
I suppose you could if you have a sugar substitute you could.
I love this recipe, I’ve made it several times!! I saw below someone said they used cherries, I will definitely try that next! Thanks for posting ?
So glad you enjoyed it!
Using cherries, Great idea!
This pound cake is amazing!! Brought it to work and it was gone in minutes!! Instead of the strawberry glaze I use a chocolate ganache!! It tasted like a choc covered strawberry!! Thanks for sharing this wonderful recipe!!
That’s great to hear!
Just curious, but how about using halved and crushed cherries instead of strawberries, and crushed cherries for glaze? Since you used almond extract, cherries came to mind…
I think that would be yummy!
Can I freeze strawberry pound. Cake want to make several.
I had made the strawberrypound cake once at for our staff potluck and they enjoyed it…now whenever there is a potluck at work, they ask me to bring the famous strawberry pound cake
Thank you for the rexipe
I was wondering how to make this with a bonnet pan recipe
Made it with raspberries rather than strawberries – and just on the cake rather than in due to a fussy kid that does not like ‘bits’ in her food! Regardless of that -one of the yummiest cakes I’ve made – was eaten up all in one go. So good my sister demanded it for her birthday celebration. So thanks heaps for posting – much, much appreciated!
I made this cake today. It tastes delicious. However instructions said to bake in a 8×8 or 9×9, which makes this a cake, not a pound cake. Traditionally, pound cakes are baked in a loaf pan. Your picture looks like it was baked in a loaf pan, not the size directed in instructions. Name of this cake “Strawberry Pound Cake” is misleading. If you are going to make this recipe, keep in mind after baked, the consistency is like a cake, not a pound cake, which is heavier.
The recipe states to use an 8-inch or 9-inch loaf pan. The title is not misleading, it’s exactly correct.
Can you use frozen strawberries?
Do you have a sheet pan reccipe
Not for this cake, sorry!
I want to make this in a bundt pan. Can I use the same measurements, or do I need to double the recipe? I am wanting to make it tomorrow.