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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
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.