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

Strawberry Pound Cake

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Bread
Cuisine American
Servings 10 slices
Calories 373kcal

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: 373kcalCarbohydrates: 61gProtein: 6gFat: 12gSaturated Fat: 9gCholesterol: 50mgSodium: 144mgPotassium: 180mgFiber: 1gSugar: 45gVitamin A: 71IUVitamin C: 13mgCalcium: 70mgIron: 1mg
Keyword strawberry pound cake

Allison

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Comments

  1. 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?

  2. 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?

  3. Wonderful cake! Moist and delicious. I have made it several times and I always get rave reviews.

  4. 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!

  5. Delicious summer cake! I used dairy free coconut yogurt to accommodate my niece’s dairy allergy and it worked beautifully.

    1. Without the glaze it will freeze very well. Double wrap it with plastic wrap and put it in a freezer bag.

  6. 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.

  7. 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!

  8. 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.

  9. 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.

    1. 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!

  10. 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.

  11. 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!

  12. 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!

  13. 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:)

    1. I’d recommend baking it the day before, no sooner, so it would last a little longer for your recipient.

  14. Simply delicious strawberry poundcake! I like to sift confectionary sugar on cake, once cooled. I have made the glaze, also. Both are yummy.

    1. 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.

    1. 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.

        1. 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.

  15. 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?

    1. 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?

    1. You can store it in a container on the counter. Storing in the fridge can dry out the bread.

    1. Sour cream would work. Not sure about milk because it’s not a substitute I’ve used before.

  16. 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

  17. 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.

    1. 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.

  18. 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!

  19. 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.

    1. 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.

    1. 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.

  20. 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!

    1. 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.

  21. 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?

      1. 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!

  22. 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! ❤️

  23. 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!).

  24. 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.

    1. 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.

  25. 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 🙂

  26. I made this loaf and it was moist and delicious, I think it would also be good using cut up dried apricots

  27. 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!

  28. 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 ?

  29. 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!!

  30. 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…

  31. 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

  32. 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!

  33. 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.

  34. 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.