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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 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.