Strawberry Pound Cake – Moist, Sweet, and Bursting with Fresh Strawberries
If you’re looking for a moist, fruity, and absolutely irresistible dessert, this Strawberry Pound Cake is the perfect choice! Made with Greek yogurt for extra tenderness, fresh diced strawberries for juicy flavor, and topped with a luscious strawberry glaze, this cake is the ultimate spring and summer dessert.
Whether you’re baking for a family gathering, brunch, or just want a sweet treat with your afternoon coffee, this strawberry pound cake delivers in both taste and presentation.
Why You’ll Love This Strawberry Pound Cake
Moist & Tender – Greek yogurt keeps the cake soft and rich.
Fresh Strawberry Flavor – Sweet strawberries inside and in the glaze.
Easy to Make – Simple ingredients and one loaf pan.
Perfect for Any Occasion – A beautiful dessert for parties, brunch, or afternoon tea.
Ingredients
For the Cake:
1 ½ cups all-purpose flour
1 cup sugar
1 cup plain Greek yogurt
½ cup vegetable oil
3 large eggs
2 teaspoons baking powder
1 ½ teaspoons almond extract
½ teaspoon salt
1 cup diced strawberries (about 1 ¼ cups whole strawberries)
For the Strawberry Glaze:
2 cups powdered sugar
½ cup smashed strawberries (about 1 cup whole strawberries)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Spray an 8- or 9-inch loaf pan with non-stick spray and set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
Step 3: Mix the Wet Ingredients
In a larger bowl, whisk together the Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth.
Step 4: Combine Wet & Dry Mixtures
Slowly stir the dry ingredients into the wet mixture.
Mix until just combined—avoid overmixing to keep the cake tender.
Step 5: Fold in Strawberries
Gently fold in the diced strawberries until evenly distributed in the batter.
Step 6: Transfer & Bake
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula.
Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
Remove from the oven and allow to cool in the pan for 10 minutes.
Carefully invert onto a cooling rack and let it cool completely before glazing.
Step 8: Make the Strawberry Glaze
In a medium bowl, mix the powdered sugar and smashed strawberries until smooth and pourable.
Step 9: Glaze the Cake
Once the cake is completely cool, pour the glaze over the top.
Let it set slightly before slicing.
Step 10: Slice & Serve
Slice into 10 generous servings.
Enjoy with coffee, tea, or as a light dessert after dinner.
Nutritional Information (per slice, 1 of 10)
Calories: 280 kcal
Protein: 5g
Carbohydrates: 42g
Fat: 11g
Sugar: 27g
Tips & Variations
Strawberry Swap: Try blueberries, raspberries, or even diced peaches for a flavor twist.
Extra Moisture: Use sour cream instead of Greek yogurt for an even richer texture.
Nutty Flavor: Add ½ cup chopped almonds or pecans to the batter for crunch.
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze (without glaze) for up to 2 months.
Recipe Card
Strawberry Pound Cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 1 hour
Total Time: 2 hours 5 minutes
Yield: 10 slices
Category: Dessert
Cuisine: American
This Strawberry Pound Cake is light, moist, and filled with juicy strawberries. Topped with a fresh strawberry glaze, it’s a beautiful and delicious dessert for any occasion.