This post may contain affiliate links. Please read our disclosure policy.
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
- Puff Pastry Fruit Pizza
- 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
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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.