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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
- 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.
I want to make this for Easter..how can I do it in a bundt pan? Thank you
You can try this in a bundt pan, and it should work for you. However I haven’t tried it so I can’t say how well it works.
This cake is delicious! Moist and super flavorful. The strawberry glaze puts it over the top. Will make again and again.
Nice! Thank you for the awesome feedback Amy.
I made this so I wouldn’t lose some very ripe strawberries. Never made a strawberry pound cake before so was very pleasantly surprised at how good it was. I made a strawberry sauce rather than the glaze since I don’t like sweet icing. I used the stated 1 cup of strawberries and just less than 1/4 c. of powdered sugar in the food processor to make a delicious strawberry sauce. Served with whipped cream topped over the cake and sauce Everyone loved it.
Awesome feedback Teresa! Thank so much for stopping by.
I made this today and it came out beautiful! It’s moist and sweet but not to sweet. I added a Strawberry glass but not using strawberry I just used a strawberry emulsion flavor. This is definitely a keeper next time I’m going to try it with peaches or kiwi. I followed the directions as written except I didn’t have Greek yogurt I used sour cream.
Love the feedback Jeanette! Thanks for stopping by.
Made this today and served for a dessert. Instead of putting the glaze on I made fresh whipped cream. I spread a spoonful of fresh strawberries that I mashed in the usual way for a shortcake over of a slice of the warm pound cake and topped with a dollop of the whipped topping and dusted lightly with power sugar for presentation. It was fantastic and my husband loved it. The pond cake was so moist and flavorful but light at the same time. Thank you for sharing this recipe, it’s amazing and will be added to our favorites!
You are so welcome Britt! Thanks for the awesome feedback.
can i use strawberry jam? i don´t have fresh strawberrys
For the glaze, I would recommend just doing a powdered sugar glaze without the strawberry. The jam with the sugar would be way too sweet.
Can I double this recIpe and cook in a bundt pan
Doubling it might be too much. A 10-cup bundt pan should be around 2/3 full, but no more than 3/4.
Were you able to do a bundt cake? If so did it use the same amount? I’d like to make this tomorrow..thank you
Hi! Can the sugar be substituted? Maybe monkfruit sugar?
Hi Wanda, I haven’t personally tried this, but it you do, let me know how it turns out.
Is that 373 calories per slice or the whole cake?
It’s per slice, if you cut the loaf into 10 slices. The glaze adds about 100 calories per slice, so you could always leave that off. It’s definitely a dessert.
Very good. Very easy. It is a keeper
Thank you Pam!
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?
Check that your oil is not old or rancid. It shouldn’t be oily tasting.
My family went bonkers over it at Easter Dinner. Thank you!!!
You are so welcome Sandra! Thanks for stopping by.
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?
Yes blueberries would work. Thanks for the feedback!
Wonderful cake! Moist and delicious. I have made it several times and I always get rave reviews.
Awesome feedback Terri! Thanks for stopping by.
So good. Strawberry sweet with a hint of almond flavor
Love the feedback Ana! Thanks for stopping by.
Could I use FF Greek yogurt??
Sure!
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!
Delicious summer cake! I used dairy free coconut yogurt to accommodate my niece’s dairy allergy and it worked beautifully.
That’s awesome Amber! Thanks for stopping by.
How do you think this would freeze? Minus the glaze
Without the glaze it will freeze very well. Double wrap it with plastic wrap and put it in a freezer bag.
Can I use sour cream instead of yogurt?
Yes, you can use sour cream.