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.

enjoy!