Rich, dense, and infused with the bright sweetness of fresh strawberries, this Strawberry Pound Cake is pure comfort with a touch of elegance. Inspired by classic Southern baking and European tea cakes, it combines a buttery crumb with juicy berries for a cake.
that’s as stunning as it is delicious. A hint of vanilla and a touch of citrus zest elevate the flavors, making every bite a perfect balance of sweet and tangy.
The strawberries melt into the batter as it bakes, creating pockets of jammy goodness throughout. Topped with a light glaze or a dusting of powdered sugar, this cake is a guaranteed showstopper for any occasion.
Flavor Bomb Alert!
- Jammy Strawberry Goodness: As the cake bakes, the strawberries release their juices, creating little bursts of natural sweetness in every bite.
- Rich, Buttery Perfection: A classic pound cake texture—dense yet tender, with a melt-in-your-mouth crumb that keeps you coming back for more.
- A Bright Citrus Twist: A touch of lemon or orange zest adds a subtle zing that enhances the strawberry flavor without overpowering it.
- Even Better the Next Day: Like a good tea cake, the flavors deepen overnight, making leftovers (if there are any!) even more irresistible.
Strawberry Pound Cake Recipe
This strawberry pound cake is soft, moist, and bursting with fresh strawberry flavor. Made with Greek yogurt for extra tenderness, this delightful cake is topped with a luscious strawberry glaze. Perfect for breakfast, dessert, or an afternoon treat, it’s a simple yet irresistible homemade delight!
Equipment
- 8 or 9-inch loaf pan
- Mixing bowls (medium and large)
- Whisk or spatula
- Measuring cups and spoons
- Electric mixer (optional)
- Cooling rack
- Oven mitts
- Sifter (for powdered sugar)
Ingredients
- 1 cup plain greek yogurt
- 1½ cup all-purpose flour
- 1 cup diced strawberries about 1 ¼ cup whole
- 1½ tsp almond extract
- 2 tsp baking powder
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sugar
- ½ tsp salt
Instructions
- Set the oven to 350°F and coat a loaf pan with non-stick spray before setting it aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, mix Greek yogurt, sugar, eggs, vanilla extract, and oil until smooth.
- Gradually add the dry ingredients, stirring gently until just combined.
- Carefully fold in the strawberries, then pour the batter into the prepared pan.
- Bake for around 50 minutes, or until the center is fully set.
- Once baked, remove from the oven and allow the cake to sit for 10 minutes before transferring it to a cooling rack.
- While it cools, prepare the glaze by mixing mashed strawberries with powdered sugar in a bowl.
- Once the cake is completely cooled, drizzle the glaze over the top, let it set, slice, and serve.
Notes
- Toss the strawberries in a tablespoon of flour before folding them into the batter to prevent them from sinking.
- For an extra moist cake, brush a little warm strawberry jam over the loaf before adding the glaze.
- Use room-temperature eggs and yogurt for a smoother batter and better rise.
| Nutrition | Value |
| Calories | 280kcal |
| Carbohydrates | 37g |
| Fibre | 1g |
| Fat | 12g |
| Protein | 6g |
| Cholesterol | 50g |
Tips To Ease Your Job!
- Line the Pan for Easy Removal – Instead of just spraying the pan, line it with parchment paper, leaving an overhang on the sides for effortless lifting.
- Don’t Overmix the Batter – Stir the ingredients until just combined to keep the cake light and tender; overmixing can make it dense.
- Pat Strawberries Dry – If your strawberries are extra juicy, pat them dry with a paper towel before folding them into the batter to prevent excess moisture.
- Check for Doneness with a Toothpick – Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.
- Let the Cake Cool Before Glazing – A warm cake will make the glaze run off too quickly, so be patient and allow it to cool completely.
