Name: Strawberry Pound Cake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
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); 1/2 cup smashed strawberries (about 1 cup whole); 2 cups powdered sugar

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If you’re on the lookout for the ultimate spring and summer treat, let me introduce you to the Strawberry Pound Cake that always draws a crowd (and lots of recipe requests!). With its plush, tender crumb, real strawberries throughout, and a sweet, berry-pink glaze, this loaf is as pretty as it is irresistible. One bowl, a handful of fresh ingredients, and you’re on your way to a fruity reward that captures the fresh, sun-kissed flavor of strawberries at their best. Whether served at a picnic, brunch, or just to make Tuesday special, Strawberry Pound Cake is about to be your new favorite homemade dessert.

Strawberry Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Despite its luscious flavor and bakery-worthy looks, this Strawberry Pound Cake calls for only a handful of simple ingredients. Each element plays an important role: from moisture and tang, to sweetness or that burst of fruit flavor. Here’s what you’ll need and why it matters:

All-purpose flour: This lays the foundation for that classic pound cake texture: soft yet sturdy enough for plenty of juicy berries.
Baking powder: Gives the cake its gentle lift, so it bakes up tall and tender (never dense!).
Salt: Just a hint is plenty, balancing the sweetness and making every bite taste a little brighter.
Plain Greek yogurt: For a moist, almost creamy crumb, and a slight tang that keeps the loaf from ever being too sweet.
Sugar: Classic white sugar brings sweetness and helps the exterior get just the right golden edges.
Large eggs: Eggs bind everything together and create that luscious richness pound cake is famous for.
Almond extract: Just a little goes a long way, making the strawberry flavor sing (but you can substitute vanilla if you prefer!)
Vegetable oil: For a cake that stays plush and soft even days after baking.
Diced strawberries: The star! Fold in just-ripe berries for pops of fresh fruit in every bite.
Smashed strawberries (for glaze): This gives your glaze its blush-pink color and fruity flavor (use extra berries if you like it extra rosy!)
Powdered sugar (for glaze): Transforms your strawberry puree into a glossy, sweet topping that seeps gently into the cake for even more berry flavor.

How to Make Strawberry Pound Cake

Step 1: Prep Your Pan and Oven

Before you get started with mixing, heat your oven to 350 degrees F and prep an 8 or 9-inch loaf pan with a good coating of non-stick spray. Proper coating ensures an easy, drama-free release for your pound cake—and makes cleanup so much easier later on!

Step 2: Mix Your Dry Ingredients

In a medium bowl, stir together all-purpose flour, baking powder, and salt. This simple step ensures your leavening and seasoning are perfectly blended and evenly distributed (no salty or bitter pockets in your Strawberry Pound Cake!).

Step 3: Whisk Wet Ingredients

Take a larger mixing bowl and add Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Whisk these together until smooth and glossy—this will set up your cake for that dreamy, moist texture and even rise in the oven.

Step 4: Combine Wet and Dry Mixtures

Slowly mix the dry ingredients into the wet, stirring just until the batter comes together. It’s important not to over-mix here; a gentle hand means a soft and tender pound cake.

Step 5: Fold in the Strawberries

Carefully fold the diced strawberries into your batter, distributing them evenly. Every slice should have those bursts of bright fruit—and folding, rather than stirring, helps keep them intact and juicy.

Step 6: Bake

Spoon your finished batter into the prepared loaf pan and slide it into the oven. Bake for around 50 minutes, or until the center is set and a tester comes out mostly clean with a few moist crumbs attached. The top should look golden and just a tad crackled.

Step 7: Cool and Remove from Pan

Let your Strawberry Pound Cake rest in its pan for 10 minutes to finish setting and allow easy unmolding. Then, turn it out onto a cooling rack to cool completely so the glaze won’t melt right off.

Step 8: Make the Sweet Strawberry Glaze

While the cake cools, whisk together smashed strawberries and powdered sugar to create a luscious, naturally pink glaze. You want it pourable but thick enough to hold beautiful ribbons atop the loaf.

Step 9: Glaze, Slice, and Serve

Once your Strawberry Pound Cake is cool to the touch, drizzle the vibrant glaze on top. Let it set, then cut into thick slices. If you can resist, let the glaze soak in a little—they’re even better the second day!

How to Serve Strawberry Pound Cake

Garnishes

Add a handful of fresh berries, a dusting of powdered sugar, or a dollop of softly whipped cream before serving for an extra-special touch. A few mint leaves or a scattering of edible flowers can really turn your Strawberry Pound Cake into a centerpiece-worthy dessert.

Side Dishes

This cake is lovely on its own but pairs well with simple sides like fruit salad, a scoop of vanilla bean ice cream, or tangy lemon curd. The light, fresh flavors of these accompaniments keep things from becoming overly sweet and complement the bright strawberry notes beautifully.

Creative Ways to Present

For brunch or parties, try cutting your Strawberry Pound Cake into cubes and layering with whipped cream and berries for a stunning trifle. Or, transform slices into shortcakes with a spoonful of macerated strawberries and cream. You can even serve it toasted with a smear of sweetened mascarpone for a delightful twist!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (a big if!), simply wrap your Strawberry Pound Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. It stays moist and delicious, and the flavor only gets better as it rests.

Freezing

To freeze, wrap individual slices tightly in plastic and pop into a freezer bag. The cake freezes well for up to three months. When you’re ready to enjoy, thaw slices at room temperature or pop in the fridge overnight—fresh Strawberry Pound Cake flavor, ready any time.

Reheating

If you’d like your pound cake slightly warm (especially dreamy with ice cream!), just pop a slice in the microwave for about 10 seconds until barely warmed. The glaze will soften and, just like that, your kitchen smells like a just-baked strawberry treat again.

FAQs

Can I use frozen strawberries for Strawberry Pound Cake?

Definitely! Just thaw and drain frozen strawberries well before dicing and folding into the batter. Extra moisture can make the cake gummy, so pat them dry for the best texture.

How do I know when my pound cake is done?

The best way to check is to insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter. The top of your Strawberry Pound Cake should feel springy and look golden brown.

Can I swap out almond extract?

Yes! If you’re not a fan or have allergies, feel free to substitute pure vanilla extract instead. Both work beautifully, but almond adds a unique depth that plays especially well with strawberries.

Why did my pound cake sink in the center?

This can happen if your oven runs cool, the batter is over-mixed, or the cake is underbaked. Aim to follow the mixing instructions closely and check your oven temperature with an oven thermometer for best results.

Can I double the recipe?

Absolutely! This Strawberry Pound Cake recipe is easy to double. Bake in two loaf pans (or use a bundt pan, but adjust the baking time if you do), and share with friends or freeze one for later delight.

Final Thoughts

If you’re seeking a dessert that’s crowd-pleasing, unforgettably fruity, and—let’s be honest—downright beautiful, don’t hesitate to try this Strawberry Pound Cake. Whether you bake it to welcome spring or serve it when strawberries are sweetest, you’ll find it’s a recipe worth repeating. Enjoy every rosy, berry-filled bite!