Nothing says comfort food quite like a slice of homemade strawberry pound cake. This recipe delivers a soft, tender crumb filled with juicy fresh strawberries and topped with a naturally pink glaze that’s as pretty as it is delicious. If you’ve been searching for the perfect spring dessert, weekend treat, or even a sweet addition to brunch, this strawberry pound cake is guaranteed to impress.
Every bite is bursting with fruity flavor and balanced sweetness. Thanks to the addition of Greek yogurt, the loaf stays unbelievably moist while still holding its structure. The glaze is simple yet eye-catching, made with fresh strawberries for a natural blush hue and just enough powdered sugar for sweetness. It’s the kind of recipe that looks bakery-worthy but is easy enough to whip up in your own kitchen.
Why You’ll Love This Strawberry Pound Cake
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Moist and tender crumb thanks to Greek yogurt and oil
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Fresh strawberries baked inside for juicy flavor in every slice
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Easy to make with simple pantry ingredients—no special equipment needed
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Versatile dessert perfect for brunch, afternoon tea, or parties
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Kid-friendly and family-approved, a recipe everyone loves
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Beautiful glaze topping that makes it a showstopper at gatherings
Ingredient Breakdown
All-purpose flour: Provides structure and stability for the pound cake.
Baking powder: Helps the loaf rise, ensuring a soft, fluffy texture.
Salt: Enhances overall flavor and balances sweetness.
Plain Greek yogurt: Keeps the crumb extra moist and adds a subtle tang.
Sugar: Sweetens the loaf and creates a tender crumb.
Eggs: Bind the batter together and add richness.
Almond extract: Adds a warm, nutty aroma that pairs beautifully with strawberries.
Vegetable oil: Keeps the cake soft and moist without heaviness.
Fresh strawberries: Chopped and folded into the batter for fruity bursts of flavor.
Powdered sugar: Blends with smashed berries to form a smooth glaze.
Smashed strawberries: Naturally color and flavor the glaze for a fresh, fruity finish.
Pro Tips
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Toss strawberries in flour before folding them in. This helps prevent them from sinking to the bottom of the loaf.
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Don’t overmix the batter. Stir gently just until combined to keep the crumb tender.
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Cool completely before glazing. A warm cake will melt the glaze instead of holding it in place.
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Use room-temperature eggs and yogurt. This ensures better mixing and even baking.
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Check doneness early. Depending on your oven, the cake may be done around 45 minutes. Insert a toothpick to be sure.
Ingredient Swaps & Variations
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Vanilla extract instead of almond extract for a classic flavor profile.
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Blueberries or raspberries in place of strawberries for a different fruity twist.
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Gluten-free flour blend to make the cake friendly for those avoiding gluten.
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Lemon zest in the batter for a fresh citrus note that pairs beautifully with strawberries.
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Mini loaves or muffins instead of one large loaf, perfect for gifting or portion control.
Serving Suggestions
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Slice and serve with whipped cream or vanilla ice cream for a decadent dessert.
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Enjoy with a cup of coffee or tea as a sweet afternoon treat.
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Add extra fresh berries on top for presentation when serving guests.
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Use it as a brunch centerpiece alongside savory dishes like quiche or frittata.
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Cut into thin slices and serve at baby showers, bridal teas, or garden parties.
Make Ahead + Storage Tips
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Make ahead: Bake the loaf a day before serving, then glaze just before guests arrive.
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Storage: Keep leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
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Freezing: Wrap the unglazed loaf in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before glazing and serving.
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Reheating: Warm slices gently in the microwave for 10–15 seconds to bring back the fresh-baked taste.
Cultural or Historical Notes
Pound cake originated in Europe in the 1700s, traditionally made with a pound each of butter, sugar, eggs, and flour—hence the name. Over time, the recipe evolved, becoming lighter and more versatile. This strawberry version is a modern twist on the classic, bringing fresh fruit and a colorful glaze to the timeless dessert. It’s both nostalgic and fresh, a true balance of tradition and creativity.
Frequently Asked Questions (FAQ)
Can I use frozen strawberries instead of fresh?
Yes, but thaw them completely and pat them dry before adding to the batter to avoid excess moisture.
Why is my pound cake dense?
Overmixing the batter is the most common reason. Stir gently and only until combined to keep the texture light.
Can I double this recipe?
Absolutely. Bake in two loaf pans or in a bundt pan. If using a bundt, increase baking time to 60–65 minutes.
Can I skip the glaze?
Yes, the cake is delicious on its own. However, the glaze adds sweetness and visual appeal.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Can I make this dairy-free?
Yes, use a dairy-free yogurt alternative and swap the oil with a neutral dairy-free baking substitute.
Delicious Moist Strawberry Pound Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Spray an 8 or 9-inch loaf pan with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk together Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in diced strawberries, then transfer batter to the prepared loaf pan.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix smashed strawberries with powdered sugar to make a glaze.
- Pour glaze over cooled cake and let set before slicing and serving.
