Introduction & Inspiration

Strawberry pound cake has quickly become one of my favorite go-to desserts. It’s the kind of cake that feels classic and familiar, but with the brightness of fresh strawberries, it becomes something truly special.

Nostalgic Appeal

This cake takes me back to the simple loaves and sweet glazes I grew up on. My mom would make lemon pound cake in a loaf pan, and I remember sneaking slices while it was still warm, even before the glaze had set.

Strawberries remind me of picking berries in the summer—sticky hands, sun on my back, and a big bowl of fruit waiting to be washed and eaten. Incorporating that memory into a soft, buttery cake just feels like home.

There’s something so comforting about baking a loaf cake. It’s not fancy or fussy, but it’s always satisfying. And when you pour a thick strawberry glaze over the top, it becomes something you’ll want to make again and again.

Homemade Focus

Everything about this cake says homemade. From the fresh strawberries in the batter to the simple glaze made from real mashed berries, it’s a dessert that celebrates the basics.

I love how Greek yogurt gives the pound cake moisture without making it too dense. It’s a great base for the strawberries, which bake into soft, jammy pockets throughout the loaf.

The glaze is made with just two ingredients—mashed strawberries and powdered sugar—but it tastes like a sweet summer topping you’d find in a bakery.

This recipe doesn’t require a mixer or special tools. Just a few bowls, a loaf pan, and a spoon are all you need to make something really special from scratch.

Flavor Goal

The flavor goal here was to create a classic pound cake texture but lighten it up with Greek yogurt and a fresh fruit glaze.

The almond extract adds a subtle nutty undertone that complements the strawberries beautifully. It gives the cake a unique twist without overpowering the fruit.

The diced strawberries in the batter bake into soft bursts of flavor, adding moisture and color to each slice.

The glaze on top adds extra sweetness and ties the whole cake together with a concentrated strawberry punch. It’s not too sweet, not too tart—just perfectly balanced.

Ingredient Insights

All-purpose flour gives the pound cake its classic structure. I measure it carefully to avoid making the loaf too dense.

Baking powder provides a gentle rise and helps keep the crumb soft and even.

Salt enhances all the other flavors. It balances the sweetness and makes the almond and strawberry flavors stand out.

Greek yogurt adds richness and moisture. I use plain, full-fat yogurt for the best texture.

Sugar sweetens the batter and helps create that golden crust on the outside.

Eggs bind the batter and add structure. I use large eggs at room temperature for a better mix.

Almond extract adds depth and a subtle nuttiness. It pairs beautifully with the fresh strawberries.

Vegetable oil keeps the cake moist without weighing it down. It also makes the crumb incredibly tender.

Fresh strawberries are the star. I dice them small so they don’t sink and they bake evenly into the cake.

Powdered sugar creates a smooth, glossy glaze. It dissolves easily and thickens perfectly with the fruit puree.

Mashed strawberries give the glaze its natural color, flavor, and a touch of texture.

Essential Equipment

All you really need is a few mixing bowls, a whisk or spatula, and a standard 8 or 9-inch loaf pan.

A rubber spatula is helpful for folding in the strawberries without overmixing the batter.

I like to line the loaf pan with parchment paper for easy removal. It makes glazing and slicing much easier.

You’ll also need a small food processor or fork to mash the strawberries for the glaze.

And finally, a cooling rack lets the glaze drip evenly and helps the loaf cool without becoming soggy.

List of Ingredients (With Measurements)

For the Pound Cake
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain Greek yogurt
1 cup sugar
3 large eggs
1½ teaspoons almond extract
½ cup vegetable oil
1 cup diced strawberries (about 1¼ cup whole)

For the Glaze
½ cup mashed strawberries (about 1 cup whole strawberries)
2 cups powdered sugar

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan with non-stick spray or line it with parchment paper 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: Combine the Wet Ingredients
In a large mixing bowl, whisk together the Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and fully combined.

Step 4: Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture. Stir just until combined. Be careful not to overmix.

Step 5: Fold in the Strawberries
Gently fold in the diced strawberries using a spatula. The batter will be thick and slightly lumpy—that’s perfect.

Step 6: Bake the Cake
Spoon the batter into your prepared loaf pan. Smooth the top and bake for about 50 minutes or until the center is set and a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.

Step 7: Make the Glaze
While the cake is cooling, mash about 1 cup of strawberries until smooth. Measure out ½ cup of puree and combine with the powdered sugar in a medium bowl.

Whisk until smooth. Adjust the consistency by adding more sugar or lemon juice, if needed.

Step 8: Glaze the Cake
Once the cake is fully cooled, pour the glaze over the top. Let it set for 15–20 minutes before slicing and serving.

Troubleshooting

Cake sinking in the center? It may have been underbaked. Test with a toothpick in the deepest part before removing from the oven.

Glaze too runny? Add more powdered sugar a tablespoon at a time until thick enough to hold its shape.

Berries sinking? Try tossing them in a little flour before folding them into the batter.

Loaf too dry? Make sure your yogurt is full-fat and don’t overbake—start checking at 45 minutes.

Cake sticking to the pan? Use parchment paper for easy lifting and less mess.

Tips and Variations

Add lemon zest to the batter for a lemon-strawberry twist.

Use vanilla extract instead of almond for a softer, more classic flavor.

Swap Greek yogurt for sour cream for a richer texture.

Top with sliced strawberries right after glazing for a beautiful finish.

Make it in mini loaf pans for individual gifts or brunch servings.

Serving and Pairing Suggestions

Serve slices with fresh berries and whipped cream for a simple dessert.

Pair with a cup of iced tea or strawberry lemonade in the summer.

Slice and serve as part of a brunch spread with quiche, fruit salad, and muffins.

Add a scoop of vanilla ice cream for a dreamy plated dessert.

Use leftover slices for shortcake-style strawberry sundaes.

Nutritional Information (Approx. Per Slice)

Calories: 310
Sugar: 26g
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 39g
Protein: 5g
Fiber: 1g
Sodium: 130mg
Cholesterol: 50mg

Strawberry Pound Cake

Author: Jessica

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Description

Ingredients

For the Glaze
½ cup mashed strawberries (about 1 cup whole strawberries)
2 cups powdered sugar

Instructions