Strawberry Pound Cake is the recipe that Lucia makes every spring the moment fresh strawberries appear at the market because it is the easiest and most rewarding single-bowl bake in her entire warm-weather repertoire. She discovered that Greek yogurt in the batter creates the most extraordinary moistness and tenderness in a pound cake that she has ever achieved without any special technique or equipment. She adds the almond extract because almond and strawberry are one of her favorite flavor combinations in all of baking, folds in the diced strawberries, and then while the loaf cools she smashes a handful of berries in a zip-lock bag into the powdered sugar for the most beautifully simple and deeply strawberry glaze imaginable.
Strawberry Pound Cake is the one-bowl spring and summer bake that comes together in ten minutes, bakes in fifty, and produces a loaf that is so moist and so vibrantly strawberry-flavored with the most beautiful natural pink glaze poured over the top that it immediately becomes the most requested recipe in the kitchen for the entire season. Greek yogurt, fresh diced strawberries in the batter, and a smashed fresh strawberry powdered sugar glaze. Simple, fast, and completely extraordinary. Come follow us on Pinterest where we share beautiful summer baking recipes and easy loaf cake favorites from our kitchen every single week.
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Why You Will Love This Strawberry Pound Cake Recipe
This Strawberry Pound Cake recipe is the spring and summer bake that asks the least of you in terms of time, equipment, and technique and gives back the most in terms of moisture, flavor, and visual appeal. One bowl, one loaf pan, ten minutes of mixing, and fifty minutes in the oven produces something that sliced and glazed on a white plate looks genuinely like it came from a very good bakery. The Greek yogurt is the ingredient that makes this pound cake so extraordinary and so consistently moist. Its high protein content and its fat content together produce a crumb that stays tender and moist for days after baking without becoming gummy or dense.
The smashed strawberry glaze is the finishing element that makes this pound cake completely irresistible. Placing fresh whole strawberries in a zip-lock bag and smashing them with your palm or a rolling pin until they are roughly broken and juicy, then combining with powdered sugar, produces a glaze that is naturally pink and intensely strawberry-flavored in under two minutes without any cooking, blending, or special equipment. Our Dandelion Jelly makes a wonderfully floral and spring-inspired companion spread alongside a slice of this strawberry pound cake for a complete and beautiful spring afternoon tea table.
Ingredients Needed for This Strawberry Pound Cake Recipe
For the Pound Cake:
- 1½ cups All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 cup Plain Greek Yogurt, room temperature
- 1 cup Granulated Sugar
- 3 large Eggs, room temperature
- 1½ tsp Almond Extract (or vanilla extract)
- ½ cup Vegetable Oil
- 1 cup Diced Fresh Strawberries (from about 1¼ cups whole)
For the Strawberry Glaze:
- ½ cup Smashed Fresh Strawberries (from about 1 cup whole)
- 2 cups Powdered Sugar
How to Make This Strawberry Pound Cake Recipe
Preheat the oven to 350°F. Spray an 8 or 9-inch loaf pan generously with non-stick cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside. In a large mixing bowl, combine the Greek yogurt, granulated sugar, room-temperature eggs, almond extract, and vegetable oil. Mix with a wooden spoon or spatula until completely combined and smooth. Gradually stir in the dry flour mixture just until incorporated, cara mia. Stop mixing as soon as no dry flour streaks remain.
Fold in the diced fresh strawberries with two or three gentle strokes just to distribute them through the batter without crushing them into the surrounding batter. Spoon the batter into the prepared loaf pan and smooth the top gently.
Bake for approximately 50 minutes until the center is completely set and a toothpick inserted into the very center of the loaf comes out clean. If the top begins to darken too much before the center is set, lay a sheet of aluminum foil loosely over the pan for the final 10 to 15 minutes. Remove from the oven and allow to rest in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
While the pound cake cools, make the glaze. Place approximately one cup of whole fresh strawberries in a zip-lock bag, seal tightly, and smash with your palm or a rolling pin until the berries are broken into small pieces and the bag contains a rough mixture of fruit and juice. Measure out half a cup of the smashed strawberries including their juice into a medium bowl. Add the powdered sugar and stir together until a glaze forms. The glaze should be thick but pourable. If too thick, add a teaspoon of water. If too thin, add a tablespoon more powdered sugar.
Once the pound cake is completely cooled, pour the glaze evenly over the top and allow it to set for 10 to 15 minutes before slicing.
How to Serve This Strawberry Pound Cake Recipe
Serve this pound cake sliced generously on a white platter or wooden board with a scattering of fresh whole strawberries alongside for the most beautiful and completely summery presentation. The pale pink glaze against the golden loaf with the bright strawberry pieces inside each slice is genuinely one of the most visually appealing and delicious spring bakes we have ever put on a table.
This loaf is equally wonderful served as a morning coffee cake, an afternoon tea treat, or a casual dessert with a small scoop of vanilla ice cream alongside each slice. Our Lemon Blueberry Cupcakes make a beautifully bright and perfectly portioned companion for a complete and charming spring baking spread alongside this strawberry pound cake.
How to Store This Strawberry Pound Cake Recipe
Store the completely cooled and glazed pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 to 3 days. The Greek yogurt in the batter keeps this loaf remarkably moist throughout storage. After 3 days, refrigerate any remaining slices for up to 1 additional day.
To freeze, slice the pound cake into individual portions and wrap each slice tightly in plastic wrap. Freeze in a freezer-safe bag for up to 2 months. Thaw individual slices at room temperature for 30 minutes. Do not glaze the pound cake before freezing as the glaze does not freeze well. Freeze the unglazed loaf and make fresh glaze when ready to serve.
Tips to Make This Strawberry Pound Cake Recipe
Do not overmix the batter after adding the flour. Stirring just until no dry flour remains is the correct endpoint for this quick bread-style pound cake. Any mixing beyond that point develops gluten and makes the finished loaf progressively tougher and denser rather than the tender and soft crumb this recipe is designed to produce. Stop as soon as the flour is incorporated.
Use room-temperature eggs. Cold eggs added to a batter containing oil and yogurt can cause the mixture to look slightly separated and lumpy. Room-temperature eggs incorporate smoothly and produce a more uniformly combined batter. If you forget to take the eggs out ahead of time, place them in a bowl of warm water for 5 minutes before using.
Helpful Notes for This Strawberry Pound Cake Recipe
The almond extract in this recipe pairs extraordinarily beautifully with fresh strawberries and produces a flavor combination that is both familiar and completely surprising in the most lovely way. If almond extract is not your preference, vanilla extract in the same quantity is a pleasant and mild alternative. Lemon extract is a third option that produces a lemon-strawberry pound cake that is bright and vibrant and completely wonderful.
Full-fat Greek yogurt produces the richest and most moist result in this recipe. Low-fat or non-fat Greek yogurt can be used but the finished loaf will be slightly less rich and may be marginally less moist. The protein content and fat content of full-fat Greek yogurt are what produce the extraordinary tenderness that makes this pound cake so consistently beloved.
Variation of This Strawberry Pound Cake Recipe
Maria made a version adding the zest of one lemon to the batter alongside the almond extract and using fresh lemon juice in the glaze alongside the smashed strawberries for a strawberry lemon pound cake that was bright and completely extraordinary on the spring brunch table. Teresa tried adding a quarter cup of mini chocolate chips folded through the batter alongside the diced strawberries for a chocolate strawberry pound cake that was deeply indulgent and completely irresistible.
For a blueberry version, substitute the diced strawberries in the batter with fresh blueberries and the smashed strawberries in the glaze with smashed blueberries for a beautiful purple-glazed blueberry pound cake that is equally moist and equally easy to make. Our Blueberry Lemon Curd Cake makes a beautifully vibrant and equally fruit-forward companion for a complete and stunning spring baking celebration spread.
FAQs About This Strawberry Pound Cake Recipe
Can I use regular yogurt instead of Greek yogurt?
Regular plain yogurt can be substituted for Greek yogurt but because it has a higher water content and lower protein content than Greek yogurt the finished pound cake will be slightly less moist and may have a slightly more open and less dense crumb. Full-fat regular yogurt produces the best result among non-Greek alternatives. Avoid flavored yogurts as their added sugar and flavoring will alter the balance of the recipe.
Can I substitute the vegetable oil with butter?
Yes. Melted unsalted butter in the same quantity as the vegetable oil produces a richer and more deeply flavored pound cake with a slightly firmer crumb. The oil version produces a marginally moister crumb as oil does not solidify at room temperature the way butter does. Both produce genuinely delicious results and the choice is a matter of personal preference.
Why do my strawberries sink to the bottom of the loaf?
Strawberry pieces sink in pound cake batter when they are too large and too heavy to be suspended by the surrounding batter during baking. Dice the strawberries into small pieces of approximately half an inch rather than leaving them in larger chunks. Tossing the diced strawberries in a tablespoon of flour before folding them into the batter also helps suspend them more evenly throughout the loaf during baking.
Conclusion
This Strawberry Pound Cake is the spring and summer bake that asks almost nothing of you and gives back one of the most genuinely moist and deeply flavorful and beautifully presented loaves you have ever produced in your own kitchen from a single bowl and fifty minutes in the oven. We hope it becomes as much a part of your warm-weather baking repertoire as it has become of ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa
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Strawberry Pound Cake The Most Moist and Easy One Bowl Summer Loaf You Will Bake
- Total Time: 1 hour plus cooling
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
The most moist and easy Strawberry Pound Cake made in one bowl with Greek yogurt granulated sugar eggs almond extract oil and fresh diced strawberries baked in a loaf pan and finished with a beautiful pink smashed fresh strawberry powdered sugar glaze. A completely effortless spring and summer loaf cake ready in 1 hour.
Ingredients
1 1/2 cups All-Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
1 cup Plain Greek Yogurt room temperature
1 cup Granulated Sugar
3 large Eggs room temperature
1 1/2 tsp Almond Extract
1/2 cup Vegetable Oil
1 cup Diced Fresh Strawberries
1/2 cup Smashed Fresh Strawberries for glaze
2 cups Powdered Sugar
Instructions
1. Preheat oven to 350°F. Spray an 8 or 9-inch loaf pan with non-stick spray.
2. Whisk flour, baking powder, and salt in a medium bowl. Set aside.
3. Combine Greek yogurt, sugar, eggs, almond extract, and oil in a large bowl. Mix until smooth.
4. Gradually stir in dry flour mixture until just incorporated. Do not overmix.
5. Fold in diced strawberries in 2 to 3 gentle strokes.
6. Spoon batter into prepared pan and smooth top.
7. Bake approximately 50 minutes until center is set and toothpick comes out clean.
8. Tent with foil if top darkens too quickly before center is done.
9. Cool in pan 10 minutes then turn out onto rack to cool completely.
10. Smash 1 cup whole strawberries in a sealed zip-lock bag.
11. Measure 1/2 cup smashed berries with juice into a bowl. Add powdered sugar and stir to a pourable glaze.
12. Pour glaze over completely cooled pound cake. Let set 10 to 15 minutes before slicing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Bread, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 144mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: strawberry pound cake, easy strawberry pound cake recipe, one bowl strawberry loaf cake, glazed strawberry pound cake
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