This Strawberry Pound Cake recipe features a tender, moist cake infused with sweet strawberries in every bite and a sweet, fruity glaze!
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Pin RecipeOne-Bowl Strawberry Pound Cake Recipe
When it comes to easy strawberry desserts, this strawberry pound cake is always at the top of the list! Infused with vibrant strawberries and topped with a beautiful pink glaze, it’s showstopping in appearance. However, it couldn’t be easier to make!
The cake batter combines in one bowl. Then, it bakes in the oven in less than an hour, giving you plenty of time to prepare the sweet glaze.
The result is a tender, fluffy strawberry cake loaded with fruity flavor. It’s delicious enough to serve on its own, but the homemade glaze truly does steal the show.
Prepare this recipe for baby showers, bridal showers, barbecues, and any time you just need a springtime dessert recipe!
Ingredients For Moist Strawberry Cake
To print: see recipe card below
Pound Cake:
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- ½ cup vegetable oil – Feel free to substitute this with unsalted butter if preferred.
- 1 ½ cups flour – Feel free to use a 1:1 gluten-free all-purpose flour if you need this recipe to be gluten-free.
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 1 cup fresh strawberries, diced – Dice by hand or use a food processor and pulse for a short time.
Glaze:
- 2 cups powdered sugar
- ½ teaspoon almond extract
- ½ cup mashed strawberries – You can mash them with a fork to create a strawberry puree!
Quick Tip
Allow your ingredients to come to room temperature before you begin. This will allow for easy mixing and prevent the cake from becoming too dry or crumbly!
Variations
- Use vanilla extract instead of almond extract in the glaze to make the cake nut-free.
- Swap the strawberries with blueberries or raspberries for a different taste.
- Skip the glaze, and top the cake with powdered sugar, homemade whipped cream, or cream cheese frosting instead.
Directions For How to Make Strawberry Pound Cake
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- Preheat: Preheat your oven to 350 degrees Fahrenheit, and spray a 9” loaf pan with baking spray. Set the pan aside.
- Mix the wet ingredients: In a large bowl, whisk the Greek yogurt, sugar, eggs, vanilla extract, and vegetable oil until smooth. For the best results, add the eggs one at a time, blending them evenly.
- Whisk the dry ingredients: Add the flour, baking powder, cinnamon, and salt to the bowl, and whisk to make a smooth batter.
- Fold in the berries: Add the strawberries to the bowl. Then, use a rubber spatula to fold them gently into the batter. Mix just once or twice to avoid mashing the berries!
- Bake the cake: Pour the batter into the prepared loaf pan, and bake the pound cake for 50 minutes. The top will be golden brown, and the edges will pull away from the sides of the pan. A toothpick inserted into the center of the pound cake will come out cleanly.
- Cool: Let the cake cool in the pan for about 15 minutes. Then, flip it onto a wire rack to cool completely.
- Prepare the glaze: Once the cake has cooled, make the glaze. Smash the strawberries in a medium-sized bowl. Mix in the powdered sugar and almond extract until smooth.
- Top the cake: Pour the glaze over the top of the cake. Let the glaze set for about 5 minutes before slicing and serving.
Serving Suggestions
This strawberry pound cake is great on its own. However, you can never go wrong with extra berries, a dollop of whipped cream, or a scoop of ice cream for topping!
How To Store + Freeze Strawberry Pound Cake
- Store leftover cake at room temperature for up to three to four days, or refrigerate it for up to one week. To keep the cake fresh, wrap it tightly with plastic wrap. Or, transfer it to an airtight container.
- Freeze unglazed cake for up to three months. Defrost it in the fridge overnight, add the glaze, and let it come to room temperature before serving.
Quick Tip
Frozen strawberries do not work well in this recipe. They have too much liquid and will make the cake too dense. Fresh berries are best!
If you don’t have fresh strawberries, you can use strawberry extract to add strawberry flavor. Then, add a few drops of red food coloring to the glaze to replicate the pretty pink color.
Strawberry Pound Cake
Equipment
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- whisk
- Rubber spatula
- 9×4 loaf pan
Ingredients
- 1 cup Greek yogurt plain
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 1½ cups flour
- 1 Tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- cup strawberries fresh, diced
Glaze:
- 2 cups powdered sugar
- ½ teaspoon almond extract
- ½ cup strawberries mashed
Instructions
- Preheat your oven to 350ºF and spray a 9” loaf pan with baking spray. Set the pan aside.
- In a large mixing bowl, whisk together the Greek yogurt, sugar, eggs, vanilla extract, and vegetable oil until smooth.1 cup Greek yogurt, 1 cup sugar, 3 eggs, 2 teaspoons vanilla extract, ½ cup vegetable oil
- Add the flour, baking powder, cinnamon, and salt to the bowl and whisk to make a smooth batter.1½ cups flour, ¼ teaspoon ground cinnamon, 1 Tablespoon baking powder, ½ teaspoon salt
- Gently fold the diced strawberries into the batter using a rubber spatula. Only mix once or twice so the berries don’t get smashed.cup strawberries
- Pour the batter into the prepared loaf pan and bake the pound cake for 50 minutes. The top of the pound cake will be golden brown and the edges of the cake will be pulling away from the sides of the pan. A toothpick inserted into the center of the pound cake will come out cleanly.
- Let the cake cool in the pan for about 15 minutes then flip the cake out onto a cooling rack.
- Once the cake has cooled, make the glaze. Smash the strawberries in a medium-sized bowl. Mix in the powdered sugar and almond extract. Pour the glaze over the top of the cake. Let the glaze set for about 5 minutes then slice and serve.2 cups powdered sugar, ½ teaspoon almond extract, ½ cup strawberries
Notes
- You can also bake this pound cake in an 8” round bundt pan. Be sure to grease and flour the bundt pan well so the pound cake will pop out easily after baked.
- Use vanilla extract instead of almond extract in the glaze to make the cake nut free.
- Frozen strawberries do not work well in this recipe. They have too much liquid and will make the cake too dense. Fresh berries are best!
Nutrition
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