Strawberry Pound Cake

No ratings yet

This Strawberry Pound Cake recipe features a tender, moist cake infused with sweet strawberries in every bite and a sweet, fruity glaze!

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Strawberry Pound Cake

Servings: servings

Calories: 466kcal

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

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!