Strawberry Pound Cake Recipe
This strawberry pound cake is soft, moist, and packed with fresh strawberry flavor in every bite. Made with creamy Greek yogurt and simple pantry staples, it has that classic dense pound-cake texture while staying light and tender. It’s the perfect everyday bake for spring and summer, whether you’re serving it with coffee, as a dessert, or slicing it up for a sweet treat during the week.
How to Make Strawberry Pound Cake
Start by preheating your oven to 350℉ (176℃ / Gas Mark 4) and greasing a loaf pan well so the pound cake releases easily after baking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, then set it aside while you prepare the wet ingredients.
In a large mixing bowl, beat together the Greek yogurt, granulated sugar, vanilla extract, eggs, and vegetable oil until smooth and well combined. Make sure to scrape down the sides of the bowl so everything mixes evenly. This mixture is what gives the strawberry pound cake its moist, tender crumb.
Gently add the dry ingredients to the wet mixture, stirring with a wooden spoon or silicone spatula just until incorporated. Be careful not to overmix. Fold in the diced strawberries, distributing them evenly throughout the batter for bursts of fresh strawberry flavour in every slice.
Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5–10 minutes, then transfer it to a wire rack to cool completely.
Serve the strawberry pound cake as-is, with fresh cream, or finish it with a simple strawberry glaze.
To make the glaze, mash ¾ cup fresh strawberries and stir in ½ cup icing sugar, then drizzle over sliced pound cake for an extra sweet, fruity finish.
Storage
Store the pound cake at room temperature in an airtight container for up to 2 days.
For longer storage, keep covered in the fridge for up to 5 days. Let slices come to room temperature before serving for the best texture.
Wrap individual slices or the whole loaf tightly in plastic wrap and foil. Freeze for up to 3 months.
Thaw overnight in the fridge or at room temperature.
Ingredients
All-purpose Flour: forms the structure of the pound cake, giving it that classic dense yet tender crumb that holds up well to juicy strawberries.
Baking powder: helps the cake rise just enough so it stays soft without losing its signature pound-cake texture.
Salt: enhances the sweetness and balances the flavours, making the strawberries and vanilla stand out.
Full-fat Greek yogurt: adds moisture and richness while keeping the cake tender and slightly tangy, which pairs beautifully with fresh strawberries.
Granulated sugar: sweetens the batter and helps create a soft, fine crumb with lightly golden edges.
Vanilla extract: adds warmth and depth, rounding out the fruity flavours.
Eggs: provide structure and stability while helping the cake bake evenly and stay moist.
Vegetable oil: keeps the pound cake incredibly moist and soft, even after a day or two.
Diced strawberries: add bursts of fresh, juicy sweetness throughout the cake, making every slice bright and flavourful.
Strawberry Pound Cake
Ingredients
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. full-fat Greek yoghurt
- 3/4 c. granulated sugar
- 2 tsp. vanilla extract
- 3 large eggs
- 1/2 vegetable oil
- 1 c. diced strawberries
Strawberry Glaze (optional)
- 3/4 c. mashed strawberries
- 1/2 c. icing sugar sifted
Instructions
- Preheat the oven to 350℉/176℃/Gas Mark 4. Grease a loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the yoghurt, sugar, vanilla extract, eggs, and vegetable oil. Scraping down the sides as needed.
- Gently pour the dry ingredients into the wet ingredients. Stir together with a wooden spoon or silicone spatula or until just incorporated.
- Add the diced strawberries into the batter and mix in.
- Pour into a loaf pan and bake for 50 minutes or until a toothpick inserted comes out clean.
- Let cool in the tray for 5-10 minutes then transfer to a cooling rack and continue to let cool.
- Serve with either fresh cream or with a strawberry glaze. To make the strawberry glaze, mash up 3/4 c. strawberries and add 1/2 c. icing sugar and drizzle over top of the poundcake slices.
Notes
Author: Sarah Young
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw and drain them well. Frozen strawberries release more moisture, so pat them dry before adding to the batter.
Why use Greek yogurt in pound cake?
Greek yogurt adds richness and moisture while keeping the cake tender. It also helps balance the sweetness of the strawberries.
Can I substitute oil with butter?
You can, but oil keeps the cake extra moist for longer. If using butter, melt and cool it first for best results.
How do I stop strawberries from sinking?
Toss the diced strawberries lightly in flour before folding them into the batter. This helps keep them evenly distributed.
Can I add a glaze or icing?
Absolutely! A simple vanilla or lemon glaze pairs beautifully with strawberry pound cake.
Is this cake good the next day?
Yes! It’s even better the next day once the flavors have had time to settle.
In this blog post, you learned how to make pound cake with strawberries.