This moist and tender strawberry pound cake bursts with fresh berry flavor in every heavenly bite.
Quick Answer: Make this strawberry pound cake by creaming butter and sugar, adding eggs and vanilla, then alternating flour mixture with strawberry puree. Bake in a greased 9×5 loaf pan at 325°F for 60-65 minutes until golden brown.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Category: Dessert
Difficulty: Intermediate
Cuisine: American
Yield: 4 servings
Dietary: Vegetarian
Why You’ll Love This Recipe
- Rich, buttery texture with bursts of fresh strawberry flavor
- Simple ingredients you likely have on hand
- Perfect for breakfast, dessert or afternoon tea
- Stays fresh for days when properly stored
- Freezes beautifully for up to 3 months
Quick Benefits
This strawberry pound cake combines the classic dense, velvety texture of traditional pound cake with bright pops of fresh berry flavor. It’s equally delicious plain or dressed up with whipped cream and extra berries.
Ingredients
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoon almond extract
- 1/2 cup vegetable oil
- 1 cup diced strawberries (about 1 1/4 cup whole)
- 1/2 cup smashed strawberries (about 1 cup whole)
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray and set aside.
- In a medium bowl, combine flour, baking powder, and salt, stirring until evenly distributed.
- In a large bowl, whisk together Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Carefully fold diced strawberries into the batter, then transfer to the prepared loaf pan.
- Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let rest for 10 minutes, then invert onto a cooling rack and allow to cool completely.
- In a medium bowl, combine smashed strawberries and powdered sugar until smooth.
- Once the cake is fully cooled, pour the glaze evenly over the top, allow to set before slicing and serving.
You Must Know
- Room temperature ingredients are crucial for proper mixing
- Don’t overmix the batter once flour is added
- Test doneness with a toothpick in the center
- Use fresh, ripe strawberries for best flavor
- Cool completely before slicing for clean cuts
Serving Suggestions
- Top with fresh whipped cream and strawberries
- Serve with vanilla ice cream
- Pair with coffee or tea
- Drizzle with strawberry sauce
Creative Variations
- Add lemon zest for bright citrus notes
- Swirl in cream cheese for a marbled effect
- Mix in white chocolate chips
- Use mixed berries instead of just strawberries
Cultural Notes
Pound cake originated in Northern Europe in the 1700s, traditionally made with a pound each of flour, butter, eggs, and sugar. Modern versions like this strawberry variation maintain the dense, rich texture while incorporating fresh fruits for enhanced flavor.
Pro Tips
- Pat strawberries dry before pureeing to control moisture
- Line pan with parchment for easy removal
- Rotate pan halfway through baking
- Don’t open oven door during first 45 minutes
Frequently Asked Questions
Q: Can I use frozen strawberries for this strawberry pound cake?
A: Yes, thaw and drain them well first to control moisture.
Q: Why did my cake sink in the middle?
A: This usually happens from opening the oven door too early or overmixing.
Q: How do I know when it’s done?
A: A toothpick inserted in the center should come out clean.
Q: Can I make this in a bundt pan?
A: Yes, adjust baking time to 45-50 minutes.
Q: How should I store leftovers?
A: Wrap tightly and store at room temperature up to 3 days.
Health Benefits
While pound cake is an indulgent treat, this version incorporates fresh strawberries, which provide vitamin C, antioxidants, and natural sweetness. Using fresh fruit reduces the need for artificial flavors and adds beneficial nutrients to this classic dessert.
Nutrition
(Per serving, estimate) Calories: 450 • Carbs: 65g • Protein: 7g • Fat: 18g • Sodium: 200mg
Notes
For best results, ensure all refrigerated ingredients reach room temperature before beginning.
Strawberry pound cake
This moist and tender strawberry pound cake bursts with fresh berry flavor in every heavenly bite.
Ingredients
Instructions
Notes
- For best results, ensure all refrigerated ingredients reach room temperature before beginning.