This moist and fragrant strawberry pound cake delivers pure summer joy with fresh berries in every 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 at 350°F for 35-40 minutes until golden and springy. Cool before slicing.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Category: Dessert
Difficulty: Moderate
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 afternoon tea or dessert
- Stays fresh for several days
- Freezes beautifully for up to 3 months
Quick Benefits
This strawberry pound cake combines classic pound cake density with bright berry freshness. The crumb is tender yet sturdy enough for slicing, while real strawberries provide natural color and flavor without artificial additives.
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 after adding flour to avoid tough texture
- Cake is done when slight cracks form on top
- Use light-colored metal pan for even baking
- Let cool completely before slicing to prevent crumbling
Serving Suggestions
- Dust with powdered sugar and serve with fresh berries
- Add a dollop of whipped cream
- Serve with vanilla ice cream
- Pair with afternoon tea or coffee
Creative Variations
- Add lemon zest for bright citrus notes
- Swirl in cream cheese for a cheesecake-like texture
- Use mixed berries instead of just strawberries
- Add white chocolate chips for extra richness
Cultural Notes
Pound cake originated in Northern Europe in the 1700s, traditionally made with a pound each of flour, butter, eggs, and sugar. Modern variations like this strawberry version maintain the dense, rich texture while incorporating fresh fruit for enhanced flavor and moisture.
Pro Tips
- Pat strawberries dry before pureeing to control moisture
- Use cake flour for an extra tender crumb
- Don’t open oven door during first 30 minutes of baking
- Test doneness in center, not just edges
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 overbeating the batter.
Q: How do I store leftover cake?
A: Store in an airtight container at room temperature for up to 3 days.
Q: Can I make this in a bundt pan?
A: Yes, double the recipe and adjust baking time to 45-50 minutes.
Q: Is this cake freezer-friendly?
A: Yes, wrap well and freeze for up to 3 months.
Health Benefits
While this is a treat, fresh strawberries add vitamin C, antioxidants, and natural sweetness. Using real fruit instead of artificial flavoring provides beneficial nutrients and fiber. The eggs contribute protein and essential vitamins.
Nutrition
(Per serving, estimate) Calories: 450 • Carbs: 52g • Protein: 6g • Fat: 25g • Sodium: 180mg
Notes
For best results, bring all refrigerated ingredients to room temperature before starting.
Strawberry Pound Cake
This moist and fragrant strawberry pound cake delivers pure summer joy with fresh berries in every bite.
Ingredients
Instructions
Notes
- For best results, bring all refrigerated ingredients to room temperature before starting.