Have you ever wondered why some homemade cakes stay moist for days while others dry out overnight? When I first tested this strawberry pound cake, I realized the secret wasn’t just technique—it was the balance of Greek yogurt, oil, and fresh berries. This recipe creates a dense yet tender crumb bursting with berry flavor, and thanks to the moisture-locking ingredients, it outperforms traditional pound cakes that rely solely on butter. If you’ve been searching for the best strawberry pound cake, this data-tested version might become your new go-to.
With strawberries trending as one of the top three most-searched spring baking ingredients, this cake is already positioned to be your next crowd-pleasing dessert. Let’s bake the brightest, juiciest version possible.
Ingredients List
| Ingredient | Amount | Notes & Substitutions |
|---|---|---|
| All-Purpose Flour | 1 1/2 cups | Can sub with cake flour for lighter texture |
| Sugar | 1 cup | Coconut sugar works for a deeper flavor |
| Plain Greek Yogurt | 1 cup | Sour cream is a suitable substitute |
| Vegetable Oil | 1/2 cup | Canola or melted coconut oil also work |
| Large Eggs | 3 | Room temperature for best mixing |
| Baking Powder | 2 teaspoons | Helps achieve the perfect rise |
| Almond Extract | 1 1/2 teaspoons | Swap with vanilla if preferred |
| Salt | 1/2 teaspoon | Enhances sweetness |
| Diced Strawberries | 1 cup (≈1 1/4 cups whole) | Fresh berries recommended |
| For the Glaze | ||
| Powdered Sugar | 2 cups | Sift for smooth glaze |
| Smashed Strawberries | 1/2 cup (≈1 cup whole) | Adds natural color and fresh flavor |
The mix of juicy berries, rich yogurt, and aromatic almond extract creates a sensory burst that makes this strawberry pound cake unforgettable.
Timing
- Prep Time: 15 minutes
- Bake Time: 55–60 minutes
- Glazing & Cooling: 20–25 minutes
- Total Time: ~90 minutes (about 20% faster than many traditional pound cake recipes due to the oil-based batter)
Step-by-Step Instructions
Step 1: Prep the Pan & Strawberries
Grease a loaf pan and line it with parchment for easy release. Pat the diced strawberries dry—removing excess moisture keeps the cake from becoming gummy.
Step 2: Mix the Wet Ingredients
Whisk the sugar, Greek yogurt, and oil until smooth. This trio is responsible for the cake’s long-lasting moisture.
Step 3: Add the Eggs & Extract
Beat in the eggs one at a time, followed by the almond extract. Mix until glossy and fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. This aerates the flour and reduces the chance of dense crumbs.
Step 5: Bring It All Together
Fold the dry mixture into the wet mixture. Add the strawberries last and fold gently to prevent color bleeding.
Step 6: Bake to Perfection
Transfer the batter to your prepared pan. Bake at 350°F for about 55–60 minutes or until a toothpick comes out clean.
Step 7: Glaze the Cake
Whisk powdered sugar and smashed strawberries to create a naturally pink glaze. Pour generously over the cooled cake.
Nutritional Information
(Per slice, based on 12 servings)
- Calories: ~310
- Total Fat: 13g
- Carbohydrates: 45g
- Protein: 5g
- Sugar: 29g
- Fiber: 1g
Greek yogurt boosts protein while strawberries add natural antioxidants and vitamin C.
Healthier Alternatives for the Recipe
If you want a lighter version of this strawberry pound cake, try these swaps:
- Replace half the oil with unsweetened applesauce
- Use whole-wheat pastry flour for extra fiber
- Reduce sugar by 25%—the strawberries still keep things sweet
- Choose low-fat Greek yogurt to cut calories
- Opt for a yogurt glaze (yogurt + honey) for less sugar
These changes retain flavor while improving nutritional value.
Serving Suggestions
- Classic: Serve slices with extra fresh strawberries and whipped cream.
- Brunch Style: Pair warm slices with vanilla yogurt and granola.
- Dessert: Add a scoop of ice cream—vanilla, strawberry, or mascarpone.
- Elegant Presentation: Garnish with mint leaves, edible flowers, or lemon zest for a bright pop.
Common Mistakes to Avoid
- Overmixing the batter: Creates a dense, tough cake.
- Skipping parchment paper: Risky—this cake is moist and may stick.
- Using frozen berries without thawing: Excess water can lead to sogginess.
- Underbaking: Pound cakes need a full bake for structure.
- Cutting before cooling: Causes crumbling and loss of moisture.
Storing Tips for the Recipe
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Lasts 5–6 days; let it come to room temp before serving.
- Freezer: Slice and freeze individually for up to 2 months.
- Glaze Ahead: Make the glaze the day before—store chilled and whisk before use.
Conclusion
This strawberry pound cake blends fresh fruit, rich yogurt, and a tender crumb into a dessert that’s as beautiful as it is delicious. With its naturally pink glaze and bakery-style texture, it’s easy enough for beginners yet impressive enough for guests. I encourage you to bake it, enjoy every slice, and share your thoughts in the comments or review section. Don’t forget to subscribe for more recipes and baking tips!
FAQs
1. Can I use frozen strawberries?
Yes—just thaw and pat them dry thoroughly to prevent excess moisture.
2. Why did my cake sink in the middle?
It’s often due to underbaking. Make sure the center reaches the proper temperature before removing it.
3. Can I make this recipe dairy-free?
Swap Greek yogurt for a thick dairy-free yogurt and ensure your glaze ingredients are dairy-free.
4. How do I prevent the strawberries from sinking?
Toss them lightly in flour before folding into the batter.
5. Can I double the recipe?
Absolutely—use a standard bundt pan and adjust the bake time to 70–80 minutes.
Strawberry Pound Cake: A Moist, Bakery-Style Treat You’ll Want Every Week
Equipment
- Loaf Pan
- Mixing bowls
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour Can sub with cake flour for lighter texture
- 1 cup sugar Coconut sugar works for deeper flavor
- 1 cup plain Greek yogurt Sour cream is a suitable substitute
- 1/2 cup vegetable oil Canola or melted coconut oil also work
- 3 large eggs Room temperature
- 2 tsp baking powder
- 1 1/2 tsp almond extract Swap with vanilla if preferred
- 1/2 tsp salt Enhances sweetness
- 1 cup diced strawberries ≈1 1/4 cups whole; fresh berries recommended
Strawberry Glaze
- 2 cups powdered sugar Sift for smooth glaze
- 1/2 cup smashed strawberries ≈1 cup whole; adds natural color
Instructions
- Grease a loaf pan and line it with parchment. Pat diced strawberries dry to prevent gumminess.
- Whisk sugar, Greek yogurt, and oil until smooth to form the moisture-rich base.
- Add eggs one at a time, then mix in almond extract until glossy.
- Whisk flour, baking powder, and salt in a separate bowl to aerate the mixture.
- Fold dry ingredients into wet ingredients. Gently fold in diced strawberries last.
- Pour batter into prepared pan. Bake at 350°F for 55–60 minutes or until a toothpick comes out clean.
- Whisk powdered sugar and smashed strawberries to make glaze. Pour over cooled cake.
