Strawberry Pound Cake: A Moist, Bakery-Style Treat You’ll Want Every Week
This strawberry pound cake uses Greek yogurt, oil, and fresh berries to create exceptional moisture and a tender crumb that stays soft for days. Balanced, berry-rich, and bakery-style—this is your new go-to cake recipe.
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.
Notes
The combination of Greek yogurt, oil, and fresh berries ensures a moist, tender crumb that stays fresh longer than traditional butter-based pound cakes.