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Strawberry Pound Cake is one of my favorite desserts to make. It is made with simple pantry staples and fresh strawberries, and finished with a delicious strawberry glaze. Perfect dessert to serve a crowd.
This strawberry pound cake is soft, fluffy, and filled with fresh strawberry flavor in every bite. It’s easy to make, perfect all year round, especially in spring and summer, and it’s great for serving with coffee or as a simple dessert.
If you love strawberry desserts, then you may also like my Dubai Chocolate Strawberry cups or my Strawberry Oatmeal Cookies.
Recipe Overview
Ingredients & Substitutes
Below is a list of the ingredients I used to make it and what you can use as substitutes. Full measurements are found in the recipe card below.
- Flour: I used all-purpose flour because it’s what most people have on hand. Or use a gluten-free option, a mix of white and brown flour.
- Pantry Staples: baking powder, salt, coconut or vegetable oil, almond extract, and vanilla extract.
- Eggs: These will help act as a binder. I have not tested it with an egg substitute, so I cannot make a solid recommendation here.
- Plain Greek yogurt
- Granulated sugar: A lot of times, I bake with fine cane sugar or monk fruit sugar. Use what you normally bake with. Baking sugar substitutes will work too. If you use honey, you may have to add a bit more flour.
- Strawberries: Go for fresh strawberries and not frozen.
- Powdered sugar, or erythritol powder: There is powdered cane sugar available, and a lot of good low-calorie powdered sugar that can also be used for a healthier, lower-calorie option.
How To Make Strawberry Pound Cake
Preheat oven to 350 F and line a loaf pan with parchment paper.
Mix the Dry ingredients: In a bowl, mix together the flour, baking powder, and salt. Set aside.
✏️ Remember, you can use a combination of 2 different flours if you like.
Mix Wet Ingredients: In another bowl, add the eggs, oil, yogurt, sugar, vanilla extract, and almond extract. Whisk to combine.
Combine wet & dry Ingredients: Pour the flour mixture over the wet mixture and mix to incorporate.
✏️ Do not overmix the batter. It is not necessary.
Fold in Strawberries: Add the chopped strawberries and, using a silicone spatula, gently fold them in.
✏️ Use fresh strawberries if possible. You can swap the strawberries with blueberries if you like.
Bake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
✏️ Ovens vary; I suggest you start checking the cake at 45 minutes with a toothpick. My oven usually takes about 50 minutes, while some may need 55.
Cool: Let it cool for 5 minutes, then turn it out of the pan and place it on a wire rack to cool completely.
✏️ It is important that you let the cake cool before you add the glaze.
Prepare the glaze: While the cake is cooling, mix the mashed strawberries with the powdered sugar. Start with 2 tablespoons, then mix with the powdered sugar to make a thick glaze. For a runnier glaze, add 1-2 more tablespoons of strawberry puree and whisk.
Serve: Pour the sugar glaze over the cake and let it rest for a few minutes for the glaze to settle. Slice the cake, serve, and enjoy.
Helpful Tips
- Use fresh strawberries for the best flavor and texture. Frozen strawberries simply won’t work. It will bake the cake too moist.
- Pat the strawberries dry before folding them into the batter to prevent excess moisture.
- Bring the cold ingredients to room temperature for a smoother batter.
- Do not overmix after adding the flour to keep the cake tender.
- Let the cake cool completely before slicing so it holds its shape and the sugar glaze hardens.
Common Questions
Technically, yes, but I do not recommend using it if you have fresh on hand. If you must, thaw and drain them thoroughly before using them to avoid extra moisture in the cake. Frozen works just fine for the glaze.
Store it covered at room temperature for up to two days or in the fridge for up to 7 days. Slice the pound cake and place it in a lidded container before storing in the fridge.
Yes. Wrap it tightly and freeze for up to two months. Thaw at room temperature before serving.
When it comes to cake, overbaking or over-mixing can cause dryness. Check for doneness early and mix just until combined. Do not overmix the batter.
More Cakes
If you try one of my recipes and love it, I would love to hear from you. Please consider leaving me a review or feedback in the comment section below.
Strawberry Pound Cake
Ingredients
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup coconut oil, or vegetable oil
- 1 cup plain Greek yogurt, or vanilla
- 1 cup Granulated Sugar, or fine cane sugar (use ¾ for less sweet option)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups Fresh strawberries, or 1 cup diced
To make the Glaze
- 1/3 cup diced fresh strawberries, 3-4 tablespoons mashed/puree
- 2 cups powdered sugar, or erythritol powder
Instructions
- Preheat oven to 350 F and line a loaf pan with parchment paper.
- In a bowl, mix together the 1 1/2 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In another bowl, add the 3 large eggs, 1/2 cup coconut oil, 1 cup plain Greek yogurt, 1 cup Granulated Sugar, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. Whisk to combine.
- Pour the flour mixture over the wet mixture and mix to incorporate.
- Add the chopped 1 1/2 cups Fresh strawberries and, using a silicone spatula, gently fold them in.
- Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick comes out clean.
- Let it cool for 5 minutes, then remove the cake from the pan and place it on a wire rack to cool completely.
- While the cake is cooling, make the glaze by mixing the mashed 1/3 cup diced fresh strawberries with the 2 cups powdered sugar. Start with 2 tbsp, then mix with the powdered sugar to make a thick glaze. For a runnier glaze, add 1-2 more tablespoons of strawberry puree and whisk.
- Pour the sugar glaze over the cake and let it rest for a few minutes for the glaze to settle. Slice the cake, serve, and enjoy.
Notes
- You can make this significantly less sweet and lower the calories by using half the amount of sugar.
- Also, consider making half the amount of the glaze to drizzle only a small amount over it. This will also lower the calories.
- If you use 1/2 cup sugar and half the amount of the glaze (1 cup), the calories will be 295 per serving.
- I like to use fresh strawberries. I do not recommend using frozen berries. Freeze-dried strawberries will be a better option, but they will have less flavor.
- Use any oil you have on hand. Any neutral-tasting oil will work.
- Consider using monk fruit sugar as a healthier option.
- You can use a mix of all-purpose flour with whole wheat flour or oat flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
