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strawberry pound cake with half sliced through and topped with strawberry glaze.
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Strawberry Pound Cake

Soft, moist, and flavorful strawberry pound cake made with simple pantry staples, fresh strawberries, and topped with a strawberry glaze.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 10
Author: Rena Awada

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.
    flour, baking powder, and salt added to a bowl.
  • 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.
    yogurt, eggs, oil, and sugar were added to a bowl and mixed.
  • Pour the flour mixture over the wet mixture and mix to incorporate.
    flour added over the egg and yogurt mixture.
  • Add the chopped 1 1/2 cups Fresh strawberries and, using a silicone spatula, gently fold them in.
    chopped strawberries added over the cake batter.
  • Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick comes out clean.
    strawberry pound cake batter added into a silicone pan.
  • Let it cool for 5 minutes, then remove the cake from the pan and place it on a wire rack to cool completely.
    Pound cake is added over a wire rack to cool.
  • 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.
    strawberry puree being added over powdered sugar.
  • 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.
    glaze being added over the strawberry pound cake.

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

Serving: 1slice | Calories: 380kcal | Carbohydrates: 62g | Protein: 6g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 233mg | Potassium: 88mg | Fiber: 1g | Sugar: 46g | Vitamin A: 98IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 1mg