Strawberry Pound Cake

Hi, I’m Anna. Cooking has always been my way of connecting with people I care about—it’s where love and food come together.
One evening, while scrolling through Facebook, I spotted a picture of a Strawberry Pound Cake, and it stopped me in my tracks. It reminded me of my mom’s springtime baking—the sweet smell of berries and butter filling our kitchen. That same cozy feeling came rushing back. Try it and tell me does it remind you of home too?

Why You’ll Love This Recipe

This strawberry pound cake is everything you want in a homemade loaf cake: soft, moist, and bursting with berry flavor. It’s a one-bowl recipe, meaning less cleanup and more time to enjoy that first warm slice.

It’s perfect for spring picnics, brunch tables, or cozy afternoons with tea. Plus, the naturally pink glaze gives it a lovely touch — simple but so pretty. If you love strawberries, this cake will quickly become your go-to dessert.

Ingredients

For the Cake

• 1 ½ cups all-purpose flour – gives structure and softness.
• 2 teaspoons baking powder – helps the cake rise perfectly.
• ½ teaspoon salt – balances the sweetness.
• 1 cup plain Greek yogurt – keeps the loaf moist and rich.
• 1 cup sugar – adds just the right sweetness.
• 3 large eggs – provide structure and richness.
• 1 ½ teaspoons almond extract – adds a delicate, fragrant flavor.
• ½ cup vegetable oil – keeps the crumb tender.
• 1 cup diced strawberries – juicy bursts of color and flavor.

For the Glaze

• ½ cup smashed strawberries – the secret to that fruity pink glaze.
• 2 cups powdered sugar – makes it smooth, sweet, and glossy.

Directions

1. Preheat and Prepare. Preheat your oven to 350°F. Lightly spray an 8 or 9-inch loaf pan with nonstick cooking spray and set it aside.
2. Mix the Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. This keeps the cake light and even.
3. Combine the Wet Ingredients. In a large mixing bowl, whisk the Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and creamy.
4. Bring It All Together. Slowly fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing — it keeps the cake soft.
5. Add the Strawberries. Gently fold in the diced strawberries so they’re evenly distributed throughout the batter. You’ll see little pops of pink color that promise fruity flavor in every slice.
6. Bake. Spoon the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes, or until the center is set and a toothpick comes out clean.
7. Cool. Let the cake rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Make the Glaze. In a small bowl, mash the strawberries until juicy, then mix in the powdered sugar until smooth.
9. Glaze and Serve. Once the cake is fully cooled, pour the glaze over the top and let it set before slicing. Enjoy the glossy pink finish and the sweet scent of strawberries filling your kitchen.

Cultural or Technique Note

This homemade strawberry loaf cake from scratch takes inspiration from classic American pound cake, known for its dense yet tender crumb. The addition of Greek yogurt and fresh strawberries gives it a modern twist — lighter, moister, and full of natural fruit flavor. It’s the perfect blend of tradition and freshness.

Serving Suggestions

There are so many ways to enjoy this Strawberry Pound Cake, whether you’re serving it fresh from the oven or the next day. Here are some ideas to make every slice feel like a special treat:

• Enjoy a slice warm with tea or coffee. The soft, buttery crumb pairs perfectly with a hot drink, and the gentle sweetness of the strawberries makes it feel like a hug in dessert form.
• Serve with whipped cream and extra strawberries. A dollop of lightly sweetened whipped cream and a few fresh berries turn this simple loaf into a restaurant-worthy dessert.
• Add a scoop of vanilla ice cream. The contrast between the cool creaminess and the warm cake is pure summer magic — perfect for backyard gatherings or Sunday dessert.
• Wrap slices for picnics or lunchboxes. This loaf travels beautifully. The glaze sets just firm enough to keep each piece neat and flavorful, making it a lovely surprise for an afternoon snack.
• Top with a drizzle of chocolate or a spoonful of strawberry jam. If you love extra sweetness, this tiny touch adds richness and an indulgent finish.

Pro Tips for Success

These small details make all the difference in creating the perfect homemade strawberry pound cake:

• Use room-temperature ingredients. It helps everything blend smoothly for a light, even crumb.
• Fold the strawberries gently. Overmixing can tint the batter pink and make the texture gummy — a few gentle turns with a spatula are all you need.
• Avoid overmixing. The less you stir once the flour is added, the softer and more tender your cake will be.
• Let the loaf cool completely before glazing. A warm cake will melt the glaze instead of letting it set beautifully on top.
• Smash fresh strawberries for the glaze. Fresh berries release the perfect amount of juice — frozen ones can make it watery and dull the flavor.
• Add a touch more almond extract for depth. If you love that nutty aroma, a few extra drops make the cake feel bakery-level delicious.
• Use a light-colored loaf pan. It helps the cake bake evenly without dark edges.

Common Mistakes to Avoid

Even simple cakes have their little secrets — here’s how to make sure your strawberry loaf cake from scratch turns out perfect every time:

• ⚠️ Overbaking: Check your cake early. It should be golden on top and spring back lightly when touched.
• ⚠️ Too many strawberries: Adding extra can make the loaf soggy in the center. Stick to about one cup of diced berries.
• ⚠️ Skipping the cooling step: Glaze will slide right off a warm cake, so patience here pays off.
• ⚠️ Using low-fat yogurt: Full-fat Greek yogurt gives the moist, rich texture this cake needs.
• ⚠️ Overmixing the batter: Too much stirring develops the gluten, making the cake dense instead of soft and tender.
• ⚠️ Cutting too soon: Letting the loaf rest ensures cleaner slices and better flavor.

Storage & Reheating

• Fridge: Store your strawberry pound cake in an airtight container for 3–4 days. It stays moist and flavorful when sealed properly.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
• Reheat: If you prefer it warm, gently warm slices in the microwave for a few seconds or on low heat in the oven.
• Tip: If you’ve already glazed the loaf, freeze it without the glaze and add it fresh after thawing for the prettiest presentation.

Frequently Asked Questions

Q1: Can I use frozen strawberries instead of fresh?

Yes, you can. Just make sure to thaw and drain them well first. Too much extra moisture can change the texture of the batter and make the loaf heavy.

Q2: What can I substitute for almond extract?

: Vanilla extract is a classic option that adds cozy sweetness, while lemon extract or zest brings a bright, fresh twist.

Q3: Can I make this cake ahead of time?

Definitely! Bake it the day before, store it in an airtight container at room temperature, and glaze it right before serving for that perfect glossy finish.

Q4: How do I keep my pound cake moist?

The combination of Greek yogurt and vegetable oil already locks in moisture, but storing it tightly sealed — and keeping it out of the fridge if possible — helps maintain that soft texture.

Q5: Can I double the recipe?

Yes, you can easily double the ingredients and bake in two loaf pans. It’s perfect if you want one for now and one to freeze for later.

Closing Paragraph

This Strawberry Pound Cake is everything homemade baking should be — simple, fragrant, and filled with love. Whether you bake it for a family gathering, a brunch with friends, or just to brighten your day, it’s guaranteed to bring smiles. Customize it with your favorite extract or serve it with whipped cream for a little extra joy.

Final Thoughts

There’s something so comforting about a loaf cake made from scratch, especially one bursting with fresh strawberries. It’s sweet but balanced, pretty but unfussy — exactly the kind of recipe I love sharing. I hope this one finds a spot in your kitchen, too.