Spring is the season of fresh, bright flavors, and this strawberry pound cake is one of my favorite ways to celebrate it. It’s soft, buttery, and packed with fresh strawberries, giving it a natural sweetness and a pop of color that makes it as pretty as it is delicious. What really sets this recipe apart is the addition of strawberry Greek yogurt because it keeps the cake extra moist and enhances that fresh berry flavor.
I love making this for brunch, afternoon snacks, or even a light dessert. It’s one of those cakes that just feels like sunshine on a plate. And the glaze? It’s a simple mix of powdered sugar, more strawberry Greek yogurt, a splash of lemon juice, and a little milk, creating the perfect balance of sweet and tangy. Whether you’re baking for a gathering or just want something sweet to enjoy with your coffee, this strawberry pound cake is an easy winner.
Ingredients for Strawberry Pound Cake
Every ingredient in this cake plays a role in making it soft, rich, and full of flavor:
For the Cake:
Flour – The base of the cake, providing structure.
Baking Powder & Baking Soda – Help the cake rise and stay light.
Salt – Enhances flavor and balances the sweetness.
Butter – Gives the cake richness and a tender crumb.
Sugar – Sweetens the cake and helps with texture.
Eggs – Add moisture and structure.
Vanilla Extract – Complements the strawberry flavor.
Strawberry Greek Yogurt – Keeps the cake extra moist and adds a natural fruity taste.
Chopped Strawberries – The star ingredient, adding fresh bursts of flavor in every bite.
For the glaze:
Powdered Sugar – Creates a smooth, sweet drizzle.
Strawberry Greek Yogurt – Adds creaminess and more strawberry flavor.
Lemon Juice – Brightens the glaze and cuts the sweetness.
Milk – Helps get the right consistency.
Vanilla Extract – Adds warmth and depth.
How to Make Strawberry Pound Cake
- Prep the oven and pan. Preheat to 350°F and grease a loaf pan.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar. Beat until light and fluffy. This step helps create that soft, buttery texture.
- Add the eggs and vanilla. Mix until fully combined.
- Incorporate the yogurt. Stir in the strawberry Greek yogurt for extra moisture.
- Fold in the dry ingredients. Mix until just combined—don’t overmix!
- Gently add the strawberries. Coat them in a little flour first to prevent them from sinking, then fold them into the batter.
- Bake. Pour the batter into the pan and bake for about an hour, or until a toothpick comes out clean.
- Make the glaze. Whisk everything together until smooth.
- Drizzle and serve. Once the cake is cooled, pour the glaze over the top and enjoy!
FAQ
Can I use frozen strawberries?
Yes! Dont thaw them first, just cut them up and fold them into the cake batter.
What other flavors can I try?
Swap the strawberry Greek yogurt for vanilla or lemon for a different twist. You can also add a little lemon zest to the batter for extra brightness.
How do I store this cake?
Keep it in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Can I make this into muffins?
Absolutely! Just divide the batter into a muffin tin and bake at 350°F for about 20-25 minutes.
This strawberry pound cake is one of those recipes you’ll want to make again and again. It’s fresh, fruity, and just the right amount of sweet. Let me know if you try it—I’d love to hear what you think!
Strawberry Pound Cake
An easy pound cake recipe perfect for spring
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Category: dessert
Ingredients
For the cake:
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup strawberry Greek yogurt
- 1 cup chopped strawberries (fresh or frozen)
- 1 teaspoon all purpose flour
For the glaze:
- 1 cup strawberry Greek yogurt
- ½ cup confectioner's sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugar until light and fluffy.
- Add the eggs, vanilla extract and strawberry yogurt and beat until combined.
- Add the flour mixture and beat until just combined.
- In a small bowl mix together the strawberries and the teaspoon flour.
- Gently fold the strawberries into the batter.
- Spread the batter into the prepared loaf pan.
- Bake in the preheated oven for 50-55 minutes until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- In a medium bowl whisk together the strawberry yogurt, powdered sugar, vanilla extract, lemon juice, and enough milk until the glaze reaches your desired consistency (should be thick, but not too thick).
- Place the cake on a cooling rack over a baking sheet and spread the glaze over the top of the cooled cake.
- Cut the cake and serve. Refrigerate leftovers.
