Best Homemade Strawberry Pound Cake

If you ask me, strawberry pound cake is one of those desserts that just makes everything better.

This classic treat brings together the sweet, fresh taste of strawberries with a rich, buttery cake that’s both simple and satisfying. The pink-speckled slices look pretty on any plate, and the familiar comfort of pound cake gets a cheerful boost from the fruit.

The outside develops a golden crust while baking, but inside you’ll find a soft, moist cake dotted with pieces of real strawberries. A light dusting of powdered sugar is all it needs to shine.

It’s the kind of cake that works just as well for an afternoon tea as it does for a special occasion dessert, and I’ve never met anyone who could resist a slice.

What Kind of Strawberries Should I Use?

Fresh strawberries are your best bet for this pound cake, but there’s no need to splurge on the fancy ones from specialty markets. Regular supermarket strawberries work perfectly fine, just make sure they’re ripe and bright red throughout without any white or green patches. If fresh strawberries aren’t in season, you can use frozen ones – just thaw and drain them well to prevent excess moisture from affecting your cake’s texture. For the best results, pick berries that are firm but not hard, and avoid any that show signs of mushiness or mold. Remember to wash and dry your strawberries thoroughly before using them, whether you’re dicing or smashing them for the recipe.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this pound cake recipe:

• Greek yogurt: You can swap the Greek yogurt with sour cream in equal amounts, or use plain regular yogurt (though you might want to strain it first to remove excess liquid). Buttermilk can work too, but reduce the amount to 3/4 cup since it’s thinner.
• Vegetable oil: Any neutral-flavored oil works here – canola, sunflower, or even melted coconut oil (though this might add a slight coconut taste). You can also use melted butter for a richer flavor.
• Almond extract: If you’re not a fan of almond extract or don’t have it, try vanilla extract instead. You could even use strawberry extract for extra berry flavor!
• Fresh strawberries: When fresh strawberries aren’t in season, you can use frozen ones – just thaw and drain them well first. Other berries like raspberries or a mix of berries can work too.
• All-purpose flour: While all-purpose flour is best for this recipe, you can use cake flour for a softer texture – just add an extra 2 tablespoons per cup of flour called for.

Watch Out for These Mistakes While Baking

The biggest challenge when adding fresh strawberries to pound cake is managing their moisture content – tossing the diced strawberries in a tablespoon of flour before folding them into the batter helps prevent them from sinking to the bottom during baking. Another common mistake is overmixing the batter after adding the flour, which can lead to a tough, dense cake – instead, fold the ingredients just until combined, and a few small streaks of flour are actually okay. Temperature control is crucial too – make sure all your cold ingredients (eggs, yogurt) are at room temperature before starting, as this ensures even mixing and proper rising. For the best texture, avoid opening the oven door during the first 30 minutes of baking, as the sudden temperature change can cause the cake to sink in the middle. Finally, let the cake cool in the pan for exactly 10 minutes before removing – any shorter and it might break, any longer and it could become too moist from condensation.

What to Serve With Strawberry Pound Cake?

This sweet and fruity pound cake pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream on top. For a morning or afternoon treat, serve it alongside your favorite cup of coffee or tea – I especially love it with a creamy latte or Earl Grey. If you want to play up the strawberry flavor even more, try serving each slice with a spoonful of macerated strawberries or a drizzle of strawberry sauce. You can also add a sprinkle of powdered sugar or a swirl of cream cheese frosting if you’re feeling extra indulgent!

Storage Instructions

Counter Storage: Keep your strawberry pound cake at room temperature for up to 2 days by wrapping it well in plastic wrap or storing it in an airtight container. The fresh strawberries in this cake mean it’s best enjoyed within the first couple of days when the fruit is at its peak.

Refrigerate: For longer storage, pop your wrapped cake in the fridge where it’ll stay good for up to 5 days. The cold temperature helps preserve those fresh strawberries better. Just remember to bring slices to room temperature before serving for the best taste and texture.

Freeze: This pound cake freezes really well! Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. You can freeze it whole or in individual slices – perfect for when you need a quick sweet treat. Just thaw overnight in the fridge when you’re ready to enjoy it.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 35-45 g
• Fat: 90-100 g
• Carbohydrates: 400-450 g

Ingredients

For the loaf:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup greek yogurt, plain
• 1 cup granulated sugar
• 3 large eggs
• 1 1/2 tsp almond extract
• 1/2 cup vegetable oil
• 1 cup chopped strawberries (from about 1 1/4 cups whole)
• 1/2 cup crushed strawberries (from about 1 cup whole)

For the glaze:

• 2 cups confectioners’ sugar
• 1/2 cup smashed strawberries

Step 1: Prepare the Baking Pan and Preheat Oven

Preheat your oven to 350°F (175°C).

Spray an 8 or 9-inch loaf pan with non-stick cooking spray to prevent sticking, then set it aside so it’s ready for your batter.

Step 2: Mix the Dry Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

In a medium-sized bowl, stir together the all-purpose flour, baking powder, and salt until well combined.

Set aside the mixed dry ingredients for the next step.

Step 3: Combine the Wet Ingredients

• 1 cup greek yogurt, plain
• 1 cup granulated sugar
• 3 large eggs
• 1 1/2 tsp almond extract
• 1/2 cup vegetable oil

In a large mixing bowl, whisk together the greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and well incorporated.

Step 4: Make the Batter and Fold in Strawberries

• dry mixture from Step 2
• wet mixture from Step 3
• 1 cup chopped strawberries (from about 1 1/4 cups whole)

Slowly stir the mixed dry ingredients from Step 2 into the wet mixture from Step 3.

Mix until just incorporated—be careful not to overmix.

Gently fold in the chopped strawberries.

Transfer the batter into the prepared loaf pan.

I like to leave a few chunky pieces of strawberries on top for some extra color and flavor.

Step 5: Bake the Strawberry Bread

Bake the filled loaf pan in the preheated oven for about 50 minutes, or until the center is set and a toothpick inserted in the center comes out clean.

Remove the bread from the oven and let it sit in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely before glazing.

Step 6: Make the Strawberry Glaze

• 1/2 cup crushed strawberries (from about 1 cup whole)
• powdered sugar (about 1 cup, as needed)

While the bread is cooling, prepare the glaze.

In a medium-sized bowl, combine the crushed strawberries and powdered sugar (usually about 1 cup powdered sugar, but you can adjust to your preferred consistency).

Stir until smooth and the glaze is pourable.

Step 7: Glaze, Set, and Serve

Once the loaf is completely cooled, pour the glaze over the top and let it set before slicing.

I find letting the glaze firm up for about 15 minutes gives the prettiest finish.

Slice and serve to enjoy!