A simple strawberry pound cake made with fresh berries, Greek yogurt, and a dreamy strawberry glaze that drips like magic.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Have you ever had one of those weeks where you swear you’re going to eat healthy, and then suddenly you’re elbows-deep in cake batter? Yeah… that was me. I had strawberries in the fridge—bought them with full intentions of tossing them into smoothies like a functioning adult. Instead, I stared at them while stress-eating crackers and thought, you know what? cake sounds better. And honestly, if you’re a strawberry lover like me, you’ll probably also want to try my Strawberry Bread; it’s just as cozy, but a little more “everyday” than this pound cake.
So, this Strawberry Pound Cake happened out of sheer rebellion and a need for comfort. And oh man, it delivered. It’s one of those bakes that makes your house smell like a bakery married a berry farm. I didn’t even wait for it to cool properly before cutting a slice. Warm, slightly gooey in the middle, and that glaze? It pooled around the edges like a little love letter from the cake gods.
Why You’ll Love This Strawberry Pound Cake Recipe?
I know, I know—there are a million-pound cakes out there. But here’s the thing: this one doesn’t pretend to be fancy. It’s not layered, there’s no piping bag involved, and yet, it’s got this effortless charm to it, like the friend who shows up in sweatpants but still looks adorable.
The texture is spot-on: dense, but not heavy. Moist, without being greasy. And the strawberries? They pop—not literally, thank goodness—but in that sweet, tangy way that makes you go back for another bite before you’ve finished the first.
Plus, the glaze. Can we talk about the glaze? It’s not just a pink drizzle. It’s basically strawberry frosting in liquid form, and it makes the cake look like it walked straight out of a Pinterest board. Whether you’re baking for brunch, a random Tuesday, or just need something that tastes like a hug, this one’s it.
Ingredient Notes:
Honestly, you’re probably 80% there already if your kitchen isn’t completely barren. No weird specialty items. No $8 extracts. Just the good stuff.
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All-purpose flour – Nothing fancy. Just good ol’ reliable.
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Baking powder + salt – The small-but-mighty duo that gives the cake its lift and flavor balance.
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Greek yogurt – The secret to that tender crumb. I used plain, but if all you have is vanilla… do it. I won’t tell.
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Sugar – Regular granulated. This ain’t the time for brown or coconut sugar experiments.
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Eggs – Three of them. Room temp is best, but life’s messy, so don’t stress.
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Vanilla extract – Use the real stuff if you can. But hey, if you only have imitation vanilla because that’s what Grandma used, roll with it.
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Vegetable oil – Keeps it moist. I prefer this over butter for this recipe because I’m lazy and don’t want to cream anything.
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Fresh strawberries – Chop ’em up small. The riper, the better. If they’re already on the mushy side, even better for the glaze.
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Powdered sugar + mashed strawberries – That’s your glaze. And yes, you should absolutely lick the spoon.
How To Make Strawberry Pound Cake?
This is one of those recipes that’s soothing to make. Stirring batter while your kitchen smells like strawberries and vanilla? It’s basically aromatherapy.
Step 1: Preheat + Prep
Turn that oven to 350°F. Grab a loaf pan and give it a good spray—or line it if you’re feeling extra.
Step 2: Dry Ingredients Party
Whisk together the flour, baking powder, and salt in one bowl. No need to sift unless you’re really trying to impress someone.
Step 3: Wet Ingredients Vibe Check
In another bowl, mix the yogurt, eggs, vanilla, and oil until it’s nice and smooth. Then stir in the sugar. It’ll look kind of creamy and glossy—that’s your sign you’re on the right track.
Step 4: Combine and Fold
Pour the wet into the dry, stir just until the flour disappears, and then fold in those diced strawberries. Be gentle. We’re baking a cake, not fighting it.
Step 5: Bake Time
Pour it into your prepared loaf pan and smooth out the top. Pop it in the oven for 45 to 55 minutes. You’ll know it’s ready when a toothpick comes out with a few moist crumbs (not batter).
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Step 6: Glaze + Daydream
While the cake cools, smash your strawberries and mix with powdered sugar to make a pink, slightly lumpy glaze. Once the cake’s cool, pour it all over. Let it drip. Let it be messy. That’s the magic.
Storage Options:
This cake holds up surprisingly well. Wrap it in foil or plastic wrap and keep it on the counter for a couple days. If you want to stretch it out, toss it in the fridge. You can freeze it too—just do it before glazing, slice it, and thaw it when that craving hits out of nowhere (which it will).
Variations and Substitutions:
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No Greek yogurt? Sour cream steps in beautifully.
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Frozen strawberries? Go for it. Thaw and drain them first though, unless you want pink soup.
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Lemon kick? Add zest to the batter or glaze. It’s a game-changer.
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Chocolate mood? Mini chocolate chips + strawberries = power move.
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Dairy-free? Coconut yogurt or a good plant-based sub works. The flavor will shift a bit, but sometimes that’s a happy accident.
What to Serve with Strawberry Pound Cake?
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Whipped cream – Homemade or canned. Whatever makes your heart sing.
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Coffee or tea – The cozy duo.
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Prosecco or bubbly rosé – If you’re feeling a little extra.
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A scoop of vanilla ice cream – Just do it.
Frequently Asked Questions:
Can I make this in a bundt pan?
You can, but the baking time will change and so will the mood. Loaf is best for that dense, sliceable vibe.
Do I need to refrigerate it?
Not unless it’s super hot where you are. Room temp is fine for a couple days. After that, fridge it.
Why did my glaze soak in?
That’s usually because the cake was too warm. Still tastes amazing though. Think of it as “infused.”
This strawberry pound cake isn’t fancy. It doesn’t have layers or frosting or swirls. But it does have heart. It’s the kind of recipe you make on a rainy Sunday or when you need a win after a rough week. I hope you bake it and love it—and maybe even share a slice with someone you adore.
Or not. No judgment if you keep it all to yourself.
Let me know how it turns out—I’m always curious to hear your spin on it!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Pound Cake
Ingredients
Cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup vegetable oil
- 1 cup fresh strawberries diced
Glaze:
- ½ cup fresh strawberries mashed
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Prepare a loaf pan by coating it thoroughly with non-stick cooking spray.
- Combine the dry ingredients in a large mixing bowl. Whisk together the all-purpose flour, baking powder, and salt until well blended.
- In a separate bowl, prepare the wet ingredients. Whisk together the Greek yogurt, eggs, vanilla extract, and vegetable oil until the mixture is smooth and uniform. Add the granulated sugar and continue whisking until fully incorporated.
- Combine the wet and dry mixtures. Gradually pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, ensuring not to overmix.
- Incorporate the strawberries by gently folding in the diced fruit using a spatula, ensuring even distribution throughout the batter.
- Transfer the batter to the prepared loaf pan. Smooth the top with a spatula for an even bake.
- Bake the cake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by whisking together the mashed strawberries and powdered sugar in a medium bowl until smooth.
- Drizzle the glaze over the completely cooled cake. Let it set for several minutes before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
