Strawberry Pound Cake 🍓

A fantastic Strawberry Pound Cake recipe. If you are looking for recipe ideas for fresh strawberries, this is the one to make!

I recently bought a half flat of fresh strawberries and needed to figure out what to make with them before they spoiled so I decided to make this delicious Strawberry Pound Cake.

Nothing complicated about this recipe. Just a bit tedious cleaning and chopping all the strawberries up. I like to dice the strawberries pretty small for this pound cake recipe so they get distributed across the whole loaf.

💭 Ingredient Substitution

If you don't have any greek yogurt on hand and don't feel like going to the grocery store, you can substitute for a cup of Sour Cream in a pinch. The consistency will be the same and it should not affect the overall flavor of this pound cake.

While the strawberry glaze included with this pound cake recipe is delish, it's totally optional. Some people prefer not to have a glaze on their pound cake.

I will leave it up to you to decide to glaze or not. Be mindful of how much glaze you add to your cake. Some glaze may settle at the bottom of the cake causing it to get a bit soggy.

I realize not everyone has Almond Extract in their pantry but you really should have some especially if you bake often. Besides this pound cake recipe, almond extract is also used to make Cranberry Pistachio Biscotti.

You can substitute for some vanilla extract if you absolutely must, but you may have to double up as almond extract is much stronger than vanilla.

If blueberries are more your thing, you need to try my Blueberry Pound Cake.

📋 Gather your Ingredients

You will need the following ingredients to make this Strawberry Pound Cake recipe (see recipe card for quantities): All Purpose Flour, Baking Powder, Salt, Plain Greek Yogurt, White Sugar, Eggs, Almond Extract, Vegetable Oil, Fresh Strawberries and Powdered Sugar.

🥣 How to make Strawberry Pound Cake

Preheat oven to 350°F. Spray a loaf pan with non-stick cooking spray and set aside.
In a medium-sized bowl, mix the all purpose flour, baking powder and salt.
In a separate large mixing bowl mix the Greek yogurt, sugar, eggs, almond extract and oil.
Slowly stir in the dry ingredients until just incorporated. Fold in the strawberries.
Spoon the batter into the prepared loaf pan.
Bake for about 50 minutes or until a toothpick comes out clean.
Remove the loaf from the oven let cool for 15 minutes. Remove the loaf from the pan and let cool completely on a wire rack.
Once the cake had cooled, combine the smashed strawberries and powdered sugar in a bowl. Pour the glaze over the top of the loaf. Let set before serving.