Strawberry Pound Cake

This cake is one of my favorite things to bake when I want to impress without too much effort. The prep is simple, the ingredients are straightforward, and the results speak for themselves. It’s perfect for brunch, dessert, or even an indulgent afternoon coffee break.

The Greek yogurt makes it incredibly tender and adds a slight tang that pairs beautifully with the almond extract and juicy strawberries. And the glaze? It’s made with real smashed berries and powdered sugar, giving the whole loaf a glossy, pink finish that’s as delicious as it is eye-catching.

If you’ve been looking for a way to use up summer berries or want a simple cake that looks and tastes special, this one is for you.

Nostalgic Appeal

Every bite of this cake brings me back to lazy summer afternoons growing up. We used to pick strawberries by the bucket, our fingers stained red, the air thick with sweetness. My mom would bake something simple with them—usually a cake or a shortbread—and it always felt like the start of something wonderful.

Pound cake was a staple in our kitchen, especially on Sundays. My grandmother’s version was rich and buttery, served with whatever fruit was in season. When I started experimenting with my own recipes, I knew I wanted to keep that tradition alive but give it a modern twist.

Adding strawberries and Greek yogurt transforms the texture into something softer and more moist than the dense loaves I grew up with. And the glaze brings that extra element of fun—perfect for decorating and slicing into with friends or family.

It’s one of those recipes that feels both old-fashioned and brand new. Familiar in flavor, but full of freshness. It’s exactly the kind of bake I’d bring to a gathering with people I love.

Homemade Focus

This cake is all about simple ingredients coming together in the best possible way. There are no shortcuts or artificial flavors—just real, honest ingredients you probably already have in your kitchen.

Greek yogurt replaces the traditional sour cream or buttermilk, adding protein and giving the cake its signature soft crumb. It makes the texture just dense enough without feeling heavy. The almond extract adds a subtle, nutty note that lifts the strawberries and rounds out the sweetness.

Fresh strawberries are the star of the show here. They’re diced and folded into the batter, adding color, flavor, and bursts of juicy texture throughout the loaf. No need for extra jam or filling—just the real thing doing what it does best.

The glaze is what brings it all together. It’s made from mashed strawberries and powdered sugar, creating a naturally pink drizzle that hardens just enough to add a little texture and a whole lot of charm.

From mixing the batter to glazing the cooled loaf, every step is intentional and rewarding. It’s an easy way to bring a little homemade love to your table.

Flavor Goal

This cake is all about balance. I wanted something that felt indulgent, like a classic pound cake, but with enough fruit and brightness to feel light and summery. That meant dialing back the heaviness and adding freshness wherever possible.

The Greek yogurt gives it that rich, moist texture while also cutting some of the sweetness with its natural tang. The almond extract isn’t overpowering but adds a beautiful depth that works so well with strawberries.

The strawberries themselves melt into the batter slightly while baking, so you get tender bites of fruit without the cake becoming soggy. Their natural sweetness shines, especially when paired with the lemony notes in the glaze.

And the glaze? It’s sweet but not too sweet. The acidity of the fresh berries keeps it balanced, and the touch of lemon juice brings everything into harmony. It’s the perfect finish—eye-catching and flavorful without being overwhelming.

Each bite is fruity, soft, and buttery with just the right amount of sweetness. It’s the kind of dessert you want to eat slowly with a fork, savoring every bite.

Ingredient Insights

All-purpose flour forms the base of the cake. It’s strong enough to hold up to the moisture from the yogurt and strawberries, while still keeping a soft, tender crumb.

Baking powder provides lift and keeps the cake from being too dense. It helps balance out the weight of the yogurt and the fresh fruit.

Salt enhances the flavors and balances the sweetness. Even in desserts, a little salt makes a big difference.

Greek yogurt adds incredible moisture and tenderness. It also provides a slight tang that enhances the almond and berry flavors. Full-fat or 2% yogurt works best for richness and structure.

Sugar sweetens the cake and helps it brown. It also works with the yogurt to create that golden crust on the outside of the loaf.

Eggs add structure and richness. They help emulsify the batter, giving the loaf its smooth texture.

Almond extract adds a hint of nuttiness that complements the strawberries beautifully. It’s more fragrant than vanilla and pairs perfectly with fruit.

Vegetable oil keeps the cake moist and tender, even after a day or two. It also gives a lightness to the crumb that butter can’t quite match.

Strawberries are diced and folded in raw. They bake beautifully into the batter, softening just enough to release their juice without making the cake soggy.

Powdered sugar is used in the glaze. It dissolves easily and creates that smooth, spreadable texture.

Mashed strawberries provide the color and flavor for the glaze. No food coloring needed—just real fruit doing its thing.

Lemon juice helps thin the glaze and adds brightness. It keeps the sweetness in check and enhances the overall flavor.

Essential Equipment

A mixing bowl and spatula are all you need for most of the recipe. You can use a stand mixer or handheld mixer if you prefer, but the batter is easy to mix by hand.

An 8 or 9-inch loaf pan is perfect for this recipe. Be sure to grease it well or line with parchment for easy removal.

A wire rack helps cool the cake evenly and prevents the bottom from becoming soggy.

Use a small food processor or fork to mash the strawberries for the glaze. Straining is optional depending on how smooth you want the texture.

A spoon or offset spatula helps spread the glaze evenly over the top of the loaf once it’s cooled.

List of Ingredients with Measurements

Strawberry Pound Cake:

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup plain Greek yogurt
• 1 cup sugar
• 3 large eggs
• 1½ teaspoons almond extract
• ½ cup vegetable oil
• 1 cup diced strawberries (about 1¼ cups whole)

Strawberry Glaze:

• ½ cup smashed strawberries (about 1 cup whole)
• 2 cups powdered sugar
• 1 tablespoon lemon juice (or just enough to thin the glaze)