Name: french-strawberry-cake Ingredients Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup plain greek yogurt; 1 cup sugar; 3 large eggs; 1 1/2 teaspoon almond extract; 1/2 cup vegetable oil; 1 cup diced strawberries (about 1 1/4 cup whole); 1/2 cup smashed strawberries (about 1 cup whole); 2 cups powdered sugar

If you’re looking for a dessert that’s as stunning as it is delicious, this Strawberry Pound Cake promises to capture both your taste buds and your heart! With a tender, moist crumb, juicy bursts of strawberry, and a glossy, sweet-tart glaze, every slice feels like a bite of early summer—perfect for picnics, brunches, or just a cheerful afternoon treat. One bowl, a handful of fresh ingredients, and you’re on your way to a beautifully vibrant loaf that’s simply irresistible.

french-strawberry-cake Ingredients Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how easy it is to pull together this Strawberry Pound Cake—just grab these simple pantry staples and a basket of fresh strawberries. Each ingredient plays a key role, from creating a pillowy crumb to boosting fruity flavor and delivering that show-stopping glazed finish.

All-purpose flour: The structure behind our loaf, giving it that classic pound cake texture.
Baking powder: Adds a soft lift, keeping the crumb just dense enough but never heavy.
Salt: Balances the sweetness and brightens up every flavor in the cake.
Plain Greek yogurt: Keeps the cake incredibly moist and adds an irresistible tang.
Sugar: Sweetens the batter and enhances the natural berry flavor.
Large eggs: Help with structure and richness, making each slice tender.
Almond extract: A splash transforms the cake, giving a subtle aromatic finish that pairs beautifully with strawberries.
Vegetable oil: Adds extra moisture, ensuring the loaf stays soft for days.
Diced strawberries: Fresh, juicy, and bursting with summery sweetness.
Smashed strawberries (for glaze): Make the glaze pop with true strawberry flavor and a rosy hue.
Powdered sugar (for glaze): Blends effortlessly into the berries for a thick, beautiful finish.

How to Make Strawberry Pound Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray and set it aside—you’ll want it handy for when the quick-mix batter is ready. Proper pan prep ensures your Strawberry Pound Cake pops out in one gorgeous piece.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. This step makes sure leaveners and seasoning are evenly distributed, setting you up for a cake with just the right crumb and lift.

Step 3: Combine Wet Ingredients

In a separate, larger mixing bowl, blend together the Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Stir until everything is creamy and smooth. The combination of yogurt and oil will keep your Strawberry Pound Cake extra moist—no dry bites here!

Step 4: Bring Wet and Dry Together

Gently stir the dry ingredients into the wet mixture. Don’t over-mix! Stop as soon as everything is just combined—this keeps the cake tender, not tough.

Step 5: Fold in the Strawberries

Add in the diced strawberries, folding them gently into the batter. Each piece of berry is going to burst with flavor as the loaf bakes, so make sure they’re evenly mixed throughout for the prettiest slices.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top. Bake for about 50 minutes, or until the center is set and a toothpick comes out clean with just a few moist crumbs. Your kitchen should smell absolutely amazing!

Step 7: Cool the Cake

Remove the loaf from the oven and let it sit in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. This resting period helps the cake set up for neat slicing.

Step 8: Make the Strawberry Glaze

While your loaf cools, stir the smashed strawberries and powdered sugar together in a medium bowl. The glaze should be thick but pourable, with flecks of real berry throughout. This gorgeous pink drizzle is where Strawberry Pound Cake really shines!

Step 9: Finish and Serve

Once the cake is fully cooled, pour the glaze over the top, letting it run deliciously down the sides. Give it a few minutes to set, then slice and enjoy!

How to Serve Strawberry Pound Cake

Garnishes

Make your Strawberry Pound Cake even prettier with a few simple garnishes: scatter fresh strawberry slices on top, sprinkle with slivered almonds, or add a light dusting of extra powdered sugar. A few mint leaves can add a fresh contrast, both in flavor and as a pop of green.

Side Dishes

This cake is delightful all on its own, but you can pair it with softly whipped cream, vanilla ice cream, or a dollop of sweetened mascarpone for a more decadent dessert. For lighter occasions, a bowl of fresh mixed berries complements the cake’s fruity notes perfectly.

Creative Ways to Present

Slice it thickly for an afternoon tea, cube it for colorful dessert parfaits, or serve as an elegant plated dessert with a streak of strawberry sauce and a scoop of sorbet. You can even toast leftover slices and serve with Greek yogurt for a sunny breakfast spin on Strawberry Pound Cake.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Pound Cake wrapped tightly in plastic or stored in an airtight container at room temperature for up to three days. If your kitchen runs warm, pop it in the fridge to keep it extra fresh.

Freezing

Strawberry Pound Cake freezes beautifully! Wrap sliced or whole, ungarnished cake in a double layer of plastic wrap and a layer of foil. Store in the freezer for up to 2 months. Defrost overnight in the refrigerator before serving.

Reheating

To enjoy that fresh-baked scent again, warm single slices in the microwave for 10–15 seconds, or pop the loaf in a 300 degree F oven for about 10 minutes. Avoid reheating with glaze if you want to keep it pretty—add a fresh drizzle after warming!

FAQs

Can I use frozen strawberries for Strawberry Pound Cake?

Yes, you can use frozen strawberries if fresh aren’t available. Just thaw them, pat dry to remove excess moisture, and dice before folding into the batter to prevent the cake from becoming soggy.

What can I use instead of almond extract?

If almond extract isn’t your thing or you don’t have it on hand, vanilla extract makes an excellent substitute. It gives a classic undertone that’s just as lovely alongside the strawberries.

Why did my pound cake sink in the middle?

Sinking cakes are often the result of underbaking or overmixing the batter. Be sure to bake until fully set in the center, and mix gently once the dry ingredients are added—this ensures a stable, even loaf.

Can I make Strawberry Pound Cake dairy-free?

Absolutely! Use your favorite plant-based yogurt in place of Greek yogurt and swap in a neutral dairy-free milk if needed. The cake will still be moist and flavorful.

Does this Strawberry Pound Cake travel well?

It does! Once the glaze has set, the loaf holds together beautifully, making it perfect to bring along to picnics, potlucks, or family gatherings. Just wrap tightly and slice when you arrive.

Final Thoughts

There’s something so joyful about baking a Strawberry Pound Cake—bright berries, buttery crumb, and that beautiful pink glaze. Whether you’re making it for a celebration or just to sweeten an ordinary day, I hope you’ll find it every bit as irresistible as I do. Give it a go, and don’t forget to share a slice (or two) with someone you love!