This strawberry pound cake is soft, moist, and filled with juicy fresh strawberries in every bite. Made with Greek yogurt for an extra tender texture and finished with crunchy sliced almonds, it’s the kind of simple homemade cake that works for breakfast, afternoon coffee, or dessert. Lightly scented with lemon zest and vanilla, it tastes like spring baked into a loaf pan.
Why Everyone Will Love This Recipe
Simple ingredients, bakery-style result.
- Moist and fluffy texture
- Packed with fresh strawberries
- Easy one-bowl-style batter
- Perfect for breakfast, brunch, or dessert
- Greek yogurt keeps it soft for days
It’s cozy, fresh, and impossible to stop slicing.
What Is a Pound Cake?
Traditional pound cake originated as a rich butter cake made with equal parts butter, sugar, eggs, and flour. Modern versions—like this one—are lighter and softer while still keeping that signature dense yet tender crumb.
Adding strawberries gives the cake freshness and natural sweetness, while yogurt keeps the texture moist without feeling heavy.
Tips for the Best Strawberry Pound Cake
- Use room temperature eggs for a fluffier batter
- Dry the strawberries well to avoid excess moisture
- Coat strawberries lightly in flour so they don’t sink
- Don’t overmix the batter after adding flour
- Check doneness with a toothpick before removing from the oven
Frequently Asked Questions
Why Coat Strawberries in Flour?
It helps prevent them from sinking to the bottom during baking.
Can I Use Frozen Strawberries?
Fresh strawberries work best, but frozen can be used if thawed and well drained.
Why Is My Pound Cake Dense?
Overmixing the batter can make the cake heavy instead of fluffy.
Can I Replace Greek Yogurt?
Yes, sour cream or plain yogurt works well too.
What Pan Size Should I Use?
A 22×8 cm loaf pan is ideal for this recipe.
Can I Add Chocolate Chips?
Absolutely—white chocolate pairs especially well with strawberries.
How to Store
Store the strawberry pound cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days. Let it come to room temperature before serving for the best texture.
How to Freeze
You can freeze the pound cake once fully cooled. Wrap it tightly in plastic wrap and then in foil, or store slices in an airtight container. Freeze for up to 2 months and thaw at room temperature before serving.
Ingredients
How To Make a Moist Strawberry Pound Cake
;Resize,width=712;)
Start by bringing the eggs to room temperature, then crack them into a large bowl. Add the sugar and beat with an electric mixer for several minutes until the mixture becomes pale, thick, and fluffy.
Start by bringing the eggs to room temperature, then crack them into a large bowl. Add the sugar and beat with an electric mixer for several minutes until the mixture becomes pale, thick, and fluffy.
Add the Greek yogurt and vegetable oil, mixing until smooth and fully incorporated.
;Resize,width=712;)
Add the Greek yogurt and vegetable oil, mixing until smooth and fully incorporated.
Sift together the flour, baking powder, and a pinch of salt, then gradually add them to the batter. Mix gently until you obtain a smooth, lump-free mixture. Stir in the lemon zest and vanilla for extra aroma.
Wash the strawberries, cut them into large chunks, and dry them very well with paper towels. Lightly coat them in flour—this helps distribute them evenly throughout the cake during baking.
Line a 22×8 cm loaf pan with parchment paper. Pour in half of the batter, scatter over part of the strawberries, then cover with the remaining batter and finish with the rest of the strawberries on top.
;Resize,width=712;)
Sift together the flour, baking powder, and a pinch of salt, then gradually add them to the batter. Mix gently until you obtain a smooth, lump-free mixture. Stir in the lemon zest and vanilla for extra aroma.
Sprinkle generously with sliced almonds for extra crunch and bake in a preheated static oven at 350°F (175°C) for about 45–50 minutes. Check doneness with a toothpick before removing it from the oven.
;Resize,width=712;)
Wash the strawberries, cut them into large chunks, and dry them very well with paper towels. Lightly coat them in flour—this helps distribute them evenly throughout the cake during baking.
Let the cake cool completely before unmolding and slicing. The texture becomes even better once fully cooled—soft, moist, and full of strawberry flavor.
;Resize,width=767;)
