Some desserts just have a way of bringing people together, and this strawberry pound cake is one of those recipes.
It’s the kind of treat that feels right at home on a spring afternoon, at a family gathering, or simply enjoyed with a cup of coffee.
There’s something special about a simple homemade cake, especially when it’s packed with fresh strawberries and finished with a sweet glaze.
It might not be overly fancy, but every bite is soft, moist, and full of flavor—which is exactly what makes it so good.
If you’re looking for a no-fuss dessert that still feels a little special, this one checks all the boxes.
Everything comes together easily in one bowl, and in about an hour you’ll have a beautiful loaf ready to slice and share.
It’s the kind of recipe you’ll find yourself making again and again—
whether strawberries are in season or you just want something sweet and comforting.
For the Strawberry Pound Cake
- All-Purpose Flour – forms the base of the cake and gives it structure.
- Baking Powder – helps the cake rise and keeps the texture light.
- Salt – enhances the overall flavor and balances the sweetness.
- Plain Greek Yogurt – adds moisture and richness, making the cake extra soft.
- Sugar – sweetens the cake and contributes to its tender crumb.
- Eggs – act as a binder and help create a stable, fluffy texture.
- Almond Extract – adds a subtle nutty flavor that pairs beautifully with strawberries.
- Vegetable Oil – keeps the cake moist and prevents it from drying out.
- Strawberries – bring natural sweetness and fresh fruity flavor to every bite.
For the Strawberry Glaze
- Strawberries – mashed to create a naturally sweet and fruity base for the glaze.
- Powdered Sugar – blends smoothly with the strawberries to form a thick, pourable glaze.
Easy Single-Bowl Strawberry Yogurt Pound Cake
Notes
Ingredients
Cake:- 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 ¼ cup whole
- 1/2 cup smashed strawberries about 1 cup whole
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray, set aside.
- In medium-sized bowl, stir together flour, baking powder and salt.
- In a separate, large mixing bowl mix Greek yogurt, sugar, eggs, extract and oil. Slowly stir in the dry ingredients until just incorporated.
- Fold in the strawberries and spoon batter into the prepared pan.
- Bake for about 50 minutes or until center is set.
- Remove from oven and let sit 10 minutes, then turn out onto cooling rack to cool completely.
- While the bread is cooling, make the glaze.
- In a medium-sized bowl combine smashed strawberries and powdered sugar.
- Once cake is cooled pour the glaze over top, let set, cut and serve.
Nutrition
Calories: 280kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 144mg | Potassium: 182mg | Fiber: 1g | Sugar: 22g | Vitamin A: 75IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 1mg
- Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well so you don’t add extra moisture to the batter. - Why did my pound cake turn out dense?
This tends to happen when the batter gets overmixed. You want to stir just until everything is combined so the cake stays soft and tender. - How do I know when the cake is done baking?
You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs. The top should also look set and lightly golden. - Can I substitute the Greek yogurt?
You can easily swap the Greek yogurt for sour cream. It gives a very similar texture and keeps the cake nice and moist. - Why did my cake stick to the pan?
This usually happens when the pan isn’t greased well enough or the cake is removed too soon. Let it sit for about 10 minutes before turning it out to help it release cleanly.
