
This moist strawberry pound cake is all about rich almond aroma and Greek yogurt’s added tenderness. Fresh strawberries give every bite a juicy pop, while the strawberry glaze creates a glossy finish that makes dessert feel special. It feels indulgent yet light, thanks to the yogurt, and perfect for celebrations or an afternoon pick me up.
I first baked this on a quiet weekend when strawberries were overflowing at the market. Since then, it is everyone’s favorite at our spring and summer gatherings. Each time, that scent in the kitchen reminds me of family smiles around the table.
Ingredients
- All-purpose flour: gives structure and creates a soft crumb Use fresh flour for best results
- Baking powder: acts as the leavening agent and helps the cake rise light and even
- Salt: balances the sweetness and makes other flavors pop
- Plain Greek yogurt: adds moisture for a tender bite Choose full fat for a richer taste
- Sugar: ensures the perfect sweetness without overpowering the berries
- Large eggs: bind everything together and add richness Fresh eggs blend smoother
- Almond extract: delivers a subtle nutty background that pairs beautifully with strawberries
- Vegetable oil: guarantees a moist and soft crumb, keeping the cake from drying out
- Diced strawberries: for bursts of fresh flavor throughout Pick ripe but firm for less sogginess
- Smashed strawberries: make the glaze taste bright and real
- Powdered sugar: sweetens the glaze and creates that smooth glossy finish
Instructions
- Preheat the Oven:
- Set oven to 350 degrees Fahrenheit Grease an eight or nine inch loaf pan well with non stick spray so the cake releases easily later Set aside until ready to fill
- Mix Dry Ingredients:
- In a medium bowl combine all-purpose flour baking powder and salt Stir well to mix so you get a consistent texture and even lift in the cake
- Combine Wet Ingredients:
- In a large bowl whisk Greek yogurt sugar eggs almond extract and vegetable oil until smooth This creamy base will make sure the sugar melts in nicely and the flavor is even
- Incorporate Dry into Wet:
- Slowly fold the dry mixture into the wet base Stir gently and stop as soon as combined to keep the cake light rather than dense
- Fold in Strawberries:
- Add diced strawberries to the batter and fold in carefully so the fruit stays intact This way you get bright spots of berry in every slice
- Bake the Cake:
- Pour the batter into your greased pan and smooth the top Bake for about fifty minutes or until a toothpick comes out clean Watch closely at the end to avoid overbaking
- Cool the Cake:
- When finished baking let the pan rest ten minutes before turning the cake onto a rack to cool completely This step keeps the crumb intact and ready for glaze
- Prepare the Glaze:
- In a bowl mix smashed strawberries with powdered sugar until smooth and shiny Adjust sugar for a thicker or thinner glaze to your liking
- Glaze and Serve:
- Once the cake is fully cool pour the glaze over allowing it to set for a couple of minutes before slicing Enjoy the glistening berry topping

Almond extract is truly the magic for me here It gives the strawberries a floral lift that is gentle but unmistakable One Mother’s Day my mom fell in love with the aroma and has asked for this treat every time strawberries are at their peak These memories make this recipe extra special in our home
Storage Tips
Wrap leftover pound cake in plastic wrap or place in a sealed container at room temperature up to three days The glaze keeps it moist but may soften the surface For longer storage freeze the unfrosted cake then glaze just before serving to keep everything fresh and vibrant
Ingredient Substitutions
You can use sour cream instead of Greek yogurt for similar moisture and slight tang If you prefer or need dairy free options coconut yogurt works with a hint of coconut flavor Almond extract is wonderful here but vanilla works too Try frozen strawberries if needed but drain well to avoid extra moisture
Serving Suggestions
This cake shines on its own with coffee or tea For dessert serve with whipped cream or a small scoop of vanilla ice cream Add more sliced strawberries for a fresh look or layer thin slices with cream for a quick trifle It is even great cut into cubes for tea sandwiches
Cultural and Historical Context
Traditional pound cake was made with equal parts flour butter sugar and eggs making it heavy but luxurious This fresh strawberry update adds yogurt and oil for a lighter feel and is popular in American spring kitchens when local berries fill the markets It brings together comfort baking with the prettiest seasonal flavors

This cake brings irresistible aroma and smiles each time I make it Serve for brunch dessert or an afternoon treat — it’s guaranteed to brighten your table.
Common Questions About the Recipe
- → How can I keep this cake extra moist?
Greek yogurt and vegetable oil add moisture and softness to the crumb, making every bite tender and rich.
- → Can I swap almond extract for another flavor?
Vanilla extract works as a substitute, though almond extract provides a unique nutty aroma that pairs well with strawberries.
- → What’s the best way to incorporate strawberries?
Gently fold diced strawberries into the batter at the end to maintain fruit chunks and prevent breaking them down too much.
- → How do I know the cake is done baking?
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs when the cake is ready to cool.
- → Can I prepare the strawberry glaze ahead?
Yes, the glaze can be mixed ahead and refrigerated. Bring it to room temperature before pouring for best consistency and shine.
- → What’s the best way to store leftovers?
Wrap tightly or use an airtight container at room temperature for up to three days, or freeze unglazed for longer storage.