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Deliciously moist and bursting with flavor, this Strawberry Pound Cake is a delightful one-bowl treat topped with a fruity and sweet strawberry coulis, but also perfect with a simple glaze. Perfect for satisfying your sweet tooth, it makes an ideal dessert for spring and summer gatherings.

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There’s something magical about the combination of fresh strawberries and a perfectly baked pound cake. I remember the first time I baked this strawberry pound cake – the aroma filled my kitchen, transporting me back to summers spent picking strawberries with my family as a kid. This cake not only embodies the essence of those warm days but also brings a touch of sophistication with its moist texture and vibrant strawberry flavor.

Why I Love This Recipe

This strawberry pound cake is an easy-to-follow pound cake recipe that highlights the importance of using fresh ingredients like strawberries. It’s also a healthier version that uses Greek yogurt instead of sour cream or cream cheese. For those looking to explore more strawberry dessert recipes, this cake offers a delightful balance of sweet and tangy, perfect for any occasion.

Ingredients You Need to Make this Strawberry Pound Cake

  • 1 ½ cups of flour
  • 2 tsp of baking powder
  • ½ tsp of salt
  • 1 cup of Greek yogurt
  • 1 cup of sugar
  • 3 eggs
  • 1 tbsp of vanilla extract
  • ½ cup of canola oil
  • zest of 1 lemon
  • 1 cup of diced strawberries

How to Make a Strawberry Pound Cake

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with stick baking spray.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
  3. Combine wet ingredients: In a stand mixer fitted with a paddle attachment or a handheld mixer, blend the Greek yogurt, sugar, eggs (at room temperature), vanilla extract, canola oil, and lemon zest until smooth.
  4. Incorporate dry ingredients: Gradually add the dry mixture into the wet ingredients, mixing until just combined to avoid overmixing.
  5. Fold in strawberries: Gently fold in the diced strawberries to ensure even distribution.
  6. Bake: Pour the cake batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, top with a glaze made from powdered sugar or my Strawberry Coulis recipe.

Tips for Success

  • Use room temperature eggs: This helps to create a smooth batter that rises evenly.
  • Don’t overmix the batter: Overmixing can lead to a dense cake, so mix just until the ingredients are combined.
  • Fold strawberries carefully: Gently folding the strawberries helps prevent them from sinking to the bottom of the cake.

Why This Recipe Works

I’ve crafted this strawberry pound cake to be both simple and flavorful. Using Greek yogurt instead of cream cheese ensures a moist texture without overwhelming richness.

Other Amazing Strawberry Dessert Recipes

Conclusion

Whether you’re a novice baker or a seasoned pro, this strawberry pound cake recipe is designed to bring joy to your kitchen. Its simplicity, combined with the burst of fresh strawberry flavor, makes it a crowd-pleaser. So, gather your ingredients and enjoy the process of baking a cake that’s sure to become a family favorite.

Connect with Me

Don’t forget to share your creations and variations with me. I always love seeing how much you enjoy my recipes! For more delicious and easy recipes, follow me on Instagram and join me over on Facebook where I share recipes daily!

The BEST Strawberry Pound Cake

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Deliciously moist and bursting with flavor, this Strawberry Pound Cake is a delightful one-bowl treat topped with a fruity and sweet glaze. Perfect for satisfying your sweet tooth, it makes an ideal dessert for spring and summer gatherings.

Ingredients

  • 1 ½ cups of flour
  • 2 tsp of baking powder
  • ½ tsp of salt
  • 1 cup of Greek yogurt
  • 1 cup of sugar
  • 3 eggs
  • 1 tbsp of vanilla extract
  • ½ cup of canola oil
  • zest of 1 lemon
  • 1 cup of diced strawberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with stick baking spray.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a stand mixer fitted with a paddle attachment or a handheld mixer, blend the Greek yogurt, sugar, eggs (at room temperature), vanilla extract, canola oil, and lemon zest until smooth.
  4. Gradually add the dry mixture into the wet ingredients, mixing until just combined to avoid overmixing.
  5. Gently fold in the diced strawberries to ensure even distribution.
  6. Pour the cake batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, top with a glaze made from powdered sugar or my Strawberry Coulis recipe.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 71mgSodium: 305mgCarbohydrates: 47gFiber: 1gSugar: 28gProtein: 8g
© Christopher

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