Strawberry pound cake feels like springtime baked into a loaf, but for Valentine’s Day, it’s a delicious way to show a little extra love.
Whether it’s the tender crumb, the rich buttery base, or those juicy bursts of fresh strawberries in every bite, this cake is the perfect balance of romance and indulgence.
Pair it with a caramel iced coffee for an afternoon treat or a cozy cup of French press coffee during a Valentine’s breakfast in bed. Either way, it’s a sweet gesture that’s bound to impress.
For me, this recipe has a sentimental place in my heart. I first baked it after a farmers’ market visit, my basket overflowing with ripe strawberries. The smell alone—sweet, fruity, and buttery—drew my family into the kitchen like magic.
What makes this cake perfect for Valentine’s Day is the combination of fresh berries and a pink-hued strawberry glaze that feels festive and doubles the fruity flavor.
Plus, it’s versatile enough to use frozen berries if fresh ones aren’t in season, making it an easy way to add a burst of brightness to your celebration.
Why This Is My Go-To Recipe?
- Unbeatable flavor combo: The richness of butter and the tang of fresh strawberries create a dreamy, irresistible balance.
- Easy to whip up: You don’t need fancy equipment or complicated steps, making it perfect for busy days.
- Crowd-pleaser: From kids to adults, everyone loves this cake—it’s always the first dessert to disappear at gatherings.
- Versatile: You can swap strawberries for blueberries or even raspberries if you’re in the mood to experiment.
Strawberry Pound Cake Recipe
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Spatula
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 ¼ cup whole
Glaze:
- 1/2 cup smashed strawberries about 1 cup whole
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F and grease an 8 or 9-inch loaf pan.
- Mix flour, baking powder, and salt in a medium bowl.
- Combine Greek yogurt, sugar, eggs, almond extract, and oil in a large bowl; gradually mix in dry ingredients.
- Fold in diced strawberries and pour batter into the prepared pan.
- Bake for 50 minutes, let cool for 10 minutes, then transfer to a cooling rack.
- Mix smashed strawberries and powdered sugar for the glaze; pour over cooled cake, let set, slice, and serve.
Nutrition
Variations You Must Try!
- Gluten-Free: Use a 1:1 gluten-free flour blend that you trust as a substitute for the all-purpose flour. Make sure it contains xanthan gum for the best texture. Keep in mind, the texture might be slightly different from the original.
- Vegan: This will take some experimenting since I haven’t tested it, but theoretically, you can make it vegan. Substitute the butter with vegan butter sticks, create vegan buttermilk by adding vinegar or lemon juice to oat milk, and use a vegan egg replacer for the eggs. If you try this, let me know how it turns out and what adjustments you made.
- Strawberry Shortcake Remix: For a fun twist, slice the cake open like in my Strawberry Shortcake Pound Cake recipe. Add fresh whipped cream and berries for a delightful treat.
- Chocolate-Covered Strawberry Vibes: Skip the strawberry glaze and cover the cake with chocolate ganache instead. This is a fantastic option, especially for Valentine’s Day.
- Booze it Up: For an adult version, add a splash of liqueur like Grand Marnier or Amaretto to the batter. Just a 1/4 cup will give it a delightful kick.
