Summer to me is filled with pools, sunshine, and lots and lots of strawberries. We love them in our house. That means strawberry ice cream, strawberry shortcake, and most definitely strawberry pound cake! In fact, this strawberry pound cake recipe is loaded with strawberries. And not just that, but it’s topped with even more strawberries!
This is the only strawberry pound cake recipe you will ever need. I promise.
One of the secrets to this pound cake is the Greek yogurt.
Confession. I hate yogurt. I never eat it. And even worse, I think I’ve had it twice in my whole life. (To my defense, one of those times was earlier this year when I tried it again. I want to like it. I tried to like it. I did not like it.)
BUT. We always have yogurt on hand, because I love to use it in baking. It is a great for making your cakes come out super moist and perfect for replacing some of the butters and fats with. You know. To make your cake healthy. Ish.
And speaking of healthy-ish…do you see all of the strawberries in this pound cake? I don’t know about you, but that HAS to count as a serving of fruit. Ok. Maybe not quite.
What about since we added Greek yogurt to make it healthy-ish that no one would notice if you added chocolate chips? Ok that was just a plain lie.
- I need to give up the dream that cakes were healthy. Fruit or no fruit. Greek yogurt or no Greek yogurt.
- You would most certainly notice chocolate chips because it would be AMAZING. And I highly recommend it.
Oh, and last thing before the recipe! This pound cake is good for the freezer too! If you have a ton of strawberries this summer season, whip up the cake and toss in the freezer. To keep our cakes the best in the freezer, I wrap first in parchment paper, then in a layer of plastic wrap and then I toss it in a Ziploc or use our food saver. When we are ready, just defrost. However, I would leave the glaze off until you are ready to serve.
Don’t forget to pin our Strawberry Pound Cake recipe!