I cannot think of a more dreamy dessert than Strawberry Pound Cake with Champagne Glaze! This cake is perfect for jazzing up any occasion!
I always forget how fast the first couple of months of the new year fly by. February has always been one of my favorite months. In the shortest month of the year, my family packs in Valentine’s Day and both my husband’s and my birthday. Needless to say, we have lots to celebrate!
Luckily, we always make both of our favorite birthday desserts, so no one has to compromise. For our birthday week, the whole family enjoys this Strawberry Pound Cake with Champagne Glaze and my husband’s favorite, pineapple upside down cake.
STRAWBERRY POUND CAKE WITH CHAMPAGNE GLAZE
Like this recipe? Pin it to your DESSERT pinboard!
Follow Real Housemoms on Pinterest
I always start to crave my favorite fruits pretty early on in the year… even if the seasons have not quite caught up. For my birthday, I always mix up a pitcher of my favorite Strawberry & Lime Moscato Punch. It’s perfect to sip on while I whip up this strawberry pound cake recipe!
The crazy part is that it often snows here on my birthday. Bummer, I know. However, I find working with summer ingredients is a great mental escape from the cold. I even crank the heater up a little bit for the full effect.
INGREDIENTS FOR STRAWBERRY POUND CAKE
Strawberry glaze for pound cake: I absolutely love the champagne glaze on this cake. It is already so simple, yet sophisticated.
However, if you feel like you just need an extra punch of strawberry flavor you can always change things up. Just puree fresh or frozen strawberries and add them to your powdered sugar to make a simple strawberry glaze.
Greek yogurt: There are of course a dozen different brands and styles of strawberry greek yogurt. Not all, but some varieties have actual strawberry in the yogurt, whether it is blended in or “fruit on bottom” style.
If you happen to have a favorite brand of yogurt, the good news is that any type will work. You don’t have to use Greek yogurt. I personally prefer the Oikos blended strawberry greek yogurt because I love the extra strawberry flavor it lends to the cake.
You may notice this cake doesn’t use any vanilla extract, that’s because the yogurt is giving us all the flavor we need. That being said, you could add 1/2 teaspoon of strawberry extract to boost the fruity flavor even more!
HOW TO MAKE STRAWBERRY POUND CAKE
In a little over an hour, you could be enjoying a slice of this moist Strawberry Pound Cake with Champagne Glaze!
- Start by preheating your oven to 350 degrees F. Then grease an 8-inch x 4-inch loaf pan and set it aside.
- After the oven is going, grab a large mixing bowl and beat the butter and sugar together until they’re light and fluffy.
- Next, add the eggs in one at a time, being sure to mix after each addition. Then mix in the strawberry Greek yogurt.
- Now you’ll prepare the dry ingredients by combing the flour and baking soda in another mixing bowl. Then pour the dry ingredients into the wet ingredients and stir together until just combined.
- If you’re using red or pink food coloring to brighten up the color of your cake, mix it in now.
- Pour your pound cake mix into the pre-greased loaf pan and bake for 50-60 minutes. Your cake is finished when a toothpick inserted into the center of the cake comes out clean.
- Cool the loaf completely on a wire rack until it’s room temperature.
- Combine the powdered sugar and champagne until smooth. (If you do not have or want to use champagne, milk will work too but you will lose the bubbly pizazz!)
- Pour the glaze over the top of your cooled pound cake. Allow it to run down the sides of the cake naturally.
- Allow the glaze a few minutes to set, slice, and enjoy!
Sometimes when I’m feeling fancy, I’ll slice a couple of whole fresh strawberries, fan out the slices, and lay them on top of the loaf.
WHAT IS THE DIFFERENCE BETWEEN A POUND CAKE AND A REGULAR CAKE?
Ever wonder why they call it a pound cake? Historically, a pound cake consisted of a pound of each ingredient: flour, sugar, butter, and eggs! The original pound cake recipe would result in a massive nearly four-pound cake.
Luckily, this recipe is a very scaled-down version of its predecessor. Pound cake is typically a little denser than regular sponge cake, but just as moist and flavorful! Especially this delicious Strawberry Pound Cake recipe. You are going to love it!
TRY THESE OTHER DESSERT RECIPES!
- Lemon Pound Cake French Toast Skewers
- Strawberry Jello Cake
- Strawberry Cheesecake Bites
- No Bake Red White and Blue Cake
- Snickers Chocolate Parfait
- More dessert recipes…
TOOLS USED TO MAKE THIS STRAWBERRY POUND CAKE RECIPE
8 x 4 Loaf Pan: This loaf pan is the perfect size and always gives the best golden brown edges to my cakes.
Wire Cooling Rack: The best thing you can do for your baked goods is to cool them on a wire rack. Not only do they maintain their fresh out of the oven perfection, but they cool down much faster for taste testing!
*This post originally posted on 02/10/2014.
Strawberry Pound Cake
- 1/2 cup butter softened
- 1 1/2 cups granulated sugar
- 1/2 cup strawberry Greek yogurt
- 3 eggs
- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- 1-3 drops red food coloring to make the cake bright pink (optional)
- 1 1/2 cups powdered sugar
- 2 tablespoons champagne
Strawberry Pound Cake
- Preheat oven to 350 degrees F.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add in eggs one at a time, mixing after each addition. Mix in the Greek yogurt.
- In a small mixing bowl, combine the flour and baking soda. Add to the wet ingredients and stir until combined. (If using food coloring, stir it in now.)
- Pour batter into an 8-inch x 4-inch greased loaf pan.
- Bake for 50 to 60 minutes or until a toothpick comes out clean when inserted into the center.
- Remove from oven and allow to cool completely on a wire rack.
- Whisk together the powdered sugar and champagne until smooth.
- Pour over the top of the pound cake and allow to run down the sides of the cake.
- Slice and enjoy!