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Serving: This cake is perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Variations:
Lemon Twist: Add 1 tbsp of lemon zest to the batter for a citrusy twist.
Glaze: Drizzle a simple glaze made of powdered sugar and lemon juice over the top of the cooled cake for an extra layer of sweetness.
FAQ:
Q: Can I use frozen strawberries instead of fresh? A: Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the cake batter.
Q: Can I use a different type of yogurt? A: Plain Greek yogurt works best for its thick texture, but you can substitute with regular yogurt if needed.
Enjoy this Strawberry Pound Cake as a delicious, fruity dessert that’s sure to be a hit at your next gathering!
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