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How to make Strawberry Pound Cake – No Butter Pound Cake – Easy Cake Recipe
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
*A buttery-soft, strawberry-studded pound cake that proves you don’t need butter — or fuss — to bake something truly special.*
Why You’ll Love This Recipe
If you’ve been dreaming of a moist, fruity cake that comes together with minimal fuss, this Strawberry Pound Cake is exactly what you need. Made with fresh strawberries and a hint of almond extract, it bakes up golden and tender every single time — no butter, no stress, just pure homemade happiness in every slice.
Swapping butter for vegetable oil keeps this cake incredibly moist while cutting down on saturated fat. Curd adds a subtle tang, boosts protein naturally, and helps the crumb stay soft for days. Fresh strawberries bring a burst of fruity sweetness, so you can enjoy a feel-good treat without compromising on flavour or nutrition.
- ✅ No butter needed — vegetable oil keeps every slice irresistibly moist and light.
- ✅ Curd adds natural protein and a gentle tang that elevates the whole flavour profile.
- ✅ Fresh strawberries make it fruity, vibrant, and naturally sweetened in every bite.
- ✅ Almond extract adds a subtle, bakery-style depth that feels fancy with zero extra effort.
- ✅ Simple pantry ingredients and one-bowl mixing make this a perfect everyday bake.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Wet Ingredients
- • 1 cup curd — Adds moisture and acts as a binder in batter
- • 1/2 cup vegetable oil — Keeps cake tender and moist without butter
- • 1 cup sugar — Sweetens and helps retain moisture in crumb
- • 3 large eggs — Provides structure, lift, and richness to cake
- • 1 tsp almond extract — Adds warm, nutty aroma that complements strawberry
Dry Ingredients
- • 1 1/2 cup all-purpose flour — Forms the base structure of the pound cake
- • 2 tsp baking powder — Leavens the batter for a light, risen crumb
- • 1/4 tsp salt — Balances sweetness and enhances all flavours
Fruit
- • 1/2 cup diced strawberries — Adds fresh fruity bursts and natural sweetness
Substitutions
| Ingredient | Swap |
|---|---|
| Curd | Use Greek yogurt or sour cream in equal quantity |
| Vegetable oil | Swap with melted coconut oil or light olive oil |
| Almond extract | Use vanilla extract or rose water instead |
| All-purpose flour | Use 1:1 gluten-free flour blend for GF version |
How to Make It — Step by Step
Preheat & Prep Pan
Preheat oven to 180°C. Grease a loaf pan and line with parchment paper.
Mix Wet Ingredients
In a large bowl, whisk together curd, vegetable oil, sugar, eggs, and almond extract until sugar fully dissolves.
Add Dry Ingredients
Add flour, baking powder, and salt to the wet mixture. Whisk until smooth with no lumps.
Fold in Strawberries
Gently fold in the diced strawberries. Avoid overmixing to keep the cake tender.
Pour & Bake
Pour batter into the prepared loaf pan and bake at 180°C for 50 minutes.
Test & Cool
Insert a skewer into the centre — it should come out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
Tips for the Best Result
Full-fat or thick hung curd gives the cake a richer texture and better moisture. Avoid watery curd as it can make the batter too loose and affect the rise.
Pat the diced strawberries dry with a paper towel before folding them in. Excess moisture from the fruit can create soggy pockets and prevent even baking.
Once the flour is added, whisk just until no dry streaks remain. Overmixing develops gluten and can result in a dense, tough crumb instead of a tender pound cake.
Insert a toothpick or skewer into the centre at the 50-minute mark — it should come out clean or with just a few moist crumbs. Ovens vary, so add 5–10 minutes if needed.
How to Store
Frequently Asked Questions
Yes! Replace each egg with 3 tablespoons of thick curd or use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg). The texture will be slightly denser but still delicious.
Yes, but thaw them completely and pat them very dry before adding to the batter. Excess liquid from frozen strawberries can make the cake too wet and affect baking time.
Vanilla extract works as a straightforward swap and pairs beautifully with strawberries. You can also use rose water for a more fragrant, floral twist.
This usually happens if the batter was overmixed or the oven door was opened too early during baking. Make sure your baking powder is fresh and avoid opening the oven before the 40-minute mark.
Yes, a 7-inch round or square pan works well. Reduce the baking time to around 35–40 minutes and check with a toothpick for doneness.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → Ingredients for strawberry pound cake
- → 1 1/2 cup all-purpose flour
- → 2 tsp baking powder
- → 1/4 tsp salt
- → 1 cup curd
- → 1 cup sugar
- → 3 large eggs
- → 1 tsp almond extract
- → 1/2 cup vegetable oil
- → 1/2 cup diced strawberries
Instructions
- 1. Preheat oven to 180°C. Grease a loaf pan and line with parchment paper.
- 2. In a large bowl, whisk together curd, vegetable oil, sugar, eggs, and almond extract until sugar fully dissolves.
- 3. Add flour, baking powder, and salt to the wet mixture. Whisk until smooth with no lumps.
- 4. Gently fold in the diced strawberries. Avoid overmixing to keep the cake tender.
- 5. Pour batter into the prepared loaf pan and bake at 180°C for 50 minutes.
- 6. Insert a skewer into the centre — it should come out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this Strawberry Pound Cake a try and let it become your new go-to weekend bake! Once you slice into that golden, strawberry-studded loaf, you’ll wonder why you ever needed butter at all. Bake it, love it, and don’t forget to share your creation on Instagram — tag @bakewithneetu so Neetu can celebrate your bake with you!
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