I’m partnering with Red Blossom to bring you today’s recipe! I absolutely love their fresh berries, especially their strawberries. They’re so perfect for both snacking and baking!
The summer I turned ten, my family moved across town to an older yet larger home. With gigantic front and back yards, it sat on nearly a full acre of land, and the previous owner’s wife took advantage of all of the open space.
She planted a wide variety of flowers, bushes, and trees, filling up every corner of the yards with luscious greenery, including yellow roses, pink camellias, and exotic birds of paradise. However, she seemed to love fruit trees the most.
We found three lemon trees, orange and grapefruit trees, a fig tree, an avocado tree, green apple and peach trees, regular plum and wild cherry plum trees… With how much fruit they bore, we could barely keep up with picking all of them that summer!
But one afternoon while checking on the lemons, we discovered that the dainty little green plants covering part of the backyard and the front walkway has sprouted tiny red bits. When we bent down to inspect them up close…
We realized they were strawberries! Over the next few weeks, we watched as they turned a deep crimson color, and eventually, when they looked fully ripe, we picked a few.
They were still teensy, no bigger than my pinky nail, but since they looked completely mature and pure red, we washed them off in the kitchen sink and popped a few in our mouths. We briefly chewed, swallowed, and looked at each other.
They tasted like nothing… Nothing at all! Just watery little spheres with zero sweetness or berry flavor.
That evening, we did a little research on the computer, and we realized that our homegrown strawberries were actually mock strawberries… Which many people originally considered to be ornamental flowers. And just about everyone agreed that they were tasteless and not worth eating.
Since then, I’ve left the “true” strawberry growing to the professionals… And relied on the grocery stores to stock me with exceptionally plump and juicy berries!
And that’s exactly what I did to make this healthy strawberry pound cake! I mixed incredibly (and naturally!) sweet fresh strawberries into the batter, ones grown just a little north of my California home, which resulted in a lovely lightened-up dessert perfect for spring and summer.
This healthy strawberry pound cake is really moist and tender, and the bright berry flavors pair wonderfully with the cake’s rich and buttery vanilla taste. Even better, it’s quite simple to make!
WHAT IS A POUND CAKE?
We’ll start with a really brief history lesson. Traditional pound cakes earned their name because they contained a pound of four ingredients: all-purpose flour, eggs, butter, and sugar. That made for a simple and memorable recipe… But one really dense and highly caloric cake.
So today, we’re healthifying that style of cake! You’ll end up with a strawberry pound cake that’s low calorie, low fat, sugar-free, completely clean eating friendly… And still tastes incredible!
HOW TO MAKE A HEALTHY STRAWBERRY POUND CAKE
Now let’s go over how to make the best healthy strawberry pound cake!
To begin, you’ll need white whole wheat flour. I know that looks like an oxymoron… But contrary to what it sounds like, white whole wheat flour actually exists — and it’s not a combination of white (aka all-purpose) flour and regular whole wheat flour!
Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture, which lets the tender texture and sweet flavor of your healthy strawberry cake truly shine.
Tip: I’ve included my recommended gluten-free options in the Notes section of the recipe, if you’d like to make this healthy strawberry pound cake gluten-free!
Unlike traditional pound cakes with a full pound of butter (over 2 cups!) and eggs (around 9 of them!), you just need 1 tablespoon of butter and 3 egg whites. Yes, that’s it! That really helps keep your healthy strawberry pound cake low fat and low calorie.
To make sure it turns out just as tender as those traditional recipes, you’ll mix Greek yogurt into the batter. If you’ve browsed through my recipes before, then you know how much I love baking with it! Greek yogurt adds the same moisture to your cake batter as extra butter or oil but for a fraction of the calories. It also gives your healthy strawberry cake a protein boost!
Then to increase the buttery notes in your healthy pound cake, you’ll actually add a little extra vanilla extract. This is another one of my favorite healthy baking tricks! Vanilla enhances butter’s rich flavor, so by adding a little more than in stereotypical recipes, your healthy strawberry pound cake tastes just as buttery and indulgent. Yum!
Instead of a pound of granulated sugar, you’ll sweeten your healthy strawberry pound cake with liquid stevia and erythritol instead. Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly). It’s also really concentrated. You just need 4 ½ teaspoons for this entire cake!
Tip: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, I recommend using the same one that I do. (I buy it online here, and you’ll use it in all of these recipes of mine too!)
Erythritol is also a plant-based, no-calorie sweetener, but it typically measures cup-for-cup like granulated sugar. By adding just 2 tablespoons to the cake batter, it really amplifies the sweetness from the stevia. The combination of these two ingredients makes your healthy strawberry pound cake taste exceptionally sweet and indulgent, just like regular pound cakes!
Tip: I also buy my erythritol online here!
Of course, it’s impossible to make a healthy strawberry pound cake without the fruit… So I turned to my favorite fresh strawberries from Red Blossom! They’re exceptionally sweet and juicy, and all of their strawberries are handpicked with love and care. That truly shows — their perfectly ripe strawberries are some of the best I’ve ever tasted!
Tip: You can even trace where your strawberries came from here on their website. The ones I used originated from Santa Maria, just a little north of where I live!
Just remember to dice the strawberries finely, no larger than the size of chocolate chips. This ensures that your healthy strawberry cake bakes evenly and has a bright burst of fruit in every bite!
I know it’s so hard to wait… But you must let your healthy strawberry pound cake cool completely to room temperature before slicing and serving. This isn’t just to prevent you from burning your tongue! Letting the pound cake cool also creates the most moist and tender texture imaginable. (The inside of the cake won’t fully set until it reaches room temperature, so you run the risk of ruining its texture if you cut into it while it’s still warm!)
Then as an optional (but highly recommended!) finishing touch, you can whip up a quick glaze with a little more erythritol and milk… Drizzle that all over the top of your cooled cake…
And cut yourself a slice or two! Then when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy strawberry pound cake!
Healthy Strawberry Pound Cake
FOR THE CAKE
- 2 ¾ cups (330g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 3 large egg whites, room temperature
- 4 tsp vanilla extract
- 4 ½ tsp liquid stevia
- 2 tbsp (30g) confectioners’ style erythritol
- ¾ cup (180g) plain nonfat Greek yogurt
- 1 cup (240mL) nonfat milk, divided
- 1 ½ cups (210g) whole fresh Red Blossom strawberries, diced
FOR THE DRIZZLE
- 3 tbsp (45g) confectioners’ style erythritol
- 2 ½ - 3 tsp nonfat milk (or adjusted to achieve the desired consistency)
- Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray.
- To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia. Stir in the erythritol. Add in the Greek yogurt, stirring until no large lumps remain. Stir in ½ cup of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the strawberries.
- Spread the batter into the prepared pan. Bake at 350°F for 55-65 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before carefully transferring the pound cake to a wire rack to cool completely.
- Once the cake has fully cooled and just before serving it, prepare the drizzle by stirring together the erythritol and milk in a small bowl. Transfer the mixture to a small zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled cake.
This recipe was sponsored by Red Blossom. As always, all opinions, text, recipe, and photographs are my own. Remember to check out where your Red Blossom strawberries came from here on their website!
You may also like Amy’s other recipes…
♡ Healthy Strawberry Lemon Cake
♡ Healthy Strawberry Bundt Cake
♡ The Ultimate Healthy Strawberry Shortcakes
♡ The Ultimate Healthy Blueberry Pound Cake
♡ Healthy Banana Pound Cake
♡ Healthy Raspberry Pound Cake
♡ Healthy Blueberry Almond Bundt Cake
♡ …and the rest of Amy’s healthy cake recipes!