Experience the perfect harmony of tender crumb and juicy strawberries with this Moist Strawberry Pound Cake. Made moist and fluffy by Greek yogurt and infused with the subtle flavor of almond extract, this pound cake is a delightful treat that’s bursting with fresh strawberry goodness in every bite. Topped with a luscious strawberry glaze, it’s a perfect dessert for spring mornings, afternoon tea, or any moment you want a slice of fruity comfort.
Ingredients
- All-purpose flour – 1 1/2 cups
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Plain Greek yogurt – 1 cup
- Granulated sugar – 1 cup
- Large eggs – 3
- Almond extract – 1 1/2 teaspoons
- Vegetable oil – 1/2 cup
- Diced strawberries – 1 cup (from about 1 1/4 cups whole strawberries)
- Smashed strawberries – 1/2 cup (from about 1 cup whole strawberries) for glaze
- Powdered sugar – 2 cups for glaze
Instructions
- Prepare Your Pan and Oven
- Preheat the oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan generously with non-stick cooking spray to ensure easy cake release.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This helps to evenly distribute the leavening agents in the batter.
- Whisk the Wet Ingredients
- In a large mixing bowl, whisk the Greek yogurt with granulated sugar, eggs, almond extract, and vegetable oil until you achieve a smooth, uniform mixture. This combination adds moisture and richness without heaviness.
- Combine Wet and Dry
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix — this is key to keeping the pound cake tender and fluffy.
- Fold in Strawberries
- Gently fold the diced strawberries into the batter, distributing them evenly without breaking them apart. The fresh fruit adds juicy bursts and beautiful color to every slice.
- Bake the Pound Cake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden crust and feel springy to the touch.
- Cool the Cake
- Remove the pan from the oven and let the cake rest for 10 minutes. Then invert it onto a cooling rack and allow it to cool completely before glazing.
- Prepare the Strawberry Glaze
- In a medium bowl, mix the smashed strawberries and powdered sugar until you achieve a smooth, thick glaze. Adjust powdered sugar if needed for desired consistency.
- Glaze the Cake
- Once the cake is fully cooled, pour the strawberry glaze evenly over the top. Allow the glaze to set for at least 20 minutes before slicing and serving to enjoy a perfect balance of sweet and fruity flavors.
Storage Tips
Store leftover pound cake tightly wrapped in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the sliced cake in a sealed container for up to 3 months. Thaw overnight in the fridge before serving.
Serving Suggestions
This strawberry pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It’s also wonderful served alongside a hot cup of tea or coffee and fresh berries for brunch or an afternoon snack.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and texture in both the batter and the glaze.
- Do not overmix the batter after adding the dry ingredients; this keeps the cake tender and soft.
- Let the cake cool completely before glazing to prevent the glaze from melting and sliding off.
FAQs
- Can I substitute the Greek yogurt?
- Yes, you can use sour cream or full-fat plain yogurt as alternatives, but Greek yogurt adds extra moisture and a slight tang that complements the strawberries.
- How do I prevent the strawberries from sinking to the bottom?
- Lightly toss the diced strawberries in a tablespoon of flour before folding them into the batter to help them stay evenly distributed.
- Can I use frozen strawberries?
- Frozen strawberries can be used but make sure to thaw and drain them well to avoid excess moisture that may affect the cake’s texture.
- What type of almond extract should I use?
- Use pure almond extract for the best natural flavor. Imitation almond extract can be overpowering and less nuanced.
- How long will the glaze keep?
- The strawberry glaze is best used shortly after making but can be stored in the fridge for up to 2 days. Stir before use if it thickens.
- Can I double the recipe?
- Absolutely! Double the ingredients and bake in a larger loaf pan or two pans. Adjust baking time accordingly and check doneness with a toothpick.
- Is this cake suitable for freezing?
- Yes, wrap slices individually in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
Moist Strawberry Pound Cake (Printer-Friendly)
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- loaf pan 8 or 9-inch
- non-stick cooking spray
- medium bowl
- large bowl
- cooling rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons almond extract
- 1/2 cup vegetable oil
Fruit
- 1 cup diced strawberries from about 1 1/4 cups whole strawberries
Glaze
- 1/2 cup smashed strawberries from about 1 cup whole strawberries
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease an 8 or 9-inch loaf pan with non-stick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
- In a large bowl, whisk together Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and uniform.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
- Carefully fold the diced strawberries into the batter, ensuring even distribution.
- Pour the batter into the prepared loaf pan. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let rest for 10 minutes in the pan. Then invert onto a cooling rack and allow to cool completely.
- Combine smashed strawberries and powdered sugar in a medium bowl, mixing until smooth.
- Once the cake is fully cooled, pour the glaze evenly over the top. Allow the glaze to set before slicing and serving.
