There’s nothing quite like the burst of fresh strawberries in a tender, moist cake to brighten up your day. This Moist Strawberry Pound Cake combines the classic rich texture of pound cake with juicy diced strawberries folded right into the batter, creating a perfectly soft crumb that melts in your mouth. Topped with a luscious strawberry glaze, this loaf is a delightful treat for breakfast, dessert, or afternoon tea. It’s easy to make, full of flavor, and sure to become a family favorite!
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 (about 1 1/4 cups whole strawberries)
- Strawberry glaze:
- Smashed strawberries – 1/2 cup (from about 1 cup whole strawberries)
- Powdered sugar – 2 cups
Instructions
- Prepare Oven and Pan
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan thoroughly with non-stick cooking spray and set it aside to get ready.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures even rising and flavor distribution.
- Combine Wet Ingredients
- In a large bowl, whisk together the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until smooth and fully incorporated. This mixture will give the cake its moist texture and subtle nutty aroma from the almond extract.
- Incorporate Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix to keep the cake tender and fluffy.
- Fold in Strawberries
- Gently fold the diced strawberries into the batter, distributing them evenly without crushing. These juicy bits will burst with flavor as you bite into the cake.
- Bake the Cake
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. The oven fills the kitchen with a sweet, inviting aroma.
- Cool the Cake
- Allow the cake to rest in the pan for 10 minutes after baking. Then, carefully invert it onto a wire rack to cool completely. Cooling fully is important before glazing to ensure the glaze doesn’t melt or run off.
- Make the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries and powdered sugar. Stir until smooth and glossy. This glaze adds extra sweetness and a beautiful rosy finish.
- Glaze and Serve
- Once the cake is completely cooled, pour the strawberry glaze evenly over the top. Let the glaze set for about 15-20 minutes before slicing and serving to achieve that perfect sticky finish.
Storage Tips
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to a week, or freeze tightly wrapped for up to 3 months. Always glaze just before serving if freezing.
Serving Suggestions
This strawberry pound cake shines on its own but also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy alongside a cup of tea or coffee for a cozy afternoon treat.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Be gentle when folding in strawberries to prevent the batter from turning pink and dense.
- Let the cake cool completely before glazing to prevent the glaze from melting and running off.
FAQs
- Can I use frozen strawberries for this recipe?
- It’s best to use fresh strawberries as frozen ones can release excess moisture and make the cake soggy. If using frozen, thaw and pat dry thoroughly before dicing.
- What is the purpose of Greek yogurt in this pound cake?
- Greek yogurt adds moisture and tanginess, helping to create a tender crumb while keeping the cake moist without making it dense.
- Can I substitute almond extract with vanilla extract?
- Yes, vanilla extract works well too, though the almond extract provides a complimentary nutty flavor that pairs beautifully with strawberries.
- How do I know when the cake is fully baked?
- Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is done. If batter sticks to it, bake a few minutes longer and check again.
- Can I make this cake dairy-free?
- You can substitute the Greek yogurt with a dairy-free yogurt alternative, but the texture might vary slightly. Using oil instead of butter helps keep the cake moist even with substitutions.
- How thick should the strawberry glaze be?
- The glaze should be thick but pourable. Adjust the powdered sugar quantity if it’s too runny or too stiff, aiming for a smooth, spreadable consistency.
- Is it possible to double this recipe?
- Yes, you can double the ingredients and bake in two loaf pans or a larger pan, but adjust the baking time accordingly and check for doneness regularly.
Moist Strawberry Pound Cake (Printer-Friendly)
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
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.
