There’s something truly special about a homemade pound cake, and when you add fresh strawberries and a luscious strawberry glaze, it turns into a delightful treat that feels like sunshine on a plate. This Moist Strawberry Pound Cake is tender, flavorful, and perfect for any occasion—whether it’s a casual afternoon snack, a brunch centerpiece, or a lovely dessert to share with loved ones. The Greek yogurt keeps it wonderfully moist, while the almond extract adds a subtle, fragrant twist that perfectly complements the sweet strawberries.
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)
- Powdered sugar – 2 cups
Instructions
- Prepare Pan and Oven
- Preheat your oven to 350°F (175°C) and lightly grease an 8 or 9-inch loaf pan with non-stick cooking spray. Set it aside while you prepare the batter.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly combined. This ensures the cake will rise perfectly and have a tender crumb.
- Combine Wet Ingredients
- In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil together until the mixture is smooth and uniform. The almond extract will add a subtle, nutty flavor that pairs beautifully with strawberries.
- Incorporate Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can create a dense texture. The batter should be tender and slightly thick.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, making sure they’re evenly distributed without breaking them up too much, which helps keep bursts of fresh fruit in every bite.
- Bake the Cake
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when touched.
- Cool the Cake
- Once baked, remove the cake from the oven and let it rest in the pan for 10 minutes. Then invert the cake onto a wire cooling rack and allow it to cool completely before glazing.
- Make the Glaze
- In a medium bowl, combine the smashed strawberries with powdered sugar and stir until the glaze is smooth and pourable.
- Glaze and Serve
- When the cake is completely cooled, evenly pour the strawberry glaze over the top. Let it set for a few minutes before slicing and serving to enjoy that perfect sweet finish.
Storage Tips
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Serving Suggestions
This strawberry pound cake is fantastic served on its own, but you can also pair it with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh sliced strawberries for an extra special treat. It pairs wonderfully with a cup of hot tea or coffee for a cozy afternoon indulgence.
Pro Tips
- Use fresh, ripe strawberries for the best natural sweetness and bright flavor in both the cake and glaze.
- Make sure not to overmix the batter after adding flour; this keeps your cake tender and fluffy.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and becoming too runny.
FAQs
- Can I use frozen strawberries instead of fresh?
- It’s best to use fresh strawberries for optimal texture and flavor. If using frozen, thaw and drain them well to avoid adding extra moisture to the batter.
- What can I substitute for Greek yogurt?
- You can use plain sour cream or buttermilk as a substitute to retain moisture and slight tang in the cake.
- Can I make this cake without almond extract?
- Yes, you can omit the almond extract, but it adds a nice depth of flavor that complements the strawberries beautifully.
- How do I know when the cake is done baking?
- Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.
- Can I make cupcakes instead of a loaf?
- Absolutely! Use a muffin tin and bake for about 20-25 minutes, adjusting the time as needed until a toothpick comes out clean.
- Why is my cake dense?
- This often happens if the batter is overmixed after adding the flour. Mix just until combined for the lightest texture.
- How long does the glaze take to set?
- The glaze will firm up in about 15-20 minutes at room temperature, but you can refrigerate the cake briefly to speed this up.
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.
