If you love indulging in fresh, fruity desserts, this Moist Strawberry Pound Cake is the perfect treat to brighten your day. Bursting with juicy strawberries folded into a tender, almond-scented cake, then topped with a luscious strawberry glaze, this loaf cake promises a delightful balance of sweetness and moistness in every bite. It’s an easy-to-make dessert that feels both comforting and elegant—ideal for afternoon tea or special occasions.
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
- Preheat and Prepare Pan
- Preheat your oven to 350°F (175°C). Generously grease an 8 or 9-inch loaf pan using non-stick cooking spray, then set it aside to be ready for the batter.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and aerated. This ensures your cake will rise evenly.
- Combine Wet Ingredients
- In a large bowl, whisk the plain Greek yogurt, granulated sugar, large eggs, almond extract, and vegetable oil until the mixture is smooth and uniformly blended.
- Incorporate Dry into Wet
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing to keep the cake tender and light.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, distributing them evenly throughout without crushing them.
- Bake the Cake
- Pour the batter into the prepared loaf pan, spreading it evenly. Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then invert the cake onto a cooling rack to cool completely before glazing.
- Prepare the Glaze
- In a medium bowl, mix the smashed strawberries and powdered sugar until smooth and luscious, creating a sweet strawberry glaze.
- Glaze and Serve
- Once the cake has fully cooled, pour the strawberry glaze evenly over the top. Allow the glaze to set before slicing and serving to enjoy the full flavor and texture.
Storage Tips
Store any leftover strawberry pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to one week. You can also freeze the cake by wrapping it well and placing it in the freezer for up to 3 months—just thaw completely before glazing and serving.
Serving Suggestions
This strawberry pound cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also makes a charming companion to your morning coffee or afternoon tea, especially on a sunny spring or summer day.
Pro Tips
- Be gentle when folding in the strawberries to keep the batter light and maintain the strawberries’ texture.
- Use fresh, ripe strawberries for the best flavor and vibrant color in both the cake and glaze.
- Allow the cake to cool completely before glazing; this prevents the glaze from melting and keeps it looking glossy.
FAQs
- Can I use frozen strawberries for this recipe?
- Frozen strawberries can be used if fresh are unavailable, but be sure to thaw and drain them well to avoid excess moisture which can affect the cake’s texture.
- Is Greek yogurt necessary or can I substitute it?
- Greek yogurt adds moisture and tanginess that balances the sweetness, but you can substitute with sour cream or plain yogurt if needed.
- How can I make the cake more strawberry-flavored?
- Adding a bit of strawberry extract or increasing the amount of diced strawberries can intensify the strawberry flavor.
- What if I don’t have almond extract?
- You can replace almond extract with vanilla extract, but almond extract gives a unique aroma that complements the strawberries beautifully.
- How do I know when the cake is done?
- The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Can this recipe be made into cupcakes?
- Yes! Bake the batter in cupcake liners at 350°F for about 18-22 minutes, checking with a toothpick for doneness.
- Should I refrigerate the cake after glazing?
- If your kitchen is warm, refrigerate the glazed cake to help the glaze set well. Otherwise, storing in a cool place is sufficient.
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.
