There’s nothing quite like the warm, comforting aroma of a freshly baked pound cake filled with juicy strawberries. This Moist Strawberry Pound Cake is a delightful twist on the classic dessert, featuring tender crumb kissed by almond extract and a luscious strawberry glaze that makes every bite irresistible. Perfect for afternoon tea or a sweet treat any time, this cake brings the juicy summer flavor of strawberries straight into your kitchen.
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)
- Smashed strawberries – 1/2 cup (from about 1 cup whole strawberries)
- Powdered sugar – 2 cups (for glaze)
Instructions
- Prepare Your Oven and Pan
- Preheat the oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan thoroughly with non-stick cooking spray to ensure your cake releases easily after baking.
- Mix Dry Ingredients
- In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk these together until well blended for even rising and flavor distribution.
- Combine Wet Ingredients
- In a large mixing bowl, whisk together the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil. Beat until the mixture is smooth and uniform, which helps create a tender crumb.
- Incorporate Dry Ingredients
- Slowly add the dry flour mixture into the wet ingredients. Stir gently and only until combined—overmixing can make the cake dense and tough, so stop when you see no visible flour streaks.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, making sure they are evenly distributed. This step adds moist bursts of strawberry flavor throughout the cake.
- Bake the Cake
- Pour the batter into your prepared loaf pan, smoothing the top gently. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, signaling the cake is perfectly baked.
- Cool the Cake
- Allow the cake to rest in the pan for 10 minutes to set, then carefully invert it onto a cooling rack to cool completely. This prevents sogginess and allows the crumb to firm up.
- Prepare the Strawberry Glaze
- Combine the smashed strawberries and powdered sugar in a medium bowl. Stir until smooth and glossy, ready to add a sweet, fruity finish.
- Glaze the Cake
- Once the cake has fully cooled, drizzle the strawberry glaze evenly over the top. Let the glaze set before slicing to ensure clean, beautiful servings.
Storage Tips
Store leftover pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week, or freeze slices wrapped individually for up to 3 months.
Serving Suggestions
This moist strawberry pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an extra special touch, serve alongside a cup of hot tea or freshly brewed coffee to bring out the almond and strawberry flavors.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and natural sweetness in both the batter and glaze.
- Don’t overmix the batter after adding flour; gently folding helps maintain a tender crumb.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
FAQs
- Can I substitute Greek yogurt with regular yogurt or sour cream?
- Yes, you can substitute with regular yogurt or sour cream, but Greek yogurt gives a thicker texture and adds moisture without thinning the batter.
- How do I prevent strawberries from sinking to the bottom of the cake?
- Lightly toss the diced strawberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake.
- Can I make this cake dairy-free?
- You can try using a dairy-free yogurt alternative and a plant-based oil instead of vegetable oil to make it dairy-free, but texture might vary slightly.
- How long does the strawberry glaze keep?
- The strawberry glaze is best used fresh but can be stored in the refrigerator for up to 2 days in an airtight container. Stir well before using.
- What’s the best way to dice strawberries without making them mushy?
- Use a sharp knife and fresh strawberries; cut gently but swiftly to keep the pieces intact and juicy without bruising.
- Can I use frozen strawberries?
- It’s better to use fresh strawberries. If using frozen, thaw and drain excess liquid thoroughly to avoid adding extra moisture to the batter.
- Can I turn this into cupcakes?
- Absolutely! Bake the batter in cupcake tins for about 22-25 minutes, checking doneness with a toothpick.
Avocado Shrimp Bacon Salad
This creamy avocado salad combines tender shrimp, crispy bacon, and blue cheese for a flavorful low-carb dish perfect for a refreshing lunch or light dinner.
Equipment
- 1 large sauté pan
- 1 mixing bowl
Ingredients
- 1 lb raw shrimp
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- Salt to taste
- Pepper to taste
- 1 tablespoon lemon juice
- 2 1/2 avocados chopped
- 1/2 cup tomatoes chopped
- 1 jalapeno chopped (optional)
- 1/4 cup blue cheese crumbled
- 3 pieces bacon cooked
Instructions
- Heat olive oil in a large sauté pan over medium heat and add one crushed garlic clove until fragrant.
- Add shrimp, season with salt and pepper, and cook for 5-7 minutes until shrimp turn pink and are cooked through.
- Remove shrimp from heat and allow to cool.
- In a mixing bowl, combine chopped avocados, remaining crushed garlic clove, chopped tomatoes, lemon juice, jalapenos if using, and crumbled blue cheese.
- Gently fold the mixture to retain avocado pieces.
- Add cooled shrimp and half of the cooked bacon to the avocado mixture and toss lightly to combine.
- Sprinkle remaining bacon on top as garnish.
- Refrigerate the salad for at least 1 hour to meld flavors and serve chilled.
Notes
- Include jalapeños for a spicy kick.
- Refrigerate before serving to enhance flavors.
- Store leftovers covered in the fridge up to 2 days.
