If you love comforting baked treats bursting with fresh fruit, this Moist Strawberry Pound Cake is sure to become a favorite. Imagine tender, buttery cake softly studded with juicy diced strawberries, finished with a luscious homemade strawberry glaze that adds just the right touch of sweetness. Perfect for afternoon tea, brunch, or any special occasion—it’s an irresistible dessert that brings sunshine to your table year-round.
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). Grease an 8- or 9-inch loaf pan thoroughly with non-stick cooking spray and set it aside.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly combined. This ensures your cake will rise beautifully and have a light texture.
- Combine Wet Ingredients
- In a large bowl, whisk together the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and uniform. The Greek yogurt adds moisture and a subtle tang that balances the sweetness.
- Incorporate Dry into Wet
- Gradually add the dry flour mixture to the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the cake tender and soft.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, making sure they are evenly distributed throughout. These juicy pieces will add delightful bursts of flavor in every bite.
- 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.
- 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 wire 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, shiny glaze.
- Glaze and Serve
- Once the cake has fully cooled, pour the strawberry glaze evenly over the top. Let it set for a few minutes before slicing and serving.
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months, thawing overnight in the fridge before serving.
Serving Suggestions
This strawberry pound cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it alongside a cup of freshly brewed tea or coffee for a delightful afternoon treat.
Pro Tips
- Use room temperature eggs for better batter consistency and volume.
- Gently fold the diced strawberries in to prevent them from breaking down and coloring the batter.
- If you want a stronger strawberry flavor, macerate the diced strawberries in a teaspoon of sugar for 10 minutes before folding them into the batter.
FAQs
- Can I substitute the Greek yogurt with sour cream?
- Yes, sour cream is a great substitute and will keep the cake moist while adding a slight tang.
- What if I don’t have almond extract?
- You can replace almond extract with vanilla extract in equal amounts for a deliciously subtle flavor.
- Can I use frozen strawberries?
- Fresh strawberries work best to avoid excess moisture, but if using frozen, thaw and drain them thoroughly to prevent soggy batter.
- How do I know when the cake is done?
- Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Can I make this recipe into cupcakes?
- Absolutely! Bake in a lined cupcake tin at 350°F for about 20-25 minutes or until a toothpick comes out clean.
- Can I double the recipe?
- Yes, you can double the ingredients and bake in two loaf pans or a larger pan, adjusting baking time accordingly.
- How long does the glaze take to set?
- The strawberry glaze will set within 15-20 minutes at room temperature, creating a nice glossy finish.
Moist Strawberry Pound Cake (Printer-Friendly)
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven preheat to 350°F
- 8 or 9-inch loaf pan greased with non-stick cooking spray
- medium bowl
- large bowl
- whisk
- 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.
