If you’re craving a dessert that bursts with fresh, fruity flavor yet stays tender and comforting, this Moist Strawberry Pound Cake is exactly what you need. Imagine slices of soft, buttery pound cake studded with juicy diced strawberries, all topped with a glossy, sweet strawberry glaze that adds the perfect finishing touch. Whether you’re baking for a spring picnic, a holiday gathering, or just a cozy afternoon treat, this cake promises to delight every bite.
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 the 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.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until the mixture is evenly blended and aerated.
- Combine Wet Ingredients
- In a large mixing bowl, whisk together the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the batter is smooth and uniform in texture.
- Incorporate Dry Ingredients
- Gradually add the dry flour mixture into the wet ingredients, stirring gently and just until combined. Take care not to overmix to keep the pound cake light and tender.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, ensuring they are evenly distributed without crushing them.
- Bake the Cake
- Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven 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 allow it to rest in the pan for 10 minutes. Then invert it onto a cooling rack to cool completely.
- Make the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries and powdered sugar. Stir until the mixture is smooth and pourable.
- Glaze the Cake
- Once the pound 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 strawberry pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze slices in a zip-top bag for up to 3 months, thawing before serving.
Serving Suggestions
This strawberry pound cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It also makes a delightful companion to afternoon tea or coffee, especially on warm spring and summer days.
Pro Tips
- Use fresh, ripe strawberries for the best fruity flavor and natural sweetness in your cake.
- Gently fold in the strawberries to avoid breaking them, which can cause the batter to turn pink and affect texture.
- Do not overmix the batter after adding the dry ingredients to keep the pound cake tender and avoid any toughness.
FAQs
- Can I substitute plain Greek yogurt with sour cream?
- Yes, sour cream can be used instead of Greek yogurt to maintain moisture and tanginess in the cake.
- Is almond extract necessary for this recipe?
- Almond extract adds a lovely depth of flavor but can be omitted or replaced with vanilla extract if preferred.
- How do I know when the pound 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.
- Can I use frozen strawberries?
- Fresh strawberries are best, but if using frozen, thaw and drain them well to prevent excess moisture in the batter.
- How thick should the glaze be?
- The glaze should be thick enough to coat the back of a spoon but still pourable to drizzle evenly over the cake.
- Can I make this cake in a different pan shape?
- Yes! A bundt pan or a round cake pan can be used; just adjust baking time accordingly.
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.
