If you’re craving a dessert that combines the richness of a classic pound cake with the fresh, bright flavor of strawberries, this Moist Strawberry Pound Cake is sure to delight. Packed with juicy diced strawberries and topped with a luscious strawberry glaze, this cake is perfect for afternoon tea, festive gatherings, or any time you want a slice of fruity comfort. The addition of Greek yogurt and almond extract creates a tender crumb and subtle aroma that will keep you coming back for more.
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) for glaze
- Powdered sugar – 2 cups for glaze
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 to ensure easy release once baked.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This helps to ensure your cake rises beautifully and has a uniform texture.
- Combine Wet Ingredients
- In a large mixing bowl, whisk together the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and homogenous, which will add moisture and a subtle almond aroma to the cake.
- Incorporate Dry Ingredients
- Gradually add the dry flour mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; this keeps the cake tender and avoids a tough crumb.
- Fold in Strawberries
- Carefully fold in the diced strawberries, distributing them evenly throughout the batter for bursts of fresh flavor in every bite.
- Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, signaling the cake is perfectly cooked.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then, invert it onto a cooling rack and allow it to cool completely, ensuring the glaze will set beautifully.
- Make the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries and powdered sugar, stirring until the glaze is smooth and spreadable.
- Glaze and Serve
- Once the cake is completely cooled, pour the strawberry glaze evenly over the top. Let the glaze set before slicing to enjoy a perfectly sweet and fruity finish.
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 2 days or refrigerate to keep it fresh for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
This strawberry pound cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Serve it alongside fresh strawberries or a light herbal tea for a charming afternoon treat.
Pro Tips
- Use fresh, ripe strawberries for the best natural sweetness and vibrant color within the cake and glaze.
- Be gentle when folding the strawberries into the batter to avoid breaking them down and turning the batter pink.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
FAQs
- Can I substitute Greek yogurt with regular yogurt or sour cream?
- Yes, you can use regular yogurt or sour cream, but Greek yogurt adds extra moisture and a slight tang that enhances the cake’s texture and flavor.
- Can I use frozen strawberries instead of fresh?
- Fresh strawberries are best to avoid excess moisture, but if using frozen, thaw and drain them well before dicing to minimize sogginess.
- How do I know when the cake is perfectly baked?
- Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done. If batter sticks, bake for a few more minutes and check again.
- Can I make this cake dairy-free?
- You can substitute Greek yogurt with a dairy-free yogurt alternative and use a vegetable oil that suits your dietary needs, though the texture may vary slightly.
- Is almond extract necessary?
- Almond extract adds a wonderful nutty aroma that complements strawberries beautifully. If unavailable, vanilla extract can be used as a substitute.
- How thick should the glaze be?
- The glaze should be smooth and pourable but not too runny. If too thick, add a little water; if too thin, add more powdered sugar until you reach the desired consistency.
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.
