Few desserts capture the essence of summer quite like a freshly baked Strawberry Pound Cake. This moist, tender cake is bursting with juicy diced strawberries folded right into the batter, creating little pockets of fruity sweetness in every bite. Finished with a luscious strawberry glaze, it’s a perfect treat for family gatherings, afternoon tea, or just a cozy moment with a cup of coffee. Let’s dive into this delightful recipe that’s as comforting as it is irresistible.
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 Pan and Oven
- Preheat your oven to 350°F. Grease an 8 or 9-inch loaf pan generously with non-stick cooking spray to ensure your pound cake releases easily after baking.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until everything is evenly incorporated. This ensures the cake will rise beautifully and have the right 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 uniform. The yogurt adds a lovely moistness and slight tang to the cake.
- Incorporate Dry Ingredients
- Gradually add the dry ingredients into the wet mixture, stirring gently and just until combined. Be careful not to overmix, as this can make the cake dense instead of tender.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, making sure they are evenly distributed without breaking them up too much.
- 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 in the center comes out clean.
- Cool the Cake
- Remove the cake from the oven and allow it to rest for 10 minutes in the pan. Then invert it onto a cooling rack and let it cool completely before glazing.
- Prepare the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries with the powdered sugar, mixing until you have a smooth, pourable glaze.
- Glaze the Cake
- Once the cake is fully cooled, evenly pour the strawberry glaze over the top. Let it set for a little while before slicing and serving to enjoy a perfect balance of sweet and fresh flavors.
Storage Tips
Store leftover pound cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to keep it fresh longer. For extended storage, wrap it tightly and freeze for up to 2 months—just thaw before serving.
Serving Suggestions
This strawberry pound cake shines on its own but also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Serve it alongside fresh strawberries or a warm cup of tea or coffee to elevate your experience.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and vibrant color in your cake and glaze.
- Fold the diced strawberries gently into the batter to avoid turning it pink or mushy.
- Allow the cake to cool completely before glazing to prevent the glaze from melting or soaking in too much.
FAQs
- Can I use frozen strawberries instead of fresh?
- It’s best to use fresh strawberries for texture and flavor. If using frozen, thaw and drain them well to avoid extra moisture in the batter.
- What can I substitute for Greek yogurt?
- You can substitute plain yogurt or sour cream to maintain the cake’s moist texture and slight tang.
- How do I prevent the strawberries from sinking?
- Coat the diced strawberries lightly in flour before folding into the batter to help keep them evenly distributed.
- Can I make this cake dairy-free?
- Yes, substitute the Greek yogurt with a dairy-free yogurt alternative and use a suitable oil like coconut or vegetable oil.
- How long will the cake stay fresh if glazed?
- The glaze can cause the cake to become sticky, so it’s best consumed within 2 days when stored properly.
- Can I bake this recipe in a bundt pan?
- Yes, but adjust the baking time accordingly, usually 10-15 minutes longer. Test doneness with a toothpick.
- What is the purpose of almond extract in this recipe?
- Almond extract enhances the flavor profile and complements the strawberries with a nutty, aromatic note.
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.
