Nothing evokes the essence of spring and summer quite like the vibrant sweetness of fresh strawberries, and this Moist Strawberry Pound Cake captures that perfectly. Imagine a tender, buttery loaf bursting with juicy diced strawberries, enhanced by the subtle aroma of almond extract, and finished with a luscious homemade strawberry glaze that adds just the right touch of sweetness. It’s a delightful treat that feels both comforting and a little special — perfect for a cozy afternoon tea, a family gathering, or whenever you crave a slice of fruity indulgence.
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 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 the cake releases easily after baking.
- 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 rises evenly and has a perfect crumb.
- Combine Wet Ingredients
- In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and homogenous. The almond extract will provide a lovely, subtle nutty aroma that complements the strawberries beautifully.
- Incorporate Dry Ingredients
- Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix — this helps keep the pound cake tender and moist.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter to distribute them evenly without breaking them apart, preserving their fresh texture in the cake.
- Bake the Cake
- Pour the batter into the prepared loaf pan and place it in the oven. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
- Cool the Cake
- Once baked, let the cake rest in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely before glazing.
- Prepare Strawberry Glaze
- In a medium bowl, combine the smashed strawberries with the powdered sugar, mixing until smooth and spreadable. This fresh strawberry glaze adds a glossy, sweet finish that enhances the cake’s flavor.
- Glaze and Serve
- Pour the glaze evenly over the cooled cake, letting it set before slicing. Enjoy your moist, flavorful strawberry pound cake with a cup of tea or coffee!
Storage Tips
Store leftovers in an airtight container at room temperature for up to 2 days to preserve moisture. For longer freshness, refrigerate the cake wrapped tightly in plastic wrap for up to a week. Bring to room temperature before serving for best texture and flavor.
Serving Suggestions
This strawberry pound cake is delightful on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Pair it with fresh strawberries or a light green tea to balance the sweetness. Perfect for brunch, afternoon tea, or a light dessert after dinner.
Pro Tips
- Use ripe, firm strawberries to avoid excess moisture that could weigh down the batter.
- Avoid overmixing the batter once combined to keep the crumb tender and soft — a gentle folding is key!
- For an extra almond flavor boost, try adding sliced almonds on top of the glaze before it sets.
FAQs
- Can I substitute the Greek yogurt with sour cream?
- Yes, sour cream works well as a substitute and will keep the cake moist, though it may alter the tang slightly.
- What can I use instead of vegetable oil?
- Light olive oil or melted coconut oil can be good alternatives, maintaining moisture while adding subtle flavors.
- How should I store the glaze if I make it ahead?
- Keep the glaze in an airtight container in the refrigerator and bring it to room temperature before glazing the cake.
- Can I freeze this pound cake?
- Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before glazing and serving.
- Why should I fold in the strawberries and not mix them in vigorously?
- Folding gently prevents breaking down the strawberries, which keeps their shape and prevents the batter from becoming too wet or discolored.
- Is almond extract necessary?
- While optional, almond extract adds a lovely complementary flavor to the strawberries that elevates the taste of the cake.
- Can I use frozen strawberries?
- Fresh is best for this recipe to avoid extra moisture, but if using frozen, be sure to thaw, drain, and pat dry thoroughly before folding in.
Recipe Recommendations
- Try our Classic Lemon Drizzle Cake for a zesty twist on a simple loaf.
- For another fruity favorite, check out the Blueberry Banana Bread packed with fresh berries and bananas.
- If you love strawberries, our Strawberry Shortcake with homemade biscuits and whipped cream is a must-try.
Moist Strawberry Pound Cake
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
- mixing bowls medium and large
- 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.
