There’s something magical about a homemade pound cake, especially when it’s bursting with fresh strawberries. This Moist Strawberry Pound Cake is not just a dessert; it’s a celebration of sweet, juicy berries folded into tender, buttery crumb, complemented perfectly by a luscious strawberry glaze. Whether you’re looking for a delightful afternoon treat or a crowd-pleasing dessert, this loaf cake will bring a smile to everyone’s face and fill your kitchen with the irresistible aroma of fresh strawberries and almond.
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 (about 1 1/4 cups whole strawberries)
- Smashed strawberries – 1/2 cup (about 1 cup whole strawberries)
- Powdered sugar – 2 cups
Instructions
- Preheat and Prepare Pan
- Preheat your oven to 350°F (177°C). Grease an 8 or 9-inch loaf pan generously with non-stick cooking spray, ensuring it’s well coated to prevent sticking. Set aside.
- Mix Dry Ingredients
- In a medium-sized bowl, sift or whisk together the all-purpose flour, baking powder, and salt until the mixture is uniform. This helps the cake rise evenly and keeps the crumb light.
- Combine Wet Ingredients
- In a large bowl, whisk the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the batter is smooth, creamy, and well blended. The almond extract adds a lovely warm, nutty flavor that pairs wonderfully with strawberries.
- Incorporate Dry Ingredients
- Gradually add the dry flour mixture into the wet ingredients. Stir gently and just until combined—overmixing can make the cake tough, so be gentle to maintain a tender texture.
- Fold in Strawberries
- Carefully fold in the diced strawberries, distributing them evenly throughout the batter, so every slice bursts with fresh berry flavor without sinking to the bottom.
- Bake the Cake
- Pour the batter into your prepared loaf pan, smoothing the top lightly. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden and the cake springy to the touch.
- Cool the Cake
- Remove the loaf from the oven and let it rest in the pan for 10 minutes. Then, gently invert the cake onto a cooling rack and let it cool completely before glazing.
- Prepare the Glaze
- Combine the smashed strawberries and powdered sugar in a medium bowl, mixing until you obtain a smooth, pourable glaze. Adjust consistency with more powdered sugar or a splash of water if needed.
- Glaze the Cake
- Once the cake has fully cooled, pour the strawberry glaze evenly over the top. Allow it to set so the glaze becomes slightly firm but still wonderfully sweet and sticky.
Storage Tips
Store leftover pound cake in an airtight container at room temperature for up to 3 days, or wrap tightly and refrigerate for up to a week. For longer storage, freeze the cake wrapped in plastic wrap and foil for up to 3 months—thaw overnight in the fridge before serving.
Serving Suggestions
This strawberry pound cake is delicious on its own with a cup of tea or coffee. For an extra special treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh strawberries on the side enhance its vibrant flavor perfectly.
Pro Tips
- Use ripe, fresh strawberries for the brightest flavor and juiciest bites.
- Be careful not to overmix the batter once the flour is added to keep the crumb tender and moist.
- If you prefer, substitute vegetable oil with melted butter for a richer flavor.
FAQs
- Can I use frozen strawberries instead of fresh?
- It’s best to use fresh strawberries to avoid added moisture from frozen berries, which can make the cake soggy. If using frozen, thaw and drain them well before folding into the batter.
- What can I substitute for Greek yogurt?
- Plain sour cream or buttermilk are good alternatives that will keep the cake moist and tender.
- Can I make mini pound cakes instead?
- Yes, you can use mini loaf pans but reduce baking time to about 25-30 minutes. Check doneness with a toothpick.
- How do I know when the cake is done?
- A toothpick inserted into the center should come out clean or with just a few moist crumbs—not wet batter.
- Is almond extract necessary?
- It adds a wonderful depth of flavor, but you can substitute with vanilla extract for a milder taste.
- Can I prepare this cake ahead of time?
- Absolutely! This pound cake can be baked a day in advance and glazed just before serving for the freshest taste.
- How thick should the glaze layer be?
- The glaze should be pourable but thick enough to coat the cake without running off. Adjust powdered sugar to get your desired consistency.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a zesty twist on a classic dessert.
- If you love moist cakes, our Banana Walnut Bread is a comforting choice packed with flavor.
- Looking for a fruity glaze? Check out the Peach Glazed Pound Cake perfect for summer gatherings.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven
- 1 8 or 9-inch loaf pan Greased with non-stick cooking spray
- 2 mixing bowls One medium and one large
- whisk
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.
