Imagine the warm aroma of freshly baked pound cake filling your kitchen, bursting with the sweet, juicy flavor of ripe strawberries in every bite. This Moist Strawberry Pound Cake is the perfect treat for any occasion, combining tender crumb and luscious fruit with a delicate almond hint. Finished with a glossy strawberry glaze, it’s a dessert that’s as beautiful as it is delicious — perfect for afternoon tea, brunch, or a sweet snack whenever you crave a bit 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 Pan and Oven

Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan generously with non-stick spray to ensure the cake releases easily after baking. Set it aside while you prepare the batter.

Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures even rising and a tender crumb in your pound cake.

Combine Wet Ingredients

In a large mixing bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and fully uniform. The Greek yogurt adds moisture and a subtle tang for a rich texture.

Incorporate Dry Ingredients

Gradually add the dry flour mixture to the wet ingredients, stirring gently just until everything is combined. Be careful not to overmix here, as that can create a dense cake instead of a light and tender one.

Fold in Strawberries

Carefully fold the diced strawberries into the batter, distributing them evenly throughout. These little bursts of strawberry bring juicy freshness to every slice.

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 into the center of the cake comes out clean with just a few moist crumbs attached.

Cool the Cake

Once baked, 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 before glazing.

Prepare Strawberry Glaze

In a medium bowl, mix the smashed strawberries and powdered sugar until smooth and glossy. Adjust the consistency as needed by adding a touch more powdered sugar or a splash of liquid.

Glaze and Serve

Pour the strawberry glaze evenly over the cooled cake, letting it drip beautifully down the sides. Allow the glaze to set for at least 15 minutes before slicing to serve.

Storage Tips

This strawberry pound cake stays moist and flavorful when stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly with plastic wrap and refrigerate for up to one week. You can also freeze the cake (un-glazed) wrapped well for up to 2 months—just thaw completely before glazing.

Serving Suggestions

Enjoy this moist strawberry pound cake on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. It also makes a delightful companion to a cup of tea or coffee for a comforting afternoon treat. Garnish with fresh strawberries to enhance its vibrant appearance.

Pro Tips

• Use ripe, sweet strawberries for the best flavor and vibrant color in both the cake and the glaze.
• Do not overmix the batter after adding dry ingredients to maintain a tender, light texture in your pound cake.
• Allow the cake to cool completely before glazing to prevent the glaze from melting off.

FAQs

Can I substitute Greek yogurt with regular yogurt or sour cream?

Yes, both regular yogurt and sour cream can work as substitutes, but Greek yogurt provides a thicker consistency and tang that enhances moisture and flavor best.

How do I prevent strawberries from sinking to the bottom during baking?

Lightly tossing diced strawberries in a tablespoon of flour before folding them into the batter helps them stay suspended evenly throughout the cake.

Can I make this cake without almond extract?

Absolutely! You may replace almond extract with vanilla extract or omit it if you prefer, though almond adds a lovely complementary note to the strawberries.

How should I store leftovers?

Store leftovers at room temperature in an airtight container for up to 3 days, or refrigerate up to one week to maintain freshness and moisture.

Is this recipe freezer-friendly?

Yes, you can freeze the un-glazed cake wrapped tightly for up to two months. Thaw completely before applying glaze.

What is the best type of strawberries to use?

Use fresh, firm, and ripe strawberries for the juiciest flavor and vibrant color in your pound cake and glaze.

Recipe Recommendations

• Try our Classic Strawberry Shortcake for another fruity and festive dessert.
• Enjoy a slice of our Lemon Blueberry Pound Cake, a refreshing twist with citrus and berries.
• For a chocolaty complement, explore our Chocolate Strawberry Muffins recipe, perfect for breakfast or snacks.