There’s something irresistibly comforting about a slice of moist strawberry pound cake. Bursting with fresh diced strawberries throughout and finished with a luscious strawberry glaze, this cake makes every bite a perfect balance of sweet, tender, and fruity. Whether you’re enjoying it with morning coffee, serving it as a delightful dessert, or bringing it to a family gathering, this strawberry pound cake feels like a hug in dessert form.
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
- Preheat and Prepare Pan
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan generously with non-stick cooking spray, then set it aside.
- Mix Dry Ingredients
- In a medium-sized bowl, whisk together the flour, baking powder, and salt until evenly combined. This ensures your leavening is well distributed for a perfect rise.
- Combine Wet Ingredients
- In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture becomes smooth and uniform. The almond extract adds a lovely nutty note that pairs beautifully with the strawberries.
- Incorporate Dry Ingredients
- Slowly add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cake tender and prevent toughness.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, making sure they’re evenly distributed without breaking them down too much.
- Bake the Cake
- Pour the batter into your prepared loaf pan. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will start smelling amazing!
- 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 before glazing.
- Prepare the Glaze
- Mix the smashed strawberries and powdered sugar in a medium bowl until you get a smooth, thick glaze.
- Glaze and Serve
- Once the cake is fully cooled, pour the strawberry glaze evenly over the top. Let it set before slicing and enjoying your moist, flavorful pound cake.
Storage Tips
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep the cake wrapped tightly in plastic wrap in the refrigerator for up to a week. You can also freeze slices individually, wrapped well, for up to 3 months.
Serving Suggestions
This strawberry pound cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It’s also delightful served alongside a warm cup of tea or coffee, making it perfect for brunch or afternoon gatherings.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and vibrant color in the cake and glaze.
- Be gentle when folding the strawberries into the batter to keep the fruit intact and prevent the cake from becoming overly wet.
- Allow the cake to cool completely before glazing to ensure the glaze sets beautifully without melting.
FAQs
- Can I substitute Greek yogurt with regular yogurt?
- Yes, you can use regular plain yogurt, but Greek yogurt adds extra moisture and a subtle tang that enhances the cake’s texture and flavor.
- What if I don’t have almond extract?
- If you don’t have almond extract, vanilla extract is a great substitute and will still complement the strawberry flavor well.
- Can I use frozen strawberries?
- Fresh strawberries are best to avoid excess moisture, but if using frozen, thaw and drain them well to prevent the batter from becoming too wet.
- How do I know when the pound cake is done?
- Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready.
- Can I make this cake in a different pan?
- Yes, you can bake this batter in a bundt pan or an 8-inch square pan but adjust the baking time accordingly, starting to check for doneness around 40 minutes.
- Is this recipe suitable for freezing?
- Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, then freeze. Thaw at room temperature before serving.
Recipe Recommendations
- Try our Fresh Lemon Pound Cake for a zesty twist on a classic dessert.
- Love berry desserts? Check out our Mixed Berry Crumble that’s perfect for a crowd.
- For a rich and creamy contrast, bake our Classic Vanilla Cheesecake alongside this strawberry pound cake.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven
- 8 or 9-inch loaf pan Greased with 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.
