Nothing says comfort like a slice of moist, tender pound cake bursting with fresh strawberries. This Moist Strawberry Pound Cake brings together the delightful flavors of juicy, diced strawberries folded lovingly into a creamy almond-infused batter, baked to golden perfection. To top things off, it’s finished with a luscious, sweet strawberry glaze that adds a perfect glossy touch and extra burst of berry goodness. Whether it’s an afternoon treat with tea or a charming dessert for guests, this cake is sure to become a favorite in your baking repertoire!
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 (for glaze)
Instructions
- Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Lightly grease an 8 or 9-inch loaf pan with non-stick cooking spray and set aside to ensure the cake won’t stick.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they’re evenly combined and lump-free.
- Combine Wet Ingredients
- In a large bowl, whisk together the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and uniform with no streaks.
- Incorporate Dry into Wet
- Gradually add the dry ingredient mix to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix just until combined to keep the cake tender — avoid overmixing at all costs.
- Fold in Strawberries
- Carefully fold in the diced strawberries, distributing them evenly throughout the batter so every bite bursts with fruity sweetness.
- Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven 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 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 Strawberry Glaze
- Mix the smashed strawberries with powdered sugar in a medium bowl until smooth and well combined for a glossy, sweet glaze.
- Glaze and Serve
- Once the cake is fully cool, pour the strawberry glaze evenly over the top. Let the glaze set for a few minutes before slicing and enjoying your delightful pound cake.
Storage Tips
Store leftover pound cake in an airtight container at room temperature for up to 3 days to keep it moist and fresh. For longer storage, wrap tightly with plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Serving Suggestions
This strawberry pound cake is wonderful served on its own or paired with fresh whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It also makes a charming accompaniment to a morning coffee or afternoon tea.
Pro Tips
- Be gentle when folding in the diced strawberries to avoid breaking them down and turning the batter pink.
- For the best texture, ensure not to overmix the batter once you add the dry ingredients.
- Use ripe, fragrant strawberries for the most flavorful cake and glaze.
FAQs
- Can I substitute Greek yogurt with regular yogurt or sour cream?
- Yes, plain regular yogurt or sour cream can be used as substitutes, but Greek yogurt adds extra moisture and a pleasant tangy flavor.
- What if I don’t have almond extract?
- You can replace it with vanilla extract, but almond extract gives the pound cake a distinctive nutty aroma that complements the strawberries beautifully.
- How do I know when the cake is done baking?
- Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, it’s ready.
- Can I make this recipe into cupcakes instead of a loaf?
- Absolutely! Just reduce baking time to about 20-25 minutes and check for doneness with a toothpick.
- Will freezing affect the strawberry glaze?
- It’s best to glaze the cake after it’s thawed for the best texture and appearance, as freezing can alter the glaze’s texture.
- Can I use frozen strawberries?
- Fresh strawberries are recommended for the best texture. If using frozen, thaw and drain excess liquid to prevent the batter from becoming soggy.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a zesty and fruity alternative.
- Love berry desserts? Our Classic Strawberry Shortcake pairs fresh strawberries with fluffy biscuits and cream.
- For a creamy berry treat, check out the Mixed Berry Cheesecake Parfait.
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
- medium bowl
- large bowl
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.
