If you adore the sweet and tangy flavors of fresh strawberries in a tender, buttery cake, this Moist Strawberry Pound Cake is your new go-to dessert. Bursting with juicy diced strawberries and topped with a luscious strawberry glaze, this cake is irresistibly moist and perfect for afternoon tea, celebrations, or just a comforting treat to brighten your day.
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 with non-stick cooking spray and set it aside to ensure your cake releases easily after baking.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening is evenly distributed throughout the batter.
- Combine Wet Ingredients
- In a large mixing bowl, whisk the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and uniform, creating the perfect base for a moist cake.
- Combine Wet and Dry
- Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the cake tender and soft.
- Fold in Strawberries
- Gently fold the diced strawberries into the batter, making sure they are evenly distributed without breaking up too much.
- Bake the Cake
- Pour the batter into the prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it during the last 10 minutes to avoid overbaking.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then, carefully invert it onto a cooling rack to cool completely before glazing.
- Prepare the Glaze
- In a medium bowl, mix together the smashed strawberries and powdered sugar until smooth and glossy. This glaze adds a sweet, fruity finish that complements the cake perfectly.
- Glaze and Serve
- Once the cake is fully cooled, pour the strawberry glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving your moist strawberry pound cake.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 2 days to maintain moisture. For longer storage, refrigerate for up to 5 days or freeze the cake wrapped tightly for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
This pound cake is delicious on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the strawberry flavors. It also makes a lovely addition to a brunch spread or afternoon tea.
Pro Tips
- To prevent a dense texture, avoid overmixing the batter after combining wet and dry ingredients.
- Use fresh, ripe strawberries for the best natural sweetness and vibrant color in the cake and glaze.
- For extra almond flavor, you can add a few drops of almond extract to the glaze as well.
FAQs
- Can I use frozen strawberries instead of fresh?
- Fresh strawberries are best to avoid excess moisture that can affect the cake texture, but if using frozen, thaw and drain them well before adding.
- What can I substitute for Greek yogurt?
- You can replace Greek yogurt with sour cream or buttermilk in equal amounts for a similarly moist texture.
- Is it necessary to use almond extract?
- Almond extract adds a lovely nutty aroma but can be omitted or swapped with vanilla extract if preferred.
- 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, the cake is ready.
- Can I make this recipe dairy-free?
- Yes, substitute Greek yogurt with a dairy-free yogurt alternative and ensure the powdered sugar and other ingredients are dairy-free as well.
- Can I double this recipe for a larger cake?
- Absolutely! Double all ingredients and bake in a larger pan or multiple pans, adjusting baking time accordingly.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a citrusy twist packed with fresh berries.
- Enjoy our Classic Vanilla Pound Cake for a simple, buttery delight perfect for any occasion.
- If you love strawberry desserts, check out our Strawberry Shortcake Trifle for a layered, creamy treat.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
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.
