If you crave a dessert that’s as comforting as it is bursting with fresh flavor, this Moist Strawberry Pound Cake is made just for you. Tender, buttery cake swirled with juicy diced strawberries and finished with a luscious strawberry glaze—it’s the perfect treat to share with family or savor with your afternoon tea. The almond extract adds a subtle, aromatic touch that complements the strawberries beautifully, making every bite feel like a springtime hug.
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 (fresh) – 1 cup (from about 1 1/4 cups whole strawberries)
- Smashed strawberries (fresh) – 1/2 cup (from about 1 cup whole strawberries)
- Powdered sugar – 2 cups
Instructions
- Preheat and Prepare Pan
- Set your oven to 350°F (175°C). Generously grease an 8 or 9-inch loaf pan with non-stick spray and set it aside.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until the mixture is evenly combined. This ensures your cake rises beautifully.
- Combine Wet Ingredients
- In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the batter is smooth and homogenous. The yogurt adds moisture and a tangy note that brightens the cake.
- Blend Wet and Dry Ingredients
- Gradually add the dry mixture into the wet mixture, gently folding them together until just combined. Be careful not to overmix—overworking the batter can make the cake dense instead of tender.
- Fold in Strawberries
- Gently fold the diced strawberries into the batter, making sure they’re evenly distributed but without crushing them.
- Bake the Cake
- Pour the batter into your prepared loaf pan and place it in the oven. Bake 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 carefully invert the cake onto a cooling rack and allow it to cool completely before glazing.
- Make the Strawberry Glaze
- Mix the smashed strawberries and powdered sugar in a medium bowl until smooth. This glaze adds a glossy, fruity finish that’ll keep your cake moist and irresistible.
- Glaze and Serve
- Once your cake is fully cooled, pour the strawberry glaze evenly over the top. Allow it to set for a few minutes, then slice and enjoy!
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. Thaw frozen cake at room temperature before serving.
Serving Suggestions
This strawberry pound cake is delightful on its own, but for an extra-special touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a fresh fruit salad or a cup of hot tea or coffee, making it perfect for brunch or dessert.
Pro Tips
- Dice your strawberries evenly to ensure consistent pockets of juicy sweetness in every bite.
- Use room temperature eggs and Greek yogurt to help your batter mix more smoothly and rise better.
- For a more intense almond flavor, toast a few almonds and sprinkle them on top before glazing.
FAQs
- Can I substitute Greek yogurt with sour cream or regular yogurt?
- Yes, sour cream works well as a substitute for Greek yogurt. Regular yogurt is fine too but choose full-fat for best results.
- Can I use frozen strawberries instead of fresh?
- While fresh strawberries work best to maintain structure, you can use frozen strawberries that are fully thawed and drained to avoid excess moisture.
- How do I prevent the strawberries from sinking to the bottom?
- Lightly tossing diced strawberries in a tablespoon of flour before folding into the batter helps suspend them evenly throughout the cake.
- Is almond extract necessary? Can I use vanilla extract?
- Almond extract adds a unique, nutty aroma that complements strawberries, but vanilla extract is a fine substitute if you prefer a classic flavor.
- How long should the glaze set before slicing the cake?
- Allow the glaze to set for at least 15-20 minutes at room temperature to avoid smearing when slicing.
- Can I double the recipe for a larger cake?
- Yes, doubling the recipe is possible, but bake in two separate pans to ensure even cooking.
- What’s the best way to reheat leftovers?
- Warm slices gently in the microwave for about 10-15 seconds or in a toaster oven to revive the moist texture.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a citrusy twist with fresh blueberries.
- Enjoy the light and fluffy Classic Vanilla Pound Cake topped with fresh berries.
- Craving more strawberry goodness? Our Strawberry Shortcake is a timeless favorite bursting with summer flavor.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- loaf pan 8 or 9-inch, greased with non-stick cooking spray
- oven preheated to 350°F
- mixing bowls
- 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.
