Nothing says spring and summer quite like fresh strawberries, and this Moist Strawberry Pound Cake is the perfect way to celebrate their juicy sweetness. Bursting with tender diced strawberries and topped with a luscious, homemade strawberry glaze, this cake is a delightful treat that’s both rich and refreshingly fruity. Whether you’re baking for a family gathering or a cozy afternoon tea, the delicate almond aroma and irresistibly soft crumb will make every bite a pure joy.
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 Your Pan and Oven
- Preheat your oven to 350°F. 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 until evenly combined. This helps distribute the leavening agents for a consistent rise.
- Combine Wet Ingredients
- In a large bowl, whisk together the Greek yogurt, granulated sugar, large eggs, almond extract, and vegetable oil. Continue until the mixture is smooth and uniform, creating the rich, tender base for your cake.
- Incorporate Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix — this keeps your pound cake extra moist and tender.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, ensuring they are evenly distributed without breaking them up too much.
- Bake the Cake
- Pour the batter into your prepared loaf pan. Place it in the oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and fragrant when done.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then, invert the cake onto a wire rack and allow it to cool completely, preparing it for the delicious glaze topping.
- Prepare the Strawberry Glaze
- In a medium bowl, mix the smashed strawberries with powdered sugar until smooth and glossy, creating a sweet glaze that perfectly complements the cake’s crumb.
- Glaze the Cake
- Once fully cooled, pour the strawberry glaze evenly over the top of the pound cake. Allow the glaze to set before slicing and serving to achieve that irresistible shine and flavor burst.
Storage Tips
Store any leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices wrapped well for up to 3 months. Always add the glaze just before serving if freezing.
Serving Suggestions
This pound cake is perfect served on its own with a warm cup of tea or coffee. For an extra indulgence, top slices with whipped cream or a scoop of vanilla ice cream and fresh strawberries. It’s also wonderful alongside a light salad or fresh fruit for brunch.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and texture.
- Be gentle when folding the strawberries into the batter to avoid breaking them and turning the batter pink.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
FAQs
- Can I substitute the Greek yogurt with sour cream?
- Yes, sour cream can be used as an alternative and will also keep the cake moist, though the flavor will be slightly different.
- How do I know when the cake is done baking?
- Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. Avoid letting the cake overbake to keep it soft.
- Can I use frozen strawberries instead of fresh?
- While fresh strawberries are preferred, you can use frozen ones. Just make sure to thaw and drain them well to prevent excess moisture in the batter.
- Is almond extract necessary?
- Almond extract adds a lovely, subtle nutty flavor that complements the strawberries, but you can omit it or substitute with vanilla extract if preferred.
- How long does the glaze take to set?
- The glaze typically sets within 20–30 minutes at room temperature. For quicker setting, refrigerate the cake after glazing.
- Can I make this cake into cupcakes?
- Yes, adjust the baking time to about 20–25 minutes and watch closely to avoid overbaking.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for another burst of fruit-flavored moistness.
- Check out the Classic Vanilla Pound Cake for a simple yet luscious base recipe.
- For a fruity twist, our Peach Cream Cheese Pound Cake pairs creamy textures with fresh stone fruit.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven preheat to 350°F
- loaf pan 8 or 9-inch, greased with non-stick cooking spray
- 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.
