There’s nothing quite like a warm, tender slice of pound cake bursting with fresh strawberries to brighten your day. This Moist Strawberry Pound Cake strikes the perfect balance between rich, buttery crumb and juicy berry sweetness. Finished with a glossy, sweet strawberry glaze, it’s an irresistible treat for breakfast, brunch, or dessert that fills your kitchen with incredible fruit-scented warmth.
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 (about 1 1/4 cups whole strawberries)
- Smashed strawberries – 1/2 cup (about 1 cup whole strawberries)
- Powdered sugar – 2 cups
Instructions
- Preheat and prepare pan
- Set your oven to 350°F (175°C). Lightly grease an 8 or 9-inch loaf pan with non-stick cooking spray to prevent sticking and set aside.
- Mix dry ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are thoroughly combined and aerated.
- Combine wet ingredients
- In a large bowl, whisk the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth, homogenous, and well blended.
- Incorporate dry ingredients
- Gradually add the dry flour mixture into the wet ingredients. Stir gently with a spatula or wooden spoon just until everything is combined. Take care not to overmix, as this will keep your cake soft and tender.
- Fold in strawberries
- Carefully fold the diced strawberries into the batter, ensuring they are evenly distributed without breaking them apart.
- Bake the cake
- Pour the strawberry batter into your prepared loaf pan and spread it out evenly. Bake for approximately 50 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Cool the cake
- Remove the loaf from the oven and let it rest in the pan for 10 minutes. Then invert onto a cooling rack and allow it to cool completely before glazing.
- Make the strawberry glaze
- Mix the smashed strawberries together with the powdered sugar in a medium bowl until you get a smooth, pourable glaze.
- Glaze and serve
- Once the cake has completely cooled, drizzle the strawberry glaze evenly over the top. Let it set for a few minutes before slicing and serving your delightfully moist pound cake.
Storage Tips
Store any leftover strawberry pound cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh. For longer storage, wrap it tightly and freeze for up to 3 months. Always thaw completely before serving.
Serving Suggestions
This cake shines on its own as a sweet snack, but it’s also wonderful paired with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Enjoy it alongside fresh berries or a cup of hot tea or coffee for a comforting treat.
Pro Tips
- Use room temperature eggs and Greek yogurt for a smoother batter and even baking.
- Gently fold in the diced strawberries last to prevent them from breaking and releasing too much juice into the batter.
- If your glaze is too thick, add a teaspoon of milk or lemon juice to thin it out to a drizzle consistency.
FAQs
- Can I substitute fresh strawberries with frozen?
- It’s better to use fresh strawberries, as frozen berries can release extra moisture, making the cake soggy. If using frozen, thaw and drain well before adding.
- Why is my pound cake dense?
- Overmixing the batter after combining wet and dry ingredients can develop gluten and make the cake tough. Mix just until combined for a tender crumb.
- Can I use different oil instead of vegetable oil?
- Yes! Light-flavored oils like canola or sunflower work well. Avoid olive oil as it can alter the cake’s flavor.
- How do I know when the cake is done?
- Insert a toothpick in the center after 50 minutes; it should come out clean or with a few moist crumbs, not wet batter.
- Can I make this cake dairy-free?
- You can use a dairy-free yogurt alternative and a neutral oil. Just keep in mind it may slightly change texture and flavor.
- Is almond extract necessary?
- The almond extract enhances the strawberry flavor beautifully but can be omitted or replaced with vanilla extract if preferred.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for another fruity loaf to savor.
- Our Classic Vanilla Pound Cake is a perfect base for any glaze or berries.
- Love strawberry desserts? Don’t miss the Strawberry Shortcake, filled with whipped cream and fresh berries.
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
- medium bowl
- large bowl
- 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.
