If you crave a luscious dessert that brings the fresh taste of summer into your kitchen, this Moist Strawberry Pound Cake is exactly what you need. Bursting with chunks of juicy strawberries folded into a tender, almond-scented batter, it’s a delightful treat perfect for afternoon tea, brunch, or any time you want a sweet escape. Finished with a glossy, homemade strawberry glaze, each bite offers a balance of softness, sweetness, and fresh fruitiness that’s simply irresistible.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons almond extract
- 1/2 cup vegetable oil
- 1 cup diced strawberries (from about 1 1/4 cups whole strawberries)
- 1/2 cup smashed strawberries (from about 1 cup whole strawberries)
- 2 cups powdered sugar
Instructions
- Prepare Your Oven and Pan
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan thoroughly with non-stick cooking spray and set it aside to get ready for the batter.
- Mix Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until the mixture is evenly blended. This ensures an even rise and perfect texture for your cake.
- Combine Wet Ingredients
- In a large mixing bowl, whisk together the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil. Beat until the mixture is smooth and uniform in texture without any lumps.
- Incorporate Dry Ingredients
- Gradually add the flour mixture to the wet ingredients. Stir gently just until combined. Remember, avoiding overmixing here is key to keeping your pound cake tender and moist.
- Fold in Fresh Strawberries
- Carefully fold the diced strawberries into your batter, ensuring they are evenly distributed without breaking them up too much.
- Bake the Cake
- Pour the batter into the prepared loaf pan, spreading it evenly. Place the pan in the oven and bake for about 50 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Cool the Cake
- Take the cake out of the oven and allow it to rest in the pan for 10 minutes. Then, invert the cake onto a cooling rack to cool completely. This step helps the cake finish setting and prevents sogginess.
- Make the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries with the powdered sugar. Mix well until smooth, creating a vibrant and sweet glaze.
- Glaze and Serve
- Once the cake has fully cooled, pour the strawberry glaze evenly over the top. Let the glaze set for a few minutes before slicing to serve. Enjoy the wonderful flavors and moist texture in every bite!
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 2 days. For longer freshness, keep it refrigerated for up to 5 days, wrapped well to prevent drying out. You can also freeze the cake (glazed or unglazed) for up to 3 months; just thaw overnight in the fridge before serving.
Serving Suggestions
This strawberry pound cake is delicious on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It also makes a beautiful dessert for brunch and pairs wonderfully with a cup of hot tea or freshly brewed coffee.
Pro Tips
- For a more intense almond flavor, lightly toast the almonds and sprinkle them on top before glazing.
- Use room temperature ingredients to help everything come together smoothly and create a uniform batter.
- Gently fold the strawberries to avoid turning the batter pink and to keep the fruit chunks intact.
FAQs
- Can I substitute Greek yogurt with regular yogurt?
- Yes, but Greek yogurt provides a thicker texture and tang that enhances the cake’s moisture and flavor. Use plain regular yogurt if needed, but the texture may be slightly lighter.
- How can I prevent the strawberries from sinking to the bottom?
- Coat the diced strawberries lightly in flour before folding them into the batter. This helps suspend them throughout the cake during baking.
- Is almond extract necessary?
- While optional, almond extract adds a lovely nutty aroma that complements the strawberries beautifully. You can substitute with vanilla extract if preferred.
- Can I make mini loaves or cupcakes with this recipe?
- Absolutely! Adjust baking time to about 20-25 minutes for cupcakes or until a toothpick comes out clean.
- How thick should the strawberry glaze be?
- The glaze should be thick enough to coat the back of a spoon but still pourable. Adjust powdered sugar quantity as needed to reach desired consistency.
- Can I use frozen strawberries?
- Fresh strawberries work best to keep the cake tender and not soggy, but if using frozen, thaw and drain them well before adding to avoid excess moisture.
- What’s the best way to dice strawberries for this recipe?
- Wash and hull the strawberries, then cut them into uniform small pieces (about 1/4 to 1/2 inch) to ensure even distribution without overwhelming the batter.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for another fruity twist with a citrusy zing.
- If you love moist cakes, you’ll enjoy the Classic Vanilla Pound Cake, a timeless crowd-pleaser.
- For something refreshing, check out our Strawberry Rhubarb Crumble with a delicious crumb topping and fresh fruit layers.
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.
