When spring rolls around and strawberries are at their peak, nothing feels quite as comforting as a slice of rich, moist strawberry pound cake fresh from the oven. This Moist Strawberry Pound Cake is tender and flavorful, bursting with juicy diced strawberries inside and topped with a luscious strawberry glaze that adds the perfect touch of sweetness. It’s a delightful treat to enjoy with afternoon tea or to impress your guests at any gathering.
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
- Prep Your Oven and Pan
- Preheat your oven to 350°F. Generously grease an 8 or 9-inch loaf pan with non-stick cooking spray, ensuring every corner is covered to prevent sticking, then set it aside.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until these dry ingredients are evenly combined and aerated.
- Combine Wet Ingredients
- In a larger bowl, use a whisk to thoroughly blend the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture becomes smooth and uniform, creating a creamy base for the cake batter.
- Incorporate Dry into Wet
- Gradually add the dry ingredient mixture into the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be cautious not to overmix at this stage; overworking the batter can lead to a dense, tough cake rather than a tender crumb.
- Fold in the Strawberries
- Carefully fold in the diced strawberries, gently stirring to distribute them evenly throughout the batter without breaking them down too much.
- Pour and Bake
- Pour the batter into your prepared loaf pan, smoothing the top gently. Place it in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the cake’s center comes out clean with just a few moist crumbs.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes to firm up. Then carefully invert the cake onto a cooling rack to cool completely before glazing.
- Make the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries with the powdered sugar, stirring until smooth and free of lumps. Adjust the consistency with a tiny splash of water if needed to make it pourable but not runny.
- Glaze and Serve
- Once the cake has cooled fully, pour the strawberry glaze evenly over the top, letting it drizzle down the sides for a beautiful finish. Allow the glaze to set for about 20 minutes before slicing and serving to ensure a clean cut and maximum flavor.
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 2 days to retain its moisture. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to one week, or freeze for up to 3 months — just thaw before glazing and serving.
Serving Suggestions
This strawberry pound cake pairs wonderfully with a cup of freshly brewed tea or coffee. For an extra indulgent touch, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delightful with fresh strawberry slices on the side for added freshness.
Pro Tips
- Room Temperature Eggs: Using eggs at room temperature helps the batter combine more smoothly and yields a better cake texture.
- Don’t Overmix: Stir the batter just until combined after adding dry ingredients to keep the cake tender and fluffy.
- Use Fresh Strawberries: Fresh, ripe strawberries will give the best flavor and texture to both the cake and the glaze.
FAQs
- Can I use frozen strawberries instead of fresh?
- It’s best to use fresh strawberries, especially for the glaze. Frozen strawberries can release extra moisture and may make the batter or glaze too watery.
- Can I substitute Greek yogurt with sour cream?
- Yes, sour cream can be used as a substitute for Greek yogurt and will also keep the cake moist and tender.
- How do I know when the pound 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 done.
- Can I make this cake dairy-free?
- You can try substituting the Greek yogurt with a dairy-free yogurt alternative, but the texture may be slightly different. Make sure any replacements are unsweetened for best results.
- How should I store the cake after glazing?
- After glazing, store the cake covered at room temperature for up to 2 days or refrigerate to keep the glaze fresh longer.
- Can I bake this cake in a different pan shape?
- Yes, this batter can be baked in a bundt pan or round cake pans. Adjust baking time accordingly and check doneness with a toothpick.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for another fruity, tender loaf bursting with fresh berries.
- For a rich dessert, check out our Classic Vanilla Pound Cake that’s perfect with any glaze or frosting.
- If you love strawberry treats, don’t miss our Strawberry Shortcake recipe, an all-time summer favorite.
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
- 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.
