Brighten your day with a slice of this Moist Strawberry Pound Cake that’s bursting with fresh strawberry flavor in every bite. Imagine a tender, buttery pound cake studded with juicy diced strawberries and topped with a luscious, sweet strawberry glaze—this homemade treat is as delightful as it is irresistible. Perfect for an afternoon tea, dessert after dinner, or a special weekend bake, this cake combines the tangy freshness of Greek yogurt with the natural sweetness of strawberries to create a soft, moist crumb that melts in your mouth.
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 (175°C). Grease an 8 or 9-inch loaf pan with non-stick cooking spray and set it aside to get ready for the batter.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended to ensure consistent rising and texture.
- Create Wet Mixture
- In a large mixing bowl, whisk together the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients
- Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix; this step helps keep your cake tender and soft.
- Fold in Strawberries
- Gently fold in the diced strawberries into the batter, distributing them evenly without crushing to preserve their fresh flavor and texture.
- Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake
- Remove the cake from the oven and allow it to rest for 10 minutes in the pan. Carefully invert onto a cooling rack and let it cool completely before glazing.
- Prepare the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries with the powdered sugar, mixing until smooth and glossy.
- Glaze and Serve
- Pour the glaze evenly over the cooled cake. Let it set for a few minutes before slicing into generous pieces and serving to enjoy the full burst of strawberry sweetness.
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 3 days to keep it moist and fresh. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before serving.
Serving Suggestions
This strawberry pound cake is delightful on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pair it with a cup of hot tea or a milky coffee for a perfect afternoon treat.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Be careful not to overmix the batter once the wet and dry ingredients are combined to maintain a fluffy, tender crumb.
- For an extra touch, lightly dust the cooled cake with additional powdered sugar before glazing for a pretty finish.
FAQs
- Can I use frozen strawberries instead of fresh?
- Fresh strawberries are ideal for maintaining texture and flavor, but if using frozen, thaw and drain them well to prevent excess moisture from thinning the batter.
- What can I substitute for Greek yogurt?
- You can use sour cream or buttermilk as alternatives to Greek yogurt, which will also add moisture and tenderness to the cake.
- How do I know when the cake is done baking?
- Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the cake is ready. Avoid waiting until it’s completely dry to keep the cake moist.
- Can I make this cake dairy-free?
- To make it dairy-free, substitute the Greek yogurt with a plant-based yogurt and use a non-dairy oil like coconut oil. Keep in mind texture and flavor may slightly vary.
- How thick should the glaze be?
- The glaze should be pourable but thick enough to coat the cake nicely without running off. Adjust powdered sugar or smashed strawberries to achieve your preferred consistency.
- Can I bake this in a different pan shape?
- Yes, this recipe works well in a bundt or round cake pan, but adjust baking time accordingly; start checking for doneness around 40 minutes.
- Is almond extract necessary?
- While almond extract adds a lovely flavor that complements strawberries, you can substitute with vanilla extract if preferred, though it will change the flavor profile subtly.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a refreshing twist on classic pound cake with zesty citrus and juicy blueberries.
- Check out our Strawberry Shortcake recipe for an easy, classic dessert highlighting fresh strawberries and fluffy biscuits.
- Love strawberry treats? Don’t miss our Strawberry Cheesecake Bars, combining creamy cheesecake with a sweet strawberry topping.
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.
