There’s nothing quite like the nostalgic comfort of a classic pound cake, but this Moist Strawberry Pound Cake takes it to a whole new level. Imagine biting into a tender, buttery crumb studded with bursts of fresh, juicy strawberries, all topped with a luscious strawberry glaze that’s both sweet and tangy. Perfect for spring gatherings, afternoon tea, or a delightful dessert any time of the year, this cake marries simple ingredients with irresistible flavor to create a truly memorable treat.
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 thoroughly with non-stick cooking spray and set it aside so it’s ready when your batter is mixed.
- Mix Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure these ingredients are evenly combined to ensure proper rising and balanced flavor.
- Combine Wet Ingredients
- In a large mixing bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and uniform. This blend provides moisture and tenderness to the cake.
- Incorporate Dry Ingredients
- Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until you no longer see streaks of flour. Be careful to avoid overmixing to keep the cake light and tender.
- Fold in Strawberries
- Carefully fold in the diced strawberries using a spatula to distribute them evenly throughout the batter without crushing.
- Bake to Perfection
- Pour the batter into the greased loaf pan and smooth the top with a spatula. 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 let it rest in the pan for 10 minutes. Then, invert the cake onto a cooling rack and allow it to cool completely before glazing.
- Prepare the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries with the powdered sugar. Stir well until the glaze is smooth and pourable.
- Glaze and Serve
- Once the cake is fully cooled, pour the strawberry glaze evenly over the top. Allow the glaze to set for about 15-20 minutes before slicing and serving for the best presentation and flavor.
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to one week or freeze for up to three months. Thaw at room temperature before serving.
Serving Suggestions
This moist strawberry pound cake is delicious on its own, but it also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a fresh twist, serve alongside a berry salad or drizzle extra strawberry sauce for added indulgence.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and texture in both the cake and glaze.
- Don’t overmix the batter once the flour is added to keep the cake light and tender.
- For an extra almond boost, sprinkle sliced almonds on top of the glaze before it sets.
FAQs
- Can I use frozen strawberries in this recipe?
- Frozen strawberries can be used, but be sure to thaw and drain them well to avoid adding excess moisture that could affect the cake’s texture.
- What can I substitute for Greek yogurt?
- You can substitute plain yogurt or sour cream in equal amounts if you don’t have Greek yogurt on hand.
- How do I know when the cake is fully baked?
- Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs but no wet batter.
- Can I make this cake nut-free?
- Yes! Simply replace the almond extract with vanilla extract to avoid any nut flavors.
- Is there a way to make this cake dairy-free?
- To make it dairy-free, substitute the Greek yogurt with a plant-based yogurt alternative and use oil as directed.
- Can I double the recipe for a larger cake?
- Yes, but bake in two separate pans or adjust baking time accordingly if using a larger pan to ensure even cooking.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a zesty twist on another fruity dessert classic.
- For a rich and creamy option, check out our Classic Vanilla Pound Cake, perfect with fresh berries.
- If you love berry flavors, don’t miss our Mixed Berry Crumble, an easy and delightful summer treat.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven preheated to 350°F
- loaf pan 8 or 9-inch, 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.
