There’s something undeniably comforting about a slice of perfectly moist pound cake, especially when it’s bursting with fresh strawberries and finished with a luscious glaze. This Moist Strawberry Pound Cake combines the richness of a classic pound cake with the sweet, tangy freshness of strawberries, creating a treat that’s perfect for any occasion. Whether you’re celebrating a special moment or simply craving something delicious, this cake promises tender crumb, juicy bits of berry, and a smooth almond-tinged finish that’ll make your kitchen smell like a dream.
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 to ensure an easy release later.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly combined. This helps your cake rise evenly and have a consistent texture.
- 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 and uniform. The yogurt adds moisture and a subtle tanginess that enhances the flavor.
- Combine Wet and Dry Mixtures
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix here; overworking the batter can make the cake dense instead of tender.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, making sure they are evenly distributed without crushing them, which helps keep the fresh berry bites intact.
- Bake the Cake
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for about 10 minutes. Then, carefully invert it onto a cooling rack and allow it to cool completely before glazing.
- Prepare the Strawberry Glaze
- In a medium bowl, stir together the smashed strawberries and powdered sugar until smooth and well blended, creating a sweet, glossy glaze that perfectly complements the cake.
- Glaze and Serve
- Once the cake has completely cooled, pour the strawberry glaze evenly over the top. Let the glaze set before slicing to enjoy a beautiful and delicious finish.
Storage Tips
Store any leftover strawberry pound cake in an airtight container at room temperature for up to 2 days to keep it moist and fresh. For longer storage, wrap tightly and refrigerate for up to 5 days or freeze for up to 3 months. Just thaw completely before serving.
Serving Suggestions
This strawberry pound cake is delightful on its own or served alongside a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It also pairs wonderfully with a cup of afternoon tea or freshly brewed coffee.
Pro Tips
- Do not overmix the batter once the wet and dry ingredients are combined to keep the cake tender and fluffy.
- Fresh, ripe strawberries will give the best flavor; try to avoid overly soft or watery berries to prevent the batter from becoming too wet.
- If you want to enhance the almond flavor, lightly toast the almond extract in the batter, or sprinkle slivered almonds on top before baking.
FAQs
- Can I use frozen strawberries instead of fresh?
- Yes, but be sure to thaw and drain them well to remove excess moisture to avoid a soggy batter.
- Is Greek yogurt necessary in the recipe?
- Greek yogurt adds moisture and a slight tang that balances the sweetness. You can substitute with sour cream or regular yogurt if needed.
- Can I make this cake dairy-free?
- You can substitute Greek yogurt with a dairy-free yogurt alternative and use your preferred oil to keep it dairy-free.
- Why is almond extract used in this recipe?
- Almond extract adds a subtle nutty aroma that beautifully complements the strawberry flavor, enhancing the overall taste profile.
- How do I know when the cake is done baking?
- Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for another fresh, fruity twist on the classic dessert.
- Enjoy the richness of our Cream Cheese Stuffed Strawberry Muffins for handheld strawberry goodness.
- For a lighter option, check out the Strawberry Spinach Salad with Poppyseed Dressing, a perfect balance of sweet and savory.
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
- mixing bowls
- whisk
- non-stick cooking spray for greasing pan
- 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.
