If you crave a comforting slice of cake that’s bursting with fresh strawberry flavor and boasts the perfect moist crumb, this Moist Strawberry Pound Cake is exactly what you need. Tender and rich, it’s loaded with juicy diced strawberries folded right into the batter, then topped off with a luscious strawberry glaze for just the right hint of sweetness. Whether you’re enjoying it with a cup of tea on a lazy afternoon or serving it as a charming dessert for guests, this pound cake brings a touch of homemade warmth every time.
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
- Preheat and Prepare Pan
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan generously with non-stick cooking spray and set it aside.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined and aerated.
- Combine Wet Ingredients
- In a large bowl, whisk the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil together until you have a smooth, uniform mixture with no lumps.
- Bring Batter Together
- Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula or spoon until just combined. Be careful not to overmix, as this can make the cake dense instead of tender.
- Fold in Strawberries
- Carefully fold in the diced strawberries until they’re evenly distributed throughout the batter, adding bursts of juicy flavor to every bite.
- Bake the Cake
- Pour the batter into your prepared 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.
- Cool
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then carefully invert it onto a cooling rack and allow it to cool completely before glazing.
- Make the Glaze
- While the cake cools, combine the smashed strawberries with powdered sugar in a medium bowl. Stir until you achieve a smooth, pourable glaze.
- Glaze and Serve
- Once the cake is fully cooled, pour the strawberry glaze evenly over the top. Let it set for a few minutes before slicing and serving.
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 2 months—just thaw completely before glazing or serving.
Serving Suggestions
This strawberry pound cake is delightful on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also wonderful alongside a fresh berry salad or a cup of hot tea or coffee for an indulgent afternoon treat.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and vibrant color.
- Don’t overmix the batter after adding the flour to keep the cake light and tender.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off and becoming too thin.
FAQs
- Can I substitute Greek yogurt with regular yogurt or sour cream?
- Yes, plain yogurt or sour cream can be used, but Greek yogurt provides a thicker texture and tanginess that helps keep the cake moist.
- What can I use if I don’t have almond extract?
- You can replace it with vanilla extract for a more classic flavor, though almond extract adds a lovely nutty note that complements the strawberries.
- How do I prevent strawberries from sinking to the bottom?
- Toss the diced strawberries lightly in a tablespoon of flour before folding them into the batter to help them stay suspended evenly.
- Can I make this cake gluten-free?
- Yes, swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Ensure your baking powder is also gluten-free.
- Is it better to dice or mash the strawberries in the batter?
- Diced strawberries offer little bursts of fruit without altering the batter’s structure, while mashing would release more juice and could make the cake wetter and denser.
- How long does the glaze take to set?
- The strawberry glaze sets in about 15 to 20 minutes at room temperature. You can speed this up by placing the cake briefly in the refrigerator.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a zesty twist on a classic.
- For a creamy dessert, the Strawberry Cream Cheese Muffins are a delightful choice.
- The Classic Vanilla Pound Cake is perfect if you want a simple, elegant dessert base.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- 1 loaf pan 8 or 9-inch
- non-stick cooking spray for greasing pan
- medium bowl
- large bowl
- whisk
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.
