If you adore rich, tender cakes bursting with fresh fruit, this Moist Strawberry Pound Cake is made just for you. Loaded with juicy diced strawberries and topped with a luscious strawberry glaze, it’s the perfect treat for breakfast, dessert, or any time you want a comforting slice of sweetness. The combination of Greek yogurt and vegetable oil gives it a moist crumb that melts in your mouth, while the subtle almond extract adds a delicate hint of nuttiness that perfectly enhances the fresh berries. Whether you’re baking for family, friends, or just indulging yourself, this pound cake brings cozy, fresh flavors into every bite.
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 the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan with non-stick cooking spray to ensure the cake releases easily after baking.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are well combined and uniform in texture.
- Combine Wet Ingredients
- In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and fully incorporated.
- Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon just until everything is combined. Be careful not to overmix to keep the pound cake tender and light.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, gently folding to distribute them evenly without breaking them up too much.
- Bake the Cake
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
- 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 wire rack to cool completely.
- Prepare the Strawberry Glaze
- In a medium bowl, mix the smashed strawberries and powdered sugar until smooth and pourable.
- Glaze the Cake
- Once the cake has cooled fully, pour the strawberry glaze evenly over the top. Allow it to set for a few minutes before slicing and serving.
Storage Tips
Store any leftover strawberry pound cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days—just bring it to room temperature before serving. You can also freeze the cake wrapped well for up to 2 months.
Serving Suggestions
This pound cake is delightful on its own, but you can serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a side of fresh strawberries to elevate the experience. It pairs wonderfully with a hot cup of tea or coffee during an afternoon snack or brunch.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and moisture.
- Be gentle when folding the fruit into the batter to keep the strawberries intact and evenly distributed.
- Allow the cake to cool completely before glazing to ensure the glaze sets beautifully without melting off.
FAQs
- Can I substitute the Greek yogurt with sour cream?
- Yes, sour cream can be used as a substitute in equal amounts, which will also help keep the cake moist and tender.
- What if I don’t have almond extract?
- You can omit the almond extract or replace it with vanilla extract for a slightly different but equally delicious flavor.
- Can I use frozen strawberries instead of fresh?
- Frozen strawberries can work, but be sure to thaw and drain them well to avoid excess moisture that might affect the cake’s texture.
- How do I know when the cake is done?
- Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.
- Can I make this recipe into muffins?
- Absolutely! Adjust the baking time to about 18-22 minutes and bake in a muffin tin. Keep a close eye to prevent overbaking.
- Can I reduce the sugar?
- Yes, you can reduce the granulated sugar to 3/4 cup if you prefer a less sweet cake, but the glaze will add sweetness as well.
- How long does the glaze take to set?
- The glaze will start to set within 15-20 minutes at room temperature, but for firmer results, refrigerate the cake for 30 minutes before serving.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a citrusy berry twist on a classic.
- For a rich fruity dessert, check out the Raspberry Almond Coffee Cake loaded with fresh raspberries and toasted almonds.
- If you love strawberry treats, our Classic Strawberry Shortcake is a must-try summer favorite.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven preheated to 350°F
- 8 or 9-inch loaf pan greased with non-stick cooking spray
- medium bowl
- large bowl
- whisk
- mixing spoon to fold strawberries
- 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.
