If you’re craving a slice of home-baked comfort that bursts with fresh, fruity flavor, this Moist Strawberry Pound Cake is exactly what you need. Loaded with juicy diced strawberries folded into a tender, almond-scented batter and topped with a luscious strawberry glaze, it’s the perfect treat for afternoon tea, brunch, or sharing at your next gathering. The use of Greek yogurt keeps it delightfully moist and gives it a subtle tang that complements the sweetness perfectly.
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
- Start by preheating your oven to 350°F (175°C). Lightly grease an 8 or 9-inch loaf pan with non-stick cooking spray and set aside. This prep ensures your pound cake releases easily once baked.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Combining these first helps ensure an even distribution of the leavening agent for a perfect rise.
- Combine Wet Ingredients
- In a large bowl, whisk together the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and uniform. The almond extract adds a lovely nutty aroma that pairs beautifully with the strawberries.
- Incorporate Dry into Wet
- Gradually add the dry ingredients to the wet ingredients, gently folding the mixture together until just combined. Be careful not to overmix; this helps keep your pound cake tender and moist instead of dense.
- Fold in Strawberries
- Gently fold in the diced strawberries, making sure they’re distributed evenly throughout the batter without breaking them up too much.
- Bake the Cake
- Pour the batter into your prepared loaf pan, smoothing the top. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and slightly springy to the touch.
- Cool Properly
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then, carefully invert it onto a cooling rack to cool completely, which prevents sogginess and helps the cake set perfectly.
- Make the Strawberry Glaze
- While the cake cools, mix the smashed strawberries with powdered sugar in a medium bowl until smooth and glossy.
- Glaze and Serve
- Once the cake is fully cooled, pour the strawberry glaze evenly over the top. Allow it to set for 10-15 minutes before slicing. This glaze adds a sweet, fruity finish that makes every bite irresistible.
Storage Tips
Store leftover 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 a week. This cake also freezes well—wrap it securely and thaw overnight in the fridge before enjoying.
Serving Suggestions
Slice and serve this strawberry pound cake as a delightful breakfast treat or an elegant dessert. It pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a side of fresh berries. A cup of hot tea or coffee makes the perfect companion.
Pro Tips
- Make sure to dice strawberries evenly to ensure consistent distribution and avoid uneven baking.
- Do not overmix the batter once dry and wet ingredients are combined; this keeps the crumb tender and light.
- If fresh strawberries aren’t in season, use frozen diced strawberries—just thaw and drain excess moisture before folding into the batter.
FAQs
- Can I substitute Greek yogurt with regular yogurt or sour cream?
- Yes, plain yogurt or sour cream works well, but Greek yogurt adds extra moisture and tang for the best texture.
- How can I tell when the cake is done baking?
- Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.
- Can I use fresh blueberries or raspberries instead of strawberries?
- Absolutely! Blueberries or raspberries are delicious alternatives and will create a tasty variation of this pound cake.
- What should I do if my glaze is too thick or thin?
- If the glaze is too thick, add a teaspoon of milk or lemon juice gradually. If too thin, add more powdered sugar until you reach the right consistency.
- Is it necessary to invert the cake after baking?
- Yes, inverting helps the cake cool evenly and prevents moisture buildup on the bottom, keeping your cake’s texture just right.
- Can I make this cake in a different pan shape?
- Yes, but baking times may vary. Keep a close eye and test with a toothpick to avoid over or under-baking.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a bright, citrus-infused variation.
- For a creamy twist, check out our Cream Cheese Strawberry Cupcakes—perfect individual servings.
- If you love strawberry desserts, you’ll adore our Classic Strawberry Shortcake with fresh whipped cream and biscuits.
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
- mixing utensils whisk and spoon for mixing ingredients
- 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.
