There’s something incredibly comforting about a classic pound cake, especially one bursting with the fresh, sweet flavor of strawberries. This Moist Strawberry Pound Cake combines a tender, soft crumb with juicy diced strawberries folded right into the batter, creating a delightful berry surprise in every bite. Finished with a luscious strawberry glaze that adds the perfect touch of sweetness, this cake is ideal for afternoon tea, celebrations, or a cozy dessert any day of the week.
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
- Eggs – 3 large
- 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 using non-stick cooking spray or butter 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. This ensures even distribution of the leavening agent and salt for a balanced rise and flavor.
- Combine Wet Ingredients
- In a large mixing bowl, whisk the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil together until the mixture is smooth and homogenous, creating a creamy base for your cake batter.
- Bring Batter Together
- Gradually add the dry ingredients to your wet mixture, stirring gently just until combined. Be careful not to overmix here; overworking the batter can lead to a heavier texture instead of the tender crumb we want.
- Fold in Strawberries
- Gently fold in the diced strawberries so they are evenly dispersed throughout the batter without breaking down, which preserves bursts of juicy fruit within the cake.
- Bake the Cake
- Pour the batter into your prepared loaf pan, spreading it out evenly. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as baking times may vary slightly depending on your oven.
- Cool Properly
- Allow the cake to rest in the pan for 10 minutes after baking to settle. Then, carefully invert it onto a cooling rack and let it cool completely before glazing.
- Prepare the Glaze
- Mix the smashed strawberries and powdered sugar together in a medium bowl until smooth. This sweet glaze perfectly complements the moist cake with a fresh strawberry finish.
- Glaze and Serve
- Once cooled, pour the strawberry glaze evenly over the top of your pound cake. Allow the glaze to set before slicing to enjoy clean cuts and full flavor in every piece.
Storage Tips
Store the leftover pound cake in an airtight container at room temperature for up to 3 days to keep it moist and fresh. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Suggestions
This cake pairs beautifully with a cup of hot tea or coffee, making it the perfect afternoon treat. For an indulgent dessert, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
Pro Tips
- Use ripe, fresh strawberries for the best flavor and juiciness in your cake and glaze.
- Do not overmix the batter after combining wet and dry ingredients to maintain a soft and tender crumb.
- If you prefer, you can substitute almond extract with vanilla extract for a milder flavor.
FAQs
- Can I use frozen strawberries instead of fresh?
- Fresh strawberries work best because they hold their shape better in the batter. If using frozen, thaw and drain them well to avoid excess moisture that could affect the cake’s texture.
- Is Greek yogurt necessary in this recipe?
- Greek yogurt adds moisture and tanginess that enhance the cake’s flavor and tenderness, but you can substitute with regular plain yogurt if needed.
- How do I know when the pound cake is done baking?
- Insert a toothpick or cake tester into the center; if it comes out clean or with just a few moist crumbs, the cake is ready.
- Can I make this cake dairy-free?
- To make it dairy-free, substitute Greek yogurt with a dairy-free yogurt alternative and ensure your non-stick spray or butter substitute is dairy-free as well.
- What can I do if I don’t have almond extract?
- Vanilla extract is a great substitute and will give a nice warm flavor that complements the strawberries well.
- How thick should the glaze be?
- The glaze should be thick yet pourable. If it’s too runny, add a little more powdered sugar. If too thick, thin it with a teaspoon of milk or lemon juice.
Recipe Recommendations
- Try our Lemon Blueberry Muffins for another fruity baked treat that’s perfect for breakfast or brunch.
- Enjoy a classic Vanilla Bean Cheesecake for a rich, creamy dessert that pairs beautifully with fresh berries.
- For a lighter option, our Strawberry Spinach Salad combines fresh fruit with greens and a tangy vinaigrette.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven
- 1 loaf pan 8 or 9-inch, greased with non-stick cooking spray
- mixing bowls medium and large
- 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.
