There’s nothing quite like the sweet burst of fresh strawberries nestled inside a tender, buttery pound cake. This Moist Strawberry Pound Cake is a delightful twist on a classic dessert, packed with juicy diced strawberries and topped with a luscious strawberry glaze that adds an irresistible shine and extra sweetness. Whether you’re baking for a weekend treat, a casual brunch, or a festive gathering, this cake promises moist, flavorful bites that bring a smile to every face at the table.
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 (about 1 1/4 cups whole strawberries)
- Smashed strawberries – 1/2 cup (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 thoroughly with non-stick cooking spray or butter and set it aside.
- Mix Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening and flour are evenly distributed for a perfect rise.
- Combine Wet Ingredients
- In a large mixing bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and creamy. The yogurt adds moisture and a tender crumb to the cake.
- Incorporate Dry Ingredients
- Gradually add your dry mixture into the wet ingredients while stirring gently. Be careful not to overmix; stirring just until combined will keep your cake light and fluffy.
- Fold in Strawberries
- Gently fold the diced strawberries into the batter, making sure they are evenly distributed without breaking them down.
- Bake the Cake
- Pour the batter into your prepared loaf pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and fragrant.
- Cool the Cake
- Allow the cake to cool for 10 minutes in the pan, then carefully invert it onto a wire rack to cool completely before glazing.
- Prepare the Strawberry Glaze
- Mix the smashed strawberries with the powdered sugar in a bowl until smooth and glossy. Adjust the consistency as needed if it’s too thick by adding a teaspoon of water at a time.
- Glaze the Cake
- Once the cake is completely cooled, pour the strawberry glaze evenly over the top. Let it set for a few minutes before slicing to serve.
Storage Tips
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to a week, but bring it to room temperature before serving to enjoy maximum moistness.
Serving Suggestions
This moist strawberry pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a delightful breakfast treat alongside a cup of coffee or tea, especially during strawberry season when fresh berries are at their peak.
Pro Tips
- Use fresh, ripe strawberries for the best berry flavor and moisture in the cake.
- Avoid overmixing the batter after adding dry ingredients to keep the cake tender and light.
- If you prefer, substitute vegetable oil with melted butter for a richer flavor profile.
FAQs
- Can I use frozen strawberries for this recipe?
- Yes, but make sure to thaw and drain them thoroughly to prevent extra moisture from making the cake soggy.
- Is Greek yogurt necessary, or can I substitute it?
- Greek yogurt adds moisture and tang; you can substitute with sour cream or buttermilk in equal amounts.
- How can I tell when the cake is fully baked?
- Insert a toothpick in the center of the cake; if it comes out clean or with a few dry crumbs, the cake is done.
- Can I double this recipe to make a larger cake?
- Absolutely! Use a larger pan and increase baking time as needed, checking doneness regularly.
- How long does the glaze stay fresh?
- The strawberry glaze is best used within 1-2 days if stored in an airtight container in the fridge.
- Can I make this cake gluten-free?
- You can try substituting all-purpose flour with a gluten-free flour blend, but texture might vary slightly.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a citrusy berry twist.
- Discover the richness of our Classic Vanilla Butter Cake, perfect for any occasion.
- Enjoy the refreshing flavors of our Strawberry Shortcake for a light and fruity dessert option.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven
- 8 or 9-inch loaf pan greased with non-stick cooking spray
- medium bowl
- large bowl
- 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.
