If you crave the perfect balance of tender crumb and fresh fruit, this Moist Strawberry Pound Cake is your new go-to dessert. Imagine biting into a luscious slice packed with juicy diced strawberries, enhanced by the subtle hint of almond, and finished with a glossy, sweet strawberry glaze that adds an irresistible shine and extra burst of flavor. Whether you’re serving it for breakfast treat, afternoon tea, or a comforting dessert, this pound cake brings a warm, homemade sweetness that’s hard to resist.
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 Oven and Pan
- Preheat your oven to 350°F (175°C). Lightly grease an 8 or 9-inch loaf pan with non-stick cooking spray, coating it evenly to ensure a smooth release of your cake later.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. This will create an even base for your batter.
- Combine Wet Ingredients
- In a large bowl, whisk together the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and uniform. The almond extract adds a subtle nutty aroma that pairs wonderfully with strawberries.
- Incorporate Dry into Wet
- Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this will keep the pound cake tender and moist.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, ensuring they are evenly distributed throughout without bruising or breaking them apart.
- Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven.
- Cool the Cake
- Remove the loaf pan from the oven and allow it to rest for 10 minutes. Then, gently invert the cake onto a cooling rack. Let it cool completely before glazing to prevent melting the glaze.
- Prepare Strawberry Glaze
- In a medium bowl, mix together the smashed strawberries and powdered sugar until smooth and glossy. This sweet glaze adds a beautiful finish and extra strawberry sweetness.
- Glaze and Serve
- Once the cake has fully cooled, pour the strawberry glaze evenly over the top. Allow it to set for at least 15-20 minutes before slicing and serving. Enjoy every moist, fruity bite!
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 2 days to keep it fresh and soft. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days or freeze for up to 3 months. Thaw completely before glazing or serving.
Serving Suggestions
This strawberry pound cake tastes wonderful on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For a light brunch, pair a slice with a fresh berry salad and a cup of tea or coffee.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and moisture in the cake and glaze.
- To avoid a dense texture, mix the batter just enough to combine the ingredients without overworking the flour.
- If diced strawberries release a lot of juice, gently pat them dry with paper towels before folding to prevent soggy batter.
FAQs
- Can I substitute Greek yogurt with regular yogurt or sour cream?
- Yes, you can replace Greek yogurt with regular yogurt or sour cream, though Greek yogurt gives a thicker consistency and a slight tang that enhances the cake’s moistness.
- How do I prevent the strawberries from sinking to the bottom?
- Coat diced strawberries lightly with flour before folding them into the batter to help suspend them throughout the cake.
- Can I use frozen strawberries?
- It’s best to use fresh strawberries to avoid excess moisture in the batter. If using frozen, thaw and drain them well before dicing.
- What is almond extract’s role in this recipe?
- Almond extract adds a warm, nutty undertone that complements the strawberries beautifully, enhancing the overall flavor.
- How long will the glaze stay fresh?
- The strawberry glaze is best enjoyed within 1-2 days of application. Store the cake in the fridge covered loosely to preserve glaze freshness.
- Can I make this cake dairy-free?
- You can try substituting the Greek yogurt for a dairy-free alternative like coconut yogurt, but the texture may vary slightly.
- Is this recipe suitable for bundt pans?
- Yes, you can use a bundt pan—just adjust the baking time accordingly and check doneness with a toothpick.
Recipe Recommendations
- Try our Classic Lemon Pound Cake for a zesty citrus twist.
- For another berry delight, check out the Blueberry Crumble Muffins, perfect for breakfast or snacks.
- If you love glazed treats, our Vanilla Glazed Cinnamon Rolls are a wonderful choice for a cozy morning.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven Preheat to 350°F
- loaf pan 8 or 9-inch, greased with non-stick cooking spray
- mixing bowls medium and large for dry and wet ingredients
- whisk
- cooling rack for cake cooling
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.
