If you’re craving a deliciously tender cake bursting with fresh fruit flavor, this Moist Strawberry Pound Cake is your new go-to. Filled with juicy diced strawberries and topped with a luscious strawberry glaze, this pound cake brings a perfect balance of sweetness and moisture. It’s an irresistible treat for breakfast, brunch, or a charming dessert to impress friends and family.
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 (for glaze)
Instructions
- Prepare the 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 and set it aside.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This ensures even rising and flavor distribution in your cake.
- Combine Wet Ingredients
- In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil together until the mixture is smooth and uniform. The Greek yogurt adds a subtle tang and moisture to keep the cake tender.
- Incorporate Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, gently folding with a spatula or spoon until just combined. Be careful not to overmix—overworking the batter can make the cake dense instead of fluffy.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, spreading them evenly throughout. These fresh berries bring bursts of sweetness and juicy texture in every bite.
- Bake the Cake
- Pour the batter into your prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a beautiful golden crust while remaining moist inside.
- Cool the Cake
- Let the cake cool for 10 minutes in the pan. Then, invert it onto a wire rack to cool completely. This step prevents sogginess and helps the cake firm up for slicing.
- Make the Strawberry Glaze
- In a medium bowl, mix the smashed strawberries with powdered sugar until you achieve a smooth, pourable glaze.
- Glaze the Cake
- Once the cake is fully cooled, 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 cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, making sure to keep it covered to prevent it from drying out.
Serving Suggestions
This strawberry pound cake is delightful on its own but also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Serve it alongside a fresh berry salad or a cup of hot tea for a perfect afternoon snack or dessert.
Pro Tips
- Use fresh, ripe strawberries for the best natural sweetness and vibrant color.
- Don’t overmix the batter once combining wet and dry ingredients to keep your pound cake light and tender.
- Allow the glaze to set fully before slicing to avoid it running off the cake.
FAQs
- Can I use frozen strawberries in this recipe?
- Yes, but be sure to thaw and drain them well before folding into the batter to avoid excess moisture that can affect the cake’s texture.
- What can I substitute for Greek yogurt?
- You can use sour cream or plain yogurt as alternatives, though Greek yogurt provides the best moisture and tang.
- Can I make this cake gluten-free?
- Yes, substitute the all-purpose flour with a gluten-free baking blend measured cup-for-cup for a safe gluten-free option.
- How do I know when the cake is done?
- Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the cake is ready.
- Can I double this recipe?
- Absolutely! Use a larger loaf pan or two pans and adjust baking time accordingly, checking doneness with a toothpick.
- How long should I let the glaze set before serving?
- Allow about 15–20 minutes for the glaze to thicken and set nicely on the cake surface.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for another fruity and zesty twist on a classic pound cake.
- For a refreshing summer dessert, check out our Strawberry Shortcake Trifle, layered with whipped cream and biscuits.
- If you love strawberry flavors, you’ll adore this Strawberry Cheesecake Mousse—light, creamy, and perfect for special occasions.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven
- 1 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.
