Imagine biting into a slice of tender, buttery pound cake that bursts with fresh strawberry flavor in every bite—that’s exactly the magic of this Moist Strawberry Pound Cake. Filled with juicy diced strawberries and topped with a luscious, sweet strawberry glaze, this cake offers the perfect balance of moist texture and fruity freshness. It’s a delightful way to celebrate seasonal strawberries or brighten any dessert 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 (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
- Preheat your oven to 350°F. Grease an 8 or 9-inch loaf pan with non-stick cooking spray to ensure your cake releases easily after baking.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these first helps distribute the leavening evenly throughout the cake.
- Combine Wet Ingredients
- In a large bowl, whisk the plain Greek yogurt with granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and fully combined for a rich, moist base.
- Incorporate Dry Into Wet
- Gradually add the dry ingredients into the wet mixture, stirring gently and just until combined. Be careful not to overmix—this helps keep your pound cake tender and soft.
- Add the Strawberries
- Fold in the diced strawberries carefully to ensure they are evenly spread without breaking them up too much.
- Bake the Cake
- Pour the batter into your prepared loaf pan and place it in the preheated oven. Bake for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool the Cake
- Remove the cake from the oven and allow it to rest in the pan for 10 minutes. Then invert it onto a cooling rack and let it cool completely before glazing.
- Prepare the Strawberry Glaze
- While the cake cools, mix the smashed strawberries and powdered sugar in a medium bowl until smooth and glossy.
- Glaze and Serve
- Once the pound cake has fully cooled, pour the strawberry glaze evenly over the top. Let it set before slicing and serving this delicious treat.
Storage Tips
Store leftover strawberry pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to a week or freeze slices for up to 3 months, thawing at room temperature before serving.
Serving Suggestions
This strawberry pound cake is fantastic served with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of hot tea or fresh lemonade for a delightful afternoon treat or dessert.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and sweetness in both the cake and glaze.
- Be gentle when folding in strawberries to prevent them from bleeding and turning the batter pink.
- If you prefer, substitute almond extract with vanilla extract for a classic flavor.
FAQs
- Can I use frozen strawberries instead of fresh?
- Fresh strawberries are best for texture and flavor, but you can use frozen; just thaw and drain them well to avoid excess moisture in the batter.
- What can I substitute for Greek yogurt?
- You can replace Greek yogurt with sour cream or buttermilk in equal amounts to maintain the cake’s moisture and tenderness.
- How do I know when the cake is done?
- Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter.
- Can I make this cake dairy-free?
- To make it dairy-free, use a plant-based yogurt alternative and ensure the vegetable oil is used instead of butter.
- How long does the glaze take to set?
- The strawberry glaze usually sets within 30 minutes to an hour at room temperature; you can refrigerate it to speed up the process.
- Can I bake this cake in a different pan?
- Yes, you can use a bundt pan or square cake pan but adjust baking time accordingly—start checking for doneness 5-10 minutes earlier.
- Why shouldn’t I overmix the batter?
- Overmixing develops gluten in the flour, which results in a dense and tough cake rather than the desired tender crumb.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for another fruity, moist treat perfect for teatime.
- Love strawberry flavors? Check out our Classic Strawberry Shortcake recipe for a lighter, whipped cream-filled dessert.
- For a richer dessert option, savor the delightful Chocolate-Covered Strawberry Cupcakes combining chocolate and fresh berries perfectly.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
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.
