There’s something truly magical about a classic pound cake, especially when it’s bursting with the fresh, juicy flavor of strawberries. This Moist Strawberry Pound Cake is a delightful twist on the traditional treat, combining a tender crumb with diced strawberries folded throughout and finished with a luscious, sweet strawberry glaze. Perfect for afternoon tea, a cozy brunch, or simply as a homemade dessert that feels like a warm hug from the inside out, this pound cake offers both simplicity and elegance in every bite.
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 (from 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 and set aside to ensure your cake won’t stick.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly incorporated. This ensures your cake rises evenly and has a consistent texture.
- 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 well blended. This rich base contributes moisture and flavor to your pound cake.
- Incorporate Dry Ingredients
- Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing at this stage to keep the cake wonderfully tender and light.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, distributing them evenly without breaking them up too much. These juicy bursts will add a sweet freshness throughout the cake.
- Bake the Cake
- Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center emerges clean, indicating the cake is done.
- Cool the Cake
- Once baked, allow the cake to rest in the pan for 10 minutes. Then, invert it onto a cooling rack to cool completely. This prevents sogginess and helps the cake set perfectly.
- Prepare the Strawberry Glaze
- In a medium bowl, stir together the smashed strawberries and powdered sugar until smooth and glossy. This glaze adds an extra layer of strawberry sweetness and a beautiful finish.
- Glaze the Cake
- When the cake is fully cooled, pour the strawberry glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving to enjoy that irresistible, shiny topping.
Storage Tips
Store leftover pound cake in an airtight container at room temperature for up to 2 days to maintain its moistness. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Serving Suggestions
Serve this strawberry pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It also pairs wonderfully with fresh strawberries and a cup of hot tea or coffee, making it perfect for brunch or afternoon gatherings.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and juiciness in both the cake and glaze.
- Fold the strawberries in gently to prevent the batter from turning pink and maintain even distribution.
- To prevent the cake from sticking, line your loaf pan with parchment paper in addition to greasing it.
FAQs
- Can I substitute the Greek yogurt with sour cream?
- Yes, sour cream can be used as a substitute for Greek yogurt to add similar moisture and tanginess to the cake.
- What can I use instead of vegetable oil?
- You can replace vegetable oil with melted butter or light olive oil, but the flavor and texture might vary slightly.
- Can I make this cake dairy-free?
- To make it dairy-free, substitute the Greek yogurt with a plant-based yogurt and ensure the powdered sugar glaze is also free of dairy ingredients.
- How do I keep the diced strawberries from sinking to the bottom?
- Coat the diced strawberries lightly with flour before folding them into the batter to help keep them evenly suspended.
- Can I use frozen strawberries?
- Fresh strawberries work best for texture and flavor, but if using frozen, thaw and drain them thoroughly to avoid excess liquid in the batter.
- How thick should the glaze be?
- The glaze should be thick but pourable—if it’s too runny, add a bit more powdered sugar; if too thick, add a splash of water or lemon juice.
Recipe Recommendations
- Try our Classic Lemon Pound Cake for a bright citrus variation that’s just as tender.
- For berry lovers, our Blueberry Streusel Muffins offer a delicious grab-and-go option.
- Looking for something rich and chocolaty? The Chocolate Chip Pound Cake is a perfect crowd-pleaser.
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.
