If you adore moist, flavorful cakes packed with fresh fruit, this Moist and Tender Strawberry Pound Cake is your new go-to. Bursting with juicy diced strawberries and topped with a luscious homemade strawberry glaze, it’s the perfect bake to brighten up any afternoon tea or dessert table. The subtle almond extract adds a delightful warmth, while Greek yogurt ensures a tender crumb with every bite. Whether you’re a seasoned baker or a beginner, this recipe promises a delightful strawberry treat that feels like a warm hug in cake form.
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 the Pan and Oven
- 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 evenly blended. This ensures your pound cake rises properly and has a consistent texture.
- Combine Wet Ingredients
- In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until smooth and homogenous, creating a rich, creamy base for the cake.
- Incorporate Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Take care not to overmix to keep your cake tender and light.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, distributing them evenly without crushing the fruit, keeping the chunks intact for bursts of fresh flavor.
- Bake the Cake
- Pour the batter into the prepared loaf pan and bake for about 50 minutes. Check doneness by inserting a toothpick in the center – it should come out clean or with just a few moist crumbs attached.
- Cool the Cake
- Remove the pound cake from the oven and let it rest in the pan for 10 minutes. Then invert it onto a cooling rack and allow it to cool completely before glazing.
- Make the Strawberry Glaze
- In a medium bowl, mix the smashed strawberries with powdered sugar until smooth to create a vibrant, sweet glaze.
- Glaze and Serve
- Once the cake is fully cooled, drizzle the strawberry glaze evenly over the top. Let it set before slicing into generous pieces and serving.
Storage Tips
Store leftover strawberry pound cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving to enjoy the best texture.
Serving Suggestions
This strawberry pound cake is delightful on its own or served with a dollop of whipped cream or fresh berries. Pair it with a cup of hot tea or freshly brewed coffee for a comforting treat that’s perfect any time of day.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and sweetness in both the batter and glaze.
- Fold the strawberry pieces gently into the batter to avoid turning the cake pink or overly moist.
- Resist overmixing the batter once the dry ingredients are added to keep the texture tender and light.
FAQs
- Can I substitute the Greek yogurt with sour cream?
- Yes, sour cream works well as a substitute and will yield a similarly moist texture with a slight tang.
- What can I use instead of vegetable oil?
- You can use melted butter or a neutral oil like canola or light olive oil. Avoid strong-flavored oils which may overpower the cake.
- How do I know when the cake is fully baked?
- Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs, not wet batter.
- Can I make this cake gluten-free?
- Yes, replace the all-purpose flour with a gluten-free flour blend that measures 1:1 for best results.
- Is it okay to use frozen strawberries?
- Fresh strawberries are best for texture, but if using frozen, thaw and drain them well to avoid excess moisture in the batter.
- How long does the glaze stay fresh?
- The strawberry glaze is best consumed fresh but can be stored in the fridge for up to 2 days. Stir gently before using if thickened.
- Can I double the recipe?
- Absolutely, just bake in two loaf pans or adjust baking time if using a larger pan. Keep an eye on the cake as baking times may vary.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a zesty, fruity twist.
- Enjoy the rich, classic flavors of our Classic Vanilla Pound Cake, perfect for any occasion.
- Looking for a summer delight? Our Fresh Peach Cobbler pairs wonderfully with a scoop of vanilla ice cream.
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.
