There’s something truly magical about a classic pound cake, and when you add fresh strawberries into the mix, it transforms into a tender, fruity delight that tastes like summer in every bite. This Moist Strawberry Pound Cake brings together the perfect balance of creamy Greek yogurt and fresh strawberries, making it irresistibly soft and flavorful. Finished with a luscious strawberry glaze, it’s a wonderful treat to enjoy for breakfast, dessert, or coffee breaks with loved ones.
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) for glaze
- Powdered sugar – 2 cups for glaze
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 to ensure easy removal later.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until the mixture is well combined and aerated.
- Combine Wet Ingredients
- In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the batter is smooth and uniform in texture.
- Incorporate Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined. Be careful not to overmix to keep the cake tender and moist.
- Fold in the Strawberries
- Gently fold the diced strawberries into the batter, making sure they are evenly distributed throughout without breaking them down.
- Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake
- Remove the 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.
- Prepare the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries and powdered sugar, stirring until the glaze is smooth and spreadable.
- Glaze the Cake
- Once the cake has fully cooled, pour the strawberry glaze evenly over the top. Let it set for several minutes before slicing and serving.
Storage Tips
Store leftover strawberry pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze wrapped in foil and stored in a freezer bag for up to 2 months. Thaw thoroughly before serving.
Serving Suggestions
This cake pairs wonderfully with a cup of hot tea or freshly brewed coffee. For a more indulgent treat, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh strawberries on the side add a lovely, refreshing touch.
Pro Tips
- To maintain the cake’s tender crumb, avoid overmixing once you combine wet and dry ingredients.
- Use fresh, ripe strawberries for the best sweetness and flavor—frozen berries can add unwanted moisture.
- If you don’t have almond extract, pure vanilla extract makes a fine substitute, though the flavor profile will be slightly different.
FAQs
- Can I substitute Greek yogurt with regular yogurt?
- Yes, but use plain full-fat yogurt to maintain the richness and moisture of the cake.
- How do I prevent the strawberries from sinking to the bottom?
- Lightly toss diced strawberries in a small amount of flour before folding them into the batter. This helps suspend them evenly.
- Can I make this cake gluten-free?
- Yes, replace the all-purpose flour with a 1:1 gluten-free baking flour blend, and be sure it contains xanthan gum or another binding agent.
- Is it okay to use frozen strawberries?
- Frozen strawberries release extra moisture and may make the batter too wet; it’s best to use fresh whenever possible.
- How long will the glaze stay fresh?
- The strawberry glaze is best used the same day it’s made, but you can store leftovers in an airtight container in the refrigerator for 1–2 days.
- Can I double this recipe for a larger cake?
- Yes, simply double all ingredients and bake in a larger loaf pan or two pans. Adjust baking time accordingly and test with a toothpick.
Moist Strawberry Pound Cake (Printer-Friendly)
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- loaf pan 8 or 9-inch
- 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.
