Nothing quite says spring and summer like the sweet, juicy burst of fresh strawberries baked into a tender, moist pound cake. This Moist Strawberry Pound Cake is a delightful twist on a classic favorite, loaded with fresh diced strawberries throughout the batter and finished with a luscious strawberry glaze that adds an extra pop of fruity sweetness. Whether you’re baking for a family gathering, a picnic, or simply craving a comforting dessert with a fresh fruit twist, this recipe is sure to become a beloved staple in your kitchen.
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)
- Strawberry glaze: 1/2 cup smashed strawberries (from about 1 cup whole strawberries), 2 cups powdered sugar
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 to ensure your cake releases easily after baking. Set it aside while you prepare the batter.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and seasoning for a balanced rise and flavor.
- Combine Wet Ingredients
- In a large mixing bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and homogenous. This rich blend will give the cake its moist texture and subtle almond aroma.
- Incorporate Dry Ingredients
- Gradually add the dry flour mixture to the wet ingredient bowl, gently folding with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a denser cake instead of a tender crumb.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, distributing them evenly throughout. The fresh berries will create delightful pockets of sweetness in every bite.
- Bake the Cake
- Pour the batter into your prepared loaf pan, smoothing the top gently. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The aroma of almond and strawberry will fill your kitchen.
- Cool the Cake
- Remove the cake from the oven and let it rest for 10 minutes in the pan. Then, carefully invert it onto a cooling rack to cool completely. Cooling fully will help the texture set perfectly before glazing.
- Prepare the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries with the powdered sugar. Stir until smooth and pourable. This glaze will add a shiny, fruity finish that complements the cake beautifully.
- Glaze and Serve
- Once the cake has cooled completely, drizzle the strawberry glaze evenly over the top. Allow it to set for about 15-20 minutes before slicing to serve.
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days. You can also freeze slices individually for up to 3 months, thawing before serving.
Serving Suggestions
This strawberry pound cake is perfect on its own with a cup of afternoon tea or coffee. For an indulgent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh strawberries or a berry compote on the side can further enhance the fruity flavors.
Pro Tips
- Use fresh, ripe strawberries for the best sweetness and texture in your cake and glaze.
- Do not overmix once combining the wet and dry ingredients; overmixing can make the cake tough.
- If you want a more subtle almond flavor, start with 1 teaspoon of almond extract and adjust to taste.
FAQs
- Can I substitute Greek yogurt with regular yogurt?
- Yes, you can use regular plain yogurt, but Greek yogurt’s thicker consistency helps keep the cake moist and tender.
- Can I use frozen strawberries for this recipe?
- It’s best to use fresh strawberries. If using frozen, thaw and drain them well to avoid excess moisture that can affect the cake texture.
- How do I know when the cake is fully baked?
- Insert a toothpick in the center; if it comes out clean or with a few moist crumbs (not wet batter), the cake is done.
- Can I use butter instead of vegetable oil?
- Yes, melted butter can be used for a richer flavor, but keep the quantity the same. The texture might be a little denser.
- How thick should the glaze be?
- The glaze should be pourable but not too runny. Adjust by adding a little more powdered sugar if it’s too thin or some strawberry juice if too thick.
- Can I make this cake in a bundt pan?
- Yes! Baking time may vary slightly, so start checking for doneness around 45 minutes.
- Is almond extract necessary?
- Almond extract adds a lovely complementary flavor to strawberries, but if you prefer, you can omit it or replace it with vanilla extract.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a zesty berry twist.
- Indulge in the rich flavor of our Classic Vanilla Pound Cake with a buttery crumb.
- For a fresh summer dessert, make our Strawberry Shortcake using fresh strawberries and whipped cream.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven
- 8 or 9-inch loaf pan greased with non-stick cooking spray
- mixing bowls
- 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.
