If you’re craving a dessert that perfectly balances tender crumb and fresh fruit brightness, this Moist Strawberry Pound Cake is your go-to treat. Bursting with juicy diced strawberries baked right into the batter and topped with a luscious strawberry glaze, it’s like springtime in every bite. Whether you’re baking for a family gathering or a cozy afternoon with tea, this cake promises moist, flavorful slices that melt in your mouth and leave you reaching for more.
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 and Oven
- 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 until thoroughly combined. This helps distribute the leavening agents evenly for a perfect rise.
- Combine Wet Ingredients
- In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until smooth and uniform. The Greek yogurt adds moisture and a slight tang that brightens the cake’s flavor.
- Incorporate Dry into Wet
- Gradually add the flour mixture into the wet ingredients, stirring gently just until combined. Be careful not to overmix; overmixing can lead to a dense, tough cake rather than a tender crumb.
- Fold in the Strawberries
- Carefully fold the diced strawberries into the batter, distributing them evenly so every slice gets a burst of juicy fruit.
- Bake the Cake
- Pour the batter into your prepared loaf pan and bake for about 50 minutes. Test doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs attached.
- Cool
- Let the cake cool in the pan for 10 minutes. Then invert it onto a cooling rack to cool completely. This step prevents sogginess at the base.
- Prepare the Glaze
- Mix the smashed strawberries and powdered sugar in a medium bowl until smooth, creating a sweet and fruity glaze.
- Glaze and Serve
- Once the cake is fully cooled, pour the strawberry glaze evenly over the top. Allow the glaze to set before slicing for the perfect, glossy finish.
Storage Tips
Store leftover pound cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week to maintain freshness. For longer storage, freeze the cake tightly wrapped for up to 3 months. Before serving, thaw completely and refresh with a light glaze drizzle.
Serving Suggestions
This strawberry pound cake is delightful on its own but pairs wonderfully with fresh whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Serve alongside a cup of tea or chilled lemonade to highlight its fresh, fruity flavors.
Pro Tips
- Use fresh, ripe strawberries for maximum sweetness and flavor inside the cake and in the glaze.
- Be gentle when folding in the strawberries to prevent them from breaking down and turning the batter pink and watery.
- Allow the cake to cool completely before glazing to ensure the glaze doesn’t melt or run off excessively.
FAQs
- Can I use frozen strawberries instead of fresh?
- Fresh strawberries are best for maintaining texture. If using frozen, thaw them well and drain any excess liquid to avoid soggy batter.
- What if I don’t have Greek yogurt?
- You can substitute with sour cream or buttermilk for similar moisture and tanginess.
- How do I know when the cake is done baking?
- Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.
- Can I make this cake dairy-free?
- Substitute the Greek yogurt with a dairy-free yogurt alternative, and use vegetable oil as directed; this keeps the crumb moist without dairy.
- Why shouldn’t I overmix the batter?
- Overmixing develops gluten, which can lead to a dense, tough pound cake instead of a light, tender crumb.
- Can I double the recipe for a larger cake?
- Yes, simply double the ingredients and bake in a larger pan or two loaf pans, adjusting baking time accordingly.
- How long does the glaze take to set?
- The strawberry glaze typically sets within 20–30 minutes at room temperature.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for another fruity, moist classic with a citrus twist.
- Enjoy the fresh flavors of spring with our Strawberry Shortcake featuring sweet biscuits and whipped cream.
- For a creamy, indulgent dessert, check out the Cream Cheese Strawberry Coffee Cake, perfect for brunch or dessert.
Moist Strawberry Pound Cake
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
- mixing bowls medium and large
- 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.
