If you’re craving a cake that perfectly captures the fresh, juicy essence of strawberries combined with a tender, buttery crumb, this Moist Strawberry Pound Cake is your new go-to dessert. Bursting with sweet diced strawberries inside and topped with a luscious strawberry glaze, it feels like a warm hug on a plate—ideal for breakfast, brunch, or a comforting anytime treat.
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
- Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan thoroughly with non-stick cooking spray, then set it aside to get ready for the batter.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures your rising agents are evenly distributed.
- Combine Wet Ingredients
- In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth, creamy, and well blended.
- Incorporate Dry Ingredients
- Slowly add the dry ingredient mixture into the wet ingredients. Gently stir just until combined to keep your cake tender and avoid a dense texture. Be careful not to overmix!
- Fold in Strawberries
- Carefully fold in the diced strawberries to spread their juicy bursts throughout the batter evenly without breaking them up too much.
- Bake the Cake
- Pour the batter into the prepared loaf pan and bake for about 50 minutes. Use a toothpick to test doneness—insert it into the center, and it should come out clean or with just a few moist crumbs.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely before glazing.
- Prepare the Glaze
- In a medium bowl, mix the smashed strawberries with powdered sugar until you get a smooth, pourable glaze that’s bursting with fresh strawberry flavor.
- Glaze and Serve
- When the cake is fully cooled, pour the glaze evenly over the top. Allow it to set for a few minutes before slicing and serving.
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake wrapped well in plastic wrap for up to a week or freeze it for up to 3 months. Just thaw overnight before serving.
Serving Suggestions
This strawberry pound cake is delightful on its own or paired with fresh whipped cream or a scoop of vanilla ice cream for added indulgence. It also pairs beautifully with a cup of tea or coffee for a relaxing afternoon treat.
Pro Tips
- Use fresh, ripe strawberries to maximize natural sweetness and moisture in the cake.
- Gently fold the strawberries to keep chunks intact, ensuring beautiful bursts of fruit and not bleeding red streaks through your batter.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
FAQs
- Can I substitute Greek yogurt with regular yogurt or sour cream?
- Yes, regular yogurt or sour cream can be used but Greek yogurt adds extra moisture and a slight tang that complements the strawberries perfectly.
- How do I prevent the strawberries from sinking to the bottom?
- Lightly tossing the diced strawberries in a small amount of flour before folding them into the batter helps suspend them evenly throughout the cake.
- Can I freeze this pound cake?
- Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- What if I don’t have almond extract?
- You can substitute it with vanilla extract, though almond extract adds a unique flavor that pairs beautifully with strawberries.
- Is it okay to use frozen strawberries?
- Fresh strawberries are best for texture and flavor, but frozen can be used if thawed and drained well to avoid extra moisture in the batter.
- How do I know when the cake is done baking?
- Insert a toothpick into the center; it should come out clean or with just a few moist crumbs, not wet batter.
Recipe Recommendations
- Try our Classic Lemon Pound Cake for a bright citrus twist on a beloved dessert.
- For a berry variation, our Raspberry White Chocolate Muffins are a delightful choice.
- If you love moist cakes, the Banana Nut Bread is another easy, flavorful recipe perfect for any time of day.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven preheat to 350°F
- 1 loaf pan 8 or 9-inch, greased with non-stick cooking spray
- medium bowl
- large bowl
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.
