Imagine the comforting aroma of freshly baked pound cake mingling with the sweet scent of ripe strawberries filling your kitchen. This Moist Strawberry Pound Cake is a delightful treat that captures the essence of summer with every bite. Tender, buttery, and bursting with fresh diced strawberries throughout, it’s topped with a luscious strawberry glaze that adds the perfect balance of sweetness and tang. Whether you’re enjoying a sunny afternoon tea or looking for a charming dessert to impress your guests, this recipe offers a slice of fruity heaven that’s both simple and indulgent.
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 (about 1 1/4 cups whole strawberries)
- Smashed strawberries – 1/2 cup (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 generously with non-stick cooking spray and set it aside to ensure easy removal after baking.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt for a consistent rise and flavor.
- Combine Wet Ingredients
- In a large mixing bowl, whisk the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until you achieve a smooth, uniform batter. The almond extract adds a lovely fragrant note that complements the strawberries beautifully.
- Incorporate Dry Ingredients
- Gradually fold the flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as that can lead to a denser cake instead of a tender crumb.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, ensuring they are evenly distributed without breaking them down too much to keep delicious bursts of fruit throughout the cake.
- Bake the Cake
- Pour your batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and springy to the touch.
- Cool the Cake
- Remove the loaf from the oven and allow it to rest in the pan for 10 minutes. Then, invert it onto a cooling rack and let it cool completely to room temperature.
- Prepare the Strawberry Glaze
- While the cake cools, combine the smashed strawberries and powdered sugar in a medium bowl. Mix until smooth and pourable. Adjust powdered sugar as needed for desired glaze consistency.
- Glaze and Serve
- Once the cake has cooled completely, drizzle the strawberry glaze evenly over the top. Allow it to set before slicing and serving. Enjoy the sweet, fruity finish!
Storage Tips
Store any leftover strawberry pound cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months, thawing overnight in the fridge.
Serving Suggestions
This moist strawberry pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. For a refreshing twist, serve alongside a cup of hot tea or a chilled glass of milk to balance the sweetness.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and texture; frozen strawberries can make the batter too watery.
- When folding in the strawberries, be gentle to avoid crushing them and turning the batter pink.
- Let the pound cake cool completely before glazing to prevent the glaze from melting and running off.
FAQs
- Can I substitute Greek yogurt with sour cream or regular yogurt?
- Yes, sour cream or regular yogurt can be used as substitutes; however, Greek yogurt provides extra moisture and tanginess that enhances the cake’s texture.
- How do I prevent the strawberries from sinking to the bottom?
- Toss diced strawberries lightly in a small amount of flour before folding them into the batter. This helps them suspend evenly throughout the cake.
- Can I make this cake without almond extract?
- Absolutely! If you prefer, you can omit the almond extract or swap it with vanilla extract for a slightly different flavor profile.
- What’s the best way to dice the strawberries?
- Wash, hull, and pat dry the strawberries before cutting them into small, uniform pieces about 1/4 inch for even distribution.
- How thick should I make the glaze?
- The glaze should be thick enough to coat the back of a spoon but still pourable. Add more powdered sugar to thicken or a little milk to thin as needed.
- Can I use this recipe to make cupcakes?
- Yes! Fill cupcake liners about 2/3 full and reduce baking time to 18–22 minutes, or until a toothpick inserted comes out clean.
- Is it okay to use vegetable oil instead of butter?
- Vegetable oil keeps the pound cake moist and tender, which is preferred in this recipe over butter’s complexity and firmer texture.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a citrusy twist packed with fresh blueberries.
- Enjoy a slice of our Classic Vanilla Pound Cake for a timeless treat that’s perfect on its own or with toppings.
- If you love fruity desserts, you’ll adore our Mixed Berry Crumble bursting with seasonal berries and a crumbly topping.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- 1 loaf pan 8 or 9-inch
- non-stick cooking spray
- 1 mixing bowl medium
- 1 mixing bowl large
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.
