Nothing says spring or summer quite like the vibrant sweetness of fresh strawberries, and this Moist Strawberry Pound Cake captures that essence beautifully. Imagine a tender, buttery pound cake generously dotted with juicy diced strawberries, then topped off with a luscious, sweet strawberry glaze that adds a delightful finish. Whether you’re serving it for a special brunch, afternoon tea, or as a charming dessert, this cake is sure to bring smiles and warm cravings.
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 (175°C). Grease an 8 or 9-inch loaf pan carefully with non-stick cooking spray to prevent sticking, then set it aside.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are well blended. This ensures an even rise in your cake.
- Combine Wet Ingredients
- In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil together until the mixture is smooth and fully uniform. This combination adds moistness and a subtle almond aroma to the cake.
- Blend Wet and Dry Ingredients
- Gradually add the dry mixture into the wet ingredients, stirring gently just until combined. Be careful not to overmix, as overworking the batter can make your cake dense instead of tender.
- Fold in Strawberries
- Gently fold the diced strawberries into the batter to ensure they’re evenly distributed without breaking them up too much, preserving bursts of fresh strawberry flavor.
- Bake
- Pour the batter into your prepared loaf pan and bake in the preheated oven for about 50 minutes. Check doneness by inserting a toothpick into the center—when it comes out clean or with a few moist crumbs, the cake is ready.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then carefully invert it onto a cooling rack. Allow it to cool completely to room temperature before glazing.
- Make the Strawberry Glaze
- In a medium bowl, mix smashed strawberries with powdered sugar until smooth and glossy. This glaze will add a sweet, fresh strawberry finish that complements the cake perfectly.
- Glaze and Serve
- When the cake is fully cooled, pour the glaze evenly over the top. Let the glaze set for a little while before slicing so it creates a shiny, scrumptious coating.
Storage Tips
Store leftover pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to a week or freeze it wrapped well to enjoy later.
Serving Suggestions
This cake is delightful on its own but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes an elegant addition to any brunch table, especially with fresh berries on the side.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and texture. Frozen or watery berries can make the batter soggy.
- Don’t overmix the batter once combined; a few lumps are fine to ensure the pound cake stays light and tender.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
FAQs
- Can I substitute yogurt with sour cream or buttermilk?
- Yes, sour cream or buttermilk can be used in place of Greek yogurt to maintain moisture and tang, but it may slightly change the texture and flavor.
- How do I store the glazed cake?
- Keep the glazed cake in an airtight container in the refrigerator to prevent the glaze from drying out. Bring to room temperature before serving for best taste.
- Can I use frozen strawberries?
- You can, but be sure to thaw and drain them well to avoid excess moisture, which could affect the cake’s texture.
- What can I use instead of almond extract?
- Vanilla extract is a great substitute if you prefer a different flavor profile or don’t have almond extract on hand.
- Can this recipe be made into cupcakes?
- Absolutely! Reduce baking time to about 18-22 minutes and watch for doneness, as cupcakes cook faster than loaf cakes.
- Is vegetable oil necessary?
- Using vegetable oil keeps the cake moist and tender. You could substitute with light olive oil or melted butter, but flavor and texture may vary slightly.
Recipe Recommendations
- Try our Classic Lemon Pound Cake for a citrusy twist on a traditional favorite.
- Enjoy the fresh berry burst with our Mixed Berry Crumb Bars, a perfect complement to your strawberry pound cake.
- If you love strawberry desserts, you’ll adore our Strawberry Rhubarb Crisp — both recipes highlight fresh, fruity flavors.
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
- mixing bowls
- whisk
- toothpick for testing doneness
- 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.
