Nothing says spring and sunshine quite like a slice of moist strawberry pound cake. This tender cake combines the rich comfort of a classic pound cake with bursts of fresh, juicy strawberries folded right into the batter. Topped with a luscious, sweet strawberry glaze, it’s the perfect indulgence for breakfast, brunch, or dessert that’s sure to win over family and guests alike.
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 Oven and Pan
- Preheat your oven to 350℉. Grease an 8 or 9-inch loaf pan thoroughly with non-stick cooking spray and set aside.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine Wet Ingredients
- In a large bowl, whisk the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil together until the mixture is smooth and homogeneous.
- Incorporate Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix here to keep your pound cake tender and moist.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, making sure they are evenly distributed but without crushing them.
- Bake the Cake
- Pour the batter into your prepared loaf pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then gently invert onto a wire cooling rack and allow it to cool completely.
- Prepare the Glaze
- Combine smashed strawberries and powdered sugar in a medium bowl. Mix until you achieve a smooth, pourable 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 and serving for the best texture and flavor.
Storage Tips
Store any leftover strawberry pound cake tightly wrapped in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake, but be aware the texture may change slightly. You can also freeze slices wrapped in foil and stored in a zip-top bag for up to 3 months.
Serving Suggestions
This strawberry pound cake shines on its own but pairs beautifully with a scoop of vanilla ice cream or fresh whipped cream for an extra special treat. It also complements a cup of hot tea or coffee perfectly, making it an ideal choice for afternoon gatherings or weekend brunch.
Pro Tips
- Use fresh, ripe strawberries to maximize flavor and sweetness in both the batter and glaze.
- Be gentle when folding in strawberries to keep the cake batter from turning pink and watery.
- If you don’t have almond extract, vanilla extract makes a lovely substitute and still complements the strawberry beautifully.
FAQs
- Can I use frozen strawberries instead of fresh?
- It’s best to use fresh strawberries for the best texture and flavor. Frozen strawberries tend to release too much moisture, which can affect the cake’s consistency.
- Why is Greek yogurt used in this recipe?
- Greek yogurt adds moisture and a slight tang, which helps create a tender crumb and balances the sweetness of the cake.
- Can I substitute vegetable oil with butter?
- Yes, melted butter can be used, but it may slightly change the texture and flavor, resulting in a richer cake.
- How do I know when the cake is done baking?
- Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is fully baked.
- Can I make the glaze thicker or thinner?
- Adjust the thickness by adding more powdered sugar to thicken or a small amount of milk or lemon juice to thin the glaze.
- Is it necessary to let the cake cool completely before glazing?
- Yes, glazing a warm cake can cause the glaze to melt and run off, so it’s best to wait until the cake is completely cooled.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a zesty twist on a classic flavor.
- Enjoy a slice of our Classic Vanilla Pound Cake, perfect for pairing with fresh fruits or whipped cream.
- For a decadent finish, check out our Chocolate Strawberry Layer Cake, an irresistible layered dessert.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- 8 or 9-inch loaf pan greased with non-stick cooking spray
- medium bowl
- large bowl
- whisk
- mixing spoon to fold in strawberries
- 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.
