There’s something incredibly comforting about a classic pound cake, and when you add fresh strawberries and a luscious glaze, it transforms into a delightful treat perfect for any occasion. Our Moist Strawberry Pound Cake is tender, bursting with juicy diced strawberries baked right inside, and finished with a sweet, glossy strawberry glaze that adds an irresistible fruity touch. Whether you’re serving it at a brunch, dessert table, or simply craving a slice with your afternoon tea, this cake promises warmth, sweetness, and a touch of homemade magic.
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 Pan
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan with non-stick cooking spray to ensure the cake releases easily once baked.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures even leavening and a light texture.
- Combine Wet Ingredients
- In a large bowl, whisk the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and uniform, creating a velvety base for your cake.
- Incorporate Dry Ingredients
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender and moist.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, distributing them evenly without breaking them down too much, so each bite has bursts of fresh strawberry flavor.
- Bake the Cake
- Pour the batter into your prepared loaf pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, signaling the cake is done.
- Cool the Cake
- Remove the cake from the oven and allow it to rest for 10 minutes in the pan. Then invert it onto a cooling rack to cool completely before adding the glaze.
- Prepare the Strawberry Glaze
- Combine the smashed strawberries and powdered sugar in a medium bowl, mixing until the glaze is smooth and spoonable.
- Glaze and Serve
- Once the cake is fully cooled, pour the strawberry glaze evenly over the top. Let it set for a few minutes, then slice and enjoy!
Storage Tips
Store leftover strawberry pound cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months; thaw before serving.
Serving Suggestions
This moist strawberry pound cake pairs beautifully with a cup of hot tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Fresh strawberry slices on the side complement the glaze and enhance the fruity experience.
Pro Tips
- To keep your cake tender, avoid overmixing the batter once the flour is added — stir just until combined.
- Use fresh, ripe strawberries for maximum flavor and natural sweetness in both the batter and glaze.
- For an almond twist, add a handful of sliced almonds to the batter or sprinkle on top before baking for added texture.
FAQs
- Can I substitute Greek yogurt with sour cream?
- Yes! Sour cream can be used in equal amounts to maintain moisture and richness in the cake.
- What if I don’t have almond extract?
- You can omit the almond extract or substitute it with vanilla extract, though the flavor will be less nutty.
- How do I prevent strawberries from sinking to the bottom?
- Coat diced strawberries lightly in flour before folding them into the batter. This helps suspend them evenly during baking.
- Can I make this cake gluten-free?
- Yes, replace the all-purpose flour with a gluten-free baking flour blend, ensuring it contains xanthan gum for structure.
- Is this cake suitable for freezing?
- Yes, wrap the cooled cake tightly and freeze for up to 2 months. Thaw completely before glazing or serving.
- Can I use frozen strawberries?
- It’s best to use fresh strawberries as frozen ones release excess moisture, which may affect the texture.
Recipe Recommendations
- Try our Classic Vanilla Pound Cake for a timeless favorite that pairs well with any fruit topping.
- Enjoy the bright flavors of our Lemon Blueberry Loaf Cake, perfect for berry lovers looking for a citrus twist.
- For a rich dessert, check out our Chocolate Strawberry Layer Cake, a decadent way to combine two beloved 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
- non-stick cooking spray to grease pan
- 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.
