Imagine sinking your teeth into a tender slice of cake bursting with fresh, juicy strawberries and topped with a luscious, sweet strawberry glaze—this Moist Strawberry Pound Cake is exactly that delightful treat. Perfectly balanced with the tang of Greek yogurt and the warmth of almond extract, this pound cake is a celebration of spring’s finest fruit. Whether you’re baking for a cozy afternoon tea or a festive gathering, this pound cake promises a moist, flavorful slice every time.
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
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan with non-stick cooking spray to ensure your cake releases easily after baking.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly blended. This ensures your cake will rise perfectly and have a tender crumb.
- Combine Wet Ingredients
- In a large bowl, whisk together the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and uniform, setting the stage for a moist cake.
- Incorporate Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients. Gently stir until just combined—be careful not to overmix to keep the cake tender and light.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, distributing them evenly so every bite is dotted with sweet fruit.
- Bake the Cake
- Pour the batter into your prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden, and the aroma will be irresistible.
- Cool the Cake
- Remove from the oven and let the cake rest in the pan for 10 minutes. Then invert onto a cooling rack and allow it to cool completely; this step is key to setting the texture before glazing.
- Make the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries and powdered sugar. Mix until smooth and glossy—a perfect sweet finish.
- Glaze and Serve
- Once the cake has cooled, pour the glaze evenly over the top. Allow it to set before slicing, then serve and enjoy the burst of strawberry sweetness with every bite.
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 3 days to maintain its moistness. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months—thaw overnight in the fridge before serving.
Serving Suggestions
Slice and serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It pairs wonderfully with a hot cup of tea or freshly brewed coffee, making it a perfect addition to brunch or an afternoon snack.
Pro Tips
- Use fresh, ripe strawberries to maximize flavor and juiciness in both the batter and glaze.
- Gently fold in the diced strawberries to avoid bruising and keep your batter light and airy.
- If you prefer a more pronounced almond flavor, add a touch more almond extract—but be careful not to overpower the sweetness of the strawberries.
FAQs
- Can I use frozen strawberries instead of fresh?
- Fresh strawberries work best for texture and flavor, but thawed, well-drained frozen strawberries can be substituted if fresh aren’t available.
- What can I substitute for Greek yogurt?
- You can use sour cream or buttermilk as a substitute to keep the cake moist, though the flavor and texture may vary slightly.
- How do I know when the pound cake is done?
- Insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
- Can I make this cake dairy-free?
- Swap Greek yogurt for a dairy-free yogurt alternative and use vegetable oil as stated. The texture may differ slightly but it will still be delicious.
- Is it possible to make this into cupcakes?
- Yes! Bake the batter in lined muffin tins for about 20-25 minutes or until a toothpick comes out clean.
- Why should I avoid overmixing the batter?
- Overmixing develops gluten, which can make your pound cake dense and tough rather than tender and moist.
- Can I store the glaze separately?
- Yes, store the glaze in an airtight container in the fridge and pour it over the cake just before serving for maximum freshness.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a zesty fruit twist.
- Enjoy the richness of our Classic Vanilla Pound Cake, perfect with any glaze or fresh fruit.
- For a decadent treat, bake the Chocolate Strawberry Layer Cake combining rich chocolate with fresh berries.
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
- whisk
- 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.
