If you’re craving a delightful treat that combines the classic richness of pound cake with the fresh, juicy sweetness of strawberries, this Moist Strawberry Pound Cake is exactly what you need. Tender, dense, and perfectly balanced, the cake is studded with diced strawberries throughout, then finished with a luscious strawberry glaze that adds just the right touch of sweetness and tang. Whether you’re serving it for brunch, dessert, or an afternoon snack, this cake has a way of brightening up any moment with its fresh berry flavor and irresistibly moist crumb.
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)
- Strawberry glaze:
- Smashed strawberries – 1/2 cup (from about 1 cup whole strawberries)
- Powdered sugar – 2 cups
Instructions
- Prepare the Pan and Oven
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan thoroughly with non-stick cooking spray to ensure the cake releases easily after baking, then set the pan aside.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. This ensures the rising agents and seasoning are evenly distributed throughout the cake.
- Combine Wet Ingredients
- In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and consistent with no lumps. This wet base lends moisture and tenderness to the cake.
- Incorporate Dry Into Wet
- Slowly add the dry ingredients to the wet ingredients in batches, gently folding with a spatula or spoon just until no streaks of flour remain. Be careful to avoid overmixing to keep the crumb light and fluffy.
- Fold in Strawberries
- Delicately fold the diced strawberries into the batter so they’re evenly spread without crushing them, preserving their fresh texture and vibrant color.
- Bake the Cake
- Pour the batter into the prepared loaf pan, smoothing the top gently. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean, signaling the cake is perfectly cooked.
- Cool the Cake
- Remove the pan from the oven and allow the cake to rest for 10 minutes. Then carefully invert the loaf onto a cooling rack and let it cool completely to room temperature before glazing.
- Prepare the Strawberry Glaze
- In a medium bowl, mix the smashed strawberries with the powdered sugar until smooth and thick but pourable. This glaze enhances the strawberry flavor and adds a glossy finish.
- Glaze and Serve
- Once the cake is completely cooled, pour the strawberry glaze evenly over the top. Allow it to set slightly before slicing to enjoy a beautifully moist and flavorful slice every time.
Storage Tips
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days to keep it fresh. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months; thaw overnight in the fridge before serving.
Serving Suggestions
This strawberry pound cake shines beautifully on its own with a cup of coffee or tea, but you can elevate it further by serving slices with a dollop of whipped cream or vanilla ice cream. It also makes a lovely addition to brunch spreads or afternoon dessert tables.
Pro Tips
- To keep the strawberries from sinking, toss diced berries with a tablespoon of flour before folding them into the batter.
- Use ripe, fragrant strawberries for the best flavor impact.
- Make sure the cake is completely cooled before glazing to prevent the glaze from melting and running off.
FAQs
- Can I use frozen strawberries instead of fresh?
- It’s best to use fresh strawberries to avoid excess moisture, but if using frozen, thaw and drain them thoroughly before dicing and folding into the batter.
- What can I substitute for Greek yogurt?
- You can replace Greek yogurt with sour cream or buttermilk for a similar moisture and tang in the cake.
- How do I know when the cake is fully baked?
- Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done. Avoid baking too long to prevent dryness.
- Can I make this cake dairy-free?
- Yes, substitute the Greek yogurt with a dairy-free yogurt alternative and use a neutral oil to keep it moist.
- Is almond extract necessary?
- Almond extract adds a lovely depth and complements the strawberries well, but you can omit it if you prefer or substitute with vanilla extract.
- How long will the glaze keep?
- The strawberry glaze can be stored in the fridge for up to 3 days; give it a stir before using if it thickens too much.
- Can I double this recipe?
- Yes, just double all ingredients and bake in two loaf pans or a larger pan, adjusting baking time as needed based on the pan size.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a citrusy berry twist on classic pound cake.
- Enjoy the fruity goodness of our Classic Strawberry Shortcake, perfect for highlighting fresh strawberries in a different style.
- If you love moist cakes, don’t miss our Banana Walnut Pound Cake with rich nuts and natural sweetness.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
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.
