There’s nothing quite like a slice of moist, tender pound cake bursting with the fresh flavor of strawberries. This Moist Strawberry Pound Cake is the perfect treat for any occasion, whether it’s a cozy afternoon tea or a festive family gathering. Filled with diced strawberries and topped with a luscious homemade strawberry glaze, this cake combines a soft crumb with a sweet, fruity finish that will have everyone asking for seconds.
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 using 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 helps your cake rise perfectly while maintaining a tender texture.
- Combine Wet Ingredients
- In a large bowl, whisk the plain Greek yogurt with granulated sugar, large eggs, almond extract, and vegetable oil until the mixture is smooth and uniform in texture. Greek yogurt adds moisture and a subtle tang that enhances the cake’s flavor.
- Incorporate Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix as this can toughen the cake crumb.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, making sure they are evenly distributed without breaking them up too much.
- Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top gently. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a beautiful golden-brown crust.
- Cool the Cake
- Remove the cake from the oven and allow it to rest for 10 minutes in the pan. Then invert onto a cooling rack to cool completely before glazing.
- Prepare the Glaze
- In a medium bowl, combine the smashed strawberries and powdered sugar. Mix until the glaze is smooth and lump-free, adjusting consistency if needed by adding a tiny bit more powdered sugar or strawberry puree.
- 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 to ensure a perfect finish.
Storage Tips
Store any leftover strawberry pound cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for 4–5 days or freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
Serving Suggestions
This pound cake is delightful on its own, or you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with a fresh berry compote for an extra fruity touch, or enjoy it alongside a warm cup of tea or coffee for a relaxing treat.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and vibrant color in your cake and glaze.
- Be gentle when folding in the diced fruit to prevent the batter from turning pink or becoming watery.
- Let the cake cool completely before glazing to avoid melting the sugar coating and ensure a beautiful finish.
FAQs
- Can I use frozen strawberries for this recipe?
- Fresh strawberries are best to avoid extra moisture that can affect the cake’s texture. If using frozen, thaw and drain them well before adding.
- What happens if I overmix the batter?
- Overmixing can develop gluten in the flour, resulting in a dense and tough cake rather than a tender crumb.
- Can I substitute Greek yogurt with another ingredient?
- You can substitute with sour cream or buttermilk for a similar tang and moisture, but the texture may slightly vary.
- How do I know when the cake is done baking?
- Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is perfectly baked.
- Can I make this pound cake without almond extract?
- Yes, but the almond extract adds a lovely flavor depth. You can substitute with vanilla extract or omit if preferred.
- How thick should the strawberry glaze be?
- The glaze should be smooth but thick enough to coat the back of a spoon without running off too quickly.
Recipe Recommendations
- Try our Classic Lemon Pound Cake for a zesty twist on a beloved favorite.
- Enjoy the bright flavors of Blueberry Yogurt Muffins, perfect for breakfast or brunch.
- Indulge in a rich Raspberry Chocolate Bundt Cake when you want a chocolatey, fruity dessert.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven
- 8 or 9-inch loaf pan 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.
