If you adore the classic comfort of a tender, buttery pound cake but crave a fresh fruity twist, this Moist Strawberry Pound Cake is your new go-to. Bursting with juicy diced strawberries folded gently into the batter and topped with a luscious, homemade strawberry glaze, it’s the perfect treat to brighten up your afternoon or celebrate a cozy weekend at home. Imagine slicing into a soft loaf that’s dense yet delightfully moist, delivering just the right balance of sweetness with every bite.
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 the Oven and Prepare the Pan
- Set your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan generously with non-stick cooking spray or butter, then set aside 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 evenly combined. This ensures even rising and a tender crumb.
- Whisk Wet Ingredients
- In a large bowl, combine the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil. Whisk until smooth and fully incorporated, creating a silky base for your cake batter.
- Combine Wet and Dry Mixes
- Gradually add the dry ingredients into the wet mixture, stirring gently. Be careful to stir just until the flour disappears to keep the cake light and tender—overmixing will develop gluten and make it dense.
- Fold in the Diced Strawberries
- Gently fold in the diced strawberries with a spatula, making sure they are evenly distributed without breaking them down too much, which could turn the batter pink and watery.
- Pour Batter and Bake
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool the Cake
- Remove the loaf pan from the oven and let the cake rest for 10 minutes to set. Then carefully invert it onto a cooling rack and allow it to cool completely before glazing.
- Prepare the Strawberry Glaze
- In a medium bowl, whisk smashed strawberries and powdered sugar together until smooth and free of lumps. Adjust the consistency with more powdered sugar if needed—your glaze should be pourable but thick enough to coat the cake nicely.
- Glaze the Cake
- Once the pound cake has fully cooled, drizzle the strawberry glaze evenly over the top. Let the glaze set for 15-20 minutes before slicing and serving to allow that perfect sweet finish.
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to two days. For longer freshness, keep it refrigerated for up to five days or freeze slices wrapped tightly in plastic wrap and foil for up to two months.
Serving Suggestions
This moist strawberry pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It also complements a cup of afternoon tea or coffee perfectly, making it ideal for brunches and casual get-togethers.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Be gentle when folding the diced strawberries into the batter to avoid turning it pink or watery.
- Allow the cake to cool completely before glazing to ensure the glaze doesn’t melt and run off.
FAQs
- Can I substitute Greek yogurt with sour cream?
- Yes, sour cream can be used in place of Greek yogurt to maintain moisture and tang, but it may slightly alter the texture.
- What can I use instead of almond extract?
- If you don’t have almond extract, vanilla extract is a great alternative that still compliments strawberries beautifully.
- How do I prevent the strawberries from sinking to the bottom?
- Lightly dust the diced strawberries with a bit of flour before folding them into the batter. This helps keep them suspended evenly.
- Can I make this cake dairy-free?
- To make it dairy-free, substitute Greek yogurt with a dairy-free yogurt alternative and use a suitable oil in place of vegetable oil if desired.
- How should I store leftover glaze?
- Store leftover glaze in an airtight container in the fridge for up to one week; whisk before using if it separates.
- Is this cake freezer-friendly?
- Yes, this pound cake freezes well. Slice and wrap portions individually for easy thawing later.
- What size loaf pan works best?
- An 8 or 9-inch loaf pan works best to ensure the cake bakes evenly without overcooking on the edges.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a citrusy twist with fresh blueberries.
- Check out the Classic Vanilla Pound Cake for a simple, buttery delight.
- For a fruity summer treat, try the Peach Cobbler Poke Cake packed with juicy peaches and a creamy topping.
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
- 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.
