There’s something truly comforting about a classic pound cake, especially when it’s bursting with the fresh, bright flavor of ripe strawberries. This Moist Strawberry Pound Cake is tender, packed with juicy diced strawberries, and finished with a luscious strawberry glaze that gives it the perfect sweet finish. Whether you’re baking for a family gathering, a simple afternoon treat, or a special occasion, this cake is a guaranteed crowd-pleaser that feels like a warm hug in 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
- Prepare Your Oven and Pan
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan with non-stick cooking spray and set it aside to ensure your cake comes out cleanly.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly blended. This will help ensure your cake rises evenly.
- 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. The almond extract adds a lovely nutty aroma that pairs wonderfully with the strawberries.
- Combine Wet and Dry Ingredients
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense rather than tender.
- Fold in the Strawberries
- Carefully fold the diced strawberries into the batter, making sure they are evenly distributed throughout without crushing them.
- Bake the Cake
- Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean and the cake feels springy to the touch.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then, invert onto a cooling rack and allow it to cool completely to room temperature before glazing.
- Prepare the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries and powdered sugar, mixing until smooth and glossy. Adjust the sweetness if needed by adding more powdered sugar for thicker glaze or a splash of water if too thick.
- Glaze the Cake
- Once the cake is fully cooled, pour the glaze evenly over the top. Let it set for about 15-20 minutes before slicing and serving to let the flavors meld beautifully.
Storage Tips
Store any leftover pound cake in an airtight container at room temperature for up to 3 days to maintain moisture. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months; thaw it at room temperature before serving.
Serving Suggestions
This strawberry pound cake is delightful on its own but makes an extra special dessert when served with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with fresh berries or a cup of hot tea for a lovely afternoon treat.
Pro Tips
- Use fresh, ripe strawberries for the best natural sweetness and texture in both the cake and glaze.
- Room temperature eggs and Greek yogurt incorporate more easily for a smoother batter, helping the cake stay tender.
- To prevent strawberries from sinking, toss diced strawberries lightly in a little flour before folding into the batter.
FAQs
- Can I substitute the Greek yogurt with sour cream?
- Yes, sour cream works well as a substitute and will keep the cake moist with a slightly tangy flavor.
- Can I use frozen strawberries?
- Fresh strawberries are best, but if using frozen, thaw and drain them well to avoid extra moisture in the batter.
- Is almond extract necessary?
- While optional, almond extract enhances the flavor and pairs beautifully with strawberries, adding depth to the cake.
- How do I know when the cake is fully baked?
- Insert a toothpick in the cake’s center; it should come out clean or with a few moist crumbs attached, but no raw batter.
- Can I make this cake dairy-free?
- You can try substituting the Greek yogurt with a dairy-free yogurt alternative, but keep in mind it may slightly change the cake’s texture.
- How long does the glaze stay fresh?
- The strawberry glaze is best consumed within 1-2 days; store leftovers in the fridge to keep it fresh.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for another fruity and moist loaf option.
- Love strawberries? Don’t miss the Classic Strawberry Shortcake for a light and fluffy summer dessert.
- For a rich chocolate twist, our Chocolate Marble Pound Cake is a must-try.
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.
