There’s nothing quite like the comforting aroma of a freshly baked pound cake, especially when it’s bursting with the vibrant sweetness of fresh strawberries. This Moist Strawberry Pound Cake is the perfect treat to brighten any afternoon or bring a smile to your dessert table. Loaded with juicy diced strawberries within the tender crumb and finished with a luscious strawberry glaze, it strikes the perfect balance between fruity freshness and classic rich cake texture. Whether you’re baking for a family gathering or just craving a slice of homemade sweetness, this cake is sure to become a favorite.
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 Oven and Pan
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan thoroughly with non-stick cooking spray, ensuring every corner is coated to prevent sticking.
- Mix Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until everything is evenly combined. This ensures your cake rises nicely and has perfect texture.
- Combine Wet Ingredients
- In a large mixing bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until you achieve a smooth and uniform batter. The almond extract adds a subtle, nutty fragrance that complements the strawberries beautifully.
- Incorporate Dry Ingredients
- Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can toughen the cake. A light hand keeps the crumb tender and moist.
- Fold in Strawberries
- Gently fold the diced strawberries into the batter, making sure they are evenly distributed but not crushed. This step adds delightful bursts of fruity flavor in every bite.
- Bake the Cake
- Pour the batter into your prepared loaf pan, smoothing the top lightly. Bake for around 50 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool the Cake
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert onto a wire rack and allow it to cool completely. This cooling step is essential before applying the glaze, so it doesn’t melt and run off.
- Make the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries with powdered sugar. Stir until the glaze is smooth and pourable. Adjust powdered sugar if needed to achieve the right consistency.
- Glaze and Serve
- When the cake is fully cooled, pour the glaze evenly over the top. Let it set for a few minutes until slightly firm. Slice with a sharp knife and enjoy your moist, strawberry-studded pound cake!
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 2 days to maintain its moist texture. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days or freeze for up to 1 month. Thaw completely before glazing and serving.
Serving Suggestions
Serve this strawberry pound cake on its own or with a dollop of whipped cream or fresh vanilla ice cream for an indulgent treat. It also pairs wonderfully with a cup of tea or coffee for a delightful afternoon snack or light dessert.
Pro Tips
- To avoid a dense cake, mix wet and dry ingredients just until combined—overmixing develops gluten and toughens the crumb.
- Use ripe, firm strawberries for the best texture in your batter; soft or overripe berries can turn mushy and affect baking.
- For extra flavor, toast the almond extract lightly by warming it with the oil before mixing with other wet ingredients.
FAQs
- Can I substitute the Greek yogurt?
- Yes, you can use sour cream or buttermilk as alternatives, but Greek yogurt gives a nice tang and moisture.
- What if I don’t have almond extract?
- Vanilla extract works well too; it changes the flavor profile but keeps the cake delicious.
- How do I prevent the strawberries from sinking?
- Coat the diced berries lightly with flour before folding them in. This helps them stay suspended in the batter.
- Can I make this cake gluten-free?
- Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, but the texture might vary slightly.
- How long does the glaze keep?
- The strawberry glaze is best applied fresh but can be stored separately in the fridge for up to 2 days. Stir before using.
- Can this be made into cupcakes?
- Absolutely! Adjust baking time to about 20-25 minutes and check doneness with a toothpick.
- What’s the best way to dice strawberries evenly?
- Wash, hull, and slice strawberries into uniform pieces to ensure even baking and distribution.
Recipe Recommendations
- Try our Classic Blueberry Muffins for another berry-rich breakfast or snack.
- Enjoy the fresh flavors in our Lemon Poppy Seed Pound Cake, a citrusy twist on the traditional.
- Looking for a creamy finish? Our Strawberry Cream Cheese Frosting pairs perfectly with pound cakes and cupcakes alike.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven preheat to 350°F
- 8 or 9-inch loaf pan greased with non-stick cooking spray
- mixing bowls medium and large
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.
