If you adore a tender, flavorful cake that bursts with fresh strawberry goodness, this Moist Strawberry Pound Cake is made just for you. Infused with juicy diced strawberries and enriched with creamy Greek yogurt, this loaf is soft, rich, and wonderfully moist. The finishing touch? A luscious, sweet strawberry glaze that elevates every bite into a perfect summer treat or a delightful dessert any time of year.
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 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 easy release after baking. Set it aside while you prepare the batter.
- Mix Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly combined. This ensures the leavening agent is distributed throughout the flour for even rising.
- Combine Wet Ingredients
- In a large mixing bowl, whisk together the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil. Beat until the mixture is smooth and uniform, creating a creamy base for your batter.
- Incorporate Dry Into Wet
- Gradually add the flour mixture into the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Avoid overmixing to keep the cake tender and light – a few small flour streaks are okay.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter to ensure they’re evenly distributed without crushing them, which helps maintain lovely bursts of fruity flavor throughout the cake.
- Bake the Cake
- Pour the batter into your prepared loaf pan, smoothing out the top gently. Place it in the preheated oven and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back slightly when touched.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes to firm up. Then invert the cake onto a wire rack and allow it to cool completely – this will prevent the glaze from melting when applied.
- Prepare the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries and powdered sugar. Stir until the glaze is smooth and thick enough to drizzle but still pourable.
- Glaze and Serve
- Once the cake is fully cooled, pour the glaze evenly over the top, letting it naturally drip down the sides. Allow the glaze to set for about 15-20 minutes before slicing and serving your delicious strawberry pound cake.
Storage Tips
Store leftovers tightly covered at room temperature for up to 2 days, or refrigerate for up to a week to keep the cake fresh longer. For extended storage, wrap the cake well and freeze for up to 3 months, thawing overnight in the fridge before serving.
Serving Suggestions
This strawberry pound cake shines on its own but also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a fresh berry salad or a cup of your favorite tea for a delightful afternoon treat or dessert.
Pro Tips
- Use fresh, ripe strawberries for the best natural sweetness and vibrant color.
- Be gentle when folding in strawberries to prevent the batter from turning pink and watery.
- Let the cake cool completely before glazing to ensure the glaze sets properly and doesn’t melt into the cake.
FAQs
- Can I use frozen strawberries instead of fresh?
- While fresh strawberries are best for texture and flavor, frozen strawberries can be used if thawed and drained thoroughly to avoid excess moisture in the batter.
- What if I don’t have Greek yogurt? Can I substitute it?
- You can substitute Greek yogurt with sour cream or buttermilk in equal amounts, which will still keep the cake moist and tender.
- How do I know when the cake is done baking?
- Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs clinging, the cake is ready.
- Can I make this cake nut-free?
- Yes, simply omit the almond extract or replace it with pure vanilla extract to keep it nut-free.
- What is the best pan size for this recipe?
- An 8 or 9-inch loaf pan works best for even baking and the right cake thickness.
- How do I prevent the strawberries from sinking to the bottom?
- Lightly toss the diced strawberries in a tablespoon of flour before folding into the batter; this helps them stay suspended evenly.
- Can I double this recipe to make a larger cake?
- Yes, you can double the ingredients and bake in a larger pan or divide the batter into two loaf pans. Increase baking time slightly and check doneness carefully.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for a bright, citrusy twist packed with fresh berries.
- Love strawberries? Don’t miss our Classic Strawberry Shortcake with fluffy biscuits and whipped cream.
- Looking for another moist treat? Check out our Ricotta Honey Pound Cake, rich and subtly sweet.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven
- 1 loaf pan 8 or 9-inch, 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.
