If you crave a tender, fruity treat that feels like a warm hug in dessert form, this Moist Strawberry Pound Cake is your new best friend. Bursting with juicy diced strawberries throughout and topped with a luscious strawberry glaze, it’s perfect for afternoon tea, brunch, or a delightful snack. The addition of Greek yogurt ensures every bite is irresistibly moist and soft, while a hint of almond extract adds a subtle, fragrant depth. Whether you’re baking for a crowd or just treating yourself, this recipe brings classic comfort with a fresh, fruity twist.
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 an easy release once baked.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This step ensures your pound cake rises evenly and has a light crumb.
- Combine Wet Ingredients
- In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil together until the mixture is smooth and uniform. The yogurt adds moisture, while the almond extract gives a lovely aromatic touch.
- Incorporate Dry Ingredients
- Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently just until combined — overmixing can lead to a tough pound cake instead of a tender one.
- Add Strawberries
- Carefully fold the diced strawberries into the batter, making sure they’re evenly distributed without breaking up too much.
- Bake the Cake
- Pour the batter into your prepared loaf pan, smoothing out the top. Bake for around 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Before Glazing
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then invert it onto a wire rack to cool completely before glazing.
- Prepare the Strawberry Glaze
- In a medium bowl, mix the smashed strawberries with the powdered sugar until smooth. Adjust the consistency if needed by adding a little more sugar or a splash of water.
- Glaze and Serve
- Once the cake is fully cooled, pour the glaze evenly over the top. Allow it to set before slicing and enjoying the perfect balance of sweet, moist, and fruity flavors.
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 covered in the refrigerator for up to 5 days or freeze slices individually wrapped in plastic wrap and foil for up to 3 months.
Serving Suggestions
Serve this pound cake slightly chilled or at room temperature alongside a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It also pairs beautifully with a cup of hot tea or fresh lemonade for a refreshing treat.
Pro Tips
- Don’t overmix the batter after adding dry ingredients to keep the crumb nice and tender.
- Use fresh, ripe strawberries for the best flavor and natural sweetness in both the cake and glaze.
- If you want extra almond aroma, lightly toast a handful of slivered almonds and sprinkle them on top after glazing.
FAQs
- Can I substitute almond extract with vanilla extract?
- Yes, vanilla extract is a great substitute and will give the cake a classic flavor, though almond adds a unique, subtle twist.
- What if I don’t have Greek yogurt on hand?
- You can substitute with sour cream or buttermilk for similar moisture and tanginess.
- How do I prevent strawberries from sinking to the bottom?
- Toss the diced strawberries lightly in flour before folding into the batter; this helps keep them suspended evenly.
- Can I use frozen strawberries instead of fresh?
- It’s possible, but thaw and drain them well first to avoid extra moisture which can affect the cake’s texture.
- How thick should the glaze be for pouring?
- The glaze should be smooth and slightly thick but still pourable. Add more powdered sugar to thicken or a bit of water to thin as needed.
- Will the cake keep well if made in advance?
- Yes, you can bake it a day ahead. Keep it wrapped tightly and glaze just before serving for the freshest presentation.
- Can I double this recipe?
- Absolutely! Use two loaf pans or a larger baking pan, but check doneness with a toothpick as baking time may vary slightly.
Recipe Recommendations
- Try our Classic Lemon Pound Cake for a zesty lemon twist on a traditional favorite.
- Love berries? Check out our Blueberry Crumble Muffins for another fruity breakfast or snack option.
- For a creamy, dreamy dessert, don’t miss our Cream Cheese Strawberry Parfait, layered with fresh berries and whipped cream.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
Equipment
- oven preheated to 350°F
- 1 loaf pan 8 or 9-inch, greased with non-stick cooking spray
- 3 mixing bowls medium and large
- 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.
