Few things evoke the sweet comfort of home baking quite like a loaf of moist, tender Strawberry Pound Cake. Imagine biting into a soft crumb studded with juicy, diced strawberries, infused with a hint of almond extract, and finished with a glossy, sweet strawberry glaze that melts in your mouth. This cake is the perfect treat for breakfast, afternoon tea, or dessert, delivering freshness and sweetness in every bite. Whether you’re new to baking or a seasoned pro, this recipe is sure to become a favorite in your repertoire.
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 the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan generously with non-stick cooking spray, or line it with parchment paper for easy removal.
- Mix Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Setting this aside ensures even distribution later.
- Combine Wet Ingredients
- In a large bowl, whisk the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil together until the mixture is smooth, uniform, and slightly thickened.
- Incorporate Dry Ingredients
- Gradually add the dry flour mixture to the wet ingredients, stirring gently and just until combined. Avoid overmixing to maintain the cake’s tender crumb and prevent it from becoming dense.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, making sure they’re evenly distributed without breaking them up too much.
- Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back gently to touch.
- Cool the Cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then, invert the cake onto a cooling rack and allow it to cool completely before glazing.
- Prepare the Strawberry Glaze
- In a medium bowl, combine the smashed strawberries and powdered sugar. Stir until the glaze is smooth and pourable.
- Glaze and Serve
- Once the cake has fully cooled, drizzle the strawberry glaze evenly over the top. Allow the glaze to set for at least 15 minutes before slicing and serving. Enjoy the delightful balance of moist cake and fruity sweetness!
Storage Tips
Store leftover strawberry pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw completely before glazing for best results.
Serving Suggestions
This strawberry pound cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve it alongside fresh berries or a light cup of tea. It also makes a lovely breakfast treat when toasted lightly and spread with cream cheese.
Pro Tips
- Use fresh, ripe strawberries for maximum flavor and natural sweetness in both the batter and glaze.
- To prevent the strawberries from sinking, toss diced strawberries in a little flour before folding them into the batter.
- For an extra moist texture, make sure not to overbake; start checking the cake at 45 minutes with a toothpick.
FAQs
- Can I substitute Greek yogurt with regular yogurt?
- Yes, you can use regular plain yogurt, but Greek yogurt adds more moisture and a richer texture to the cake.
- How do I store the pound cake without the glaze?
- Store the unglazed cake wrapped tightly in plastic wrap at room temperature or in the fridge to keep it fresh longer.
- Can I use frozen strawberries instead of fresh?
- Frozen strawberries can be used but thaw and drain them well to avoid extra moisture in the batter.
- What’s the best way to dice strawberries evenly?
- Wash and hull strawberries, then slice them into uniform pieces to ensure even baking and distribution.
- Is this cake suitable for freezing?
- Yes! Wrap the cooled cake tightly and freeze for up to 2 months. Add the glaze after thawing for the best texture.
- Can I replace vegetable oil with butter?
- You can substitute melted butter for vegetable oil, but note this may slightly change the cake’s moisture and texture.
Recipe Recommendations
- Try our Lemon Blueberry Pound Cake for another fruity, moist loaf with a tangy twist.
- For a creamy dairy treat, check out the Classic Vanilla Pound Cake, perfect with any glaze or fresh fruit.
- Love berries? Don’t miss our Mixed Berry Crisp, an easy and comforting dessert to enjoy year-round.
Moist Strawberry Pound Cake
Tender pound cake filled with diced strawberries and finished with a sweet strawberry glaze.
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.
