There’s nothing quite like the comforting aroma of freshly baked pound cake to brighten your day, especially when it’s bursting with juicy strawberries and topped with a luscious strawberry glaze. This Moist Strawberry Pound Cake recipe combines tender crumb with bursts of fresh fruit, making it the perfect treat for afternoon tea or a delightful dessert.
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 thoroughly with non-stick cooking spray and set it aside.
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended and light.
- Combine Wet Ingredients
- In a large bowl, whisk together the plain Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and uniform.
- Add Dry to Wet
- Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to ensure your pound cake remains tender and moist.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, distributing them evenly without crushing them.
- Pour and Bake
- Pour the batter into your prepared loaf pan, smoothing the top lightly. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake
- Remove the loaf pan from the oven and let the cake rest for 10 minutes. Then, invert the cake onto a cooling rack and allow it to cool completely before glazing.
- Prepare the Glaze
- In a medium bowl, mix the smashed strawberries with powdered sugar until smooth and silky.
- Glaze the Cake
- Once the cake is fully cooled, pour the strawberry glaze evenly over the top. Allow the glaze to set before slicing and serving for the best presentation and flavor.
Storage Tips
Store leftover pound cake in an airtight container at room temperature for up to 3 days to maintain freshness. For longer storage, wrap tightly and freeze for up to 2 months; thaw before serving.
Serving Suggestions
This strawberry pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delightful served alongside a fresh berry compote or simply enjoyed with a cup of tea or coffee.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and moisture in your cake.
- Be gentle when folding in the strawberries to avoid breaking them and turning the batter red.
- Avoid overmixing once you add the dry ingredients to prevent a dense texture and keep the crumb tender.
FAQs
- Can I use frozen strawberries instead of fresh?
- Yes, but make sure they are thawed and well-drained to prevent extra moisture from affecting the batter’s texture.
- Is Greek yogurt essential, or can I substitute it?
- Greek yogurt adds moisture and a slight tang. You can substitute with sour cream or plain yogurt, but the texture and flavor may vary slightly.
- How do I know when the pound cake is fully baked?
- The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Can I make this cake in a different pan?
- Yes, but adjust the baking time accordingly. A bundt pan or a larger loaf pan may require more or less baking time.
- How long does the glaze take to set?
- The glaze will set within about 20–30 minutes at room temperature, creating a slightly firm, glossy finish.
- Can I omit the almond extract?
- Yes, but the almond extract enhances the flavor, giving a lovely nutty aroma that complements the strawberries beautifully.
- What is the best way to dice strawberries for this recipe?
- Wash and hull fresh strawberries, then cut them into small, even pieces (about 1/4-inch) so they distribute evenly in the cake.
Moist Strawberry Pound Cake (Printer-Friendly)
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.
