There’s nothing quite like the warm, comforting aroma of a freshly baked pound cake filled with juicy strawberries. This Moist Strawberry Pound Cake is a delightful twist on the classic dessert, featuring tender crumb kissed by almond extract and a luscious strawberry glaze that makes every bite irresistible. Perfect for afternoon tea or a sweet treat any time, this cake brings the juicy summer flavor of strawberries straight into your kitchen.
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 (about 1 1/4 cups whole strawberries)
- Smashed strawberries – 1/2 cup (from about 1 cup whole strawberries)
- Powdered sugar – 2 cups (for glaze)
Instructions
- Prepare Your Oven and Pan
- Preheat the oven to 350°F (175°C). Grease an 8 or 9-inch loaf pan thoroughly with non-stick cooking spray to ensure your cake releases easily after baking.
- Mix Dry Ingredients
- In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk these together until well blended for even rising and flavor distribution.
- 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, which helps create a tender crumb.
- Incorporate Dry Ingredients
- Slowly add the dry flour mixture into the wet ingredients. Stir gently and only until combined—overmixing can make the cake dense and tough, so stop when you see no visible flour streaks.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, making sure they are evenly distributed. This step adds moist bursts of strawberry flavor throughout the cake.
- Bake the Cake
- Pour the batter into your prepared loaf pan, smoothing the top gently. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, signaling the cake is perfectly baked.
- Cool the Cake
- Allow the cake to rest in the pan for 10 minutes to set, then carefully invert it onto a cooling rack to cool completely. This prevents sogginess and allows the crumb to firm up.
- Prepare the Strawberry Glaze
- Combine the smashed strawberries and powdered sugar in a medium bowl. Stir until smooth and glossy, ready to add a sweet, fruity finish.
- Glaze the Cake
- Once the cake has fully cooled, drizzle the strawberry glaze evenly over the top. Let the glaze set before slicing to ensure clean, beautiful servings.
Storage Tips
Store leftover pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week, or freeze slices wrapped individually for up to 3 months.
Serving Suggestions
This moist strawberry pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an extra special touch, serve alongside a cup of hot tea or freshly brewed coffee to bring out the almond and strawberry flavors.
Pro Tips
- Use fresh, ripe strawberries for the best flavor and natural sweetness in both the batter and glaze.
- Don’t overmix the batter after adding flour; gently folding helps maintain a tender crumb.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
FAQs
- Can I substitute Greek yogurt with regular yogurt or sour cream?
- Yes, you can substitute with regular yogurt or sour cream, but Greek yogurt gives a thicker texture and adds moisture without thinning the batter.
- How do I prevent strawberries from sinking to the bottom of the cake?
- Lightly toss the diced strawberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake.
- Can I make this cake dairy-free?
- You can try using a dairy-free yogurt alternative and a plant-based oil instead of vegetable oil to make it dairy-free, but texture might vary slightly.
- How long does the strawberry glaze keep?
- The strawberry glaze is best used fresh but can be stored in the refrigerator for up to 2 days in an airtight container. Stir well before using.
- What’s the best way to dice strawberries without making them mushy?
- Use a sharp knife and fresh strawberries; cut gently but swiftly to keep the pieces intact and juicy without bruising.
- Can I use frozen strawberries?
- It’s better to use fresh strawberries. If using frozen, thaw and drain excess liquid thoroughly to avoid adding extra moisture to the batter.
- Can I turn this into cupcakes?
- Absolutely! Bake the batter in cupcake tins for about 22-25 minutes, checking doneness with a toothpick.
Red Velvet Thumbprint Cookies
Delightful red velvet cookies rolled in sugar, filled with smooth cream cheese frosting. Perfect for dessert or snack, combining rich cocoa and classic red velvet flavor with a creamy touch.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 stick salted butter room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar plus more for rolling
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons red gel food coloring
- 1 8-ounce package cream cheese, room temperature
- 1 cup powdered sugar
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy. Scrape the bowl as needed.
- Add egg and vanilla extract to the butter mixture and beat until combined. Mix in red gel food coloring fully.
- Reduce mixer speed to low and gradually add the flour mixture. Combine thoroughly. Refrigerate dough until firm, about 20 minutes.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape dough into tablespoon-sized balls. Roll each ball in granulated sugar and place on prepared baking sheets about 2 inches apart.
- Press your thumb into each ball to make an indentation. Refrigerate cookies again until firm, about 20 minutes.
- Bake cookies for 12 to 14 minutes, rotating pans halfway through baking, until set and lightly golden on the bottom.
- Cool cookies on pans for 5 minutes, then transfer to wire racks to cool completely.
- Beat cream cheese and powdered sugar together until smooth. Pipe or spoon about one teaspoon of filling into each cookie indentation.
Notes
Store cookies in an airtight container refrigerated. Try substituting different flavored fillings for variety.
