There’s nothing quite like the comforting aroma of a freshly baked pound cake paired with the natural sweetness of ripe strawberries. This Moist Strawberry Pound Cake offers a tender crumb made even more delightful with juicy diced strawberries baked right into the batter. Topped with a luscious strawberry glaze, it’s the perfect treat for afternoon tea, brunch, or any time you crave a slice of homemade sunshine.
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 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 and set it aside.
- Mix Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until the mixture is well combined and aerated.
- Combine Wet Ingredients
- In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, almond extract, and vegetable oil together until the blend is smooth and uniform, forming a creamy batter base.
- Incorporate Dry into Wet
- Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix to keep the cake tender and light.
- Fold in Strawberries
- Carefully fold the diced strawberries into the batter, spreading them evenly without crushing, ensuring each slice has bursts of fresh strawberry flavor.
- Bake the Cake
- Pour the batter into your prepared loaf pan. Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake
- Remove from oven and allow the cake to rest for 10 minutes in the pan. Then carefully invert it onto a wire rack to cool completely before glazing.
- Make the Strawberry Glaze
- In a medium bowl, mix the smashed strawberries and powdered sugar together until smooth and pourable.
- Glaze and Serve
- Once the cake has fully cooled, pour the strawberry glaze evenly over the top. Let it set before slicing to enjoy a perfectly moist and flavorful pound cake.
Storage Tips
Store leftover pound cake in an airtight container at room temperature for up to 2 days to maintain its moist texture. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
Serving Suggestions
This strawberry pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Serve it alongside a cup of tea or coffee for a perfect afternoon pick-me-up.
Pro Tips
- Use fresh, firm strawberries for the best flavor and texture inside the cake.
- Be gentle when folding the strawberries into the batter to prevent them from bleeding color and turning the batter pink.
- Allow the cake to cool completely before glazing to avoid the glaze melting and sliding off.
FAQs
- Can I use frozen strawberries instead of fresh?
- While fresh strawberries are best, you can use thawed and well-drained frozen strawberries. Just pat them dry to reduce excess moisture in the batter.
- What can I substitute for Greek yogurt?
- Plain yogurt or sour cream can be used in place of Greek yogurt, but Greek yogurt helps keep the cake moist with less liquid.
- How do I prevent the strawberries from sinking?
- Toss diced strawberries with a tablespoon of flour before folding them into the batter to help distribute them evenly without sinking.
- Is almond extract necessary?
- Almond extract adds a lovely complementary flavor to strawberries, but you can substitute with vanilla extract if preferred.
- How should I store the cake for best freshness?
- Keep the cake in an airtight container at room temperature for up to 2 days or freeze it for longer preservation.
- Can I make this cake in muffin tins?
- Yes! Reduce the baking time to about 20-25 minutes and check doneness with a toothpick.
- Will the glaze be too sweet?
- The glaze balances nicely with the cake’s subtle sweetness and fresh strawberry flavor, but you can adjust the powdered sugar to taste.
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
- 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.
