Moist Strawberry Pound Cake

This moist strawberry pound cake combines the richness of a classic pound cake with the fresh sweetness of diced strawberries and a luscious strawberry glaze. It’s perfect for a dessert that feels both comforting and bright with fruity flavor.

I first baked this on a quiet weekend afternoon when strawberries were in season, and it quickly became a favorite treat during family gatherings. Every slice brings back those warm memories.

Ingredients

• All-purpose flour: for structure and a tender crumb fresh flour gives the best results
• Baking powder: as the leavening agent to lift the cake lightly
• Salt: to balance sweetness and enhance all flavors
• Plain Greek yogurt: adds moisture while keeping the texture delicate use full-fat for richness
• Sugar: sweetens perfectly without overpowering the fruit
• Large eggs: for binding and richness fresh eggs make a smoother batter
• Almond extract: brings a subtle nutty aroma that complements the strawberries beautifully
• Vegetable oil: keeps the crumb soft and moist better than butter for this cake’s texture
• Diced strawberries: fold into the batter adding bursts of fresh fruit flavor in every bite choose ripe but firm berries to prevent sogginess
• Smashed strawberries: form the base of the glaze providing real fruit flavor
• Powdered sugar: sweetens the glaze for a smooth glossy finish

Step-by-Step Instructions

Preheat the Oven:

Set oven to 350 degrees Fahrenheit. Grease an 8 or 9-inch loaf pan thoroughly with non-stick spray so the cake releases easily after baking. Set the pan aside so it’s ready when the batter is done.

Mix Dry Ingredients:

In a medium bowl, stir together all-purpose flour, baking powder, and salt until evenly combined. This ensures the rising agent and seasonings are distributed and gives a consistent texture without pockets of baking powder.

Combine Wet Ingredients:

In a large bowl, whisk Greek yogurt, sugar, eggs, almond extract, and vegetable oil until completely smooth. This creates a creamy base and ensures the sugar starts dissolving early for better sweetness.

Incorporate Dry into Wet:

Gradually fold the dry ingredients into the wet mixture gently. Stir just until combined to avoid overworking the batter which can make the cake dense instead of tender.

Fold in Strawberries:

Carefully fold diced strawberries into the batter so they don’t break down too much, maintaining lovely bursts of fruit throughout the cake.

Bake the Cake:

Pour the batter into the prepared pan, smoothing the top evenly. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Keep an eye towards the end to avoid overbaking which can dry out the cake.

Cool the Cake:

Remove the pan from the oven and let it rest for 10 minutes. Then invert the cake onto a cooling rack and allow it to cool completely. Cooling before glazing prevents the glaze from melting or sliding off.

Prepare the Glaze:

Mix smashed strawberries with powdered sugar in a medium bowl until smooth and glossy. Adjust powdered sugar amounts for your preferred glaze thickness.

Glaze and Serve:

Pour the strawberry glaze over the fully cooled cake allowing it to set before slicing. This adds a beautiful shine and an extra layer of strawberry flavor.

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Storage Tips

Store leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. The glaze can soften the exterior slightly but keeps the cake moist. For longer storage, freeze the cake unglazed to preserve texture, then glaze after thawing. This keeps the glaze fresh and prevents streaking during freezing.

Ingredient Substitutions

If you do not have Greek yogurt, sour cream is a good stand-in providing similar moisture and tang. Use the same amount. For a non-dairy option, try coconut yogurt but expect a slightly different flavor. Almond extract can be swapped for vanilla extract though the nutty note is a lovely complement to strawberries. Fresh strawberries can be replaced with frozen but thaw and drain them well to avoid adding excess moisture to the batter.

Serving Suggestions

This cake is wonderful served as a snack with a cup of tea or coffee. For a light dessert, add just a dollop of whipped cream or a scoop of vanilla ice cream alongside. Fresh strawberry slices enhance the presentation and add even more berry freshness. It can also be sliced thinly for tea sandwiches or layered with whipped cream for a quick strawberry trifle.

Cultural and Historical Context

Pound cake traditionally was made with a pound each of butter, sugar, eggs, and flour, a very rich and dense dessert. This strawberry version modernizes it by using oil and yogurt for moisture and lighter texture while celebrating seasonal fruit. Strawberry pound cakes have roots in American baking where fresh berries often inspire classic sweets in spring and summer, blending simple recipes with fresh produce for approachable homemade desserts.

Pro Tips

• Don’t skip greasing the pan well to avoid sticking and cracked edges
• Fold the strawberries gently to preserve their shape and avoid turning the batter pink too early
• Wait until the cake is completely cool before glazing or the glaze will slide off and not set properly

Frequently Asked Questions

→ How do I keep the pound cake moist?

Incorporating Greek yogurt and vegetable oil helps maintain moisture, resulting in a soft, tender crumb.

→ Can I substitute the almond extract?

Vanilla extract can be used instead, but almond extract enhances the overall flavor profile uniquely.

→ What is the best way to fold in strawberries?

Gently fold diced strawberries into the batter at the end to prevent breakdown and keep chunks intact.

→ How do I know when the pound cake is done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.

→ Can the strawberry glaze be prepared ahead of time?

Yes, the glaze can be mixed in advance and stored in the refrigerator; bring to room temperature before pouring.