Moist Strawberry Pound Cake

This strawberry pound cake is the kind of dessert that brings a burst of spring flavor to any table. Juicy strawberries and creamy Greek yogurt turn every slice into a treat that feels lush yet homey. Topped with a simple strawberry glaze, this loaf cake offers a fresh take on classic pound cake and guarantees a moist crumb every time.

I first tried this when local berries showed up at the market and have made it for picnics and birthdays ever since. Nothing beats the scent of strawberries baking in the kitchen and the way every slice feels like summer.

Ingredients

• All-purpose flour: gives the cake sturdy structure and tender crumb select unbleached for a purer flavor
• Baking powder: ensures an even and gentle rise so the cake stays soft throughout
• Salt: enhances all the flavors and keeps the sweetness balanced in each bite
• Plain Greek yogurt: for moisture and richness without greasiness choose full fat for extra creaminess
• Sugar: sweetens the batter and helps create a golden crust regular granulated sugar works beautifully
• Eggs: add richness and help hold the cake together use large eggs for the best consistency
• Almond extract: brings a delicate nutty aroma pairing perfectly with strawberries use pure extract if possible
• Vegetable oil: keeps the cake moist and the crumb tender pick a neutral oil for best results
• Fresh diced strawberries: bake up into juicy pockets for fruit in every bite pick ripe berries that smell fragrant and feel firm
• Smashed strawberries: lend natural color and great taste to the glaze use the ripest available
• Powdered sugar: finishes the strawberry glaze silky and sweet sift for a smoother, lump free finish

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit. Prepare an 8 or 9 inch loaf pan with a generous coat of nonstick spray so the cake will release easily after baking and set aside.

Mix Dry Ingredients:

In a medium bowl combine the all-purpose flour, baking powder, and salt. Stir gently so everything mixes evenly. This prevents clumps and ensures a fine crumb.

Combine Wet Ingredients:

In a large bowl whisk together Greek yogurt, sugar, eggs, almond extract, and vegetable oil until the mixture is totally smooth and blended. Mixing well at this stage means the cake rises evenly.

Incorporate Dry Ingredients:

Gradually add the flour mixture into the wet ingredients. Stir gently until you only just see the last trace of flour disappear. This keeps the cake extra light with a supple crumb.

Fold in Strawberries:

Carefully fold diced fresh strawberries into the batter. Try not to crush them so you get juicy bright streaks of fruit throughout each slice.

Bake the Cake:

Spoon the batter into the prepared pan and smooth the top lightly for an even rise. Bake on the center rack for about 50 minutes. The cake is ready when a toothpick in the center comes out clean or with a few soft crumbs attached.

Cool the Cake:

Let the cake rest in its pan for 10 minutes. Gently remove and transfer to a cooling rack. Allow to cool completely so the glaze does not melt away.

Make the Glaze:

Stir together smashed strawberries with powdered sugar until the mixture is smooth and glossy. Adjust powdered sugar as needed until the glaze has a thick drizzling consistency.

Glaze and Serve:

Once the cake is cool to the touch drizzle the glaze evenly along the top. Give it several minutes to set before slicing and enjoying.

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The almond extract is my secret for making the strawberry flavor pop in every bite. Whenever I serve this for family after a picnic, one slice always vanishes before I can even finish pouring the glaze.

Storage Tips

Wrap leftover cake tightly or tuck it into an airtight container at room temperature and it will stay moist for two days. If you want to keep it longer, refrigerate for up to a week but let the cake come to room temperature to restore its soft texture. Individual slices also freeze well, wrapped to prevent freezer burn, and thaw beautifully overnight in the fridge.

Ingredient Substitutions

If you are out of Greek yogurt, plain full fat yogurt or sour cream work almost as well for moisture and tenderness. Almond extract can be swapped for pure vanilla extract if you prefer a classic taste. You can use canola or light olive oil instead of standard vegetable oil. Both fresh and well-drained thawed frozen strawberries can be used, just try to avoid adding extra liquid from the berries.

Serving Suggestions

Serve the cake as it is for breakfast or afternoon tea. If you want to dress it up, add a dollop of softly whipped cream or a scoop of vanilla ice cream. It tastes wonderful beside a fresh berry salad, and I sometimes drizzle honey over warm slices for an easy brunch treat.

Cultural Context

Classic pound cake dates back centuries to European kitchens and is named for its equal pound portions of flour, sugar, eggs, and butter. This updated recipe lightens things with yogurt and fresh fruit. Its enduring popularity in American homes comes from how easy it is to customize with what's in season and how beautifully it serves at gatherings in spring and summer.

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Recipe FAQs

→ What keeps the cake moist and tender?

Greek yogurt combined with vegetable oil ensures the crumb stays soft and moist without heaviness.

→ Can fresh strawberries be used in the glaze?

Yes, smashing fresh strawberries creates a natural, vibrant glaze that enhances the cake’s fruity notes.

→ Why add almond extract to the batter?

Almond extract adds a subtle nutty aroma that complements the sweetness of the strawberries beautifully.

→ How long should the cake cool before applying the glaze?

Let the cake cool completely on a rack to allow the glaze to set properly without melting.

→ Which pan is best for baking this cake?

An 8 or 9-inch loaf pan evenly shapes the cake and promotes a golden crust with a soft interior.

→ Can I substitute ingredients if needed?

Yes, plain Greek yogurt can be swapped with sour cream or full-fat yogurt; almond extract may be replaced by vanilla extract if preferred.