Delicious Moist Strawberry Pound

This Strawberry Pound Cake is the perfect balance of moist texture and fresh fruity flavor. Made in just one bowl, it offers a luscious strawberry glaze that makes it a delightful dessert for spring and summer gatherings. It’s easy enough to whip up on a weeknight but elegant enough to serve when friends come over.

I first made this when strawberries were at their peak, and now it’s a go-to whenever I want a dessert that feels homemade but looks special. Every time I bake it, the house fills with that amazing fresh berry aroma that everyone loves.

Ingredients

• All-purpose flour: for the classic pound cake structure choose a good quality, unbleached flour if possible
• Baking powder: to help the cake rise evenly and gently
• Salt: to balance the sweetness and enhance flavor
• Plain Greek yogurt: contributes creaminess and moisture without making the cake greasy full fat works best
• Sugar: to sweeten the cake regular granulated sugar is fine here
• Eggs: provide richness and help bind the batter use large eggs for best results
• Almond extract: adds a subtle nutty note that pairs beautifully with strawberries
• Vegetable oil: keeps the crumb tender and moist
• Fresh diced strawberries: bring juicy bites throughout the cake choose ripe berries that are firm but fragrant
• Smashed strawberries: for the glaze add natural sweetness and vibrant color
• Powdered sugar: creates the perfect smooth, sweet coating for the glaze

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit. Prepare an 8 or 9-inch loaf pan by spraying it thoroughly with non-stick cooking spray, so the cake releases easily after baking. Set the pan aside.

Mix Dry Ingredients:

In a medium bowl, combine the all-purpose flour, baking powder, and salt. Stir them gently until they are well mixed. This ensures even distribution and a tender crumb.

Combine Wet Ingredients:

In a separate large mixing bowl, add Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Use a whisk or mixer to blend everything well until the mixture is smooth and uniform.

Incorporate Dry Ingredients:

Slowly add the dry flour mixture to the wet ingredients, stirring just until you no longer see flour. Avoid overmixing here to keep the cake light and tender.

Fold in Strawberries:

Gently fold the diced strawberries into the batter. Be careful not to crush them so you end up with bursts of fresh fruit throughout the cake.

Bake the Cake:

Spoon the batter into your prepared loaf pan, smoothing the top lightly. Bake the cake for about 50 minutes. You’ll know it’s ready when the center feels set and a toothpick inserted comes out clean or with a few moist crumbs.

Cool the Cake:

Take the cake out of the oven and let it sit in the pan for 10 minutes. Then carefully remove it from the pan and place it on a cooling rack to cool completely. This prevents the glaze from melting when applied.

Make the Glaze:

While the cake cools, combine smashed strawberries and powdered sugar in a medium bowl. Stir well until smooth and glossy.

Glaze and Serve:

Once the pound cake is completely cool, pour the strawberry glaze evenly over the top. Let it set for a few minutes before slicing for serving.

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This cake was a staple for a summer barbecue we had every year, and I still recall the way everyone savored the first slice.

Storage Tips

Store leftover cake covered tightly in plastic wrap or an airtight container at room temperature for up to two days to keep it moist. You can also refrigerate it for up to a week but bring it back to room temperature before serving to restore softness. For longer storage, wrap slices individually in plastic wrap and freeze for up to three months. Thaw overnight in the fridge.

Ingredient Substitutions

You can substitute plain Greek yogurt with sour cream or full-fat plain yogurt if needed, though Greek yogurt gives the best texture. Almond extract can be swapped for vanilla extract if you prefer a simpler flavor. For a lighter oil, use canola or light olive oil. Fresh strawberries can be replaced with frozen but be sure to thaw and drain them well to avoid excess moisture.

Serving Suggestions

This pound cake is lovely on its own with a cup of tea or coffee. For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with a fresh berry salad or a drizzle of honey for breakfast.

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Cultural Context

Pound cake has a long history dating back to 18th century Europe, named for its original recipe equalizing pounds of flour, butter, sugar, and eggs. This strawberry version adds a fresh twist by incorporating seasonal fruit and tangy yogurt to modernize the texture and flavor, making it popular in American home baking especially during the spring and summer months.

Recipe FAQs

→ What makes this pound cake moist?

The combination of Greek yogurt and vegetable oil keeps the cake tender and moist without heaviness.

→ Can fresh strawberries be used in the glaze?

Yes, smashing fresh strawberries creates a natural, fruity glaze that complements the cake well.

→ What is the purpose of almond extract in the batter?

Almond extract enhances the flavor profile, adding a subtle nutty aroma that pairs nicely with strawberries.

→ How long should the cake cool before glazing?

Allow the cake to cool completely on a rack to ensure the glaze sets properly without melting.

→ What type of pan is recommended for baking?

An 8 or 9-inch loaf pan works best for even baking and the classic pound cake shape.