Moist Strawberry Pound Cake

This moist and flavorful strawberry pound cake brings fresh diced strawberries into every bite for a bright and fruity experience. Greek yogurt enriches the texture, making the crumb tender without heaviness, while almond extract lends a subtle nutty depth that complements the berries beautifully. Finished with a sweet strawberry glaze, this loaf offers a perfect balance of sweetness and freshness. Baking it in a loaf pan creates a golden crust with a soft interior, making it ideal for spring and summer treats or anytime you want a simple yet elegant dessert.

I first made this when strawberries were at their peak, and now it’s a goto 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

• Allpurpose flour: for the classic pound cake structure select a good quality unbleached flour if possible
• Baking powder: helps the cake rise evenly and gently for a perfect texture
• Salt: balances the sweetness and enhances the overall flavor profile
• Plain Greek yogurt: contributes creaminess and moisture without greasiness full fat works best here
• Sugar: sweetens the cake regular granulated sugar is ideal for this recipe
• Eggs: provide richness and help bind the batter use large eggs for best results
• Almond extract: adds a subtle nutty note that pairs wonderfully with strawberries
• Vegetable oil: keeps the crumb tender and moist throughout
• Fresh diced strawberries: bring juicy bursts throughout the cake choose ripe berries that are firm yet fragrant
• Smashed strawberries: for the glaze add natural sweetness and vibrant color
• Powdered sugar: creates the smooth sweet coating needed for the glaze

Instructions

Preheat the Oven:

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

Mix Dry Ingredients:

In a medium bowl, combine the allpurpose flour baking powder and salt. Stir gently until well mixed this ensures even distribution and a tender crumb in the finished cake.

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 to keep the cake light and tender.

Fold in Strawberries:

Gently fold the diced strawberries into the batter being careful not to crush them so you get bursts of fresh fruit throughout the cake.

Bake the Cake:

Spoon the batter into your prepared loaf pan smoothing the top lightly. Bake for about 50 minutes you will 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:

Remove the cake from the oven and let it sit in the pan for 10 minutes. Then carefully take it out and place it on a cooling rack to cool completely to prevent 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 cake is completely cool pour the strawberry glaze evenly over the top and let it set for a few minutes before slicing and serving.

This cake was a staple for a summer barbecue we had every year and I still recall how 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 be sure to 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 for best results.

Ingredient Substitutions

Plain Greek yogurt can be swapped with sour cream or fullfat plain yogurt although Greek yogurt provides the best moist texture. Almond extract can be replaced with vanilla extract for a simpler flavor. Vegetable oil may be substituted with canola or light olive oil. Frozen strawberries work in the cake but make sure to thaw and drain them well to avoid excess moisture.

Serving Suggestions

This pound cake is delightful enjoyed on its own with tea or coffee. For an indulgent touch serve with whipped cream or a scoop of vanilla ice cream. It also pairs perfectly with a fresh berry salad or a drizzle of honey for a bright breakfast treat.

This strawberry pound cake is simple to make and shines when served at room temperature or with a scoop of vanilla ice cream. It freezes well so you can enjoy slices later.

FAQs About This Recipe

→ What keeps the pound cake moist?

The combination of Greek yogurt and vegetable oil maintains a tender, moist crumb without heaviness.

→ Can fresh strawberries be used in the glaze?

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

→ Why add almond extract to the batter?

Almond extract adds a subtle nutty aroma that enhances and complements the strawberry flavor.

→ How long should the cake cool before glazing?

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

→ What type of pan is best for baking this cake?

An 8 or 9-inch loaf pan ensures even baking and a classic pound cake shape.