Moist Strawberry Pound Cake

This moist and flavorful strawberry pound cake combines tender crumb with fresh diced strawberries scattered throughout the batter. Greek yogurt enriches the texture while almond extract adds a delicate nutty depth. Topped with a sweet strawberry glaze, every slice bursts with fruity brightness. Baked in a loaf pan, it develops a golden crust with a soft interior, making it perfect for spring and summer occasions. It is a straightforward treat that balances sweetness and freshness in a satisfying way.

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 an amazing fresh berry aroma that everyone loves.

Ingredients

• Allpurpose flour: for the classic pound cake structure choose a good quality unbleached flour if possible
• Baking powder: helps the cake rise evenly and gently
• Salt: balances the sweetness and enhances flavor
• Plain Greek yogurt: contributes creaminess and moisture without making the cake greasy full fat works best
• Sugar: sweetens 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

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.

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 will know it is 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.

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 fullfat 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.

Enjoy slices plain or with cream for a fresh fruity treat. The cake also freezes well for make ahead convenience.

Common Recipe Questions

→ What keeps this pound cake moist?

Greek yogurt combined with vegetable oil ensures the cake stays tender and moist without feeling heavy.

→ Can fresh strawberries be used in the glaze?

Yes, smashing fresh strawberries creates a natural, fruity glaze that adds sweetness and vibrant color.

→ Why add almond extract to the batter?

Almond extract enhances the flavor with a subtle nutty aroma that complements the fresh strawberries.

→ How long should the cake cool before glazing?

The cake should cool completely to room temperature to ensure the glaze sets properly without melting.

→ What pan is best for baking this cake?

An 8 or 9-inch loaf pan is recommended to ensure even baking and the classic pound cake shape.