Introduction

This Strawberry Pound Cake is a moist and flavorful treat that combines the sweetness of fresh strawberries with a tender, rich crumb. Topped with a simple strawberry glaze, it’s perfect for afternoon tea or a delightful dessert any time of year.

A loaf of yellowish cake with small red fruit pieces baked inside, cut into thick slices with a shiny pink glaze dripping down the sides of the cake, showing the soft and moist texture. The glaze has a smooth and glossy finish with visible bits of fruit. The cake sits on a crinkled white marbled textured surface with a whole bright red strawberry with green leaves in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain Greek yogurt
1 cup sugar
3 large eggs
1 1/2 teaspoons almond extract
1/2 cup vegetable oil
1 cup diced strawberries (about 1 1/4 cup whole)
1/2 cup smashed strawberries (about 1 cup whole) for glaze
2 cups powdered sugar for glaze

Instructions

Step 1: Preheat your oven to 350 degrees F (175 degrees C). Lightly spray an 8 or 9-inch loaf pan with non-stick cooking spray.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until combined.
Step 3: In a large bowl, mix the Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and well blended.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Step 5: Fold in the diced strawberries carefully to distribute them evenly through the batter.
Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7: Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean and the cake is set.
Step 8: Remove the cake from the oven and let it sit in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 9: While the cake cools, prepare the glaze by mixing the smashed strawberries with the powdered sugar until smooth.
Step 10: Pour the glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and sweetness. If fresh strawberries aren’t available, frozen can be used but thaw and drain them well before adding.
For a nutty twist, sprinkle sliced almonds on top of the glaze before it sets.
Substitute almond extract with vanilla extract if preferred.
To keep the cake moist, avoid overbaking; start checking doneness at 45 minutes.

Storage

Store the Strawberry Pound Cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to one week. To enjoy, bring to room temperature, or warm slightly in the microwave. The glaze may soften in the fridge but can be refreshed with a light drizzle of powdered sugar before serving.

How to Serve

The image shows two slices of a yellow cake with visible red fruit pieces inside, likely strawberries, placed on a crinkled white paper over a white marbled texture. The cake has a soft, moist texture with a slightly browned crust on the edges. On top, there is a light pink glaze that drips slightly down the sides. Beside the slices, a whole fresh red strawberry with green leaves is placed, adding a bright color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan or dairy-free?

To make a dairy-free version, substitute the Greek yogurt with a plant-based yogurt and use a flax or chia egg instead of eggs. Keep in mind the texture may vary slightly.

How can I tell when the cake is done?

The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and spring back lightly when pressed.