Delicious Moist Strawberry Pound

This moist and flavorful strawberry pound cake combines tender crumb with fresh diced strawberries folded gently throughout the batter. Greek yogurt enriches the texture making the cake soft without heaviness while almond extract adds a subtle nutty depth. Finished with a sweet strawberry glaze each slice offers a bright fruity touch perfect for spring and summer. Baking in a loaf pan creates an even golden crust and perfectly soft interior with minimal fuss.

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: to provide classic pound cake structure and a tender crumb Choose a good quality unbleached flour if possible for best results
• Baking powder: to ensure the cake rises evenly and gently creating a light texture
• Salt: to balance sweetness and enhance the overall flavor profile
• Plain Greek yogurt: contributes creaminess and moisture without greasiness Full fat Greek yogurt works best for richness
• Sugar: sweetens the cake regular granulated sugar is perfect here
• Eggs: add richness and bind the batter Use large eggs for consistent results
• Almond extract: gives a subtle nutty note that beautifully complements the fresh strawberries
• Vegetable oil: helps keep the crumb tender and moist without heaviness
• Fresh diced strawberries: provide juicy bursts of fruity flavor throughout the cake Select ripe berries that are firm but fragrant
• Smashed strawberries: create the natural sweetness and vibrant color for the glaze
• Powdered sugar: smooths the strawberry glaze with the perfect sweet coating

Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit. Spray an 8 or 9inch loaf pan thoroughly with non stick cooking spray to ensure 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 gently until all ingredients are well mixed. This even distribution helps create a tender crumb.

Combine Wet Ingredients:

In a separate large bowl whisk together the Greek yogurt sugar eggs almond extract and vegetable oil. Blend thoroughly until the mixture is smooth and uniform in texture.

Incorporate Dry Ingredients:

Slowly add the dry flour mixture into the wet ingredients. Stir just until you no longer see any flour. Avoid overmixing at this stage to keep the cake light and tender.

Fold in Strawberries:

Gently fold the diced strawberries into the batter taking care not to crush them. This retains the fresh fruit bursts throughout the cake.

Bake the Cake:

Spoon the batter into the prepared loaf pan and smooth the top lightly. Bake for about 50 minutes or until the center feels set. A toothpick inserted into the middle should come 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 of the pan and transfer it to a cooling rack to cool completely. This helps prevent the glaze from melting when applied.

Make the Glaze:

Combine the smashed strawberries and powdered sugar in a medium bowl. Stir well until the mixture is smooth and glossy.

Glaze and Serve:

Once the pound cake is completely cool pour the strawberry glaze evenly over the top. Let it sit 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 the way everyone savored the first slice.

Storage Tips

Store any leftover cake tightly covered in plastic wrap or in an airtight container at room temperature for up to two days to maintain moisture. You can refrigerate it for up to a week but bring it back to room temperature before serving for best texture. For longer storage wrap each slice individually and freeze for up to three months then thaw overnight in the fridge.

Ingredient Substitutions

If you don’t have plain Greek yogurt sour cream or full fat plain yogurt work as substitutes though Greek yogurt provides the best texture. Almond extract can be swapped for vanilla extract for a less nutty flavor. Use canola or light olive oil for a lighter option. Frozen strawberries may be used instead of fresh just make sure to thaw and drain well so the batter doesn’t get too watery.

Serving Suggestions

This pound cake is wonderful on its own with a cup of tea or coffee. For extra indulgence try it with whipped cream or a scoop of vanilla ice cream or pair it with a fresh berry salad for a bright treat.

This strawberry pound cake is perfect for spring and summer gatherings and keeps well when stored or frozen. Serve slices with tea or a scoop of vanilla ice cream for an extra special touch.

Common Questions About Recipes

→ What keeps the cake moist and tender?

Greek yogurt combined with vegetable oil maintains a moist, tender crumb without heaviness.

→ Can fresh strawberries be used in the glaze?

Yes, smashing fresh strawberries creates a natural glaze that enhances the sweetness and color.

→ Why is almond extract added to the batter?

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

→ How long should the cake cool before adding glaze?

Let the cake cool completely on a rack 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 for even baking and classic shape.