There is something utterly irresistible about a classic strawberry pound cake that boasts tender crumb, luscious fruity bursts, and a sweet glaze to top it all off. This Strawberry Pound Cake Recipe captures that perfect harmony of rich, buttery cake and bright, fresh strawberries in every bite. Whether you’re baking for a family gathering or a cozy afternoon treat, this cake will win hearts and make your kitchen smell like a dream come true.
Ingredients You’ll Need
Gathering the right ingredients is the first delicious step to creating this delightful strawberry pound cake. Each element plays a crucial role in ensuring a moist texture, balanced sweetness, and vibrant strawberry flavor.
- 1 ½ cups all-purpose flour: Provides the perfect structure and crumb for the cake.
- 2 teaspoons baking powder: Helps the cake rise beautifully and become nice and fluffy.
- ½ teaspoon salt: Enhances all the flavors for a well-rounded taste.
- 1 cup plain Greek yogurt: Adds moistness and a subtle tang that complements the strawberries.
- 1 cup sugar: Sweetens the cake just enough to highlight the natural berry flavors.
- 3 large eggs: Bind everything together and provide richness to the crumb.
- 1 ½ teaspoons almond extract: Brings a lovely nutty aroma that pairs wonderfully with strawberries.
- ½ cup vegetable oil: Keeps the cake incredibly moist without weighing it down.
- 1 cup diced strawberries: Adds juicy pockets of fresh strawberry goodness scattered throughout.
- ½ cup smashed strawberries: Used in the glaze for an extra burst of vibrant flavor and color.
- 2 cups powdered sugar: Creates a sweet, smooth glaze to drizzle over the cake’s surface.
How to Make Strawberry Pound Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. Make sure you prepare your 8 or 9-inch loaf pan by generously spraying it with non-stick spray, so none of that beautiful cake sticks and every slice comes out clean and perfect.
Step 2: Combine Dry Ingredients
In a medium bowl, mix together the all-purpose flour, baking powder, and salt. Sifting these together can help ensure an even distribution and a super tender crumb in the finished cake.
Step 3: Mix Wet Ingredients
In a large bowl, combine the Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Stir everything until it’s smooth and well blended, which creates the perfect base for the batter’s texture and flavor.
Step 4: Incorporate Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Overmixing here can toughen the cake, so be gentle for the best light, tender results.
Step 5: Fold in Strawberries
Gently fold in the diced strawberries. This step ensures the juicy fruit is evenly distributed without breaking down too much, keeping those delightful chunks throughout the cake.
Step 6: Bake the Cake
Transfer the batter to your prepared loaf pan and bake for approximately 50 minutes. The cake is done when the center is set and a toothpick inserted comes out clean or with just a few moist crumbs.
Step 7: Cool Your Cake
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This gentle approach helps prevent the cake from breaking and lets it firm up to the perfect slicing texture.
Step 8: Prepare and Drizzle the Glaze
Mix the smashed strawberries with powdered sugar to create a lovely glaze. Drizzle it generously over the cooled cake, adding a glossy finish and an extra punch of fresh berry flavor that ties everything together beautifully.
How to Serve Strawberry Pound Cake Recipe
Garnishes
Enhance your Strawberry Pound Cake Recipe with fresh strawberry slices on top or sprigs of mint for a pop of color and freshness. A dusting of powdered sugar adds a delicate, snowy touch that’s always Instagram-worthy.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for indulgent desserts. For something lighter, try serving it alongside a fresh mixed berry salad or a cup of hot tea to balance sweetness.
Creative Ways to Present
Transform this pound cake into a stunning dessert centerpiece by layering slices with whipped cream and extra strawberries to create a strawberry shortcake-inspired platter. Or serve slices with a drizzle of chocolate sauce and crushed nuts for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover strawberry pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps the cake moist and flavorful without drying out.
Freezing
If you want to keep it longer, wrap the cake well in plastic wrap and then aluminum foil before freezing. This way, it will stay fresh for up to 2 months. Thaw it overnight in the fridge before serving.
Reheating
Warm slices gently in a microwave for 10 to 15 seconds or in an oven at 300°F for a few minutes to bring back that freshly-baked softness and melt-in-your-mouth texture—you’ll feel like you just baked it!
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well to avoid adding excess moisture to the batter, which could affect the cake’s texture.
Is Greek yogurt necessary in this recipe?
Greek yogurt is key for the moistness and slight tang it imparts. You could substitute with sour cream or buttermilk, but the texture and flavor will vary.
Can I make this cake gluten-free?
Yes, swapping the all-purpose flour with a good-quality gluten-free flour blend can work. Just check that your baking powder is gluten-free too, and expect a slightly different crumb.
What’s the best way to dice strawberries without turning them mushy?
Use a sharp knife and gently cut strawberries when they’re cold and firm to maintain nice, juicy chunks in your cake.
How long will this pound cake keep fresh?
Stored properly at room temperature, it stays fresh and moist for about 3 days. Refrigerate if you need to keep it longer, but be sure to bring it back to room temp before serving.
Final Thoughts
The Strawberry Pound Cake Recipe is a beautiful celebration of simple, fresh ingredients coming together to create something truly special. It’s a recipe to keep close, perfect for celebrations, casual afternoons, or anytime you want to fill your home with sweet, fruity warmth. Dive into baking this cake—you’ll be so glad you did!
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Strawberry Pound Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Pound Cake is a moist and flavorful dessert featuring tender crumb and fresh strawberries integrated into the batter as well as a luscious strawberry glaze. Made with Greek yogurt for added richness and almond extract for a subtle nutty flavor, this pound cake is perfect for any occasion, delivering a delightful balance of sweetness and fruitiness in every slice.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 ½ teaspoons almond extract
- ½ cup vegetable oil
Fruit
- 1 cup diced strawberries
- ½ cup smashed strawberries
Glaze
- 2 cups powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8 or 9-inch loaf pan with non-stick spray to prevent the cake from sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix wet ingredients: In a large bowl, stir together the plain Greek yogurt, sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and well combined.
- Incorporate dry into wet: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Add strawberries: Carefully fold in the diced strawberries to evenly distribute them throughout the batter without breaking them down too much.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center comes out clean and the cake is set.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare glaze and finish: In a small bowl, mix the smashed strawberries with the powdered sugar until smooth to create a strawberry glaze. Drizzle this glaze over the cooled pound cake before serving.
Notes
- Be careful not to overmix the batter to keep the pound cake tender.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a nut-free version, ensure almond extract is replaced with vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
