Moist Strawberry Pound Delight

This moist and flavorful strawberry pound cake combines a tender crumb with fresh diced strawberries distributed throughout the batter. Greek yogurt enriches the texture keeping it soft without heaviness while almond extract adds a lovely depth that pairs beautifully with the berries. The cake is finished with a sweet strawberry glaze for an extra burst of fresh fruit flavor. Baking it in a loaf pan achieves a beautifully even golden crust and a satisfyingly soft interior. This recipe is a simple and delightful treat perfect for spring and summer gatherings or any time you crave a fruity homemade dessert.

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 build the cake’s classic structure choose a good quality unbleached variety if possible
• Baking powder: to help the cake rise gently and evenly
• Salt: to balance sweetness and enhance flavor naturally
• Plain Greek yogurt: adds creamy moisture and keeps the texture tender full fat works best for richness
• Sugar: for sweetness regular granulated sugar works perfectly here
• Eggs: provide richness and structure use large eggs for best results
• Almond extract: adds a subtle nutty complexity that complements the strawberries
• Vegetable oil: helps keep the crumb moist and tender
• Fresh diced strawberries: bring juicy bursts of flavor throughout the cake choose ripe but firm berries for best texture
• Smashed strawberries for the glaze: create natural sweetness and lively color
• Powdered sugar: makes a smooth and glossy glaze to finish the cake

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit. Thoroughly spray an 8 or 9inch loaf pan with nonstick spray to ensure the cake releases easily. Let the pan sit aside while you prepare the batter.

Mix Dry Ingredients:

In a medium bowl gently combine the all purpose flour baking powder and salt. Stir just until evenly mixed to guarantee a tender and consistent crumb.

Combine Wet Ingredients:

In a large bowl add the Greek yogurt sugar eggs almond extract and vegetable oil. Whisk or use a mixer to blend everything together until smooth and fully uniform with no lumps.

Incorporate Dry Ingredients:

Slowly add the dry flour mixture into the wet ingredients stirring only until you no longer see any flour. It is important not to overmix here to keep the cake light and tender.

Fold in Strawberries:

Carefully fold the diced strawberries into the batter. Be gentle to avoid crushing them so you keep fresh juicy pockets bursting throughout the cake.

Bake the Cake:

Pour the batter into the prepared loaf pan and smooth the top gently. Bake for about 50 minutes. The cake is ready when the center is 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 cool in the pan for 10 minutes. Then carefully transfer it to a cooling rack to cool completely. This cooling step ensures the glaze will not melt when applied.

Make the Glaze:

While the cake cools mix smashed strawberries with powdered sugar in a bowl. Stir until the glaze is smooth glossy and well blended.

Glaze and Serve:

Once the cake is completely cool pour the strawberry glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving.

This cake was a staple at our summer barbecue every year and I still remember how everyone savored that first warm slice.

Storage Tips

Keep leftover cake covered tightly in plastic wrap or stored in an airtight container at room temperature for up to two days to maintain moisture. You can also refrigerate it for up to one week but bring it back to room temperature before serving to soften. For longer storage wrap slices individually in plastic wrap and freeze for up to three months. Thaw in the refrigerator overnight for best results.

Ingredient Substitutions

If you do not have Greek yogurt you can substitute sour cream or full fat plain yogurt though Greek yogurt offers the best texture. Almond extract can be replaced with vanilla extract if you prefer a simpler flavor profile. Vegetable oil can be swapped with canola or light olive oil for a lighter option. Frozen strawberries work but make sure to thaw and drain very well to prevent extra moisture from affecting the batter.

Serving Suggestions

This pound cake is delicious on its own with a cup of tea or coffee. For a special treat serve it with whipped cream or a scoop of vanilla ice cream. It also pairs nicely with a fresh berry salad or drizzled with honey for a lovely breakfast or brunch option.

This strawberry pound cake is easy to make and perfect for sharing. Enjoy a slice warm or cooled.

Common Recipe Questions

→ What keeps the pound cake moist?

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

→ Can fresh strawberries be used for the glaze?

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

→ Why is almond extract added 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?

Let the cake cool completely on a rack to ensure the glaze sets properly without melting.

→ What pan size is recommended for baking?

An 8 or 9-inch loaf pan is best for even baking and achieving the classic pound cake shape.