Strawberry Pound Cake with Strawberry Glaze Recipe

Introduction

This Strawberry Pound Cake is a moist and flavorful dessert that perfectly balances sweet strawberries with a tender crumb. It’s an ideal treat for any occasion, from afternoon tea to a picnic dessert.

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 cups whole)
• 1/2 cup smashed strawberries (about 1 cup whole)
• 2 cups powdered sugar

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray and set aside.
2. Step 2: In a medium-sized bowl, stir together the flour, baking powder, and salt.
3. Step 3: In a separate large mixing bowl, combine the Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Slowly stir in the dry ingredients until just incorporated.
4. Step 4: Gently fold in the diced strawberries, then spoon the batter into the prepared loaf pan.
5. Step 5: Bake for about 50 minutes or until the center is set and a toothpick inserted comes out clean.
6. Step 6: Remove the cake from the oven and let it sit for 10 minutes, then turn it out onto a cooling rack to cool completely.
7. Step 7: While the cake is cooling, prepare the glaze by combining the smashed strawberries and powdered sugar in a medium bowl.
8. Step 8: Once the cake is cooled, pour the glaze over the top, let it set, then cut and serve.

Tips & Variations

• For a more intense strawberry flavor, add a teaspoon of strawberry extract to the batter.
• Use fresh, ripe strawberries for the best taste and texture.
• Substitute vegetable oil with melted butter for a richer flavor.
• Try adding chopped nuts like pecans or almonds into the batter for added crunch.

Storage

Store the strawberry pound cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to enjoy a warm slice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used but be sure to thaw and drain them well to avoid adding extra moisture to the batter.

Is Greek yogurt necessary for this recipe?

Greek yogurt adds moisture and a slight tang that balances the sweetness. You can substitute with regular yogurt or sour cream if needed, but the texture and taste may vary slightly.

Strawberry Pound Cake with Strawberry Glaze Recipe

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★★★★★

4.6 from 50 reviews

This moist and flavorful Strawberry Pound Cake is a delightful twist on classic pound cake, enhanced with fresh diced and smashed strawberries mixed into the batter and a sweet strawberry glaze on top. Perfect for dessert or an afternoon treat, it uses Greek yogurt for added moisture and tang, complemented by almond extract for a subtle nutty aroma.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup plain Greek yogurt
• 1 cup sugar
• 3 large eggs
• 1 1/2 teaspoons almond extract
• 1/2 cup vegetable oil

Strawberries

• 1 cup diced strawberries (about 1 1/4 cups whole strawberries)
• 1/2 cup smashed strawberries (about 1 cup whole strawberries)

Glaze

• 2 cups powdered sugar
• 1/2 cup smashed strawberries (used in glaze, included above)

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Spray an 8 or 9-inch loaf pan with non-stick cooking spray to prevent sticking and set aside.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Stir well to evenly distribute the leavening agents and salt within the flour.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the plain Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and well combined.
4. Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just incorporated to avoid overmixing which could make the cake dense.
5. Fold in Strawberries: Gently fold the diced strawberries into the batter being careful not to crush them, which helps retain nice pockets of fresh fruit within the cake.
6. Pour Batter and Bake: Spoon the batter evenly into the prepared loaf pan and smooth the top. Bake for about 50 minutes or until the center is set and a toothpick inserted into the middle comes out clean.
7. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, turn the loaf out onto a cooling rack and let cool completely before glazing.
8. Prepare the Strawberry Glaze: While the cake is cooling, combine the smashed strawberries with the powdered sugar in a medium bowl. Stir until you achieve a smooth glaze consistency.
9. Glaze the Cake: Once the pound cake is fully cooled, pour the strawberry glaze over the top and let it set before slicing and serving.

Notes

• Using fresh strawberries instead of frozen ensures the best flavor and texture.
• Do not overmix the batter to keep the pound cake tender and light.
• Allow the cake to cool completely before glazing to prevent the glaze from melting off.
• The almond extract adds a lovely complementary flavor to strawberries but can be omitted or replaced with vanilla extract if preferred.
• This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• For a more intense strawberry flavor, increase the amount of smashed strawberries in the glaze.

Keywords: Strawberry pound cake, strawberry cake, moist pound cake, Greek yogurt cake, strawberry glaze dessert