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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/strawberry-pound-cake-with-strawberry-glaze-recipe/