Strawberry Pound Cake with Strawberry Glaze Recipe

Introduction

Strawberry pound cake is a delightful treat that combines the rich, buttery texture of classic pound cake with the fresh sweetness of strawberries. This recipe yields a moist, flavorful loaf perfect for afternoon tea or dessert any time of year.

Ingredients

• 1 1/2 cup 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 teaspoon almond extract
• 1/2 cup vegetable oil
• 1 cup diced strawberries (about 1 1/4 cup 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 large mixing bowl, mix Greek yogurt, sugar, eggs, almond extract, and vegetable oil until well combined. Slowly add the dry ingredients, stirring until just incorporated.
4. Step 4: Gently fold in the diced strawberries. Pour 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 cools, prepare the glaze by combining the smashed strawberries and powdered sugar in a medium bowl.
8. Step 8: Once the cake is fully cooled, pour the strawberry glaze over the top. Let it set before slicing and serving.

Tips & Variations

• For extra flavor, toast the loaf pan with a small amount of butter before spraying with cooking spray.
• Substitute fresh strawberries with frozen ones, thawed and drained well, if fresh berries are unavailable.
• Try adding a tablespoon of lemon zest to the batter for a bright, citrusy twist.
• Use vanilla extract instead of almond extract if preferred.

Storage

Store the pound cake covered tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture. Leftover cake can also be wrapped well and frozen for up to 3 months; thaw overnight in the refrigerator before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular plain yogurt, but Greek yogurt provides a thicker texture that helps keep the cake moist and tender.

How do I know when the cake is fully baked?

The cake is done when the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs but no wet batter.

Strawberry Pound Cake with Strawberry Glaze Recipe

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4.4 from 141 reviews

This moist and flavorful Strawberry Pound Cake combines the rich texture of Greek yogurt and vegetable oil with the natural sweetness and freshness of strawberries. Topped with a luscious strawberry glaze, this pound cake is perfect for dessert or a sweet snack, offering a delightful fruity twist on a classic baked treat.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cup 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 teaspoon almond extract
• 1/2 cup vegetable oil

Strawberries

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

Glaze

• 2 cups powdered sugar
• 1/2 cup smashed strawberries (from above)

Instructions

1. Prepare Oven and Pan: Preheat the oven to 350 degrees Fahrenheit. Lightly spray an 8 or 9-inch loaf pan with non-stick cooking spray and set it aside ready for the batter.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution throughout the batter.
3. Mix Wet Ingredients: In a separate large mixing bowl, combine the plain Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Mix well until smooth and fully incorporated.
4. Incorporate Dry Ingredients: Slowly add the flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and keep the batter light.
5. Add Strawberries: Fold in the diced strawberries carefully to distribute them evenly within the batter without breaking them down too much.
6. Bake the Pound Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 50 minutes, or until the center is set and a toothpick inserted comes out clean.
7. Cool the Cake: Remove the loaf pan from the oven and allow the cake to sit for 10 minutes. Then, turn the cake out onto a cooling rack to cool completely before adding the glaze.
8. Prepare the Glaze: While the cake cools, mix smashed strawberries and powdered sugar in a medium-sized bowl until smooth to create the strawberry glaze.
9. Glaze the Cake: Once the cake is fully cooled, pour the prepared strawberry glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

• Use fresh, ripe strawberries for the best flavor and sweetness.
• Do not overmix the batter to keep the cake tender and light.
• If desired, substitute almond extract with vanilla extract for a different flavor profile.
• The glaze can be adjusted in consistency by adding more powdered sugar or smashed strawberries as needed.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Strawberry Pound Cake, Pound Cake, Strawberry Dessert, Greek Yogurt Cake, Almond Extract Cake, Homemade Pound Cake, Summer Dessert