Strawberry Pound Cake with Strawberry Glaze Recipe

Introduction

This Strawberry Pound Cake is a delightful twist on a classic favorite, bursting with fresh strawberry flavor and a sweet glaze. Moist and tender, it’s perfect for afternoon tea or a special dessert treat.

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 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: Fold in the diced strawberries gently, 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 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-sized bowl.
8. Step 8: Once the cake is fully cooled, pour the strawberry glaze over the top, allow it to set, then cut and serve.

Tips & Variations

• Use fresh ripe strawberries for the best flavor, and avoid over-mixing the batter to keep the cake light and tender.
• For a dairy-free version, substitute coconut yogurt and use a neutral oil like canola.
• Add a teaspoon of lemon zest to the batter for a subtle citrus note that complements the strawberries.

Storage

Store the pound cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds if desired. The glaze may soften when refrigerated but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries to prevent excess moisture in the batter, but if using frozen, thaw and drain them well before folding into the batter to avoid sogginess.

What can I substitute for Greek yogurt?

You can use regular plain yogurt, sour cream, or buttermilk as a substitute, though the texture and tanginess may vary slightly.

Strawberry Pound Cake with Strawberry Glaze Recipe

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★★★★★

4.5 from 109 reviews

This Strawberry Pound Cake is a moist and flavorful dessert featuring a tender crumb enriched with Greek yogurt and vegetable oil. Fresh diced strawberries are folded into the batter for natural sweetness and bursts of fruity flavor, while a luscious smashed strawberry glaze adds the perfect finishing touch. Baked to golden perfection, this cake is perfect for afternoon tea or any special occasion.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 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 (from above)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Lightly spray an 8 or 9-inch loaf pan with non-stick cooking spray to prevent sticking, and set it aside.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
3. Mix Wet Ingredients: In a large mixing bowl, combine the Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Stir well until smooth and blended.
4. Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients, stirring slowly to incorporate without overmixing, just until combined.
5. Fold in Strawberries: Gently fold the diced strawberries into the batter ensuring they are evenly distributed without breaking them down.
6. Pour Batter and Bake: Spoon the batter into the prepared loaf pan and spread evenly. 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 cake from the oven and let it sit for 10 minutes in the pan. Then carefully turn it out onto a cooling rack and allow it to cool completely.
8. Prepare the Glaze: While the cake is cooling, combine the smashed strawberries with the powdered sugar in a medium bowl. Stir until smooth and thick.
9. Glaze the Cake: Once the cake has fully cooled, pour the strawberry glaze over the top. Let the glaze set before slicing and serving.

Notes

• Use fresh ripe strawberries for the best flavor and sweetness.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender.
• The glaze adds sweetness and moisture, so make sure the cake is completely cooled before applying.
• If you prefer a tangier flavor, substitute almond extract with vanilla extract.
• Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Keywords: Strawberry Pound Cake, Pound Cake, Strawberry Cake, Loaf Cake, Homemade Cake, Dessert, Fruity Cake