Strawberry Pound Cake with Strawberry Glaze Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- 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.
- Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients, stirring slowly to incorporate without overmixing, just until combined.
- Fold in Strawberries: Gently fold the diced strawberries into the batter ensuring they are evenly distributed without breaking them down.
- 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.
- 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.
- 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.
- 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
