Moist Strawberry Pound Cake

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This incredibly Moist Strawberry Pound Cake captures the essence of spring in every tender, flavorful bite. Unlike traditional pound cakes that can be dense and heavy, this modern version achieves perfect moistness through the secret addition of creamy Greek yogurt, which creates an impossibly tender crumb while adding subtle tang that perfectly complements the sweet strawberries. Fresh diced strawberries are folded throughout the batter, creating pockets of juicy fruit flavor in every slice, while the gorgeous pink strawberry glaze adds an extra burst of berry sweetness and stunning visual appeal. The almond extract provides a subtle floral note that enhances the strawberry flavor without overpowering it, creating a sophisticated taste profile that’s both familiar and special. Perfect for spring gatherings, Mother’s Day celebrations, brunch entertaining, or any time you want to showcase the season’s best strawberries, this cake delivers bakery-quality results with simple pantry ingredients and foolproof techniques.

Ingredients

Dry Ingredients:

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

Wet Ingredients:

  • 1 cup plain Greek yogurt (full-fat preferred)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 tsp almond extract
  • 1/2 cup vegetable oil (or melted butter)

Fresh Fruit (serves 8-10):

  • 1 cup fresh strawberries, diced small (from about 1 1/4 cups whole berries)

Strawberry Glaze:

  • 1/2 cup fresh strawberries, mashed to smooth paste (from about 1 cup whole berries)
  • 2 cups powdered sugar, sifted
  • 1-2 tbsp milk or heavy cream (if needed for consistency)

Optional Garnishes:

  • Fresh strawberry slices for decoration
  • Chopped almonds for texture contrast
  • Fresh mint leaves for color

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Instructions (Total Time: 1 hour 30 minutes)

Step 1: Prepare Pan and Oven (5 min.)

  1. Preheat oven: Set to 350°F (175°C)
  2. Prepare pan: Generously spray 8 or 9-inch loaf pan with non-stick cooking spray
  3. Extra insurance: Line bottom with parchment paper for easy removal
  4. Flour option: Dust with flour after spraying for extra non-stick protection
  5. Set aside: Keep prepared pan ready for batter

Step 2: Mix Dry Ingredients (3 min.)

  1. Sift together: In medium bowl, whisk flour, baking powder, and salt
  2. Even distribution: Whisk thoroughly to eliminate lumps and distribute leavening
  3. Set aside: Keep dry mixture ready for combining
  4. Tip: Sifting flour creates lighter texture in final cake

Step 3: Prepare Wet Ingredients (5 min.)

  1. Room temperature: Ensure eggs are at room temperature for better mixing
  2. Combine base: In large bowl, whisk Greek yogurt until smooth
  3. Add sugar: Whisk in granulated sugar until well combined
  4. Incorporate eggs: Add eggs one at a time, whisking well after each addition
  5. Add flavoring: Whisk in almond extract and vegetable oil until completely smooth
  6. Smooth mixture: No lumps should remain in wet ingredients

Step 4: Combine Wet and Dry (4 min.)

  1. Gentle folding: Add dry ingredients to wet mixture in three additions
  2. Mix carefully: Stir gently with rubber spatula until just combined
  3. Don’t overmix: Stop as soon as no dry flour streaks remain
  4. Lumps okay: A few small lumps are better than overmixed batter
  5. Light hand: Overmixing develops gluten and creates tough cake

Step 5: Fold in Strawberries (3 min.)

  1. Prep berries: Pat diced strawberries dry with paper towels
  2. Dust lightly: Toss strawberries in 1 tbsp flour to prevent sinking
  3. Gentle folding: Carefully fold floured strawberries into batter
  4. Even distribution: Make sure berries are spread throughout batter
  5. Final transfer: Pour batter into prepared loaf pan, smoothing top gently

Step 6: Bake to Perfection (50-60 min.)

  1. Center rack: Place pan in center of preheated oven
  2. Initial bake: Bake for 50 minutes without opening door
  3. Toothpick test: Insert toothpick in center – should come out clean or with few moist crumbs
  4. Golden color: Top should be golden brown and spring back when lightly touched
  5. Additional time: If needed, bake 5-10 minutes more, checking every 5 minutes

Step 7: Cool Properly (40 min.)

  1. Initial rest: Let cake cool in pan for 10 minutes
  2. Turn out: Run knife around edges, then invert onto wire cooling rack
  3. Complete cooling: Allow to cool completely before glazing (about 30 minutes)
  4. Patience pays: Glazing warm cake will cause glaze to run off
  5. Cool completely: Cake should be room temperature throughout

Step 8: Make Strawberry Glaze (8 min.)

  1. Mash berries: Use fork or potato masher to create smooth strawberry puree
  2. Strain option: For smoother glaze, strain out seeds (optional)
  3. Add sugar: Gradually whisk powdered sugar into strawberry puree
  4. Adjust consistency: Add milk 1 teaspoon at a time if glaze is too thick
  5. Perfect texture: Glaze should coat spoon but still drizzle easily

Step 9: Glaze and Serve (10 min.)

  1. Position cake: Place cooled cake on serving plate
  2. Pour evenly: Drizzle glaze over top, letting it drip down sides naturally
  3. Spread gently: Use offset spatula to guide glaze coverage if needed
  4. Set time: Allow glaze to set for 10 minutes before slicing
  5. Garnish: Add fresh strawberry slices or mint leaves if desired

Essential Tips

  • Greek yogurt secret: Use full-fat Greek yogurt for maximum moistness and richness
  • Room temperature ingredients: Ensures smooth mixing and even texture
  • Don’t overmix: Gentle folding preserves tender crumb structure
  • Berry preparation: Pat strawberries dry and dust with flour to prevent sinking
  • Complete cooling: Never glaze warm cake or it will slide right off

Strawberry Pound Cake Knowledge

What makes this cake so moist?

  • Greek yogurt adds moisture and tender texture
  • Oil keeps cake soft longer than butter alone
  • Proper mixing technique preserves delicate crumb
  • Fresh fruit adds natural moisture throughout

Why use almond extract?

  • Enhances strawberry flavor naturally
  • Adds sophisticated floral notes
  • Complements fruit without overpowering
  • Creates bakery-quality taste profile

Glaze vs. frosting:

  • Glaze soaks slightly into cake for moisture
  • Lighter option that doesn’t mask fruit flavor
  • Beautiful glossy finish
  • Easy to make with fresh fruit

Frequently Asked Questions (FAQ)

Q: Can I use frozen strawberries? A: Fresh is best, but if using frozen, thaw completely and drain excess liquid before dicing.

Q: What if I don’t have Greek yogurt? A: Substitute with sour cream or regular yogurt, but Greek yogurt provides the best texture.

Q: Can I make this as muffins instead? A: Yes! Bake at 375°F for 18-22 minutes in lined muffin tins.

Q: How do I prevent strawberries from sinking? A: Pat them dry and toss in flour before folding into batter.

Q: Can I make the glaze ahead? A: Best made fresh, but can be stored covered for 1 day. Re-whisk before using.

Q: Why did my cake crack on top? A: Oven too hot or cake placed too high in oven. Use center rack at 350°F.

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Troubleshooting Common Issues

Texture problems:

  • Dense cake: Overmixed batter or old baking powder
  • Dry cake: Overbaked or not enough wet ingredients
  • Sunken middle: Oven temperature too low or underbaked

Glaze issues:

  • Too thick: Add milk 1 teaspoon at a time
  • Too thin: Add more powdered sugar gradually
  • Runs off: Cake wasn’t completely cool when glazed

Nutritional Information per Slice

  • Calories: approximately 285
  • Carbohydrates: 52g
  • Protein: 6g
  • Fat: 7g
  • Fiber: 2g
  • Vitamin C: 25% daily value (from strawberries)

Delicious Variations

Berry alternatives:

  • Blueberry version: Use fresh blueberries and lemon extract
  • Mixed berry: Combine strawberries, blueberries, and raspberries
  • Raspberry twist: All raspberries with vanilla extract

Flavor variations:

  • Lemon strawberry: Add lemon zest and use lemon extract
  • Vanilla version: Replace almond with vanilla extract
  • Coconut strawberry: Add shredded coconut to batter

Glaze alternatives:

  • Cream cheese glaze: Mix cream cheese with powdered sugar
  • Chocolate drizzle: Melted chocolate for contrast
  • Simple sugar glaze: Powdered sugar with milk and vanilla

Storage and Serving

Room temperature: 3 days covered (best texture) Refrigerator: 5 days wrapped tightly Freezer: 2 months wrapped well (freeze before glazing)

Storage tips:

  • Store under cake dome or covered with plastic wrap
  • Glaze may soften slightly in humid weather
  • Bring to room temperature before serving
  • Fresh berries as garnish should be added just before serving

Perfect Pairings and Occasions

Ideal for:

  • Spring and summer gatherings
  • Mother’s Day celebrations
  • Brunch entertaining
  • Baby showers and tea parties
  • Strawberry season showcasing

Serving suggestions:

  • Whipped cream or vanilla ice cream
  • Fresh berries and mint
  • Hot coffee or tea
  • Sparkling water with lemon
  • Champagne for special occasions

Make-Ahead Strategies

Day before:

  • Bake cake completely and wrap tightly
  • Make glaze and store covered
  • Glaze morning of serving

Week ahead:

  • Bake and freeze cake (unglazed)
  • Thaw overnight before glazing

Month ahead:

  • Double recipe and freeze one cake
  • Perfect for unexpected guests

Timing Breakdown

  • Prep time: 15 minutes
  • Baking time: 50-60 minutes
  • Cooling time: 40 minutes
  • Glazing time: 10 minutes
  • Setting time: 10 minutes
  • Total time: 1 hour 30 minutes
  • Active time: 25 minutes

Fresh, moist, and beautifully glazed – spring’s sweetest celebration in every bite!

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