If you’re on the hunt for a dessert that perfectly balances rich, buttery flavor with the bright, juicy sweetness of fresh fruit, this Strawberry Pound Cake with Strawberry Glaze Recipe is your new best friend in the kitchen. This cake is irresistibly moist and tender, thanks to the Greek yogurt and vegetable oil, while the almond extract adds a subtle, nutty warmth that enhances the fresh strawberries folded into the batter. The pièce de résistance is the luscious strawberry glaze, made from smashed strawberries and powdered sugar, which drapes the cake in a shiny, sweet finish that looks as good as it tastes. Each bite bursts with strawberry goodness, making this pound cake the ultimate treat for gatherings or a cozy afternoon indulgence.
Ingredients You’ll Need
This Strawberry Pound Cake with Strawberry Glaze Recipe comes together with simple yet essential ingredients that contribute uniquely to its taste, texture, and color. Each element is thoughtfully chosen to create a balance of richness, moistness, and fresh fruit flavor that makes this cake utterly unforgettable.
- 1 1/2 cups all-purpose flour: Provides the structure for a tender crumb without being too dense.
- 2 teaspoons baking powder: Helps the cake rise beautifully and stay light.
- 1/2 teaspoon salt: Enhances all the sweet flavors and balances the sweetness.
- 1 cup plain Greek yogurt: Adds moisture and a slight tang that keeps the cake fresh tasting.
- 1 cup sugar: Sweetens the cake perfectly without overpowering the strawberries.
- 3 large eggs: Bind everything together and enrich the batter.
- 1 1/2 teaspoons almond extract: Imparts a subtle, warm nuttiness that complements the strawberries.
- 1/2 cup vegetable oil: Keeps the cake wonderfully moist and tender for days.
- 1 cup diced strawberries: Brings juicy bursts of fresh berry flavor throughout the cake.
- 1/2 cup smashed strawberries (for glaze): Provides a fresh, natural strawberry flavor and vibrant color to the glaze.
- 2 cups powdered sugar (for glaze): Sweetens and thickens the glaze to perfection.
How to Make Strawberry Pound Cake with Strawberry Glaze Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C); this ensures your cake bakes evenly right from the start. Grease an 8 or 9-inch loaf pan well to help the pound cake release easily after baking, which keeps its beautiful shape intact.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. These dry ingredients are the backbone of your pound cake, and mixing them separately helps distribute the leavening agents evenly without overworking your batter later.
Step 3: Mix Wet Ingredients
In a large bowl, beat together the Greek yogurt, sugar, eggs, almond extract, and vegetable oil until you achieve a smooth, silky mixture. This step is key to creating the cake’s tender crumb and moist texture, with the almond extract lending a gentle aromatic note that elevates every bite.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, folding gently just until combined. You want to avoid overmixing here; a few small lumps are okay and help keep your cake light and fluffy instead of dense.
Step 5: Fold in Fresh Strawberries
Carefully fold in the diced strawberries to the batter, distributing those juicy gems evenly without squishing them. These strawberries will bake into delightful bursts of flavor that surprise and delight with every mouthful.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top gently. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will start smelling like a strawberry paradise!
Step 7: Cool the Cake
Allow the pound cake to cool in the pan for 10 minutes before transferring it to a wire rack. This resting time helps prevent the cake from breaking apart and lets it firm up just enough to support the glaze.
Step 8: Prepare and Add the Strawberry Glaze
Mix your smashed strawberries with powdered sugar until smooth and glossy. Drizzle this luscious glaze over the cooled cake just before serving. The glaze adds a sweet, slightly tart finish that perfectly complements the tender cake underneath.
How to Serve Strawberry Pound Cake with Strawberry Glaze Recipe
Garnishes
Enhance your Strawberry Pound Cake with Strawberry Glaze Recipe by topping it with fresh strawberry slices or a few mint leaves for a pop of color and freshness. A dollop of whipped cream or a sprinkle of toasted almonds adds delightful texture and contrasts the sweet glaze beautifully.
Side Dishes
This pound cake pairs wonderfully with a scoop of vanilla ice cream or a light lemon sorbet, balancing the sweetness and offering a cool, refreshing complement. For a more casual sweet treat, enjoy it with a cup of your favorite tea or freshly brewed coffee.
Creative Ways to Present
Slice the cake into thick pieces and serve them on decorative plates with a drizzle of extra strawberry glaze around the edges. For special occasions, consider stacking thin slices with layers of whipped cream and fresh berries to create a stunning trifle-style dessert.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Strawberry Pound Cake with Strawberry Glaze Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigeration is fine, though bring the cake to room temperature before serving to enjoy the best texture.
Freezing
You can freeze the pound cake without the glaze by wrapping it well in plastic wrap and then in aluminum foil, storing it in the freezer for up to 2 months. When ready to serve, thaw overnight in the refrigerator and add fresh glaze just before serving.
Reheating
Warm slices slightly in the microwave for about 15 seconds or in a low oven at 300°F for 10 minutes. This brings back the cake’s moist texture and makes the glaze even more luscious and inviting.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for the best texture and flavor in this cake, but if you only have frozen, thaw and drain them well to avoid extra moisture that could affect the cake’s consistency.
Is Greek yogurt necessary or can I substitute it?
Greek yogurt adds moisture and a slight tanginess that brightens the cake, but you can substitute it with sour cream or plain yogurt with similar results.
How do I know when the pound cake is fully baked?
Insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is done. If it’s wet with batter, bake a few minutes longer.
Can I make this cake dairy-free or vegan?
This recipe relies on Greek yogurt and eggs, so vegan or dairy-free versions would require substitutions like plant-based yogurt and egg replacers, which might alter texture and flavor, but experimenting can be fun!
Why add almond extract to the recipe?
Almond extract adds a subtle depth and warmth that pairs beautifully with strawberries, making the flavors more complex and fragrant.
Final Thoughts
Once you try this Strawberry Pound Cake with Strawberry Glaze Recipe, it’s bound to become a treasured part of your baking repertoire. It’s such a joyful treat that highlights the fresh flavor of strawberries while staying wonderfully moist and tender. Whether for a special occasion or just to brighten a regular day, this pound cake delivers smiles with every slice. Give it a go and prepare to fall in love with your new favorite dessert!
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Strawberry Pound Cake with Strawberry Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Pound Cake is a moist, flavorful dessert combining the richness of Greek yogurt and vegetable oil with the sweetness of fresh strawberries. Topped with a luscious strawberry glaze, it’s a perfect treat for gatherings or a delightful afternoon snack.
Ingredients
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
Fruit
- 1 cup diced strawberries
- 1/2 cup smashed strawberries (for glaze)
Glaze
- 2 cups powdered sugar (for glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8 or 9-inch loaf pan to prevent sticking and ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures uniform leavening and flavor distribution in the cake.
- Combine Wet Ingredients: In a large bowl, mix the Greek yogurt, sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and well incorporated, forming the base of the batter.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can lead to a dense cake.
- Fold in Strawberries: Gently fold in the diced strawberries to evenly distribute them throughout the batter without breaking them down.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is set.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess.
- Prepare and Apply Glaze: Mix the smashed strawberries with the powdered sugar to create a glaze, then drizzle it over the cooled cake to add a sweet, fruity finish before serving.
Notes
- Be careful not to overmix the batter to keep your pound cake tender and moist.
- The almond extract enhances the strawberry flavor but can be omitted or substituted with vanilla extract if preferred.
- For best results, use fresh, ripe strawberries both inside the cake and for the glaze.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake freezes well; wrap it tightly and freeze for up to 2 months.
