Strawberry Pound Cake with Strawberry Glaze Recipe

Introduction

This Strawberry Pound Cake offers a moist, tender crumb bursting with fresh strawberry flavor. Topped with a sweet strawberry glaze, it’s perfect for a delightful dessert or afternoon treat.

Ingredients

• 1 1/2 cups 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 teaspoons almond extract
• 1/2 cup vegetable oil
• 1 cup diced strawberries (about 1 1/4 cups whole)
• 1/2 cup smashed strawberries (about 1 cup whole)
• 2 cups powdered sugar

Instructions

1. Step 1: Preheat your 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 bowl, stir together the flour, baking powder, and salt until combined.
3. Step 3: In a large mixing bowl, whisk the Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth. Gradually add the dry ingredients and gently stir until just combined.
4. Step 4: Fold in the diced strawberries carefully to distribute evenly without overmixing.
5. Step 5: Pour the batter into the prepared loaf pan and 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: For the glaze, combine the smashed strawberries and powdered sugar in a medium bowl and mix until smooth.
8. Step 8: Once the cake is fully cooled, pour the strawberry glaze over the top. Allow the glaze to set before slicing and serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and natural sweetness.
• If you prefer a tangier glaze, add a few drops of lemon juice to the powdered sugar mixture.
• Substitute vegetable oil with melted butter for a richer taste.
• For a nutty twist, sprinkle chopped toasted almonds over the glaze before it sets.

Storage

Store the pound cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat individual slices gently in the microwave for about 10 seconds to enjoy a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for texture and flavor, but you can use thawed frozen strawberries. Be sure to drain excess liquid to prevent the batter from becoming too wet.

Can I make this cake dairy-free?

You can substitute the Greek yogurt with a dairy-free yogurt alternative, but it may slightly change the texture. Using this substitution along with a dairy-free powdered sugar glaze can make the recipe suitable for dairy-free diets.

Strawberry Pound Cake with Strawberry Glaze Recipe

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★★★★★

4.8 from 131 reviews

A moist and flavorful strawberry pound cake made with Greek yogurt and fresh strawberries, topped with a sweet strawberry glaze. This loaf cake combines the richness of almond extract and the freshness of strawberries for a perfect dessert or snack.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8 or 9-inch loaf pan with non-stick cooking spray and set it aside for later use.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In a large mixing bowl, beat together the plain Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and creamy.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined without overmixing.
5. Add Strawberries: Carefully fold in the diced strawberries to the batter, ensuring even distribution without breaking the fruit.
6. Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean and the cake is set.
7. Cool Cake: Remove the cake from the oven and allow it to sit in the pan for 10 minutes. Then, transfer the cake onto a cooling rack to cool completely.
8. Prepare Glaze: While the cake cools, combine the smashed strawberries and powdered sugar in a medium bowl, mixing until smooth to create a glaze.
9. Glaze and Serve: Once the cake is fully cooled, drizzle the strawberry glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

• Ensure the cake is completely cooled before applying the glaze to prevent it from melting and becoming runny.
• Use fresh, ripe strawberries for the best flavor and sweetness.
• You can substitute vegetable oil with melted butter for a richer taste.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
• For a dairy-free version, substitute Greek yogurt with a nondairy yogurt alternative.

Keywords: strawberry pound cake, greek yogurt cake, strawberry glaze, loaf cake, almond extract cake, strawberry dessert