Strawberry Pound Cake Glaze Moist

This Strawberry Pound Cake is a hit whenever I want something quick but beautiful for spring gatherings or summer picnics. Each slice is rich with fruity flavor from juicy berries baked right in and finished with a simple sweet glaze. Expect a tender crumb and a burst of strawberry in every bite.

The first time I made this was for a friend’s birthday brunch and no one could believe it was so simple yet so pretty. This quickly became a go-to for weekend treats and potlucks.

Ingredients

• All purpose flour: helps give structure and tenderness Select a fresh bag for best texture
• Baking powder: ensures the loaf rises beautifully Use an aluminum free option for a clean flavor
• Salt: sharpens the sweetness of the strawberries Go for fine sea salt to blend evenly
• Plain Greek yogurt: keeps the cake moist and tangy Full fat yogurt brings extra richness
• Sugar: sweetens the crumb and balances fruity tang Choose cane sugar for pure flavor
• Large eggs: bind the ingredients and add richness Make sure eggs are at room temperature for better mixing
• Almond extract: boosts the berry aroma and adds a subtle floral note A high quality extract really shines here
• Vegetable oil: gives moistness and an even crumb Neutral oils like sunflower or canola work great
• Diced strawberries: fold into the batter for bursts of sweet fruit Use vibrant red ripe berries without bruises
• For the glaze smashed strawberries: offer bold color and flavor Pick juicy berries at peak season
• Powdered sugar: thickens and sweetens the glaze Sift before using to avoid lumps

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 350 degrees Fahrenheit right away Spray your loaf pan with non stick cooking spray so your cake releases easily

Stir Dry Ingredients:

Whisk together flour baking powder and salt in a medium bowl to evenly distribute leavening This way your cake rises light and even

Mix Wet Ingredients:

In a large bowl combine the Greek yogurt sugar eggs almond extract and vegetable oil Blend until totally smooth for an even crumb

Combine and Fold in Strawberries:

Slowly add the dry mixture to your wet ingredients Stir just until no flour remains Over mixing toughens cakes Careful folding keeps it tender Gently fold in diced strawberries Disperse them evenly so each slice gets a bit of fruit

Transfer and Bake:

Spoon the batter into your prepared pan Level the surface for even baking Bake for about fifty minutes or until the center is just set and a tester comes out clean

Cool and Unmold:

Let the loaf rest in the pan for ten minutes before turning out on a rack This step helps set the crumb and keeps the loaf from breaking

Prepare the Glaze:

While your cake cools mash fresh strawberries in a bowl and whisk in the powdered sugar Keep mixing until smooth and pourable

Glaze and Serve:

When the cake is fully cooled pour the glaze over top and let it drip down the sides The glaze will set as it sits Slice and serve for the prettiest presentation

Pin it

My favorite part is always the glaze made with real strawberries It transforms the cake into something really special My kids and I always sneak little tastes of the thick glaze before it sets and it has become a family tradition

Storage Tips

Once fully cooled and glazed this pound cake keeps at room temperature in an airtight container for up to three days For longer freshness store slices in the refrigerator They taste delicious even chilled If you want to bake ahead wrap the unfrosted loaf well and freeze for up to two months Thaw overnight before glazing

Ingredient Substitutions

If Greek yogurt is not on hand you can use sour cream for a similar tang and moisture Try blueberries or raspberries instead of strawberries for a twist You could swap almond extract for vanilla or lemon zest for a bright lift Any neutral oil works but avoid anything with a strong taste as it can overpower the berries

Serving Suggestions

This cake shines on its own but is even better with a dollop of whipped cream Serve thick slices at brunch or as a sweet snack in the afternoon During hot weather a scoop of vanilla ice cream on the side is a treat It also makes lovely picnic fare since the glaze sets nicely

A Bit of Strawberry Cake History

Pound cake has deep roots in American baking traced back to early colonial kitchens The classic formula called for equal parts flour sugar butter and eggs Over time bakers added fruits like strawberries for a touch of spring flavor This modern take uses Greek yogurt for lightness and a fruit glaze for extra celebration

Frequently Asked Questions

→ How do you keep pound cake moist?

Using Greek yogurt and oil in the batter ensures a tender, moist texture that stays fresh for several days.

→ Can I use frozen strawberries?

Yes, just thaw and drain them well to prevent excess moisture which can impact the cake's structure.

→ What is the best way to glaze this cake?

Let the loaf fully cool, then pour the strawberry glaze slowly over the top, allowing it to set before slicing.

→ How do I store leftover pound cake?

Wrap tightly or store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I substitute the almond extract?

Vanilla extract also works well, but almond extract offers a delicate nutty undertone that complements the strawberries.