Strawberry Pound Cake Recipe
Strawberry Pound Cake is a delightful treat that combines the rich, moist texture of classic pound cake with the fresh, vibrant flavors of ripe strawberries. This cake is not just a dessert; it’s an experience—a sweet escape into a world where each bite is bursting with the goodness of summer’s favorite fruit. The balance between the dense, buttery cake and the light, fruity glaze makes this recipe a standout. Whether you’re planning a casual get-together with friends or celebrating a special occasion, this Strawberry Pound Cake is the perfect centerpiece that promises to impress and satisfy.
Ingredients Overview
This Strawberry Pound Cake recipe calls for a handful of simple yet essential ingredients that come together to create a dessert that’s both flavorful and visually stunning. The Greek yogurt adds moisture and a subtle tang, which enhances the overall texture of the cake, making it incredibly soft and tender. Sugar sweetens the batter just enough, while eggs provide the necessary structure to hold everything together. The almond extract offers a unique aromatic note, complementing the strawberries perfectly.
Each ingredient plays a crucial role. For instance, the vegetable oil ensures the cake stays moist, even after a few days. The baking powder acts as a leavening agent, giving the cake a slight rise, while the salt balances the sweetness, bringing out the full flavor of the strawberries. As for the strawberries themselves, they are the stars of the show, adding not only their bright, juicy flavor but also a pop of color that makes each slice a feast for the eyes.
Should you need to make substitutions, consider swapping the almond extract for vanilla extract to create a different flavor profile. For a richer cake, you might replace some of the vegetable oil with melted butter. The beauty of this recipe lies in its versatility, allowing you to adapt it to your personal taste or what you have on hand.
Step-by-Step Preparation
To begin, you’ll want to gather your ingredients and preheat your oven to 350°F. Preparing the batter is a straightforward process, yet attention to detail is key to achieving the perfect texture.
Start by whisking together the flour, baking powder, and salt in a medium-sized bowl. This step ensures that the dry ingredients are evenly distributed, preventing any lumps in your batter. In a separate, larger bowl, combine the Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Stir these ingredients until the mixture is smooth and well-incorporated. The Greek yogurt adds a lovely creaminess, while the almond extract infuses the batter with a delicate, nutty flavor.
As you gradually add the dry ingredients to the wet mixture, it’s important to blend them just until the batter is smooth. Overmixing can lead to a dense, tough cake, which is something you definitely want to avoid. The final step in preparing the batter is gently folding in the diced strawberries. This technique ensures that the strawberries are evenly distributed without breaking them down too much.
Once your batter is ready, pour it into a greased 8 or 9-inch loaf pan. Spread the batter evenly in the pan, then place it in the preheated oven. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. This is a critical step—ensuring the cake is fully baked but not overdone will yield a perfect crumb that’s neither too dry nor too moist.
When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack. This brief resting period allows the cake to set, making it easier to remove from the pan without breaking.
Creating the Strawberry Glaze
As the cake cools, you can turn your attention to the glaze. This strawberry glaze is what elevates the pound cake from simple to spectacular. It’s made by combining mashed strawberries with powdered sugar, creating a sweet, slightly tangy topping that complements the rich cake beautifully.
To prepare the glaze, mash your strawberries in a medium bowl until they reach a smooth consistency. Then, gradually stir in the powdered sugar until the mixture is smooth and pourable. The key to a perfect glaze is achieving the right balance—thick enough to coat the cake but thin enough to drizzle down the sides. For an extra burst of flavor, consider adding a hint of lemon zest, which pairs wonderfully with the strawberries and cuts through the sweetness.
Once the cake is completely cool, pour the glaze over the top, allowing it to cascade down the sides. The vibrant red of the strawberries against the golden-brown cake creates a stunning visual contrast, making this dessert as beautiful as it is delicious.
Serving Suggestions
Strawberry Pound Cake is delightful on its own, but pairing it with complementary flavors can take it to the next level. Serve each slice with a dollop of freshly whipped cream, which adds a light, airy texture that contrasts nicely with the dense cake. Fresh strawberries on the side not only reinforce the main ingredient but also add a fresh, juicy element to each bite.
For those who love a bit of indulgence, a scoop of vanilla ice cream served alongside the cake is a match made in heaven. The cold, creamy ice cream melting into the warm, buttery cake creates a combination that’s hard to resist.
When it comes to beverages, a refreshing iced tea or a strong cup of coffee pairs perfectly with the sweet, fruity flavors of the cake. For a more decadent experience, try serving it with a glass of dessert wine, which can enhance the cake’s sweetness and complexity.
Recipe Tips & Frequently Asked Questions
Selecting the Best Strawberries:
Choose ripe, bright red strawberries for the best flavor. If your strawberries are particularly sweet, you might reduce the amount of sugar slightly to avoid an overly sweet cake.
Avoiding Overmixing:
When combining the wet and dry ingredients, mix just until everything is incorporated to prevent the cake from becoming dense.
Storage Tips:
Store the cake in an airtight container at room temperature for up to three days. To extend its shelf life, consider freezing it—simply wrap it tightly in plastic wrap and aluminum foil, then thaw before serving.
Troubleshooting Dense Cake:
If your cake turns out dense, it could be due to overmixing or underbaking. Make sure to follow the mixing instructions carefully and check for doneness with a toothpick.
Customizing the Recipe:
Feel free to experiment with other fruits like blueberries or raspberries, or add a handful of chopped nuts to the batter for extra texture and flavor.
Presentation is key when it comes to making your Strawberry Pound Cake truly shine. After glazing, consider garnishing the top with a few whole strawberries or a sprinkle of powdered sugar for a touch of elegance. You can also add a sprig of fresh mint for a pop of color and a hint of freshness.
When slicing the cake, use a sharp knife to ensure clean, even slices. Arrange the slices on a platter, fanning them out slightly to show off the cake’s beautiful texture and the vibrant strawberry pieces within. This not only makes the cake more visually appealing but also makes it easier for guests to serve themselves.
Whether you’re serving this cake at a casual family gathering or a more formal event, these final touches will ensure that your Strawberry Pound Cake is as delightful to look at as it is to eat.
Ingredients
1 cup plain Greek yogurt
1 cup sugar
3 large eggs
1/2 cup vegetable oil
1 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup diced strawberries (about 1 ¼ cup whole)
Glaze:
1/2 cup mashed strawberries (about 1 cup whole)
2 cups powdered sugar
Instructions
Begin by preheating your oven to 350°F. Prepare an 8 or 9-inch loaf pan by coating it generously with non-stick cooking spray, and set it aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring the mixture is well combined.
In a larger mixing bowl, combine the Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Stir until the ingredients are thoroughly mixed and smooth. Gradually incorporate the dry ingredients into the wet mixture, blending just until the batter is smooth and no streaks of flour remain.
Gently fold in the diced strawberries, distributing them evenly throughout the batter. Pour the batter into the prepared loaf pan, spreading it evenly.
Place the pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully turn the cake out onto a cooling rack to cool completely.
As the cake cools, prepare the glaze by combining the mashed strawberries and powdered sugar in a medium bowl. Stir until the glaze is smooth and well-mixed.
When the cake is fully cooled, pour the glaze over the top, allowing it to drizzle down the sides. Let the glaze set before slicing and serving.
Strawberry Pound Cake Recipe
Ingredients
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons almond extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup diced strawberries about 1 ¼ cup whole
Glaze:
- 1/2 cup mashed strawberries about 1 cup whole
- 2 cups powdered sugar
Instructions
- Begin by preheating your oven to 350°F. Prepare an 8 or 9-inch loaf pan by coating it generously with non-stick cooking spray, and set it aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring the mixture is well combined.
- In a larger mixing bowl, combine the Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Stir until the ingredients are thoroughly mixed and smooth. Gradually incorporate the dry ingredients into the wet mixture, blending just until the batter is smooth and no streaks of flour remain.
- Gently fold in the diced strawberries, distributing them evenly throughout the batter. Pour the batter into the prepared loaf pan, spreading it evenly.
- Place the pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully turn the cake out onto a cooling rack to cool completely.
- As the cake cools, prepare the glaze by combining the mashed strawberries and powdered sugar in a medium bowl. Stir until the glaze is smooth and well-mixed.
- When the cake is fully cooled, pour the glaze over the top, allowing it to drizzle down the sides. Let the glaze set before slicing and serving.