Moist Strawberry Pound Cake

Section: Sweet Treats and Desserts Everyone Will Love

This moist cake features a tender, buttery crumb created by a blend of Greek yogurt and oil. Fresh diced strawberries are folded into the batter for juicy fruit bursts, while the almond extract provides aroma and nutty depth. A glossy strawberry glaze pours over the cooled loaf, amplifying berry flavor and adding eye-catching shine. Perfect for afternoon tea or celebrations, every slice balances creamy softness and bright strawberry notes with a delicate sweetness that lingers. Enjoy fresh or store for a few days, savoring its vibrant taste and comforting texture.

A woman wearing a chef's hat and apron.
Brought to You By iman
Last updated on Tue, 23 Sep 2025 17:14:10 GMT
A slice of moist strawberry pound cake. Bookmark
A slice of moist strawberry pound cake. | imaninthekitchen.com

This moist strawberry pound cake is all about rich almond aroma and Greek yogurt’s added tenderness. Fresh strawberries give every bite a juicy pop, while the strawberry glaze creates a glossy finish that makes dessert feel special. It feels indulgent yet light, thanks to the yogurt, and perfect for celebrations or an afternoon pick me up.

I first baked this on a quiet weekend when strawberries were overflowing at the market. Since then, it is everyone’s favorite at our spring and summer gatherings. Each time, that scent in the kitchen reminds me of family smiles around the table.

Ingredients

  • All-purpose flour: gives structure and creates a soft crumb Use fresh flour for best results
  • Baking powder: acts as the leavening agent and helps the cake rise light and even
  • Salt: balances the sweetness and makes other flavors pop
  • Plain Greek yogurt: adds moisture for a tender bite Choose full fat for a richer taste
  • Sugar: ensures the perfect sweetness without overpowering the berries
  • Large eggs: bind everything together and add richness Fresh eggs blend smoother
  • Almond extract: delivers a subtle nutty background that pairs beautifully with strawberries
  • Vegetable oil: guarantees a moist and soft crumb, keeping the cake from drying out
  • Diced strawberries: for bursts of fresh flavor throughout Pick ripe but firm for less sogginess
  • Smashed strawberries: make the glaze taste bright and real
  • Powdered sugar: sweetens the glaze and creates that smooth glossy finish

Instructions

Preheat the Oven:
Set oven to 350 degrees Fahrenheit Grease an eight or nine inch loaf pan well with non stick spray so the cake releases easily later Set aside until ready to fill
Mix Dry Ingredients:
In a medium bowl combine all-purpose flour baking powder and salt Stir well to mix so you get a consistent texture and even lift in the cake
Combine Wet Ingredients:
In a large bowl whisk Greek yogurt sugar eggs almond extract and vegetable oil until smooth This creamy base will make sure the sugar melts in nicely and the flavor is even
Incorporate Dry into Wet:
Slowly fold the dry mixture into the wet base Stir gently and stop as soon as combined to keep the cake light rather than dense
Fold in Strawberries:
Add diced strawberries to the batter and fold in carefully so the fruit stays intact This way you get bright spots of berry in every slice
Bake the Cake:
Pour the batter into your greased pan and smooth the top Bake for about fifty minutes or until a toothpick comes out clean Watch closely at the end to avoid overbaking
Cool the Cake:
When finished baking let the pan rest ten minutes before turning the cake onto a rack to cool completely This step keeps the crumb intact and ready for glaze
Prepare the Glaze:
In a bowl mix smashed strawberries with powdered sugar until smooth and shiny Adjust sugar for a thicker or thinner glaze to your liking
Glaze and Serve:
Once the cake is fully cool pour the glaze over allowing it to set for a couple of minutes before slicing Enjoy the glistening berry topping
A slice of moist strawberry pound cake.
A slice of moist strawberry pound cake. | imaninthekitchen.com

Almond extract is truly the magic for me here It gives the strawberries a floral lift that is gentle but unmistakable One Mother’s Day my mom fell in love with the aroma and has asked for this treat every time strawberries are at their peak These memories make this recipe extra special in our home

Storage Tips

Wrap leftover pound cake in plastic wrap or place in a sealed container at room temperature up to three days The glaze keeps it moist but may soften the surface For longer storage freeze the unfrosted cake then glaze just before serving to keep everything fresh and vibrant

Ingredient Substitutions

You can use sour cream instead of Greek yogurt for similar moisture and slight tang If you prefer or need dairy free options coconut yogurt works with a hint of coconut flavor Almond extract is wonderful here but vanilla works too Try frozen strawberries if needed but drain well to avoid extra moisture

Serving Suggestions

This cake shines on its own with coffee or tea For dessert serve with whipped cream or a small scoop of vanilla ice cream Add more sliced strawberries for a fresh look or layer thin slices with cream for a quick trifle It is even great cut into cubes for tea sandwiches

Cultural and Historical Context

Traditional pound cake was made with equal parts flour butter sugar and eggs making it heavy but luxurious This fresh strawberry update adds yogurt and oil for a lighter feel and is popular in American spring kitchens when local berries fill the markets It brings together comfort baking with the prettiest seasonal flavors

A slice of moist strawberry pound cake.
A slice of moist strawberry pound cake. | imaninthekitchen.com

This cake brings irresistible aroma and smiles each time I make it Serve for brunch dessert or an afternoon treat — it’s guaranteed to brighten your table.

Common Questions About the Recipe

→ How can I keep this cake extra moist?

Greek yogurt and vegetable oil add moisture and softness to the crumb, making every bite tender and rich.

→ Can I swap almond extract for another flavor?

Vanilla extract works as a substitute, though almond extract provides a unique nutty aroma that pairs well with strawberries.

→ What’s the best way to incorporate strawberries?

Gently fold diced strawberries into the batter at the end to maintain fruit chunks and prevent breaking them down too much.

→ How do I know the cake is done baking?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs when the cake is ready to cool.

→ Can I prepare the strawberry glaze ahead?

Yes, the glaze can be mixed ahead and refrigerated. Bring it to room temperature before pouring for best consistency and shine.

→ What’s the best way to store leftovers?

Wrap tightly or use an airtight container at room temperature for up to three days, or freeze unglazed for longer storage.

Moist Strawberry Pound Cake

Almond, yogurt and strawberries create a moist, buttery cake finished with a luscious strawberry glaze.

Prep Time
20 minutes
Cooking Time
50 minutes
Total Time
70 minutes
Brought to You By: iman

Recipe Category: Dessert Recipes

Skill Level: Moderately Challenging

Cuisine Origin: American

Portions: 10 Serves (1 loaf, sliced)

Diet Preferences: Vegetarian-Friendly

What You'll Need

→ Cake Batter

01 1 1/2 cups all-purpose flour
02 1 1/2 teaspoons baking powder
03 1/4 teaspoon fine sea salt
04 2/3 cup full-fat plain Greek yogurt
05 1 cup granulated sugar
06 3 large eggs, at room temperature
07 1 teaspoon pure almond extract
08 1/2 cup vegetable oil
09 1 cup diced fresh strawberries

→ Strawberry Glaze

10 1/4 cup smashed fresh strawberries
11 1 cup powdered sugar, sifted

Steps to Follow

Step 01

Preheat oven to 350°F (175°C). Thoroughly grease an 8 or 9-inch loaf pan with non-stick spray to ensure easy unmolding.

Step 02

In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly blended for a consistent crumb structure.

Step 03

In a large mixing bowl, whisk Greek yogurt, sugar, eggs, almond extract, and vegetable oil until the mixture is smooth and creamy.

Step 04

Gradually fold the dry mixture into the wet base, stirring just until incorporated to avoid overmixing and maintain a tender texture.

Step 05

Gently fold diced strawberries into the batter, taking care to keep pieces intact for vibrant, juicy bursts in each slice.

Step 06

Transfer the batter into the prepared pan, smooth the top evenly, and bake for approximately 50 minutes or until a toothpick inserted in the center emerges clean or with just a few moist crumbs.

Step 07

Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely before glazing.

Step 08

In a medium bowl, combine smashed strawberries with powdered sugar, mixing until a smooth, glossy glaze forms. Adjust sugar for desired thickness.

Step 09

Once the cake has fully cooled, pour the prepared strawberry glaze evenly over the top. Let the glaze set before slicing and serving.

Additional Notes

  1. The combination of Greek yogurt and vegetable oil ensures a moist, tender crumb that keeps well for days. Glaze the cake only after cooling to prevent melting. Cake can be wrapped and frozen for up to three months before glazing.
  2. For optimal texture, use ripe but firm strawberries and fold gently to avoid streaking the batter. Greasing the loaf pan thoroughly prevents sticking.

Must-Have Tools

  • 8 or 9-inch loaf pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains eggs, wheat (gluten), dairy (Greek yogurt), and almonds (from almond extract).

Nutritional Details (Per Portion)

Nutritional info is purely informational and not a substitute for medical advice.
  • Calories: 270
  • Fats: 10 g
  • Carbohydrates: 41 g
  • Proteins: 5 g