Strawberry Pound Cake is a delightful and flavorful dessert that combines the rich, dense texture of pound cake with the fresh, sweet taste of strawberries. Perfect for spring and summer gatherings, this cake is easy to make and sure to impress your guests. The addition of Greek yogurt gives the cake a moist texture, while the almond extract enhances the strawberry flavor.
Ingredients
For the Cake:
- 1 1/2 cups All-Purpose Flour
- 1 cup Sugar
- 1 cup Plain Greek Yogurt
- 1/2 cup Vegetable Oil
- 3 Large Eggs
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Almond Extract
- 1/2 teaspoon Salt
- 1 cup Diced Strawberries (equivalent to about 1 1/4 cups whole strawberries)
For the Glaze:
- 2 cups Powdered Sugar
- 1/2 cup Smashed Strawberries (approximately 1 cup whole)
Instructions
1. Prepare the Cake
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan to ensure the cake doesn’t stick.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well combined.
- In another bowl, mix the Greek yogurt, vegetable oil, eggs, and almond extract until smooth and well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Fold in the diced strawberries gently to avoid crushing them too much.
2. Bake the Cake
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
3. Make the Glaze
- In a medium bowl, combine the powdered sugar and smashed strawberries.
- Stir until the mixture is smooth and has a thick but pourable consistency. If the glaze is too thick, add a little more smashed strawberries; if it’s too thin, add more powdered sugar.
4. Glaze the Cake
- Once the cake has cooled completely, place it on a serving platter.
- Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
- Let the glaze set for a few minutes before slicing and serving.
Tips and Tricks
1. Use Fresh Strawberries
For the best flavor, use fresh, ripe strawberries. They add natural sweetness and a lovely texture to the cake. If fresh strawberries are not available, you can use frozen strawberries, but make sure to thaw and drain them well before adding to the batter.
2. Avoid Overmixing
When combining the wet and dry ingredients, mix just until combined. Overmixing can result in a dense, tough cake.
3. Room Temperature Ingredients
Using room temperature eggs and yogurt helps to create a smoother batter and ensures even baking.
4. Cool Completely Before Glazing
Ensure the cake is completely cooled before adding the glaze. If the cake is still warm, the glaze will melt and not set properly.
Variations
1. Lemon Strawberry Pound Cake
Add 1 tablespoon of lemon zest to the batter and substitute the almond extract with lemon extract for a refreshing citrus twist.
2. Chocolate Strawberry Pound Cake
Fold in 1/2 cup of mini chocolate chips along with the strawberries for a delicious chocolate-strawberry combination.
3. Strawberry Cream Cheese Pound Cake
Swirl in 1/2 cup of softened cream cheese into the batter before baking for a rich and creamy variation.
4. Gluten-Free Strawberry Pound Cake
Use a gluten-free all-purpose flour blend in place of regular flour to make this cake suitable for gluten-sensitive individuals.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature and glaze it just before serving.
2. How do I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
3. Can I use a different type of fruit?
Yes, you can substitute the strawberries with other berries like blueberries, raspberries, or blackberries. Just make sure to keep the total amount of fruit the same.
4. Can I use non-dairy yogurt?
Yes, you can use a non-dairy yogurt alternative, such as almond milk yogurt or coconut milk yogurt, to make this cake dairy-free.
5. What can I use instead of vegetable oil?
You can substitute the vegetable oil with an equal amount of melted coconut oil or canola oil.
Strawberry Pound Cake is a versatile and delightful dessert that’s perfect for any occasion. With its moist texture, fresh strawberry flavor, and sweet glaze, it’s sure to become a favorite in your household. The recipe is simple to follow, and the variations allow you to customize it to suit your taste preferences. Enjoy baking and indulging in this delicious Strawberry Pound Cake!