If you’re searching for a delightful dessert that’s bursting with fresh flavors and easy to make, look no further than this recipe for Easy Strawberry Pound Cake. With a moist and tender crumb, accented by juicy strawberries and a sweet glaze, this pound cake is sure to become a favorite in your baking repertoire. Whether you’re serving it for brunch, dessert, or a special celebration, this cake is guaranteed to impress. Let’s dive into the details of how to make this irresistible treat!
Ingredients
For the Cake:
- 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 cup whole)
For the Glaze:
- 1/2 cup smashed strawberries (about 1 cup whole)
- 2 cups powdered sugar
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
Step 3: Prepare Batter
- In a large mixing bowl, combine the plain Greek yogurt and sugar. Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract and vegetable oil until smooth.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
Step 5: Bake
- Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Make the Glaze
- While the cake is baking, prepare the glaze. In a small saucepan, heat the smashed strawberries over medium heat until they begin to break down and release their juices. Remove from heat and strain the mixture to remove any seeds.
- In a medium mixing bowl, whisk together the powdered sugar and strained strawberry puree until smooth and creamy.
Step 7: Glaze the Cake
- Once the cake is baked and cooled for about 10 minutes, remove it from the loaf pan and place it on a wire rack.
- Pour the prepared glaze over the warm cake, allowing it to drizzle down the sides. Let the cake cool completely before slicing and serving.
Cook Notes and Variations
- Fresh vs. Frozen Strawberries: While fresh strawberries are ideal for this recipe when they’re in season, you can also use frozen strawberries that have been thawed and drained well. Just be sure to adjust the amount of liquid accordingly.
- Almond Extract Substitute: If you prefer, you can substitute the almond extract with vanilla extract for a more traditional flavor profile.
- Add Nuts: For added texture and flavor, consider folding in chopped nuts such as almonds or pecans along with the diced strawberries.
Keto and Low-Carb Versions
Keto Version
- Substitute almond flour for the all-purpose flour to make this cake keto-friendly. Adjust the amount of almond flour as needed to achieve the desired consistency.
- Use a low-carb sweetener such as erythritol or monk fruit sweetener in place of sugar.
Low-Carb Version
- Reduce the amount of sugar or use a sugar-free sweetener in both the cake and glaze to lower the carb content.
- Increase the proportion of Greek yogurt and eggs to achieve a moist texture without relying on flour.
Frequently Asked Questions (FAQs)
Q: Can I use frozen strawberries instead of fresh ones? A: Yes, you can use frozen strawberries in this recipe. Just be sure to thaw them completely and drain any excess liquid before adding them to the batter.
Q: How should I store leftovers? A: Store any leftover pound cake in an airtight container or wrap it tightly in plastic wrap. Keep it at room temperature for up to 2 days or refrigerate for up to 5 days.
Q: Can I freeze this pound cake? A: Yes, you can freeze this pound cake for future enjoyment. Wrap the cooled cake tightly in plastic wrap and aluminum foil before placing it in an airtight container. Freeze for up to 3 months, and thaw in the refrigerator before serving.
Q: Can I omit the glaze? A: While the glaze adds a delicious finishing touch to the cake, you can certainly omit it if you prefer a simpler presentation or want to reduce the overall sweetness.
In conclusion, this Easy Strawberry Pound Cake is a delightful treat that’s perfect for any occasion. With its moist and flavorful crumb, studded with juicy strawberries and topped with a luscious glaze, it’s sure to satisfy your sweet cravings. Whether you’re baking for a special celebration or simply indulging in a well-deserved dessert, this pound cake is guaranteed to please. Plus, with options for keto and low-carb variations, you can enjoy this delicious treat while staying true to your dietary preferences. So why wait? Whip up a batch of this irresistible pound cake today and delight your taste buds with every bite!
