Strawberry Pound Cake

Serving: This cake is delicious on its own or paired with a scoop of vanilla ice cream. It also makes a lovely dessert for brunch or a family gathering.

Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate the cake or freeze it for up to a month.

Variations:

Fresh Strawberries: Add chopped fresh strawberries to the batter for extra fruitiness.

Citrus Twist: Add a teaspoon of lemon zest to the batter for a bright citrus flavor that complements the strawberries.

FAQ:

Q: Can I use frozen strawberries?
A: Yes, frozen strawberries can be used, but make sure to thaw and drain them well to avoid adding excess moisture to the cake.

Q: Can I substitute Greek yogurt with another type of yogurt?
A: Yes, you can use regular yogurt or sour cream if you don’t have Greek yogurt, but Greek yogurt will give the cake a richer texture.

Q: Can I make this cake without the glaze?
A: Absolutely! The cake is delicious even without the glaze. You can also dust it with powdered sugar for a lighter finish.