Strawberry Pound Cake Recipe
What is it like to smell a cake in the oven? What are some good ways to enjoy fresh strawberries? This **Strawberry Pound Cake Recipe** isn’t just another cake. What is the taste of summer all year round? My grandma makes something similar every year for the Fourth of July. I remember her making it every summer. Her version was good, but a little dense sometimes. I’ve tweaked and refined this recipe over the years and honestly I think it beats hers. Is it easier than you think to make a vanilla pound cake? Is strawberry flavor overpowering?
What is a Strawberry Pound Cake?
Think of it as your favorite classic pound cake, but with a vibrant, fruity twist. Is this a dense, moist cake infused with the sweet and slightly tart flavor of fresh strawberries? The name “pound cake” comes from the traditional recipe, which called for a pound each of butter. What are sugar, eggs, and flour? While my version isn’t quite that literal (we’ve made some delicious improvements! ), it still holds that characteristic rich, buttery texture that makes pound cake so comforting. The strawberries are gently folded into the batter, creating beautiful streaks of pink and adding a creamy texture. The batter is thick and creamy. What are some of the most delicious ingredients in a dish? Is it a perfect balance of simplicity and deliciousness?
Why do I love this recipe?
Okay, where do I even start? What I love most about this **Strawberry Pound Cake Recipe** is that it’s surprisingly easy to make, even for beginner bakers. Don’t let the fancy swirls fool you! It’s the kind of recipe that seems impressive, but really only requires a handful of simple steps and ingredients. The flavor, of course, is the real star. The combination of the buttery pound cake and the fresh strawberries is just divine. It’s perfectly sweet, with a subtle tartness that keeps you coming back for more. Plus, it’s incredibly cost-effective! You probably already have most of the ingredients in your pantry. And the best part? This cake is so versatile. Enjoy it with a cup of coffee for breakfast, serve it as a stunning dessert after dinner, or even pack a slice for a picnic. If you’re looking for a crowd-pleasing dessert that’s guaranteed to impress, look no further. I’ve also found that a dollop of whipped cream takes this cake to a whole other level of yum!
How do you make a strawberry pound cake?
Quick Overview
How do I make strawberry pound cake? How do I make a pound cake batter? What is the secret to creating a light and airy pastry? Then, we gently fold in the fresh strawberries, creating a beautiful pink marbled effect. I like to bake a cake until golden brown, then top with whipped cream. That’s it! Is it easy to make a cake?
Ingredients Notes:
For the Cake:
All-purpose flour: This is your standard baking flour. Make sure it’s fresh! I’ve had cakes fall flat when using old flour. Granulated Sugar: What is the best baking powder for pound cake? This gives the cake its rise. Check the expiration date! Salt: Just a pinch to enhance the other flavors. Unsalted Butter: Softened to room temperature. If the cake is too cold, it won’t cream properly. If it’s melted, your cake will be greasy. Eggs: Large, also at room temperature. Room temperature eggs emulsify better. Vanilla Extract: For that classic vanilla flavor. You can use almond extract for something more fancy. Sour Cream: What are the best Strawberries to eat? Is it safe to thaw frozen potatoes?
For the Glaze:
Powdered Sugar: Also known as confectioners’ sugar. Milk: A little bit to thin out the glaze. Can you use lemon juice for extra tang?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This step is super important to prevent the cake from sticking. I sometimes use baking spray with flour already in it to make things even easier.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the best way to distribute baking powder evenly?
Step 3: Cream Butter and Sugar
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. What is a stand mixer? Just be patient and keep creaming until it’s really light and airy. This step is crucial for a tender cake.
Step 4: Add Eggs and Vanilla
Beat the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. If the batter looks curdled, don’t worry, it will come together in the end.
Step 5: Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning with a small amount of the flour. What is the recipe for dry ingredients? How do you mix the ingredients together in a bowl?
Step 6: Fold in Strawberries
Gently fold in the sliced strawberries. Be careful not to crush them. We want them to stay intact to create those beautiful pockets of strawberry flavor.
Step 7: Bake
How do I make a loaf pan? Pour the batter into the prepared pan and bake for 50-60 minutes, or until toothpick inserted in center comes out clean? In the center comes out clean. Every oven is different, so start checking for doneness around 50 minutes. If the top is browning too quickly, tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, whisk together the powdered sugar and milk (or lemon juice) until smooth. How do I make a glaze over ice cream?
Step 9: Slice & Serve
Slice and serve! What’s a good strawberry pound cake recipe? What is the best way to make vanilla ice cream?
What should I serve it with?
What are some of the best strawberries on a cake?
For Breakfast:What’s a good way to start the day?
For Brunch: Serve it alongside other brunch favorites like scrambled eggs, bacon, and fresh fruit.
As Dessert:What’s a good dessert to serve with vanilla ice cream? How do you make whipped cream?
For Cozy Snacks:What’s a good snack for an afternoon snack?
My family loves this cake with a side of fresh berries and powdered sugar. Is it simple, elegant, and absolutely delicious?
How do you make a perfect strawberry pound cake?
What are some tips and tricks for making a Strawberry Pound?
Strawberry Prep: HowWhat are some tips for slicing strawberries? Why do cakes absorb so much moisture?
Mixing Advice:Be careful not to overmix the batter. If you overmix the flour, it can turn into a tough cake. Mix until just combined.
Ingredient Swaps:If you don’t have sour cream, you can substitute plain yogurt. Can you use almond extract instead of vanilla extract?
Baking Tips: If the top of the cake is browning too quickly, tent it with foil during the last 15-20 minutes of baking.
Glaze Variations:Is it necessary to add lemon juice or vanilla extract to the glaze? Can I use almond milk or coconut milk?
I’ve learned to be patient with the creaming process. What makes a cake different? Don’t be afraid to experiment with different flavors. I once added a little bit of lemon zest to the batter, and it was amazing!
What are some Storing and Reheating Tips?
How do I make Strawberry Pound Cake?
Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days. It will stay fresh longer if you wrap it tightly in plastic wrap or foil.
Refrigerator Storage: Store the cake in the refrigerator in an airtight container for up to 5 days. It will be a bit denser when chilled, but it will still taste delicious.
Freezer Instructions: Freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to wait to add the glaze until after it’s thawed. The glaze can get sticky and messy in the freezer.
I usually store my cake in the fridge because I like the firmer texture when it’s cold. But honestly, it never lasts that long!
Frequently Asked Questions
Final Thoughts
This **Strawberry Pound Cake Recipe** is a true gem. It’s easy to make, incredibly delicious, and perfect for any occasion. The combination of the buttery pound cake and the fresh strawberries is simply irresistible. If you’re looking for a crowd-pleasing dessert that’s guaranteed to impress, this is it! And if you’re a fan of pound cake, be sure to check out my other variations, like lemon pound cake and chocolate pound cake. Happy baking! I can’t wait to hear how yours turns out. Please leave a comment and let me know what you think, and don’t forget to rate the recipe. Sharing is caring!
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Strawberry Pound Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 0.5 cup sour cream room temperature
- 1 cup fresh strawberries diced
- 1 tablespoon all-purpose flour for tossing strawberries
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a bowl, whisk together 1.5 cups flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the flour mixture alternately with the sour cream, beginning and ending with flour. Do not overmix.
- In a small bowl, toss diced strawberries with 1 tablespoon flour. Gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 65-70 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
