Introduction to Strawberry Pound Cake
If you’re on the hunt for a delightful dessert that perfectly captures the essence of summer, look no further than strawberry pound cake. This classic American treat marries the rich, buttery flavor of pound cake with the sweet, tangy burst of fresh strawberries, resulting in a dessert that's both inviting and indulgent. Perfect for family gatherings or a cozy evening at home, it's a slice of sunshine on your plate.
What Makes Strawberry Pound Cake Irresistible?
The magic lies not only in its decadence but also in its simplicity. With just a handful of ingredients, you can create this rich, moist cake that is sure to impress. The sweet glaze, made from pureed strawberries, adds a finishing touch that elevates the flavor profile and makes every bite an experience to savor. Plus, who can resist the vibrant color and aroma of fresh strawberries?
If you’re curious about how to make this scrumptious dessert, you'll find that it’s surprisingly easy! The combination of wholesome ingredients and fresh strawberries makes it a fantastic choice for both casual get-togethers and festive celebrations. No wonder strawberry pound cake has become a staple in many homes! For a full recipe and step-by-step instructions, keep reading!
Ingredients for Strawberry Pound Cake
Creating the perfect strawberry pound cake begins with selecting the right ingredients. Here’s what you'll need to whip up this delightful dessert:
For the Pound Cake
- Fresh Strawberries: 2½ cups (450g), hulled and coarsely chopped. Using fresh strawberries really brings out that juicy flavor.
- Unsalted Butter: 12 ounces (340g), softened. A key player in ensuring your cake is moist and rich.
- Granulated Sugar: 1¾ cups (350g). This sweetness helps balance the tartness of the strawberries.
- Large Eggs: 5. Eggs give structure and bind the ingredients together.
- All-Purpose Flour: 3 cups (360g). Helps form the cake’s dense, yet tender crumb.
- Baking Soda: 1 teaspoon (6g) and Baking Powder: 1 teaspoon (4g). These leavening agents are essential for lift.
- Salt: 1 teaspoon (6g). Enhances the overall flavors.
- Sour Cream: ¾ cup (185g). Keeps the cake super moist and adds a subtle tang.
- Diced Strawberries: ½ cup (90g, optional). Extra chunks of goodness!
- Strawberry & Vanilla Extract: 1 teaspoon (5ml) each. These extracts elevate the strawberry flavor.
- Red Food Coloring: ½-1 teaspoon (2-5ml). A fun optional touch to deepen the color.
For the Strawberry Glaze
- Reserved Strawberry Puree: 2-3 tablespoons (14-30g). Add this for a vibrant burst of flavor.
- Lemon or Strawberry Extract: 1 tablespoon (15ml). Provides an extra zing.
- Powdered Sugar: ½ cup (60g). Sweetens the glaze perfectly.
With these ingredients in hand, you're all set to make a delicious strawberry pound cake. The combination of moisture and flavor will have everyone at the table reaching for seconds! For more expertise on ingredients, you can check out resources like The Spruce Eats for tips and tricks.
Preparing Strawberry Pound Cake
Baking a delightful strawberry pound cake is a wonderful way to embrace the sweet flavors of summer. Whether you’re planning for a family gathering or just indulging yourself at home, this cake is sure to impress. Let's walk through the steps together!
Gather and Prepare the Ingredients
The first step to creating your amazing strawberry pound cake is to gather all the ingredients. You’ll need:
- 2½ cups fresh strawberries, hulled and coarsely chopped
- 12 ounces unsalted butter, softened
- 1¾ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup sour cream
- Optional: fresh diced strawberries and food coloring for a touch of flair
Make sure all your ingredients are at room temperature, ideally letting them sit for about 30 minutes before you start. This simple trick can make all the difference in achieving that fluffy texture.
Prepare the Strawberry Puree
For the fruity base, toss those coarsely chopped strawberries into a blender until smooth. Pour the puree into a medium saucepan, heat it over medium-high until it boils, and then reduce to a simmer until it reduces by half. This concentrated flavor is what will make your strawberry pound cake truly delicious! Don’t forget to set aside a couple of tablespoons for the glaze later.
Cream the Butter and Sugar
Now, the fun part! In a stand mixer, cream the softened butter and granulated sugar on high speed until fluffy and pale—this usually takes about 5-7 minutes. This aerates the batter, leading to a lighter cake texture.
Add the Eggs and Mix the Batter
Next, add in your eggs one at a time, mixing well after each addition. This incorporation is crucial for a smooth batter. Want a good tip? You can beat the eggs separately before adding them in for even better results!
Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking soda, baking powder, and salt. This step is not just for aeration; it ensures even distribution throughout the batter, which is key for a consistent bake.
Fold in Strawberries and Color
Now comes the artistic part! Gently fold in the sour cream, diced strawberries, and strawberry extract into your batter. For that pop of color, add a few drops of food coloring if desired. The visual appeal will definitely wow your guests!
Bake the Cake
Once everything is mixed, pour your batter into a greased tube or bundt pan and smooth the top. Bake in a preheated oven at 300°F (150°C) until a toothpick inserted into the center comes out clean—this can take between 60 to 70 minutes. Trust me, the aroma that fills your kitchen will have everyone eagerly awaiting the final product!
Once it’s baked, let it cool on a rack before glazing. Enjoy this delectable strawberry pound cake as the perfect addition to your summer dessert table!
Variations on Strawberry Pound Cake
Chocolate Chip Strawberry Pound Cake
For a delightful twist, try adding mini chocolate chips to your strawberry pound cake batter. The rich chocolatey flavor harmonizes beautifully with the sweetness of strawberries, creating a dessert that's irresistible. Simply fold in about a cup of chocolate chips when mixing the batter. This decadent version is perfect for gatherings and is sure to impress your guests.
Lemon-Infused Strawberry Pound Cake
If you’re a lover of citrus flavors, consider infusing your strawberry pound cake with a splash of fresh lemon juice and zest. The zing of lemon not only brightens the sweetness of the strawberries but adds a refreshing contrast that balances the richness of the cake. Replace some of the liquid in your batter with about two tablespoons of freshly squeezed lemon juice, and add a teaspoon of lemon zest for the perfect springtime treat.
These variations bring a fresh take to the classic recipe while maintaining the deliciously moist foundation of the original strawberry pound cake. Enjoy experimenting!
Cooking Notes for Strawberry Pound Cake
When making your strawberry pound cake, fresh ingredients are key. Choose vibrant, ripe strawberries for maximum flavor—they should be hulled and coarsely chopped to ensure even distribution throughout the batter. For that ultra-moist texture, allow all your ingredients to come to room temperature before mixing.
If you're short on time, consider using a blender to grind granulated sugar into powdered sugar for the glaze. And don't fret if you don't have a bundt cake pan—dividing the batter into loaf pans makes great individual portions!
For a DIY twist, add your favorite citrus, like lemon or orange zest, to enhance the glaze's brightness. Happy baking!
Serving Suggestions for Strawberry Pound Cake
Elevate your strawberry pound cake experience with these delightful ideas! Whether you enjoy it during a family gathering or for a cozy night in, these suggestions can enhance your dessert presentation:
- Fresh Berries: Serve with a side of fresh strawberries or mixed berries for color and texture. They add a lovely burst of freshness.
- Whipped Cream: A dollop of homemade whipped cream on top can complement the richness of the cake perfectly. If you're feeling adventurous, try infusing it with a splash of vanilla or almond extract.
- Ice Cream: Pair slices of cake with vanilla or strawberry ice cream for a creamy contrast. It’s a treat that keeps on giving!
- Sauces and Glazes: Drizzle extra strawberry glaze over each slice for an added sweetness. Consider a chocolate sauce for those who crave a chocolatey touch.
These simple yet elegant serving suggestions will make your strawberry pound cake a showstopper at any gathering. Enjoy experimenting!
Tips for a Perfect Strawberry Pound Cake
Creating a delightful strawberry pound cake is simple with a few handy tips. First, ensure all your ingredients are at room temperature; this helps them blend more smoothly and results in a fluffier texture.
- Fresh Strawberries: Use ripe, fresh strawberries for maximum flavor. Consider using a mix of pureed and diced strawberries for texture.
- Don’t Overmix: When adding flour, mix just until combined to avoid a dense cake.
- Bake Slowly: Baking at a lower temperature ensures an even bake without browning too quickly.
- Cool Properly: Let the cake cool completely before glazing to prevent the icing from melting away.
These small adjustments can elevate your strawberry pound cake from good to great! For more baking tips, check out resources like King Arthur Baking.
Time Breakdown for Strawberry Pound Cake
When you're preparing to make your delicious strawberry pound cake, it helps to gauge the timeline. Here’s a quick breakdown to keep you on track.
Preparation Time
This delightful recipe requires about 25 minutes for preparation. You’ll be mixing, blending, and getting everything ready to go into the oven.
Baking Time
The baking process takes around 1 hour. This includes the time it takes for the cake to rise perfectly, so be sure to resist the temptation to open the oven frequently!
Total Time
In total, you’ll need about 1 hour and 25 minutes. This includes both preparation and baking time, making it a manageable project for any afternoon.
Getting the timing right ensures the best results for this scrumptious dessert. Enjoy every moment spent baking! If you're curious about more baking tips, check out this guide to cake baking essentials.
Nutritional Facts for Strawberry Pound Cake
When indulging in a slice of strawberry pound cake, it’s helpful to know what you're savoring! Here’s a quick look at the nutritional breakdown:
Calories
One slice of this delicious strawberry pound cake contains approximately 670 calories. Perfect for an occasional treat, especially on sunny days!
Sugar Content
With a noteworthy 48 grams of sugar per slice, this cake is definitely a sweet way to satisfy your dessert cravings. It's packed with that delightful strawberry flavor!
Fat Content
Each slice brings in 29 grams of fat, where about 17 grams are saturated. While it's a rich dessert, enjoying it in moderation will hit the right spot!
For more insights on cake calories, check out the USDA's Nutrition Data, which provides comprehensive nutritional information.
FAQs about Strawberry Pound Cake
Can I use frozen strawberries for this recipe?
Absolutely! Frozen strawberries can work just as well in your strawberry pound cake. Just make sure to thaw and drain them to remove excess moisture before adding them to the batter. This will help maintain the cake's texture and flavor.
How do I store leftover cake?
To store your delicious strawberry pound cake, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can also place it in an airtight container. It should last at room temperature for about 2 to 3 days. For longer storage, consider freezing it! Just slice it first, then wrap each slice individually and store in a zip-top bag. It can be frozen for up to 3 months.
How can I make this cake gluten-free?
Making a gluten-free strawberry pound cake is simpler than you might think! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, and ensure that your baking powder and baking soda are also gluten-free. This will yield a deliciously moist cake without sacrificing flavor. Happy baking!
For more tips on gluten-free baking, check out resources from The Gluten-Free Baker.
Conclusion on Strawberry Pound Cake
In summary, this strawberry pound cake is a delightful fusion of summer flavors in a rich, moist dessert. It’s perfect for gatherings and celebrations, leaving everyone craving more. With its simple recipe and luscious glaze, you're sure to impress your guests. Enjoy each slice and make lasting memories!
Strawberry Pound Cake
Equipment
- blender
- mixing bowls
- Tube or bundt cake pan
Ingredients
Pound Cake
- 2.5 cups fresh strawberries, hulled and coarsely chopped see notes
- 12 ounces unsalted butter, softened
- 1.75 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.75 cup sour cream
- 0.5 cup diced strawberries optional, but more flavorful
- 1 teaspoon strawberry extract or vanilla extract
- 1 teaspoon vanilla extract
- 0.5-1 teaspoon red food coloring 2-3 teaspoons will make it redder if desired
Strawberry Glaze
- 2-3 tablespoons reserved strawberry puree
- 1 tablespoon lemon extract or strawberry extract
- 0.5 cup powdered sugar
Instructions
Strawberry Pound Cake
- Preheat the oven to 300°F (150°C). Grease a tube pan generously with cooking spray and set aside.
- Add the coarsely chopped strawberries to a blender or food processor and blend until smooth.
- Pour into a medium saucepan, bring to a boil over medium-high heat. As soon as it boils, reduce the heat and simmer until the moisture evaporates from the strawberries. It should reduce by half. Reserve 2-3 tablespoons of strawberry puree for making the glaze. Let it cool completely while you make the cake batter.
- Cream the butter and sugar at high speed in a stand mixer until it's fluffy and starts to look white, 5-7 minutes.
- Stir in the eggs, one at a time, beating the mixture well between each addition.
- Sift the flour, baking soda, baking powder, and salt into the batter.
- Follow with sour cream, diced strawberries, strawberry extract, and vanilla extract. Stir well until everything is fully combined without overmixing.
- Fold in the pureed strawberries and red food coloring into the cake batter until completely mixed in. Scrape down the sides of the mixing bowl.
- Pour the batter into the greased cake pan. Tap pans on the work surface to eliminate any large air bubbles.
- Bake at 300°F (150°C) until a tester inserted into the center comes out clean, 60-70 minutes or more.
- Transfer to a wire rack and let it cool before glazing.
Strawberry Glaze
- In a medium bowl, add the remaining pureed strawberries, lemon or strawberry extract, and powdered sugar. Whisk until smooth, and adjust glaze consistency with more powdered sugar or milk.
- Pour glaze over the cooled cake and serve. Enjoy!
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