Introduction to Strawberry Pound Cake
When you think of baked goods that are delightfully satisfying, Strawberry Pound Cake is a wonderful choice that brings a burst of flavor to any dessert table. This luscious cake blends the sweet-tart taste of fresh strawberries with a moist, buttery pound cake base. The result? A dessert that's not just indulgent but also feels like a hug in cake form.
What Makes Strawberry Pound Cake a Delicious Choice?
One of the reasons Strawberry Pound Cake stands out is its generous use of fresh strawberries. The little bursts of juiciness in every bite perfectly complement the cake's dense texture, ensuring that each serving is a delightful experience. Plus, the addition of a strawberry glaze takes it over the top, adding a glossy finish that is as visually appealing as it is tasty.
But it’s not just about the taste; it’s also about the nostalgia. Think back to summertime picnics or family gatherings where cakes like this one steal the show. According to The Food Institute, desserts featuring fruits have been trending, making a Strawberry Pound Cake the perfect treat for those looking to impress at their next gathering. It’s simple to make, but the end result is anything but ordinary. Perfect for both casual afternoons and festive celebrations, this cake is bound to become a favorite.
Ready to bake your own delicious Strawberry Pound Cake? Stay tuned for the full recipe!
Ingredients for Strawberry Pound Cake
When it comes to the perfect Strawberry Pound Cake, selecting high-quality ingredients is the key to achieving that moist, buttery texture we all crave. Here’s what you’ll need:
Fresh Strawberries
- 1 pint of fresh strawberries: Make sure they’re ripe and juicy, as they’ll be used both in the cake and for the glaze. For tips on how to pick the best berries, check out this guide on choosing fresh fruits.
Cake Essentials
- 1 cup unsalted butter: At room temperature for easy mixing.
- 3 cups granulated sugar: This will ensure your cake is sweet and flavorful.
- 5 large eggs: Also at room temperature to help the batter come together smoothly.
- 3 cups all-purpose flour: Sifted to give your cake an airy texture.
- 1 teaspoon salt & ½ teaspoon baking soda: Essential for flavor balance and rise.
- 1 cup buttermilk: Adds moistness and richness.
- 1 teaspoon vanilla extract & optional strawberry extract: For that delightful flavor boost.
- Optional: ½ teaspoon red food coloring: To enhance that beautiful pink hue.
Glaze Ingredients
- 2 tablespoon strawberry puree (reserved from the cake)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon or lime juice: For a refreshing tang.
With these ingredients in hand, you’re all set to create your own delicious Strawberry Pound Cake! Happy baking!
Preparing Strawberry Pound Cake
Making a Strawberry Pound Cake is a delightful experience that combines the sweetness of ripe strawberries with the dreamy texture of a classic pound cake. Let's dive into the preparation steps, ensuring that your cake will be the star of any dessert table!
Step 1: Prepare the strawberries
Start by washing your fresh strawberries thoroughly. Remove the green stems and slice them into smaller pieces to help release their juices. Next, put the strawberries into a food processor or heavy-duty blender and puree them until smooth. Be sure to reserve two tablespoons of this puree for the glaze later on! Now, transfer the remaining puree to a small pot over medium heat. You'll want to reduce it for about 15-20 minutes until it thickens to around half a cup. Let it cool to room temperature while you move on to the next steps.
Did you know? Fresh strawberries are rich in vitamin C and antioxidants, making them a nutritious choice for any dessert!
Step 2: Mix the wet ingredients
Preheat your oven to 325°F and prepare your elegant 12-cup Bundt pan with a nonstick method of your choice. In your stand mixer bowl, beat 1 cup of room temperature unsalted butter for about 2 minutes on high speed. Gradually add in 3 cups of granulated sugar and continue beating for roughly 4 more minutes until the mixture becomes light, fluffy, and pale yellow. After that, add 5 large eggs one by one, making sure to mix well after each addition. Scrape down the sides of the bowl as necessary—you want everything to be well combined and ready for the dry ingredients.
Step 3: Combine the dry ingredients
In a separate bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of salt, and ½ teaspoon of baking soda. First, mix this into the wet mixture in two batches. Because we’re working with a dense batter, be careful not to overmix. Once combined, it’s time to introduce the buttermilk, cooled strawberry puree, 1 teaspoon of vanilla extract, and any optional strawberry extract or food coloring you choose to include. Gently fold everything together until just combined.
Step 4: Bake the Strawberry Pound Cake
Pour the batter into your prepared Bundt pan and smooth it with a spatula. Bake it in your preheated oven for about 70-80 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Once done, let the cake cool in the pan on a wire rack for about 10 minutes, then carefully invert it onto a serving plate.
Step 5: Make the strawberry glaze
While your cake cools completely, it’s time to whip up a quick strawberry glaze. In a bowl, whisk together the reserved strawberry puree, 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon or lime juice. Adjust the consistency as needed—if it’s too thick, add a bit more juice; if too thin, simply toss in more powdered sugar. Pour the glaze over the cooled cake and let it set for about 10 minutes before serving.
And there you have it! A scrumptious, homemade Strawberry Pound Cake that’s sure to impress your family and friends. Enjoy this vibrant and flavorful dessert that captures the very essence of fresh strawberries!
Variations on Strawberry Pound Cake
Lemon-infused Strawberry Pound Cake
If you love a little zest in your desserts, this variation is for you! By adding fresh lemon zest and a splash of lemon juice to the original strawberry pound cake recipe, you’ll enhance the cake's flavor profile with a bright, citrusy twist. The tang of lemon beautifully complements the sweet strawberries, making each bite refreshing and delicious. Just imagine serving this at your next gathering – it’s bound to impress!
Chocolate Strawberry Pound Cake
For those with a sweet tooth, why not mix things up with a chocolate strawberry pound cake? Simply fold in cocoa powder and chunks of dark chocolate into your batter. The result is a rich chocolate cake laced with strawberry goodness. Serve it with a dollop of whipped cream or a drizzle of chocolate ganache for an indulgent treat! If you’re feeling adventurous, you can find great tips on pairing strawberries with chocolate here.
Baking Notes for Strawberry Pound Cake
When creating the perfect Strawberry Pound Cake, preparation is key! Here are some notes to ensure your cake turns out wonderfully moist and flavorful:
- Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. Frozen strawberries can add extra moisture but may impact the cake's texture.
- Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are at room temperature. This helps create a smooth batter that incorporates air more efficiently, resulting in a light, fluffy cake.
- Avoid Overmixing: When adding your dry ingredients, mix just until combined. Overmixing can lead to a dense cake, not the lovely, tender crumb we all desire!
For extra tips on selecting strawberries, check out this seasonal produce guide. Happy baking!
Serving Suggestions for Strawberry Pound Cake
When it comes to enjoying your Strawberry Pound Cake, options abound! This beautifully moist cake pairs wonderfully with a variety of accompaniments:
- Serve with Whipped Cream: A dollop of freshly whipped cream adds a light and airy contrast to the cake's density.
- Fresh Berries: Enhance its fruity flavor by serving it with additional fresh strawberries, blueberries, or raspberries.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream creates a delightful temperature contrast and makes for a heavenly treat.
- Coffee or Tea Pairing: Enjoy a slice with your favorite cup of coffee or herbal tea for a delightful afternoon indulgence.
Feel free to customize your serving ideas and make it your own!
Tips for making perfect Strawberry Pound Cake
Creating a delicious Strawberry Pound Cake is an art that balances flavor and texture. Here are some tips to help you achieve the best results:
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Use Fresh Strawberries: Always go for ripe, fresh strawberries for purees and garnishes. Their natural sweetness elevates the cake's overall flavor.
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Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps incorporate air and moisture better, resulting in a light, fluffy texture.
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Sift Your Flour: Sifting not only aerates the flour but helps avoid lumps, leading to a smoother batter.
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Don’t Overmix: After adding flour, mix just until combined. Overmixing can lead to a dense cake.
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Check for Doneness: Baking times may vary. Always do the toothpick test; if it comes out clean, your cake is ready!
For more tips, check out The Kitchn. Happy baking!
Time details for Strawberry Pound Cake
Preparation time
Get ready to whip up this delicious Strawberry Pound Cake in just 25 minutes. This time includes washing and pureeing the fresh strawberries, as well as mixing up the batter. It’s a perfect opportunity to incorporate some good music into your prep ritual!
Cooking time
You’ll need about 1 hour and 10 minutes to bake this moist masterpiece. The key here is patience, as the long baking time allows the flavors to meld beautifully. Feel free to use this downtime to tidy up or plan your next gathering.
Total time
From start to finish, you’ll be looking at around 1 hour and 35 minutes to create this delectable dessert. So, if you have a special occasion coming up, you can plan accordingly to impress your guests with this delightful Strawberry Pound Cake! For more baking tips, check out Food Network’s guide on baking essentials.
Nutritional Information for Strawberry Pound Cake
When indulging in a slice of Strawberry Pound Cake, it's good to be aware of its nutritional profile. Here’s a breakdown:
Calories
Each serving of this delicious cake contains approximately 430 calories, making it a sweet treat to enjoy in moderation.
Protein
You'll find about 4 grams of protein per serving, which can contribute to your daily intake, especially when paired with other protein-rich foods.
Sodium
The cake has roughly 223mg of sodium per slice, allowing you to savor the flavor without worrying too much about salt intake.
For more nutritional insights, be sure to check out resources like the USDA FoodData Central or consult with a nutritionist!
FAQs about Strawberry Pound Cake
How can I make my pound cake more moist?
To achieve a moist Strawberry Pound Cake, consider adding a bit more liquid, such as additional buttermilk or a splash of sour cream. Another great tip is to ensure you’re not overmixing the batter; blending just until combined maintains the cake's tenderness. You could also try reducing the oven temperature slightly and checking for doneness a bit early to avoid overbaking.
What is the best way to store Strawberry Pound Cake?
Proper storage is key to keeping your dessert fresh. To store your Strawberry Pound Cake, place it in an airtight container and refrigerate for about 5-6 days. If you want to keep it longer, wrapping it tightly and freezing it can extend its life up to 3 months. Just remember to let thawed slices return to room temperature for that melt-in-your-mouth feel!
Can I substitute any ingredients in Strawberry Pound Cake?
Absolutely! You can swap regular flour for gluten-free alternatives or use Greek yogurt instead of buttermilk for a healthier twist. If you're out of fresh strawberries, frozen ones work too—just make sure to drain excess moisture before adding to the batter. Check out this post for more ingredient substitution ideas!
Conclusion on Strawberry Pound Cake
In conclusion, this Strawberry Pound Cake is a delightful treat that combines a moist, rich texture with the fresh flavor of strawberries. Perfect for any occasion, this cake will impress your friends and family with its vibrant taste and presentation. Don’t forget to enjoy a slice with your favorite beverage!
Strawberry Pound Cake
Equipment
- Elegant Party Bundt Pan
- Stand Mixer
Ingredients
For The Cake
- 1 pint fresh strawberries this is for glaze below as well
- 1 cup unsalted butter room temperature
- 3 cups granulated sugar
- 5 large eggs room temperature
- 3 cups all-purpose flour sifted
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 teaspoon strawberry extract optional
- ½ teaspoon red food coloring optional
For The Glaze
- 2 tablespoon strawberry puree reserved from cake
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pure lemon juice or lime juice
Instructions
For The Cake
- Remove the stems and wash strawberries thoroughly. Next add strawberries to food processor or heavy duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for glaze later on.
- Then add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool puree down to room temperature and set aside.
- Next preheat oven to 325 degrees and prepare a 12 cup Bundt pan with nonstick method of your choosing.
- In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy, might be a bit crumbly.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour in two increments, then add salt and baking soda. Be careful not to overbeat.
- Lastly, add buttermilk, the cooled strawberry puree, vanilla extract and strawberry extract and red food coloring if using and mix until just combined then stop.
- Pour cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes then invert cake on serving plate.
For The Glaze
- Once cake has cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime juice until smooth and thick, but pourable.
- Use your spoon to test this by seeing how it runs down the side of the spoon. If too thin, adjust with powdered sugar and if too thick, add a bit more juice until consistency is perfect. Glaze top of cooled cake and let set for 10 minutes then serve.
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