Strawberry Pound Cake
Indulge in the rich, buttery goodness of strawberry pound cake, a delightful dessert that captures the essence of summer. This recipe features a moist, tender cake studded with juicy strawberries, making it a perfect treat for any gathering or a simple afternoon snack. With its vibrant flavor and beautiful presentation, this cake is sure to impress your family and friends. Let’s get started on this delicious journey!
Ingredients
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup sour cream
– 1 1/2 cups fresh strawberries, hulled and sliced
Servings and Cooking Time
This recipe yields 10 servings. Preparation time is approximately 20 minutes, with a cooking time of 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 15g fat, 45g carbohydrates, 4g protein, and 2g fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add in the eggs, one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream.
7. Gently fold in the sliced strawberries.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute Greek yogurt for sour cream for a lighter option. Additionally, use almond extract instead of vanilla for a different flavor profile. Swap fresh strawberries with other berries like blueberries or raspberries for variety.
Serving and Pairings
Strawberry pound cake pairs beautifully with whipped cream or a dollop of vanilla ice cream. Serve alongside a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store the strawberry pound cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not using room temperature ingredients can affect the cake’s texture.
- Measuring flour incorrectly can result in a dry cake.
- Skipping the cooling time may cause the cake to crumble.
- Using unripe strawberries can lead to a less flavorful cake.
Helpful Tips
- Use fresh strawberries for the best flavor.
- Ensure your baking powder is fresh for the best rise.
- Let the cake cool completely before slicing to avoid squishing the strawberries.
- Experiment with different extracts for unique flavors.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the batter.
How can I make this cake gluten-free?
Substituting all-purpose flour with a gluten-free flour blend can work, but ensure it contains xanthan gum for proper texture.
What can I do if my cake is too dense?
If your cake turns out dense, it could be due to overmixing. Be sure to mix until just combined next time and check your ingredient measurements.
Can I add other fruits to this recipe?
Absolutely! Feel free to add blueberries, raspberries, or even diced peaches for different flavors and textures.
How long does this cake last?
Strawberry pound cake can last up to 3 days at room temperature or up to a week in the refrigerator if stored properly. It can be frozen for even longer storage.
Conclusion
Strawberry pound cake is a delightful and versatile dessert that showcases the beauty of fresh strawberries. Whether enjoyed on its own or dressed up with toppings, it’s sure to become a favorite. Try this recipe for your next gathering, and watch it disappear quickly!
Strawberry Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh strawberries hulled and sliced
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream.
- Gently fold in the sliced strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.