Introduction to Strawberry Pound Cake
Strawberry pound cake is a delightful treat that perfectly encapsulates the joys of homemade baking. This delicious dessert combines the richness of traditional pound cake with the fresh, fruity essence of strawberries, creating a dessert that is not only visually stunning but also bursting with flavor. Whether you’re a seasoned baker or someone just starting to explore the world of homemade confections, this recipe offers a satisfying experience that’s hard to resist.
Why Strawberry Pound Cake is Perfect for Homemade Lovers
If you love the process of baking, strawberry pound cake is ideal for you. It's a straightforward recipe that allows for creativity, whether through vibrant strawberry glazes or experimenting with flavors. The primary ingredients—fresh strawberries, butter, and sugar—come together to create a soft, moist cake that can be enjoyed on its own, paired with whipped cream, or shared at gatherings. According to a 2021 survey by the American Institute of Baking, nearly 76% of home bakers say that making cake is a beloved hobby. With its fragrant aroma wafting through your kitchen, this strawberry pound cake is not just a dessert; it’s a joyful activity. So grab those strawberries, and let’s create something wonderful!
For more inspiration, check out this guide on baking tips.
Ingredients for Strawberry Pound Cake
Creating the perfect strawberry pound cake starts with gathering a few essential ingredients that will enhance the cake's flavor and texture. Here's what you’ll need for this delightful treat:
For The Cake
- 1 pint fresh strawberries - These sweet beauties not only add flavor but also give the cake a beautiful color.
- 1 cup unsalted butter - Make sure it's at room temperature to create a creamy batter.
- 3 cups granulated sugar - For that perfect sweetness and moistness.
- 5 large eggs - Room temperature eggs help to create an airy texture.
- 3 cups all-purpose flour - Sifted to ensure lightness and prevent clumping.
- 1 teaspoon salt - Enhances overall flavor.
- ½ teaspoon baking soda - A little lift for your cake.
- 1 cup buttermilk - To keep the cake moist and tender.
- 1 teaspoon vanilla extract - For that classic flavor.
- 2 teaspoon strawberry extract (optional) - Intensifies the strawberry essence.
- ½ teaspoon red food coloring (optional) - To enhance the cake's color.
For The Glaze
- 2 tablespoon strawberry puree - Saved from the cake for that fresh strawberry kick.
- 2 cups powdered sugar - Sweetness to balance the tartness.
- 1 teaspoon vanilla extract - More flavor!
- 1 teaspoon pure lemon juice or lime juice - A hint of citrus to brighten it up.
With these ingredients, you’ll be well on your way to crafting a strawberry pound cake that’s both delicious and visually appealing. If you’re curious about the health benefits of strawberries, check out Healthline. Happy baking!
Step-by-Step Preparation for Strawberry Pound Cake
Making a delicious strawberry pound cake at home is easier than you might think! Follow this step-by-step guide, and you'll have a scrumptious dessert that delights everyone. Let’s dive into it!
Gather and Prepare Your Ingredients
Before you start baking, get everything ready. Gathering your ingredients makes the process flow smoothly:
- Fresh Strawberries: You’ll need 1 pint for the cake and to reserve some for the glaze.
- Butter and Sugar: 1 cup of unsalted butter at room temperature and 3 cups of granulated sugar are vital for that rich flavor.
- Eggs: Five large eggs should also be at room temperature for the best results.
- Dry Ingredients: Measure out 3 cups of all-purpose flour, 1 teaspoon salt, and ½ teaspoon baking soda. This mix forms the base of your cake.
- Buttermilk: You’ll need 1 cup, which adds moisture.
- Extracts and Color: Vanilla extract (1 tsp) and optional strawberry extract (2 tsp) enhance the flavor, while red food coloring can add a pop of color.
This phase might be a bit tedious, but trust me, it sets you up for success!
Create the Strawberry Puree
Now, let’s transform those strawberries into a luscious puree.
- Wash and Prepare: Remove the stems of the strawberries and give them a good wash.
- Puree: Blend them in a food processor until smooth.
- Reserve: Set aside 2 tablespoons of the puree for your glaze later.
Next, you’ll need to reduce the puree:
- Put the remaining puree in a small pot over medium heat.
- Let it simmer for 15-20 minutes until it thickens down to about ½ cup. Make sure to keep an eye on it!
Once it cools, your puree is ready to go.
Mix the Cake Batter
With everything prepped, it’s time to create the batter.
- Butter and Sugar: In your mixer, beat the butter on high for 2 minutes. Gradually add the sugar, continuing to beat for about 4 minutes until fluffy.
- Add Eggs: Introduce the eggs one at a time, mixing well after each addition. Don’t skip this step; it helps incorporate air for that light, fluffy texture!
- Combine Dry Ingredients: At the lowest speed, add the flour mixture in two increments, followed by the salt and baking soda. Avoid overmixing at this point.
- Final Touches: Stir in the buttermilk, cooled strawberry puree, vanilla, strawberry extract, and food coloring, mixing until just combined.
Bake the Pound Cake
Now that your batter is ready, let’s get baking!
- Prep the Pan: Preheat your oven to 325°F and grease a 12-cup Bundt pan.
- Pour and Bake: Pour the batter into the prepared pan and bake for 70-80 minutes. Use a toothpick to check for doneness; it should come out clean.
Let the cake cool in the pan on a wire rack for about 10 minutes before inverting it onto a serving plate.
Prepare the Glaze
As your cake cools, let’s whip up that delightful glaze!
- Whisk Ingredients: In a bowl, mix 2 tablespoons of reserved strawberry puree with 2 cups of powdered sugar, 1 teaspoon vanilla extract, and your choice of lemon or lime juice.
- Adjust Consistency: The glaze should be thick yet pourable. If it’s too thin, add more powdered sugar. If too thick, add a bit of juice.
Drizzle the glaze over your cooled cake and let it set for another 10 minutes.
And there you have it—your gorgeous strawberry pound cake is ready to impress! Enjoy it with friends or keep it all to yourself; I won’t tell!
Variations on Strawberry Pound Cake
Lemon Zest Addition
For a bright twist on classic strawberry pound cake, consider adding a hint of lemon zest to your batter. The zest will enhance the flavors of the fresh strawberries while providing a refreshing burst of citrus. Simply mix in the zest from one medium lemon before combining your wet and dry ingredients. This small change livens up the cake and pairs beautifully with the glaze!
Chocolate Chip Surprise
If you're a chocolate lover, try adding chocolate chips to your strawberry pound cake. A cup of semi-sweet or dark chocolate chips folded into the batter before baking creates delightful pockets of chocolate that complement the strawberries perfectly. This unexpected addition makes each bite a delicious surprise!
For more fun ideas, check out Taste of Home's dessert variations for inspiration!
Cooking Tips and Notes for Strawberry Pound Cake
When making your strawberry pound cake, keep these handy tips in mind for the best results.
-
Fresh Ingredients: Use ripe, in-season strawberries for optimal flavor. A quick wash and removal of stems can make all the difference.
-
Butter Temperature: Room temperature butter will incorporate air better, resulting in a lighter texture. Don’t rush this step!
-
Avoid Overmixing: Once you add the flour, mix just until combined. Overmixing can lead to a dense cake.
-
Cooling Time: Allow the cake to cool completely before glazing. This will prevent the glaze from sliding off.
-
Experimentation: Feel free to add additional fruit or flavors to customize your strawberry pound cake. Blueberries or lemon zest can be delightful substitutes.
For more on cake baking, check out The Kitchn for additional tips and tricks!
Serving Suggestions for Strawberry Pound Cake
Pairing Ideas
This delightful strawberry pound cake is a dream on its own, but you can elevate it with a few simple additions! Consider serving it with whipped cream or a scoop of vanilla ice cream for a creamy contrast. Fresh strawberries or a drizzle of chocolate sauce can also enhance the experience. Pairing it with herbal teas or fruity lemonades makes for a refreshing accompaniment.
Perfect Occasions for Serving
The beauty of strawberry pound cake is that it's perfect for nearly any occasion! Bring it along to summer picnics, birthday celebrations, or even casual get-togethers with friends. It also makes a lovely dessert for holiday gatherings or an afternoon tea party. No matter the event, this cake is sure to impress your guests and keep them coming back for seconds! For more serving tips, check out This Article on Seasonal Celebrations.
Time Breakdown for Strawberry Pound Cake
Preparation Time
Getting your ingredients ready takes about 25 minutes. This includes preheating the oven and preparing your strawberries.
Baking Time
Your strawberry pound cake will need to bake for 70 to 80 minutes. Patience is key here!
Cooling Time
Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely. This should take an additional 1 to 2 hours.
Total Time
In all, set aside about 3 to 4 hours to make and enjoy this delightful treat, with most of that being cooling time. You won’t regret the wait when you take that first bite!
For more tips on baking, check out resources from King Arthur Baking for expert advice. Happy baking!
Nutritional Facts for Strawberry Pound Cake
When indulging in a slice of strawberry pound cake, it's good to know what you're treating yourself to. Here's a quick overview of the nutritional content:
Calories
Each slice of this delightful cake has approximately 430 calories, making it a satisfying dessert option.
Sugar Content
With about 54 grams of sugar per serving, this cake leans towards the sweeter side, thanks to fresh strawberries and added sugar.
Fat Content
This strawberry pound cake contains around 13 grams of fat, which contributes to its rich texture and flavor.
For more insights on making healthy choices while enjoying desserts, check out this fantastic resource on sweets and moderation. Balancing indulgence with health is key!
FAQs About Strawberry Pound Cake
Can I use frozen strawberries instead?
Absolutely! Using frozen strawberries can be a great alternative in your strawberry pound cake. Just thaw them and drain any excess liquid to prevent the batter from becoming too wet. Keep in mind that the flavor might be a bit different, but the cake will still be delicious!
How do I store leftover cake?
To keep your strawberry pound cake fresh, store it in an airtight container in the fridge. This will help maintain its moisture and flavor, especially since it contains fresh fruit. Your cake should last about 5-6 days. For long-term storage, wrap slices tightly in plastic wrap and freeze. They can last up to 3 months!
What is the best way to reheat this cake?
To enjoy your strawberry pound cake at its best, reheat slices in the microwave for about 10-15 seconds. For a slightly crispy edge, you can also pop it in a preheated oven at 350°F for about 5-10 minutes. This will enhance that freshly baked taste you love!
Conclusion on Strawberry Pound Cake
The strawberry pound cake is a delightful treat that combines the richness of pound cake with the freshness of strawberries, creating an irresistible dessert. Whether you serve it at gatherings or enjoy it on a quiet evening, it's a crowd-pleaser. Don't hesitate to experiment with flavors, and savor every bite!
Strawberry Pound Cake
Equipment
- Bundt pan
- food processor
- mixer
- Measuring Cups
- Measuring Spoons
Ingredients
For The Cake
- 1 pint fresh strawberries for glaze 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.
Leave a Reply