Classic Strawberry Pound Cake

Classic Strawberry Pound Cake

introduction

Classic Strawberry Pound Cake is a delightful dessert that brings the sweet taste of summer to your table. With its rich buttery flavor combined with fresh strawberries, this cake is both moist and decadent. It’s perfect for family gatherings, picnics, or just a cozy afternoon treat with coffee.

why make this recipe

Making Classic Strawberry Pound Cake is a great way to enjoy fresh strawberries in a scrumptious dessert. Not only is it easy to prepare, but it also offers a wonderful blend of flavors that everyone will love. Plus, the beautiful pink color from the strawberries makes it visually appealing, making it a standout at any event. If you enjoy baking, this recipe is a must-try!

how to make Classic Strawberry Pound Cake

To make this delightful cake, follow these simple steps:

Ingredients :

• 1 1/2 cups unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup fresh strawberries, chopped
• For the glaze: 1 cup powdered sugar, 2 tablespoons milk

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, mix the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk, starting and ending with the flour mixture.
5. Stir in the vanilla extract and chopped strawberries.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
8. For the glaze, mix powdered sugar and milk until smooth, then drizzle over the cooled pound cake.

how to serve Classic Strawberry Pound Cake

You can serve Classic Strawberry Pound Cake plain or with a drizzle of the milk glaze. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Adding fresh strawberries on the side enhances its flavor and presentation.

how to store Classic Strawberry Pound Cake

To store your Classic Strawberry Pound Cake, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Make sure to thaw it overnight in the refrigerator before serving if frozen.

tips to make Classic Strawberry Pound Cake

When making this pound cake, here are some helpful tips:

• Make sure your butter is softened to room temperature for easier mixing.
• Gently fold in the strawberries to prevent them from breaking apart.
• Test the doneness of the cake by inserting a toothpick in the center; it should come out clean.
• Consider adding a sprinkle of powdered sugar on top for a finishing touch.

variation

If you want to mix things up, try adding lemon zest to the batter for a refreshing twist. You can also use different fruits like blueberries or raspberries for a unique flavor.

FAQs

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Q: Can I use frozen strawberries instead of fresh ones?

A: Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture in the batter.

Q: What other recipes are similar to Classic Strawberry Pound Cake?

A: If you enjoy this cake, you might like cherry chip cake or no-bake strawberry crunch cheesecake.

Q: Can I make this pound cake ahead of time?

A: Absolutely! You can make the cake in advance and store it properly. Just glaze it before serving for the best taste and appearance.

Emma sarlot

Classic Strawberry Pound Cake

A delightful dessert that combines rich buttery flavor with fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1.5 cups unsalted butter, softened Make sure butter is softened to room temperature.
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup fresh strawberries, chopped Gently fold into the batter.

Glaze Ingredients

• 1 cup powdered sugar
• 2 tablespoons milk

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, mix the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk, starting and ending with the flour mixture.
5. Stir in the vanilla extract and chopped strawberries.
6. Pour the batter into the prepared bundt pan and smooth the top.

Baking

1. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Glaze Preparation

1. For the glaze, mix powdered sugar and milk until smooth, then drizzle over the cooled pound cake.

Notes

Store the cake wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months. Thaw overnight in the refrigerator if frozen.