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FRESH STRAWBERRY POUND CAKE

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**Ingredients:**

*For the Cake:*
– 1 cup (226 grams) unsalted butter, softened to room temperature
– 2 1/4 cups (446 grams) sugar
– 4 large eggs, room temperature
– 2 1/2 cups (300 grams) flour
– 1/2 tsp. salt
– 1/2 tsp. baking powder
– 1/2 tsp. baking soda
– 1 cup (227 grams) sour cream
– 1 tsp. vanilla
– 1 pint strawberries, diced

*For the Strawberry Cream Cheese Glaze:*
– 4 ounces cream cheese, softened to room temperature
– 2 cups (227 grams) powdered sugar (confectioners sugar)
– 6 Tablespoons (83.5 grams) of heavy cream (or milk/water)
– 1/2 teaspoon vanilla extract
– 1.2 ounces freeze-dried strawberries, crushed to a powder

**Directions:**

1. Sift dry ingredients together in a bowl and set aside.
2. In another bowl, combine vanilla extract and sour cream.
3. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Gradually add the dry and wet ingredients alternately to the butter-sugar-egg mixture until uniformly incorporated. Do not overmix. Stir in diced strawberries.
5. Grease and flour a bundt cake pan (or use loaf pans for smaller cakes). Pour the batter into the pan.
6. Bake in a preheated 350°F oven for about 50 minutes (adjust time for smaller pans) until a toothpick inserted in the center comes out clean. Allow to cool before glazing.

*For the Glaze:*
1. Mix all glaze ingredients until smooth. Adjust the cream amount for the desired thickness.
2. Pour the glaze over the cooled cake and serve.

**Notes:**
– Wait to grease your bundt pan until just before adding the batter to prevent slipping.
– Measure flour correctly to avoid a dense cake.
– Toss diced strawberries in a bit of flour to prevent sinking during baking.
– Bring all ingredients to room temperature for proper mixing.
– Cool the cake in the pan for 10 minutes before removing it to prevent breaking.
– Use freeze-dried strawberries for the glaze for the best flavor and consistency.

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