Introduction to Strawberry Pound Cake
When it comes to elevating your dessert game, Strawberry Pound Cake is an absolute must-try! This delightful combination of buttery almond pound cake, luscious white chocolate buttercream, and vibrant strawberries makes for a stunning centerpiece at any gathering. Imagine biting into a slice where the flavors of sweet strawberries swirl perfectly with rich creaminess—a truly irresistible experience that will leave your guests wanting more.
So, why should you prioritize making this cake? First, it’s not just surprisingly simple to prepare but also a versatile treat that's perfect for celebrations, brunches, or simply as an indulgent afternoon snack. With the ability to transform fresh, seasonal produce into a show-stopping dessert, the Strawberry Pound Cake shines with its pop of color and flavor.
Moreover, crafting this cake can be a fun and therapeutic activity, allowing you to channel your inner baker while connecting with family and loved ones over a shared love of dessert. And let’s be honest—who doesn’t want to impress their friends with a homemade cake that looks as good as it tastes? Let’s get started on this delightful recipe that’s sure to be a crowd-pleaser!
For more inspiration, check out this guide on seasonal fruits to find the best strawberries for your cake.
Ingredients for Strawberry Pound Cake
Creating a delightful Strawberry Pound Cake starts with the right ingredients. Here’s a breakdown to ensure your baking experience is both enjoyable and successful.
Essential Ingredients for the Pound Cake
- All-Purpose Flour: 2 and ½ cups (330g)
- Baking Powder: 1 and ¼ teaspoons
- Salt: ¾ teaspoon
- Unsalted Butter: 1 cup (227g), at room temperature
- Full-Fat Cream Cheese: 1 cup (227g), also at room temperature
- Granulated Sugar: 2 cups (397g)
- Almond Extract: 1 and ½ teaspoons (optional but recommended)
- Vanilla Extract: 1 teaspoon
- Large Eggs: 5, at room temperature
- Whole Milk: ¼ cup (57ml)
- Neutral Oil: ¼ cup (57ml) (like canola or vegetable)
- Strawberry Preserves: ½ cup
- Fresh Strawberries: 2 (16-ounce) containers (908g)
- Sliced Almonds: 2 cups
Ingredients for the White Chocolate Buttercream
- Unsalted Butter: 1 and ½ cups (340g), at room temperature
- Confectioners Sugar: 4 cups (456g), sifted
- Salt: ½ teaspoon
- Heavy Cream: ⅓ cup (76ml)
- Quality White Chocolate: 6 ounces (170g), chopped, melted, and cooled for 5 minutes
With these fresh and delightful ingredients, you're all set to create a showstopper for any gathering. Remember, the quality of your ingredients can truly elevate this classic dessert. If you're interested in variations or ingredient sourcing, check out resources like Serious Eats for tips on quality baking products. Happy baking!
Preparing Strawberry Pound Cake
Making a delightful Strawberry Pound Cake is a rewarding experience that fills your kitchen with a sweet aroma and your heart with joy. Follow these simple steps to create a showstopping dessert that’s perfect for any occasion!
Preheat the oven and prepare the pan
Start your baking journey by preheating your oven to 325°F (163°C). While it’s heating up, grab a 9x9-inch pan, line it with parchment paper, and give it a quick spray with non-stick baking spray. This step ensures your cake comes out smoothly without sticking to the pan, leaving you free to focus on icing and decorating later on.
Mix the dry ingredients
In a medium-sized bowl, whisk together your all-purpose flour, baking powder, and salt. This simple act of mixing ensures that all the leavening agents are evenly distributed in your flour, which contributes to the cake’s perfect rise. Set this mixture aside for the moment as you prepare the wet ingredients.
Cream the butter and cream cheese
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), combine 1 cup of unsalted butter and 1 cup of full-fat cream cheese. Beat these together on medium speed for about a minute until the mixture is smooth and creamy. This step is crucial for achieving that lovely, buttery flavor and texture in your Strawberry Pound Cake. Once it’s creamy, gradually add in 2 cups of granulated sugar and mix until light and fluffy, about three minutes.
Add eggs and wet ingredients
Now, it’s time to introduce the eggs! Reduce the mixer speed to medium-low and add in the five room temperature eggs, mixing well after each addition. Don’t forget to scrape down the sides of the bowl to incorporate everything fully. Once those eggs are mixed in, pour in ¼ cup of whole milk and ¼ cup of neutral oil, like canola or vegetable oil. Mix just until combined.
Combine and bake the pound cake
Reduce the mixer speed to low and add your dry ingredients gradually, mixing until just combined. Then, pour the batter into your prepared pan and bake for about 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and aromatic, making it irresistible.
Make the white chocolate buttercream
While the cake cools, whip up your white chocolate buttercream. In a stand mixer, beat 1.5 cups of unsalted butter until smooth. Then, slowly add in 4 cups of confectioners' sugar until fully incorporated. Mix in a pinch of salt, ⅓ cup of heavy cream, and your melted white chocolate. Blend until smooth and fluffy.
Assemble the cake
Once your cake has completely cooled, trim any uneven tops and slice it into two equal layers. Place the bottom layer on your serving platter, spread it with a generous layer of white chocolate buttercream, and then add a layer of strawberry preserves. Put the top layer on, and finish icing the entire cake with the remaining buttercream. Decorate with fresh strawberries and sliced almonds for that beautiful, final touch.
Remember to chill your assembled cake for about 20 minutes before serving. This gives your Strawberry Pound Cake time to set and makes slicing easier. Enjoy creating this delicious treat! For more baking tips or cake decorating ideas, check out resources from expert bakers at sites like Serious Eats or King Arthur Baking Company.
Variations on Strawberry Pound Cake
Lemon-infused Strawberry Pound Cake
For a zesty twist on the classic strawberry pound cake, try incorporating fresh lemon juice and lemon zest into the batter. The bright citrus flavor complements the sweetness of the strawberries beautifully. Simply add the zest of one lemon along with a few tablespoons of freshly squeezed lemon juice to boost the flavor. This refreshing variation is perfect for spring gatherings or summer picnics.
Chocolate Strawberry Pound Cake
If you're a fan of chocolate, consider making a chocolate strawberry pound cake! To achieve this, replace half of the all-purpose flour with cocoa powder. Include some chocolate chunks in the batter to create decadent, melty pockets of chocolate alongside the fresh strawberries. This rich variation is sure to satisfy any chocolate lover, making it a delightful dessert for decadent celebrations.
For more ideas on cake variations, check out this resource for inspiration!
Baking Notes for Strawberry Pound Cake
Tips for Ensuring Even Baking
To achieve a perfectly baked Strawberry Pound Cake, make sure your oven is preheated adequately. Using an oven thermometer can help you avoid any surprises. Always position the cake in the center of the oven for even heat distribution. If your oven tends to have hot spots, consider rotating the cake halfway through baking for consistent results. Lastly, avoid opening the oven door too often, as this can cause temperature fluctuations that affect the cake's rise.
Adjustments for High Altitude Baking
If you're baking at high altitude, you'll need to make some adjustments to your Strawberry Pound Cake for the best outcome. Start by reducing the sugar by about 1-2 tablespoons per cup, as sugar can weaken the structure at altitude. Increase your flour by 1-2 tablespoons to boost stability, and consider adding an extra tablespoon of liquid to counteract moisture loss. Keep in mind that baking times may be shorter, so check for doneness a few minutes earlier than the suggested time. For more detailed high-altitude tips, check out resources from the American Baking Guild.
By keeping these tips in mind, your Strawberry Pound Cake will not only taste delightful but look stunning too! Happy baking!
Serving suggestions for Strawberry Pound Cake
Ideal accompaniments
To elevate your Strawberry Pound Cake experience, consider pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy textures complement the soft cake beautifully. You might also enjoy it alongside a refreshing fruit salad or a light yogurt for a delightful contrast. For a touch of warmth, serve it with a hot cup of chamomile or hibiscus tea, both of which enhance the cake's sweet and fruity notes.
Presentation ideas
Make your Strawberry Pound Cake truly shine by arranging it on a decorative cake stand. Garnish with more fresh strawberries and a sprinkle of powdered sugar for a touch of elegance. You can also add mint leaves for a pop of color. For special occasions, consider placing the cake on a wooden board, surrounded by a variety of berries for a rustic charm. Your guests won't be able to resist snapping a photo before they dig in!
For more details on presentation techniques, check out this cake decorating guide.
Tips for Making the Perfect Strawberry Pound Cake
Achieving a Fluffy Texture
To ensure your Strawberry Pound Cake comes out wonderfully fluffy, make sure your butter and cream cheese are at room temperature. This allows for better aeration when you cream them together with sugar. Also, remember to add the eggs one at a time, letting each egg incorporate fully before adding the next. This process helps trap air and gives the batter a light consistency. Don’t overmix after adding the flour; mix just until combined for the best results.
Storing the Cake Properly
Keep your Strawberry Pound Cake fresh by storing it in an airtight container at room temperature for up to three days. If you want to savor it for longer, consider wrapping it tightly in plastic wrap and aluminum foil and freezing it. This way, you can enjoy its delightful flavors even a month later! For an extra treat, serve it with a dollop of whipped cream or a side of fresh strawberries. For more tips on cake storage, check out this guide.
Time Details for Strawberry Pound Cake
Preparation Time
The prep for this Strawberry Pound Cake takes about 25 minutes. This part is all about gathering and mixing those delicious ingredients, getting you pumped for the baking magic to unfold!
Baking Time
Let your oven work its charm for about 60 to 65 minutes. During this time, your kitchen will be filled with sweet scents, making it tough to resist peeking inside!
Total Time
From start to finish, including cooling, you’re looking at around 3 hours and 30 minutes. It’s a small investment for a cake that’s sure to impress at any gathering!
For more tips on timing your baking projects, check out this resource. Happy baking!
Nutritional Information for Strawberry Pound Cake
Calories
Indulging in a slice of Strawberry Pound Cake is a delightful experience, but it’s essential to keep track of the nutritional aspects. Each serving offers approximately 350 calories, making it a treat best enjoyed in moderation.
Sugars
A sweet delight indeed, this cake contains around 28 grams of sugar per slice. The luscious strawberry preserves and the white chocolate buttercream bring a perfect touch of sweetness that can elevate any dessert table.
Fats
With 20 grams of fat per serving, largely from the creamy butter and rich cream cheese, this Strawberry Pound Cake isn’t the lightest option, but it definitely delivers on flavor. Balance your indulgence with some fresh fruit or a cup of tea for a satisfying treat!
For more health tips and nutritional insights, check out resources from the American Heart Association and USDA FoodData Central. They provide excellent information to navigate your dietary choices without sacrificing flavor!
FAQs about Strawberry Pound Cake
How do I store leftover pound cake?
To keep your delicious Strawberry Pound Cake fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it for up to a week. You can also freeze the cake by wrapping it well and placing it in a freezer-safe bag for up to three months. When you're ready to enjoy, simply thaw it overnight in the refrigerator!
Can I substitute the ingredients?
Absolutely! The beauty of baking is its flexibility. You can swap out almond extract for a different flavor, like lemon or orange, based on your preference. For a gluten-free option, try using a 1:1 gluten-free flour blend. If you're short on cream cheese, Greek yogurt can be a great alternative, adding moisture to your Strawberry Pound Cake.
What to serve with Strawberry Pound Cake?
This lovely cake pairs wonderfully with various accompaniments. A dollop of whipped cream or a scoop of vanilla ice cream enhances its sweetness. Fresh berries or a fruit coulis can also add a delightful touch. For a sophisticated twist, serve it alongside a cup of Earl Grey tea or a fruity herbal tea for a refreshing afternoon treat.
Conclusion on Strawberry Pound Cake
In conclusion, this Strawberry Pound Cake is a delightful treat that elegantly combines rich flavors and textures. With its buttery almond base and luscious white chocolate buttercream, it’s perfect for any occasion. Your friends and family will love it—happy baking! Try pairing it with fresh coffee or tea for a delightful contrast.
Strawberry Pound Cake
Equipment
- Stand Mixer
- 9x9-inch pan
- parchment paper
- Non-stick baking spray
Ingredients
For the Pound Cake
- 2.5 cups all-purpose flour for best results, use a digital scale or lightly scoop your flour into the measuring cup
- 1.25 teaspoons baking powder
- 0.75 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup full-fat cream cheese room temperature
- 2 cups granulated sugar
- 1.5 teaspoons almond extract optional, but recommended
- 1 teaspoon vanilla extract
- 5 large eggs room temperature
- 0.25 cup whole milk
- 0.25 cup neutral oil such as canola or vegetable oil
- 0.5 cup strawberry preserves
- 2 16 ounce containers fresh strawberries
- 2 cups sliced almonds
For the White Chocolate Buttercream
- 1.5 cups unsalted butter room temperature
- 4 cups confectioners sugar sifted
- 0.5 teaspoon salt
- 0.33 cup heavy cream
- 6 ounces quality white chocolate (not chocolate chips), chopped, melted, and cooled for 5 minutes
Instructions
For the Pound Cake
- Preheat the oven to 325°F. Line a 9x9-inch pan with parchment paper and spray with non-stick baking spray. Set aside until needed.
- In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
- Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the almond extract and vanilla extract.
- Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the milk and oil.
- Reduce the speed to low and add in the flour mixture, mixing just until combined.
- Scrape the batter into the prepared pan. Bake for 60 to 65 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack and cool completely, about 2 hours.
For the White Chocolate Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.
- Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream and beat smooth.
- Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
Assembly
- Using a long serrated knife, trim off the top of the cake to make it an even surface. Then use the knife to carefully cut the cake in half, so that it’s two 9” layers.
- Carefully lift the top layer off and set it aside. Place the bottom layer on a large plate or serving platter.
- Spread 1 cup of the buttercream on top of the cake, leaving a ½-inch border around the edges. Then spread the strawberry preserves on top of the buttercream, also leaving a ½-inch border around the edge of the cake.
- Place the top layer of the cake on top of the icing/jam, and gently press to seal the two together. Spread the remaining buttercream on the top and sides of the cake. Then press the sliced almonds on the sides of the cake.
- Arrange the halved berries in slightly overlapping rows on top of the cake. Place in the fridge for 20 minutes, then slice and serve.
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