Strawberry Pound Cake is a delicious dessert with a soft and light texture, bursting with fresh aromatic strawberries. Easy, delicious, and addicting!
If you are a fan of pound cakes, then you must try this strawberry pound cake. This fantastic recipe is straightforward and quick to make. The only sophisticated manipulation you need to do is to whip the eggs. Once you get lovely foam, all you have to do is mix the rest of the ingredients in a bowl. Just a few minutes for preparation, and the cake is ready to bake.
This easy-to-make pound cake, loaded with vanilla flavor, will fill your kitchen with a warm and comfortable aroma. The soft and, at the same time, the dense texture goes perfectly with fresh and ripe strawberries. Every time I bake a pound cake, it makes me go back to my childhood memory lane. I remember standing by the oven, looking in the window and watching how the batter swell – it was magical.
This strawberry pound cake can be topped with various flavorful ingredients or served in its simplest form. Anyway, the aroma and texture speak for themselves. The lovely slices of fresh strawberries on the top make it even more attractive to the eye and outstanding to the taste buds!
Strawberry pound cake is perfect for breakfast, potluck, or as a snack along with a cup of tea. It is soft and delicious, with a fruity strawberry flavor, melts in your mouth, and it is just perfect for this period of the year.
If you get a bunch of fresh strawberries, I recommend you try my fancy strawberry pound cake. I will leave you the recipe, and if you try it, let me know if you like it. Follow the easy steps and enjoy a lovely slice of strawberry pound cake.
Can You Use Other Fruits In This Pound Cake Recipe?
Definitely, you can! The batter of this pound cake is suitable with whatever fruit you have on hand! Blueberries, a mix of berries, apricots, peaches, would work great in this cake.
Can You Make This Cake Into Muffins?
Sure you can! Almost any type of cake batter can be baked into muffins. The difference is in baking time. These muffins must be baked at 350°F for 20-25 minutes!
Can I Use Frozen Strawberries?
Definitely, you can! You can use frozen strawberries or any other fruits. Before adding fruits or berries to the batter, you should follow some easy steps:
- thaw the fruits,
- let them sit in a colander to drain well
- before adding strawberries to the batter, combine them with some cornstarch – frozen fruit release more moisture when baked, cornstarch absorb some of the excess liquid.
Find below the short list of ingredients for this easy pound cake:
- 2 cup of all-purpose flour
- 1 cup of granulated sugar
- 2 eggs
- 1 yolk
- 1 tsp of baking powder
- 2 tbsp of sunflower oil
- 2 tbsp of water
- ½ cup of heavy cream
- ½ tbsp of cornstarch
- 1 tsp vanilla extract
- 7 oz of fresh strawberries
How do I make Strawberry Pound Cake From Starch?
Summer is my favorite time of the year, as it is so rich in flavorful berries and fruits. I just adore exploring the nearest local farmer market and grabbing doses of vitamins. This weekend I pay attention to fresh and aromatic strawberries. So, now you can enjoy with me this excellent strawberry pound cake. Although it looks fancy, it is made in minutes.
Let’s start baking! Preheat the oven to 350°F.
First, we have to whip the eggs whites. Start beating at low-speed whites in a clean, grease-free bowl. Once it transforms into loose foam, increase the speed of your mixer. Whisk until you get firm peaks. Set aside.
In a separate large bowl, whisk the egg yolks with the sugar until the light foam. Now pour in the heavy cream, oil, and water – whisk to combine. Gradually add in the flour previously combined with corn starch and baking powder. Mix with a spatula until just combined.
Once combined, add the vanilla extract. Right at the end, gently fold in whipped whites. Pour the cake mixture into the greased springform pan.
Wash the strawberries and slice them. I have used about 7 oz of fresh strawberries. Arrange strawberry slices on the top of the cake. If you desire, you can add more. You can leave some strawberries on the surface and others slightly sunk into the batter.
Bake in a preheated oven at 350°F for about 45 minutes. The strawberry pound cake is done when a toothpick inserted in the center comes out clean.
Once done, allow the cake to sit in the pan for about 10-15 minutes before removing it onto a wire rack to further cool.
How to serve Strawberry Pound Cake?
I just adore pound cakes warm. This one is deliciously served warm paired with a generous scoop of vanilla ice cream. Some whipped cream or strawberry glaze will work great too. Actually, the possibilities for the topping are endless.
Can You Freeze Strawberry Pound Cake?
Definitely, you can! First, let the cake cool completely. Then wrap it tightly in clingfilm or transfer it to an airtight container. Store in the freezer for up to 2 months. Before serving, allow the cake o thaw at room temperature.
Fresh strawberry pound cake can be stored in a cool place for up to 3-4 days.
Strawberry Pound Cake
- 2 cup all-purpose flour
- 1 cup granulated sugar
- 2 eggs
- 1 egg white
- 1 tsp baking powder
- 2 tbsp sunflower oil
- 2 tbsp water
- 1/2 cup heavy cream
- 1/2 tbsp cornstarch
- 1 tsp vanilla extract
- 7 oz strawberries
- Preheat the oven to 350°F.
- Beat whites until you get firm peaks. Set aside.
- In a separate large bowl, whisk the egg yolks with the sugar until the light foam. Now pour in the heavy cream, oil, and water - whisk to combine. Gradually add in the flour previously combined with corn starch and baking powder. Mix with a spatula until just combined.
- Once combined, add the vanilla extract. Right at the end, gently fold in whipped whites. Pour the cake mixture into the greased springform pan.
- Wash the strawberries and slice them. I have used about 7 oz of fresh strawberries. Arrange strawberry slices on the top of the cake.
- Bake in a preheated oven at 350°F for about 45 minutes. The strawberry pound cake is done when a toothpick inserted in the center comes out clean.