Strawberry Pound Cake
Strawberry Pound Cake is a delicious dessert with a soft and light texture, bursting with fresh aromatic strawberries. Easy, delicious, and addicting!
Servings: 10 slices
- 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.
Calories: 258kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 23mg | Potassium: 125mg | Fiber: 1g | Sugar: 21g | Vitamin A: 225IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 1mg