Introduction
Strawberry Pound Cake is a delightful, summery dessert, perfect for brunches, family gatherings, or sweet indulgences. This moist, golden cake bursts with the fresh, sweet-tart flavor of strawberries, complemented by a rich, buttery texture. Presented on a white ceramic platter, optionally garnished with fresh strawberries or a dusting of powdered sugar, this cake offers a vibrant, inviting aesthetic that elevates any occasion. This recipe delivers a classic version that is adaptable to dietary preferences and ideal for home bakers seeking a wholesome, crowd-pleasing treat that celebrates the essence of strawberries.
Ingredients
For the Strawberry Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream (or Greek yogurt)
- 1 1/2 cups fresh strawberries, hulled and finely chopped
- 1 tbsp flour (for coating strawberries)
For Serving:
- Optional: Fresh strawberries, powdered sugar for dusting
- Suggested Accompaniments: Whipped cream, vanilla ice cream
- Suggested Pairings: Coffee, herbal tea
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: 9×5-inch loaf pan, mixing bowls, electric mixer or whisk, spatula, cooling rack
Step-by-Step Process
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or Bundt Pan Mold with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or whisk to cream softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add Wet Ingredients: Beat in eggs one at a time, followed by vanilla extract, until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups flour, baking powder, and salt. Gradually add to the wet mixture, alternating with sour cream, beginning and ending with flour mixture. Mix until just combined.
- Prepare Strawberries: Toss chopped strawberries with 1 tbsp flour to prevent sinking. Gently fold into the batter. Taste a small pinch of batter and adjust sweetness (add 1 tbsp sugar) or vanilla (add 1/4 tsp) for a balanced flavor.
- Bake: Pour batter into the prepared loaf pan or Bundt Pan Mold, smoothing the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if the top browns too quickly.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Slice and serve on a white ceramic platter, garnished with fresh strawberries or powdered sugar. Pair with whipped cream, vanilla ice cream, coffee, or herbal tea.
Tips for Better Strawberry Pound Cake
- Use softened (not melted) butter for a dense, moist texture; let it sit at room temperature for 30 minutes before mixing.
- Use fresh, ripe strawberries for maximum flavor; pat dry after chopping to avoid excess moisture.
- Taste the batter before baking to fine-tune sweetness or vanilla, ensuring a balanced flavor profile.
- Coat strawberries in flour to prevent sinking and ensure even distribution in the cake.
- Don’t overmix batter to maintain a tender crumb; mix until just combined.
- Check doneness with a toothpick; baking times vary by oven, so start checking at 60 minutes.
- Cool completely before slicing to prevent crumbling and ensure clean cuts.
- Enhance aesthetic: Present on a white ceramic platter, garnished with fresh strawberries or a light dusting of powdered sugar for a summery, elegant look.
Variations and Customization
- Vegan Strawberry Pound Cake: Replace butter with vegan margarine, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and substitute sour cream with coconut yogurt.
- Gluten-Free Strawberry Pound Cake: Use gluten-free all-purpose flour and ensure baking powder is gluten-free.
- Low-Sugar Strawberry Pound Cake: Reduce sugar to 1 cup and use naturally sweet strawberries; consider a sugar substitute like stevia (adjust to taste).
- Lemon Strawberry Pound Cake: Add 1 tbsp lemon zest and 1 tbsp lemon juice to the batter for a citrusy twist.
- Chocolate Chip Strawberry Pound Cake: Fold in 1/2 cup mini chocolate chips with strawberries for a sweet contrast.
- Almond Strawberry Pound Cake: Add 1/2 tsp almond extract and 1/4 cup sliced almonds for a nutty flavor.
- Berry Medley Pound Cake: Replace half the strawberries with blueberries or raspberries for a mixed berry variation.
- Cream Cheese Strawberry Pound Cake: Replace sour cream with softened cream cheese for a richer, tangier cake.
Storage and Serving Tips
- Store cooled cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
- Freeze whole or sliced cake for up to 3 months in airtight wrap or containers; thaw at room temperature before serving.
- Serve at room temperature or slightly warmed (microwave for 10 seconds) for the best texture.
- Use leftovers in trifles or as a base for strawberry shortcake with whipped cream.
- Pair with coffee, herbal tea, or ice cream to complement the cake’s sweetness.
- Present on a white ceramic platter with fresh strawberries or powdered sugar for a vibrant, inviting charm.
Nutritional Information
Based on 12 servings (1 slice each):
- Calories: 280 kcal
- Total Fat: 13g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 180mg
- Total Carbohydrates: 37g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 4g
- Vitamin A: 10% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 4% Daily Value
- Iron: 6% Daily Value
Note: Values vary by brand. Moderate in sugar and fat; try low-sugar or vegan versions. Pair with fresh fruit for added nutrients.
Conclusion
This Strawberry Pound Cake recipe offers a moist, flavorful dessert, perfect for any occasion, transforming simple ingredients into a summery classic. Its straightforward preparation and vibrant presentation make it a favorite. The sweet strawberries, rich buttery crumbs, and elegant garnishes delight every bite. It’s sure to be a cherished recipe, loved for its comforting, seasonal appeal.
Strawberry Pound Cake Recipe: Moist and Flavorful
Moist Strawberry Pound Cake with fresh berries.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sour cream or Greek yogurt
- 1 ½ cups fresh strawberries chopped
- 1 tbsp flour for strawberries
- Optional: Fresh strawberries powdered sugar
- Suggested Pairings: Coffee whipped cream
Instructions
- Preheat oven to 350°F; grease 9x5-inch loaf pan.
- Cream butter and sugar until fluffy.
- Beat in eggs and vanilla.
- Whisk flour, baking powder, and salt; alternate adding with sour cream.
- Toss strawberries with 1 tbsp flour; fold into batter. Taste and adjust sweetness or vanilla.
- Pour into pan; bake 60-70 min until toothpick is clean.
- Cool for 10 min in the pan, then transfer to a rack. Serve on a white ceramic platter with strawberries, powdered sugar, and coffee.
Notes
- Use fresh strawberries for flavor.
- Store at room temp for 3 days or freeze for 3 months.
- Try vegan or gluten-free variations.
- Pair with tea.
