Strawberry Pound Cake
The recipe Strawberry Pound Cake can be made in approximately 1 hour and 15 minutes. This lacto ovo vegetarian recipe serves 8 and costs 65 cents per serving. This dessert has 345 calories, 4g of protein, and 15g of fat per serving. It is perfect for Mother's Day. Head to the store and pick up all purpose flour, baking powder, unsalted butter, and a few other things to make it today. 149 people were impressed by this recipe. It is brought to you by Serious Eats. With a spoonacular score of 30%, this dish is not so super. Strawberry Pound Cake with Strawberry Glaze, Strawberry Pound Cake, and Strawberry Pound Cake are very similar to this recipe.
Servings: 8
Ingredients:
1 1/2 cups (about 7 1/2 ounces) all purpose flour
1/2 teaspoon baking powder
2 eggs plus 1 egg yolk
3 tablespoons heavy cream
1/4 cup milk
1/2 teaspoon salt
2 cups diced strawberries
1 cup (about 7 ounces) sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla
Equipment:
loaf pan
whisk
bowl
oven
stand mixer
spatula
frying pan
wire rack
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position and preheat oven to 350°F. Butter loaf pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. 2 In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Add eggs, egg yolk, and vanilla. Add 1/2 dry ingredients, followed by milk. Add remaining dry ingredients, then cream, beating until just combined. Fold strawberries into batter with a spatula. 3 Pour batter into prepared pan and smooth top. Bake until a tester inserted into the middle of the cake comes out clean, about 50 to 60 minutes. Let cool 15 minutes then turn out to a wire rack to finish cooling. Serve, garnishing with additional strawberries or whipped cream if desired. Leftover pound cake can be stored in a sealed container at room temperature for up to 1 week.
Step by step:
1. 1
2. Adjust oven rack to middle position and preheat oven to 350°F. Butter loaf pan. In a small bowl, whisk together flour, baking powder, and salt; set aside.
3. 2
4. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes.
5. Add eggs, egg yolk, and vanilla.
6. Add 1/2 dry ingredients, followed by milk.
7. Add remaining dry ingredients, then cream, beating until just combined. Fold strawberries into batter with a spatula.
8. 3
9. Pour batter into prepared pan and smooth top.
10. Bake until a tester inserted into the middle of the cake comes out clean, about 50 to 60 minutes.
11. Let cool 15 minutes then turn out to a wire rack to finish cooling.
12. Serve, garnishing with additional strawberries or whipped cream if desired. Leftover pound cake can be stored in a sealed container at room temperature for up to 1 week.
Nutrition Information:
covered percent of daily need
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