Strawberry Pound Cake
There’s something truly delightful about a well-made pound cake – its rich, buttery goodness paired with a burst of fresh strawberry flavor takes it to a whole new level. In this article, we’ll guide you through the art of crafting a mouthwatering STRAWBERRY POUND CAKE, complete with a table sheet format of ingredients. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is sure to become a favorite in your repertoire. So, let’s dive into the world of baking and create a treat that tantalizes the taste buds.
Below is a comprehensive table sheet outlining the ingredients you’ll need for your Strawberry Pound Cake:
| INGREDIENTS | QUANTITY |
|---|---|
| All-purpose flour | 2 cups |
| Fresh strawberries | 1 cup, chopped |
| Unsalted butter | 1 cup, softened |
| Granulated sugar | 1½ cups |
| Eggs | 4 large |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Milk | ½ cup |
| Sour cream | ½ cup |
Mixing and Baking Your Strawberry Pound Cake
Combining the Flavors: Mixing the Batter
To create the perfect STRAWBERRY POUND CAKE, follow these steps:
- Preheat: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Sift the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Creaming Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Incorporate Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix well.
- Adding Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Fold in Strawberries: Gently fold in the chopped fresh strawberries, distributing them evenly throughout the batter.
Baking the Cake
- Prepare the Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Into the Oven: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling: Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
FAQs:
Q: Can I use frozen strawberries for this recipe? A: While fresh strawberries are recommended for optimal flavor, you can use frozen strawberries that have been thawed and drained. Keep in mind that frozen strawberries may affect the texture slightly.
Q: Is sour cream essential in this recipe? A: Yes, sour cream adds moisture and a subtle tang to the cake. It contributes to the cake’s tenderness and flavor.
Q: Can I substitute the all-purpose flour with whole wheat flour? A: While you can use whole wheat flour, it may result in a denser texture and nuttier flavor. A combination of both flours can be used for a compromise.
Q: How do I know when the cake is fully baked? A: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s batter clinging to the toothpick, continue baking for a few more minutes.
Q: Can I add a glaze to the cake? A: Absolutely! A simple glaze made with powdered sugar and strawberry puree can enhance the flavor and appearance of the cake.
Q: How should I store the leftover cake? A: Wrap the leftover cake tightly in plastic wrap or aluminum foil and store it in the refrigerator. It can also be frozen for longer storage.
Crafting a delectable STRAWBERRY POUND CAKE brings together the best of both worlds – the classic richness of pound cake and the vibrant freshness of strawberries. With our detailed recipe and expert tips, you’re equipped to create a dessert that’s not only visually appealing but also a delight to the taste buds. So, roll up your sleeves, gather your ingredients, and embark on a baking journey that promises pure indulgence. Get ready to savor each bite of this delectable treat!
