Introduction to Strawberry Pound Cake
What is strawberry pound cake and why is it a must-try?
Strawberry pound cake is a delightful dessert that combines the rich, buttery goodness of pound cake with fresh strawberries and a luscious white chocolate buttercream. Imagine sinking your fork into a moist, dense slice of cake, bursting with sweet strawberry flavor. This cake isn’t just a treat for your taste buds; its beautiful presentation makes it a stunning centerpiece for any gathering.
The appeal of strawberry pound cake lies not only in its deliciousness but also in its versatility. Whether you're celebrating a birthday, hosting a brunch, or simply treating yourself, this cake fits the occasion perfectly. It captures the essence of spring and summer with its vibrant colors and fruity notes, making it a seasonal favorite.
Additionally, the almond extract in the batter elevates the flavor profile, giving you a subtle nutty aroma that pairs beautifully with the strawberries. For an impressive and satisfying dessert, you can find a full recipe for this scrumptious cake with instructions detailing how to achieve the perfect balance of flavors and textures.
Curious about trying your hand at baking? Explore baking techniques that can help you master the skill, ensuring your strawberry pound cake turns out just as envisioned.
Ingredients for Strawberry Pound Cake
Creating a delicious strawberry pound cake starts with gathering the right ingredients. This delightful dessert is all about the balance of flavors and textures, so let’s break it down!
Essential Ingredients for the Pound Cake
For the cake’s base, you'll need:
- All-Purpose Flour: 2 and ½ cups (330g) provide structure.
- Baking Powder and Salt: To help your cake rise and create that perfect crumb.
- Unsalted Butter and Cream Cheese: 1 cup (227g) each for a rich, moist texture.
- Granulated Sugar: 2 cups (397g) for sweetness and moisture.
- Almond and Vanilla Extracts: Just enough to bring warmth to the flavor.
- Eggs: 5 large ones at room temperature for binding and moisture.
- Whole Milk and Neutral Oil: ¼ cup (57ml) each for added richness.
- Strawberry Preserves: ½ cup to infuse strawberry flavor.
Ingredients for the White Chocolate Buttercream
To crown this strawberry pound cake, you'll want a luscious topping:
- Unsalted Butter: 1 and ½ cups (340g) gives that creamy texture.
- Confectioners' Sugar: 4 cups (456g), sifted to ensure smoothness.
- Heavy Cream: ⅓ cup (76ml) for lightness.
- Salt: ½ teaspoon to balance the sweetness.
- Quality White Chocolate: 6 ounces (170g), melted for that indulgent finish.
It’s all about using quality ingredients to elevate your flavors! If you're curious about the best methods for working with these, check out resources like The Kitchn or Serious Eats for more tips!
Preparing Strawberry Pound Cake
Creating a strawberry pound cake is like baking sunshine into a dessert. This delightful treat brings together the rich flavors of butter and cream cheese with the sweetness of strawberries, making it perfect for any occasion. Let’s walk through the steps to make this stunning cake together!
Gather and prepare your ingredients
Before diving into the mixing bowl, it’s essential to gather all your ingredients. Here’s what you’ll need for the sponge and the buttercream:
For the Pound Cake:
- All-purpose flour
- Baking powder and salt
- Unsalted butter and full-fat cream cheese, softened to room temperature
- Granulated sugar
- Almond and vanilla extracts
- Large eggs
- Whole milk and neutral oil like canola
- Strawberry preserves
- Fresh strawberries and sliced almonds
For the White Chocolate Buttercream:
- Unsalted butter, softened
- Confectioners’ sugar
- Salt and heavy cream
- Quality white chocolate
Take a moment to measure everything accurately. For best results, consider using a digital scale for the flour and sugar.
Create the perfect pound cake batter
Now, let’s get mixing! Start by preheating your oven to 325°F and lining a 9x9-inch pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt — let this mix hang out while you tackle the wet ingredients.
In a stand mixer or using a handheld mixer, cream the butter and cream cheese until smooth. Gradually add in the sugar and mix until it’s light and fluffy. Incorporate your extracts (almond extract adds a delightful touch) and then add the eggs one by one—mixing well after each addition.
Slowly mix in the flour mixture, followed by the milk and oil. Once your batter is smooth and creamy, you’re ready to pour it into your prepared pan.
Bake the strawberry pound cake to perfection
Bake the strawberry pound cake for about 60 to 65 minutes, or until golden brown. A toothpick inserted into the center should come out clean, signaling that your cake is ready. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely (approximately 2 hours). Patience is key here—this cooling time allows the flavors to deepen.
Whip up the white chocolate buttercream
While your cake cools, it’s time to make that luscious white chocolate buttercream. In your stand mixer, beat the softened butter until smooth. Gradually add in the sifted confectioners’ sugar, and then incorporate salt and heavy cream until you have a beautiful, fluffy texture. Finally, mix in the melted white chocolate until it’s combined smoothly. This rich buttercream is going to elevate your cake!
Assemble the cake like a pro
To put everything together, use a serrated knife to trim the top of the cooled cake, ensuring it’s even. Cut the cake in half to create two layers. Start with the bottom layer on your serving platter. Spread a layer of buttercream, followed by the strawberry preserves, and then gently place the top layer back on.
Finish by frosting the entire cake with the remaining buttercream and pressing sliced almonds onto the sides. Decorate with halved fresh strawberries on top, which will not only look beautiful but also add a fresh bite to each slice!
And there you have it! An impressive strawberry pound cake that’s ready to impress friends and family alike. Serve it chilled after letting it firm up in the fridge for 20 minutes, and watch everyone indulge in this delicious creation. Enjoy!
Variations on Strawberry Pound Cake
Chocolate-covered Strawberry Version
Elevate your strawberry pound cake by transforming it into a decadent chocolate-covered delight! After icing your cake with white chocolate buttercream, drizzle it with melted dark chocolate for a rich contrast. Add fresh strawberries dipped in chocolate on top for that extra flair. Who can resist a bite of this divine combo?
Gluten-Free Strawberry Pound Cake
Don't let dietary restrictions hold back your cake dreams! You can easily adapt the strawberry pound cake recipe to be gluten-free by swapping all-purpose flour for a gluten-free flour blend. Make sure to check the blend has xantham gum for proper texture. Your friends and family won’t even notice the difference in taste! For more tips on gluten-free baking, consider checking out resources like the Gluten Intolerance Group.
Feel free to experiment with fruits or flavors to make these variations your own!
Baking Notes for Strawberry Pound Cake
Tips for a Successful Bake
- Ingredient Temperature: Ensure your butter, cream cheese, and eggs are at room temperature for a smoother batter.
- Measure Accurately: Use a digital scale for measuring flour to avoid a dense cake. The spoon-and-sweep method can lead to using too much.
- Don’t Overmix: Mix the batter just until combined to keep your strawberry pound cake light and fluffy.
Common Mistakes to Avoid
- Skipping the Cooling Time: Resist the temptation to cut into your cake too soon! Allowing it to cool completely prevents it from being gummy.
- Inaccurate Oven Temperature: Use an oven thermometer to ensure your oven pings true; an inaccurate temp can lead to uneven baking.
By following these tips, you'll create a delicious strawberry pound cake that's sure to impress! For more baking insights, check out King Arthur Baking and Food Network.
Serving suggestions for Strawberry Pound Cake
Pairing with fresh berries and cream
Elevate your strawberry pound cake experience by pairing it with a medley of fresh berries and a dollop of whipped cream. The juicy sweetness of raspberries, blueberries, or blackberries complements the buttery almond flavor of the cake. For an extra special touch, drizzle some homemade vanilla cream over the top. This combination not only looks beautiful but also brings a burst of freshness that enhances every slice. If you want to learn more about the health benefits of berries, check out this NutritionFacts.org article.
Creative plating ideas
Presentation matters! Consider placing your strawberry pound cake on a rustic wooden board and garnishing with sprigs of mint. You can also create elegant slices and fan them out slightly on individual plates, topped with berry compote. Don’t shy away from using edible flowers for an enchanting touch. This simple effort makes the cake feel like a gourmet dessert, perfect for any gathering, from casual brunches to intimate dinner parties. Want more plating tips? Explore these ideas for inspiration.
Tips for Making the Perfect Strawberry Pound Cake
How to Enhance Flavor Profiles
To elevate your strawberry pound cake, consider adding a splash of fresh lemon juice or zest. The citrus notes brighten the rich flavors, creating a delightful balance. You can also experiment with different extracts—maybe a hint of coconut or even a touch of orange. Using fresh, ripe strawberries will maximize sweetness, or why not try macerating them with a bit of sugar for an added twist?
Best Practices for Storage
Store your sumptuous cake in an airtight container at room temperature for up to three days, or in the fridge for about a week. If you're planning to enjoy it later, slice and wrap individual portions in plastic wrap and place them in a freezer-safe bag. This way, your strawberry pound cake retains its moisture and flavor. For more tips on cake storage, check out this article on The Kitchn.
Time Details for Strawberry Pound Cake
When you're ready to whip up this delightful strawberry pound cake, knowing the timing will help you stay organized in the kitchen. Here’s a quick breakdown of what to expect:
Preparation Time
You'll need about 25 minutes to gather your ingredients and get everything mixed together. It’s the perfect time to grab a snack and maybe listen to your favorite playlist to get you in the baking mood!
Baking Time
The strawberry pound cake requires 60 to 65 minutes in the oven. This is when the magic happens — your kitchen will soon be filled with the warm, buttery aroma of cake.
Cooling Time
Once baked, let your cake cool in the pan for 10 minutes, then transfer it to a wire rack for an additional 2 hours. This cooling period is crucial to achieve the perfect texture, so resist the urge to skip it!
Total Time
All in all, you’re looking at a total of 3 hours and 30 minutes from start to finish. But trust me, the end result will be worth every minute spent!
Planning ahead? You might want to check out this guide on baking basics to refine your skills. Happy baking!
Nutritional Information for Strawberry Pound Cake
Calories per slice
Each slice of this delightful strawberry pound cake packs a caloric punch, totaling approximately 350 calories. While it's a treat, it's also important to savor every bite and enjoy it in moderation.
Sugar content
You can expect around 22 grams of sugar per slice, primarily from the granulated sugar and strawberry preserves. This sweetness perfectly complements the rich almond butter flavor while still being a dessert.
Key vitamins and minerals
This scrumptious cake offers a few key nutrients, including:
- Vitamin C from fresh strawberries, which is crucial for a healthy immune system.
- Calcium from the cream cheese and butter, beneficial for strong bones.
- Iron from almonds, an essential mineral for energy production.
For more information on the nutritional content of ingredients used, you may explore resources like the USDA FoodData Central here for precise values. Enjoy this strawberry pound cake not just for its flavor but for a little added nutritional benefit!
FAQs about Strawberry Pound Cake
How do I store leftover strawberry pound cake?
Storing leftover strawberry pound cake is simple! Wrap the cake tightly in plastic wrap or aluminum foil, or store it in an airtight container to keep it fresh. You can keep it at room temperature for up to two days. For longer storage, place it in the refrigerator, where it can last up to a week. If you want to extend its lifespan even further, consider freezing individual slices; just wrap them in plastic wrap and then in aluminum foil. They can last up to three months in the freezer!
Can I substitute fresh strawberries with frozen ones?
While fresh strawberries offer the best texture and flavor for your strawberry pound cake, you can use frozen strawberries if necessary. Just thaw and drain any excess moisture before using them. This will help prevent the batter from becoming too wet.
What’s the best way to serve strawberry pound cake?
Serving strawberry pound cake can be as simple or creative as you like! Slice it and enjoy it plain, or dress it up with whipped cream, a scoop of vanilla ice cream, or a drizzle of strawberry sauce. For a sophisticated touch, garnish each slice with fresh mint leaves. You can also pair it alongside fresh fruit for a refreshing contrast.
Conclusion on Strawberry Pound Cake
Why you should try baking this delightful dessert at home
Baking your own strawberry pound cake is a wonderful way to showcase your culinary skills and impress friends or family. Not only is this cake a feast for the eyes, but it’s also bursting with flavor thanks to the mix of fresh strawberries and white chocolate buttercream. Plus, nothing beats the aroma of a homemade cake wafting through your kitchen. Give it a try—your taste buds will thank you!
For more baking inspiration, check out Joy of Baking and King Arthur Baking.
Strawberry Pound Cake
Equipment
- Stand Mixer
- 9x9-inch pan
- parchment paper
- serrated knife
- wire rack
Ingredients
For the Pound Cake
- 2.5 cups all-purpose flour for best results, use a digital scale or lightly scoop your flour into the measuring cup
- 1.25 teaspoons baking powder
- 0.75 teaspoons salt
- 1 cup unsalted butter room temperature
- 1 cup full-fat cream cheese room temperature
- 2 cups granulated sugar
- 1.5 teaspoons almond extract optional, but recommended
- 1 teaspoon vanilla extract
- 5 large eggs room temperature
- 0.25 cup whole milk
- 0.25 cup neutral oil such as canola or vegetable oil
- 0.5 cup strawberry preserves
- 2 16 ounce containers fresh strawberries
- 2 cups sliced almonds
For the White Chocolate Buttercream
- 1.5 cups unsalted butter room temperature
- 4 cups confectioners sugar sifted
- 0.5 teaspoon salt
- 0.33 cup heavy cream
- 6 ounces quality white chocolate chopped, melted, and cooled for 5 minutes
Instructions
For the Pound Cake
- Preheat the oven to 325°F. Line a 9x9-inch pan with parchment paper and spray with non-stick baking spray. Set aside until needed.
- In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
- Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the almond extract and vanilla extract.
- Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the milk and oil.
- Reduce the speed to low and add in the flour mixture, mixing just until combined.
- Scrape the batter into the prepared pan. Bake for 60 to 65 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack and cool completely, about 2 hours.
For the White Chocolate Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.
- Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream and beat smooth.
- Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
Assembly
- Using a long serrated knife, trim off the top of the cake to make it an even surface. Then use the knife to carefully cut the cake in half, so that it’s two 9” layers.
- Carefully lift the top layer off and set it aside. Place the bottom layer on a large plate or serving platter.
- Spread 1 cup of the buttercream on top of the cake, leaving a ½-inch border around the edges. Then spread the strawberry preserves on top of the buttercream, also leaving a ½-inch border around the edge of the cake.
- Place the top layer of the cake on top of the icing/jam, and gently press to seal the two together. Spread the remaining buttercream on the top and sides of the cake. Then press the sliced almonds on the sides of the cake.
- Arrange the halved berries in slightly overlapping rows on top of the cake. Place in the fridge for 20 minutes, then slice and serve.
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