Introduction to Fresh Strawberry Pound Cake
Are you looking for a dessert that hits all the right notes of flavor and texture? Look no further than the Fresh Strawberry Pound Cake! This delightful treat combines the rich, buttery goodness of traditional pound cake with the vibrant flavor of fresh strawberries. You’ll love how the moisture from the strawberries enhances the cake’s density, resulting in a dessert that’s both soft and satisfying.
Why Fresh Strawberry Pound Cake is a must-try dessert?
What makes this fresh strawberry pound cake recipe stand out? First, the ingredients are simple and accessible, making it easy to whip up even for a beginner baker. Strawberries not only lend a lovely color but also burst with fresh flavor, perfect for spring and summer gatherings.
Moreover, the ease of preparation means you can spend more time enjoying your dessert rather than stressing in the kitchen. The cake is topped with a luscious strawberry glaze that adds an extra layer of sweetness and visual appeal.
Whether you're hosting a party or simply craving something sweet, this cake guarantees smiles all around. Plus, did you know strawberries are packed with antioxidants? So, you can indulge without guilt! Give this recipe a try—you'll want it as a regular feature in your dessert rotation.
Ingredients for Fresh Strawberry Pound Cake
When it comes to crafting the perfect fresh strawberry pound cake, the joy begins with selecting the right ingredients. Here’s what you’ll need:
Essential ingredients for the cake
- 1 pint fresh strawberries: These will add natural sweetness and vibrant flavor.
- 1 cup unsalted butter: Make sure it’s at room temperature for creaminess.
- 3 cups granulated sugar: Essential for that delightful sweetness that defines a pound cake.
- 5 large eggs: They bind everything together, ensuring a lovely texture.
- 3 cups all-purpose flour: Providing the necessary bulk and structure.
- 1 teaspoon salt: A must for balancing sweetness.
- ½ teaspoon baking soda: This helps the cake rise and become fluffy.
- 1 cup buttermilk: Adds moisture and a rich tanginess.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 2 teaspoon strawberry extract (optional): For a more intense strawberry flavor.
- ½ teaspoon red food coloring (optional): For that gorgeous, vibrant look.
Ingredients for the glaze
To finish off your cake beautifully, you'll also need:
- 2 tablespoon strawberry puree: Reserved from making the cake—this gives the glaze a fresh kick.
- 2 cups powdered sugar: Key for that sweet glaze.
- 1 teaspoon vanilla extract: For added depth of flavor.
- 1 teaspoon pure lemon or lime juice: Brightens the glaze and balances the sweetness.
These straightforward ingredients ensure your fresh strawberry pound cake recipe comes out perfectly delicious every time. Happy baking!
Step-by-step Preparation of Fresh Strawberry Pound Cake
Making a fresh strawberry pound cake is both rewarding and delicious. Here’s how you can bring this delightful dessert to life in a few simple steps!
Prepare the strawberries
Start with fresh strawberries, which are the star of our cake. Rinse 1 pint of strawberries thoroughly under cold water. Pat them dry and remove the stems. Then, add the strawberries to a food processor or a high-powered blender and puree until smooth. It’s crucial to reserve 2 tablespoons of this puree for the glaze later. Next, transfer the puree to a saucepan over medium heat and reduce it for 15–20 minutes, stirring occasionally until it thickens and measures about ½ cup. Let it cool to room temperature while we tackle the next steps.
Prepping the Bundt pan
Preheating your oven to 325 degrees Fahrenheit is essential for that perfect rise. Take your elegant Bundt pan and prepare it with a nonstick method of your choice. Whether you use a spray or butter and flour, make sure all crevices are coated; this will make releasing the cake so much easier.
Creaming the butter and sugar
In a stand mixer, beat 1 cup of unsalted butter on high speed for about two minutes until it’s light and fluffy. Gradually add in 3 cups of granulated sugar, continuing to beat for another four minutes. You’re aiming for a pale, fluffy mixture that might feel slightly crumbly, which is perfectly normal.
Adding the eggs
This is where the magic starts! Add in 5 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Remember to scrape down the sides of the bowl as you go to keep everything evenly mixed.
Incorporating the dry ingredients
Now, lower the mixer speed to its lowest setting. Gradually add in the sifted 3 cups of all-purpose flour alongside 1 teaspoon of salt and ½ teaspoon of baking soda. Be gentle here—overmixing can affect the cake's texture, so mix until just combined.
Mixing in the wet ingredients
For the final touches, add in 1 cup of buttermilk, the cooled strawberry puree, 1 teaspoon of vanilla extract, and 2 teaspoons of optional strawberry extract (for that extra flavor!). Mix until everything is smoothly blended but take care not to overdo it.
Baking the cake
Pour the batter into the prepared Bundt pan. Bake for 70 to 80 minutes, testing with a toothpick in the center—if it comes out clean, you're good to go! Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a wire rack.
Preparing the glaze
Finally, whip up the glaze while your cake cools. In a mixing bowl, combine the reserved 2 tablespoons of strawberry puree, 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon or lime juice. Mix until it's smooth and just pourable. If it’s too thick, add more juice; if too thin, add powdered sugar. Drizzle this lovely glaze over your cooled cake and let it set for about 10 minutes before serving.
Now, take a moment to admire your beautiful fresh strawberry pound cake before indulging! It’s perfect for any occasion and sure to impress your friends.
Variations on Fresh Strawberry Pound Cake
Adding Different Fruits
While the fresh strawberry pound cake recipe shines with strawberries, consider mixing in other fruits for delightful variations! Blueberries, raspberries, or even chopped peaches can add a unique twist. Simply substitute half the strawberries with your fruit of choice, maintaining the same puree measurements for consistency. Each new addition not only enhances flavor but also provides a gorgeous pop of color!
Gluten-Free Options
If you’re looking to make a gluten-free version of this delicious cake, no worries! Swap the all-purpose flour with a 1:1 gluten-free flour blend. Many blends on the market, like Bob’s Red Mill or King Arthur Flour, work wonderfully as substitutes. Just keep an eye on the moisture content; you might want to add an extra tablespoon of buttermilk to get that same lush texture. Enjoy your baking adventure!
Cooking Tips and Notes for Fresh Strawberry Pound Cake
Importance of Room Temperature Ingredients
Using room temperature ingredients in your fresh strawberry pound cake recipe is crucial for achieving that perfect, airy texture. Cold butter and eggs can prevent your batter from emulsifying properly, leading to a denser cake. Take a few moments to set your butter and eggs out before you begin. A simple way to speed this up is by placing cold eggs in warm water for about 10 minutes while letting the butter soften on the counter.
Avoiding Overmixing
When mixing your batter, remember that less is more. Overmixing can develop the gluten in the flour too much, resulting in a tough cake. To keep your pound cake light and fluffy, mix until just combined, especially after adding the flour. Trust us, your cake will thank you with its tender crumb and delightful freshness!
For more about proper mixing techniques, check out this expert advice.
Serving Suggestions for Fresh Strawberry Pound Cake
Pairing with Whipped Cream
To elevate your fresh strawberry pound cake recipe, consider serving it with a generous dollop of homemade whipped cream. The light and airy texture beautifully complements the moist cake, offering a delightful contrast. You might even explore flavored whipped creams like vanilla or lemon zest for an extra twist. Just whip heavy cream until soft peaks form, adding a sprinkle of sugar and a splash of vanilla extract for sweetness.
Accompanying Drinks for Serving
Pair your slice of fresh strawberry pound cake with refreshing beverages to enhance the experience. A tall glass of iced tea or a vibrant strawberry lemonade balances the sweet flavors perfectly. If you prefer coffee, a light cappuccino or iced latte can also provide a nice contrast. For a soothing touch, try herbal teas like chamomile or mint, which can complement the cake's rich taste while introducing a refreshing note after each bite.
Time Breakdown for Fresh Strawberry Pound Cake
When you’re craving a slice of fresh strawberry pound cake, getting the timing right is crucial. Let’s break it down so you can plan your baking session seamlessly!
Preparation Time
The prep time for this delightful cake is approximately 25 minutes. This includes washing and pureeing your strawberries and mixing all the ingredients together.
Baking Time
Once the batter is ready, your cake will need about 70 to 80 minutes in the oven at 325°F. Make sure to keep an eye on it towards the end; a toothpick should come out clean when it’s done!
Resting Time
After baking, allow your cake to rest in the pan for 10 minutes. This step helps maintain its moisture and makes for easier removal from the Bundt pan.
Total Time
In total, you're looking at roughly 1 hour and 35 minutes from start to finish. Perfect for taking a break or enjoying a cup of tea while it bakes!
With this simple time breakdown, you’ll have delicious fresh strawberry pound cake ready to impress your friends and family in no time! Happy baking! For more baking tips and a closer look at fruity desserts, check out The Kitchn or Bon Appétit.
Nutritional Facts for Fresh Strawberry Pound Cake
When you indulge in this delightful fresh strawberry pound cake recipe, it's always a good idea to know what you’re putting into your body. Here's a quick look at the nutritional facts to help you enjoy every slice guilt-free!
Calories
Each serving of this delicious cake contains about 430 calories, making it a satisfying treat without overdoing it.
Sugar Content
With 54 grams of sugar per serving, this pound cake is truly a sweet delight. But don’t worry — it's balanced with the natural sweetness of strawberries!
Protein
You’ll also get 4 grams of protein from this cake. While it's not a protein powerhouse, it adds a touch of nutrition to your dessert experience.
Understanding these facts can help you make informed choices while enjoying your baking adventures. If you're interested in deeper insights into dessert nutrition, check out the USDA FoodData Central for more information!
FAQs about Fresh Strawberry Pound Cake
Can I use frozen strawberries?
Yes, you can definitely use frozen strawberries in your fresh strawberry pound cake recipe! Just remember that frozen strawberries can release more moisture, so you may want to slightly adjust the liquid in the batter. Thaw them, drain any excess liquid, and give them a quick chop before adding to your mix for a delightful strawberry flavor all year round.
How do I store leftover cake?
To keep your mouthwatering pound cake fresh, store it in an airtight container in the fridge. This is essential since fresh fruit can spoil quickly. It can last 5-6 days, making it perfect for enjoying a slice or two throughout the week! For longer storage, wrap it tightly and pop it in the freezer, where it will stay fresh for up to three months. Just make sure to let it come back to room temperature before enjoying — those flavors are best when soft!
Can I make this in advance?
Absolutely! This fresh strawberry pound cake recipe is perfect for making in advance. You can bake it a day or two ahead of your event, allowing the flavors to develop further. Just be sure to store it properly to maintain its moisture and freshness. The glaze can also be prepared ahead of time and added when you're ready to serve. Enjoy stress-free baking!
Conclusion on Fresh Strawberry Pound Cake
This fresh strawberry pound cake recipe offers a delightful way to enjoy seasonal strawberries in a moist, flavorful cake. Whether it's for a gathering or a sweet treat at home, this recipe is sure to impress. Enjoy every bite, and don't hesitate to share it with friends and family!
Fresh Strawberry Pound Cake Recipe
Equipment
- Elegant Party Bundt Pan
- Stand Mixer
Ingredients
For The Cake
- 1 pint fresh strawberries this is for glaze below as well
- 1 cup unsalted butter room temperature
- 3 cups granulated sugar
- 5 large eggs room temperature
- 3 cups all-purpose flour sifted
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 teaspoon strawberry extract optional
- ½ teaspoon red food coloring optional
For The Glaze
- 2 tablespoon strawberry puree reserved from cake
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pure lemon juice or lime juice
Instructions
For The Cake
- Remove the stems and wash strawberries thoroughly. Next add strawberries to food processor or heavy duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for glaze later on.
- Then add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool puree down to room temperature and set aside.
- Next preheat oven to 325 degrees and prepare a 12 cup Bundt pan with nonstick method of your choosing.
- In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy, might be a bit crumbly.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour in two increments, then add salt and baking soda. Be careful not to overbeat.
- Lastly, add buttermilk, the cooled strawberry puree, vanilla extract and strawberry extract and red food coloring if using and mix until just combined then stop.
- Pour cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes then invert cake on serving plate.
For The Glaze
- Once cake has cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime juice until smooth and thick, but pourable.
- Use your spoon to test this by seeing how it runs down the side of the spoon. If too thin, adjust with powdered sugar and if too thick, add a bit more juice until consistency is perfect. Glaze top of cooled cake and let set for 10 minutes then serve.
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