Strawberry Pound Cake Dessert Recipes

EASY STRAWBERRY POUND CAKE RECIPE

Steps:

• Preheat oven to 350°F. Prep a 9x5-inch loaf pan by spraying it with baking spray. Set aside.
• In a small mixing bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and eggs together on medium-high until smooth, about 1 minute. Add in the milk, jam, and vanilla, and mix again.
• Add the dry ingredients into the wet ingredients. Whisk together until all of the flour is incorporated. Fold in the strawberries.
• Spread the batter into the prepared loaf pan and place into the preheated oven. Bake for 80-90 minutes, or until a toothpick inserted comes out clean or with moist crumbs. If your bread begins to brown too quickly, tent a piece of tinfoil over the top to prevent darkening. Once baked, remove from the oven and let cool.
• Make the cream cheese frosting by combining all the frosting ingredients in the bowl of stand mixer fitted with a paddle or whisk attachment. Beat on medium-high speed for 3 minutes or until a smooth cream cheese frosting has formed. Spread on the top of the cooled pound cake and top with strawberries. Slice and serve immediately.

POUND CAKE WITH STRAWBERRIES

Steps:

• In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.

FRESH STRAWBERRY POUND CAKE RECIPE

Steps:

• 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 and strawberry extracts (and red food coloring if desired) 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.
• 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.

STRAWBERRY POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.