Strawberry Pound Cake Recipe 415

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:

• Prep oven and pan. Position a rack in the middle of your oven. Pre-heat your oven to 350°F/177°C).
• Sift dry ingredients. In a large mixing bowl, sift together flour, salt, baking powder and baking soda. Remove a tablespoon of the flour mixture and toss with the diced strawberries (this helps the strawberries from not sinking to the bottom of your cake). Set both aside.
• Combine sour cream and vanilla. In a small bowl or measuring cup, stir together the vanilla extract and sour cream.
• Cream butter and sugar. In a stand mixer fitted with the paddle attachment, or a in a large mixing bowl with a hand mixer, cream together the butter and sugar on medium high speed until light and fluffy, about 2 to 3 minutes.
• Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
• Alternate flour and sour cream. Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, in 3 batches, beginning and ending with the flour. Do not overmix at this point. Stop stirring once you see the last of the flour has been stirred in. With a wooden spoon or spatula fold in the diced strawberries.
• Add strawberries. With a wooden spoon or spatula fold in the diced strawberries.
• Prepare bundt pan. Grease and flour one bundt cake pan. I like to grease with either shortening and a dusting of flour, or cooking spray (I like using a cooking spray with flour) and then dust with flour. You can also use two 9x5" loaf pans and grease/flour those instead.
• Bake the cake. Pour batter into pan. Bake in a preheated 350°F oven for approximately 50-60 minutes. (If baking in a loaf pan, divide the batter between the two pans and bake for 40-45 minutes). The cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Allow cake to sit in the pan for 10 minutes before turning the cake out onto a wire rack to further cool. Allow to cool before glazing.
• Make the glaze. Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less heavy cream.

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.

AMAZING STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and ground almonds with the last egg. Pour flour alternately with milk, mixing until just incorporated. Fold in strawberries and water; mixing just enough to evenly combine. Pour the batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a paring knife between the cake and the edge of the pans and allow cake to cool completely before removing.