Why You’ll Love This Strawberry Pound Cake Recipe
If you’re looking for a delightful dessert that perfectly balances sweetness and flavor, this Strawberry Pound Cake is just the ticket.
I can’t get enough of its moist texture and the burst of fresh strawberries in every bite. The combination of butter, sugar, and a hint of almond extract creates an irresistible aroma that fills my kitchen.
Plus, it’s incredibly versatile; whether served at a gathering or enjoyed with a cup of coffee, it never disappoints.
Trust me, once you try this cake, you’ll find yourself making it again and again. It’s truly a crowd-pleaser that everyone will adore!
Ingredients of Strawberry Pound Cake
When it comes to whipping up a delicious Strawberry Pound Cake, the secret lies in gathering the right ingredients. This cake isn’t just any dessert; it’s a sweet symphony of flavors that will make your taste buds dance.
Imagine biting into a moist slice, the strawberries bursting with flavor, while the buttery richness just melts in your mouth. Sounds dreamy, right? Well, let’s make that dream a reality. Here’s what you’ll need to create this heavenly treat.
Ingredients:
- 1 (16 ounce) package frozen sliced strawberries in syrup, thawed
- 1 cup butter flavor shortening
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup sugar (for glaze)
- 1/2 cup sliced fresh strawberries (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- 1/4 teaspoon almond extract (for glaze)
Now, let’s talk about the ingredients a bit more. You might be wondering, why frozen strawberries? Well, they pack so much flavor and sweetness, making them perfect for baking.
And don’t skip on the pecans; they add a lovely crunch that complements the softness of the cake beautifully. If you’re allergic or just not a fan of nuts, feel free to leave them out.
Just remember, baking is about what makes you happy. So, gather your ingredients with a smile, and let’s get ready to bake something amazing.
How to Make Strawberry Pound Cake
Making a Strawberry Pound Cake is like crafting a sweet masterpiece, and I promise you, it’s easier than it sounds! First, grab that 16-ounce package of frozen sliced strawberries in syrup. You’ll want to thaw them out and drain them, but don’t toss that syrupy goodness just yet; we’ll need 1/2 cup of it later. Go ahead and chop those strawberries into smaller pieces and set them aside.
Now, let’s get to the mixing. In a large mixing bowl, cream together 1 cup of butter flavor shortening and 2 cups of sugar until it’s light and fluffy—think of clouds, but sweeter. Then, add in 4 eggs, one at a time, and beat well after each addition. This step is essential; it’s where the magic begins!
Next, you’ll want to combine your dry ingredients. In a separate bowl, mix together 3 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mixture to your creamed butter and sugar, alternating with 2/3 cup of buttermilk. It’s like a dance: a scoop of dry, a splash of wet, and repeat!
Finally, stir in those chopped strawberries, 1/2 cup of chopped pecans, 1 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract. Pour the batter into a greased and floured 10-inch tube or bundt pan, and bake it at 325°F for about 1 hour and 15 minutes, or until a toothpick comes out clean. Remember, this is a pound cake, so it needs a little love and time in the oven to rise and become that beautiful golden color.
Once your cake is done baking, let it cool in the pan for about 10 minutes. This part can feel like an eternity, but trust me, it’s worth the wait. Carefully remove it from the pan and place it on a wire rack.
Now, while the cake cools, let’s whip up that luscious glaze. In a small saucepan, combine 1 cup of sugar with the reserved 1/2 cup of strawberry juice, add those lovely sliced fresh strawberries, and bring it to a boil. Cook and stir for just a minute, then remove it from the heat and stir in a dash of vanilla and almond extracts.
Brush some of this sweet glaze over your warm cake and serve it with the remaining sauce on the side. And there you have it—a Strawberry Pound Cake that’s not only a feast for the eyes but a delightful treat for your taste buds. Enjoy every bite!
Strawberry Pound Cake Substitutions & Variations
While I love the classic Strawberry Pound Cake recipe, there are plenty of substitutions and variations you can try to make it your own.
For a healthier twist, use Greek yogurt instead of buttermilk or swap out half the sugar for honey. If you’re feeling adventurous, add a splash of lemon juice for a zesty kick or mix in other berries like blueberries or raspberries.
You can also experiment with different nuts, like walnuts or almonds, for added crunch. Ultimately, if you’re dairy-free, try coconut milk as a substitute for buttermilk—it’s delicious!
Enjoy personalizing your pound cake!
What to Serve with Strawberry Pound Cake
Strawberry Pound Cake pairs beautifully with a variety of accompaniments that can elevate its delightful flavors.
I love serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for that creamy contrast. A drizzle of the reserved strawberry sauce adds a burst of fruity sweetness.
For a touch of elegance, I might sprinkle some chopped mint on top or serve it with a side of fresh berries. If I’m feeling adventurous, a light lemon glaze can brighten up the dish.
Each of these options enhances the pound cake’s rich texture and strawberry goodness!
Additional Tips & Notes
To guarantee your Strawberry Pound Cake turns out perfectly every time, I recommend measuring your ingredients accurately and using room temperature eggs for better incorporation.
Also, don’t skip the step of draining the strawberries; excess moisture can affect the cake’s texture. If you want a richer flavor, consider adding a bit more almond extract.
For a stunning presentation, top your cake with fresh strawberries and a dusting of powdered sugar.
Finally, let the cake cool completely before slicing; this helps maintain its structure and keeps it moist.
Enjoy your baking adventure, and share your results with friends!