The Delight of Strawberry Pound Cake
Why Strawberry Pound Cake is a Showstopper
Imagine the warm aroma of a buttery almond pound cake wafting through your kitchen as it bakes to golden perfection. Strawberry pound cake isn’t just a dessert; it’s an experience that unpackages warmth, nostalgia, and pure delight. The beauty of this cake lies not just in its taste but in its presentation.
When you serve up a slice, it’s hard to ignore the stunning contrast of fluffy white chocolate buttercream combined with vibrant, ruby-red strawberries glistening on top. This colorful display is sure to catch the eye and make anyone feel like they’ve stepped into a quaint bakery or a charming café.
Additionally, the flavors are next level! The rich, dense pound cake perfectly complements the fruity notes of the strawberry preserves and the light, creamy texture of the buttercream. It’s a harmonious balance that makes each bite a little piece of heaven.
Ready to impress your friends and family? Whether it’s for a birthday party, a book club gathering, or simply a Saturday afternoon treat, strawberry pound cake is destined to steal the spotlight. This crowd favorite is also a great way to show off your baking skills while ensuring every slice tastes as good as it looks!
For more inspiration, check out Joy of Baking for additional cake ideas!
Ingredients for Strawberry Pound Cake
When it comes to creating a delicious strawberry pound cake, the right ingredients are key to achieving that perfect balance of flavor and texture. Let’s break down what you’ll need to gather for this delightful treat!
Key Ingredients for the Pound Cake
To whip up this mouthwatering strawberry pound cake, you'll need the following essentials:
- All-purpose flour: 2 and ½ cups for structure.
- Baking powder: 1 and ¼ teaspoons to give it that wonderful rise.
- Salt: ¾ teaspoon enhances flavor.
- Unsalted butter and cream cheese: 1 cup each, giving the cake a rich, moist base.
- Granulated sugar: 2 cups for sweetness.
- Almond and vanilla extract: These flavorful additions are truly optional but highly recommended for a delicious depth.
- Fresh eggs and milk: They add moisture and richness.
- Strawberry preserves and fresh strawberries: These amplify the cake's strawberry character!
- Sliced almonds: Perfect for that added crunch.
For more expert tips on ingredient selection, you can check out this resource.
Essential Ingredients for the Buttercream
Now, let’s move on to the luscious white chocolate buttercream that crowns this cake:
- Unsalted butter: 1 and ½ cups, beaten to a creamy consistency.
- Confectioners' sugar: 4 cups, sifted to ensure smoothness.
- Heavy cream and salt: A splash and a pinch go a long way.
- Quality white chocolate: 6 ounces, melted. This is where the magic happens—it makes the buttercream decadent and rich.
By using high-quality ingredients, your strawberry pound cake will not only look like a showstopper but taste heavenly, too! Happy baking!
Step-by-Step Preparation of Strawberry Pound Cake
Making a delicious strawberry pound cake is easier than you might think! Follow these steps, and you'll have a beautiful dessert that's perfect for any occasion.
Gather All the Ingredients
Before you dive into baking, make sure you have everything you need. Gather the following ingredients for the pound cake:
- 2 and ½ cups all-purpose flour
- 1 and ¼ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup full-fat cream cheese, room temperature
- 2 cups granulated sugar
- Almond and vanilla extracts
- 5 large eggs, room temperature
- Whole milk and neutral oil (like canola)
- Strawberry preserves and fresh strawberries
- Sliced almonds
For the white chocolate buttercream, you’ll also need:
- Unsalted butter
- Confectioners' sugar
- Heavy cream
- Quality white chocolate
Don’t forget your 9-inch square cake pan, parchment paper, and non-stick baking spray!
Prepare the Cake Batter
Begin by preheating your oven to 325°F (163°C). While it's heating, line your cake pan with parchment paper and spray it with non-stick spray.
Next, whisk together your flour, baking powder, and salt in a medium bowl. Set this aside for later. In a mixing bowl, beat your room-temperature butter and cream cheese until smooth and creamy. Gradually add your sugar and mix until light and fluffy—this usually takes about three minutes. Incorporate your almond and vanilla extracts before adding the eggs one by one, making sure to scrape down the bowl after each addition. Finally, mix in the milk and oil just until combined, and gently fold in the flour mixture.
Bake the Pound Cake
Pour the batter into your prepared pan and smooth the top. Bake for 60 to 65 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. Trust us, the wonderful aroma filling your kitchen will be worth the wait!
Cool the Cake
After baking, let your strawberry pound cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely—this will take around two hours. Patience is key here; you want a well-cooled cake before frosting!
Make the White Chocolate Buttercream
While your cake is cooling, it’s time to whip up the buttercream. Beat unsalted butter until smooth, then gradually incorporate sifted confectioners' sugar. Once combined, mix in salt and heavy cream before adding the melted white chocolate. Beat until fluffy and smooth—this will add the perfect rich flavor to your assembled cake.
Assemble the Cake
Trim the top of the cooled cake to create an even surface, then cut it in half to make two layers. Place one layer on your serving platter and frost it with about a cup of buttercream, leaving a slight border around the edges. Spread a layer of strawberry preserves on top before gently placing the second layer on top. Finish by frosting the entire cake with the remaining buttercream. Add sliced almonds to the sides and top it off with fresh strawberries arranged beautifully!
This strawberry pound cake is now ready to impress! After a quick chill in the fridge, slice, serve, and enjoy this delicious treat with friends and family. For more detailed cake techniques, check out resources from Serious Eats for additional tips and tricks!
Variations on Strawberry Pound Cake
Lemon Zest Twist
For a refreshing twist on your classic strawberry pound cake, try adding lemon zest into the batter! The bright citrus flavor complements the sweetness of the strawberries beautifully, giving your dessert a lively kick. Simply incorporate the zest from one large lemon into the creamed butter and sugar mixture before adding the eggs. This small change can elevate your cake into a delightful summer treat!
Chocolate-Studded Strawberry Cake
If you’re a chocolate lover, mixing in some chocolate chips with the batter will take your strawberry pound cake to a whole new level. Choose semi-sweet or dark chocolate chips for a rich contrast against the fresh berries. The combination of chocolate and strawberries creates a flavor explosion that's simply irresistible! For an extra hint of decadence, why not drizzle a chocolate ganache on top?
For additional inspiration, check out this guide on mixing flavors) and discover how to balance sweetness and tartness in desserts!
Cooking Tips and Notes for Strawberry Pound Cake
Ensuring the perfect texture
For a moist and tender strawberry pound cake, it’s crucial to not overmix your batter after adding the flour. Mix just until combined to prevent the cake from becoming dense. Additionally, consider using a digital scale to measure your flour accurately, allowing for a perfect rise every time.
The importance of room temperature ingredients
Bringing your butter, cream cheese, and eggs to room temperature is essential. This step ensures they blend seamlessly, creating an airy cake. As the ingredients mix, they trap aeration, leading to a lighter texture. If you're in a hurry, you can warm your eggs in a bowl of warm water for a quick fix! For more tips on baking, consider checking out resources from King Arthur Baking.
Serving Suggestions for Strawberry Pound Cake
Pairing with Fresh Cream
Nothing complements the light, fruity flavor of strawberry pound cake quite like a dollop of fresh cream. Whipping up some heavy cream with a touch of vanilla and sugar creates a delightful topping that balances the cake’s sweetness. Serve it alongside a wedge for a truly luxurious treat—your guests will rave about it! For an extra indulgence, consider adding a splash of vanilla extract to the cream for a flavor boost.
Garnishing Ideas for a Fancy Touch
Elevate your strawberry pound cake presentation with simple garnishes. Here are a few ideas to make your cake look as good as it tastes:
- Fresh Berries: Scatter a handful of raspberries or blueberries around the cake.
- Mint Leaves: A sprig of mint on top adds a fresh pop of color.
- Sugar Dusting: Lightly sift powdered sugar over the top for a charming finish.
- Chocolate Shavings: Sprinkle chocolate shavings for an elegant touch.
Whether hosting a dinner party or enjoying a casual afternoon treat, these serving suggestions will create a beautiful and delicious experience!
Time Breakdown for Strawberry Pound Cake
When it comes to making this delightful strawberry pound cake, having a solid breakdown of your time can be a lifesaver! Here's how it all adds up:
Preparation Time
Get ready to roll up your sleeves! You’ll need about 25 minutes to gather your ingredients and mix up that rich, buttery batter.
Baking Time
Once you pop the cake into the oven, it’ll need approximately 60 to 65 minutes to become golden brown and perfectly baked.
Cooling Time
After baking, allow your strawberry pound cake to cool for about 2 hours. This step is crucial for ensuring a beautifully moist texture.
Total Time
In total, you’re looking at around 3 hours and 30 minutes from start to finish. Trust me, the wait is worth it for this showstopper!
Nutritional Facts for Strawberry Pound Cake
Understanding the nutritional facts of your favorite desserts can help balance indulgence with health. Here’s a quick look at Strawberry Pound Cake:
Calories per serving
Each slice of this delightful pound cake contains approximately 350 calories.
Carbohydrates
With about 48 grams of carbohydrates per serving, it's a satisfying treat that’s perfect for a sweet escape.
Sugars
You'll find roughly 30 grams of sugar in each slice, adding a delightful sweetness that complements the strawberries perfectly.
For more details on nutrition and healthier baking alternatives, check resources like Nutrition.gov or Healthline. Making informed choices allows you to enjoy every bite of your delicious Strawberry Pound Cake without the guilt!
FAQs about Strawberry Pound Cake
Can I substitute ingredients in this recipe?
Absolutely! Strawberry pound cake is forgiving when it comes to substitutions. For example, if you don't have almond extract on hand, feel free to replace it with a little extra vanilla extract. You can also swap out the butter for coconut oil for a lighter flavor. If you're looking for a lighter option, you could substitute half of the cream cheese with Greek yogurt. The key is to maintain the moisture and structure, so choose substitutes that align with the cake's overall texture.
How do I store leftover strawberry pound cake?
To keep your strawberry pound cake fresh, wrap it in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to three days. If you’d prefer it chilled, refrigerate it, but be aware that this may affect the cake's moisture.
What's the best way to freeze the cake?
Freezing is a great way to enjoy your strawberry pound cake later! To freeze, slice the cake and wrap each piece tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to three months. When you're ready to indulge, simply thaw it in the refrigerator overnight, letting the flavors come alive again!
Conclusion on Strawberry Pound Cake
Celebrating the joy of baking at home
Baking this delightful strawberry pound cake not only satisfies your sweet tooth but also brings a sense of accomplishment and joy. Filled with fresh flavors and a creamy white chocolate buttercream, it's perfect for gatherings or a treat at home. Enjoy the process—happy baking! For more cake inspiration, check out Baker's Delight or The Great British Bake Off for tips and tricks.
Strawberry Pound Cake
Equipment
- 9-inch square cake pan
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 teaspoon 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 not chocolate chips, 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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