Homemade Strawberry Pound Cake Recipe 445 Food

STRAWBERRY POUND CAKE

Steps:

• Get all your ingredients ready, i.e mash the strawberries, sieve the flour, and add the salt and baking powder to the flour etc.
• Start with making the cake batter by creaming the butter and sugar until a pale light color.
• Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
• Add half the milk with half of the flour, keeping the mixer at a slow speed. Once combined, add the vanilla extract, the rest of the milk, and flour. Right at the end, fold in the mashed strawberries.
• Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hour 10 minutes, check after 1 hour. Test if done by placing a skewer in the center of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.

STRAWBERRY POUND CAKE

Steps:

• Lower the oven rack to the next to lowest position.
• Preheat the oven to 350 degrees and grease and flour a tube pan. If you are baking in a dark colored pan, reduce the temperature to 325 degrees and you may need to bake a bit longer.
• Strawberry Puree and Reduction- Wash and slice 1 pound of strawberries. Puree using a food processor or blender ( I used a Bullet smoothie blender) until you have 1 cup puree. Put the puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently. Set aside to cool. Reducing the puree gives you the flavor of 1 cup puree without adding too much liquid to the recipe.
• In a separate bowl whisk the flour and baking powder to combine, set aside for later
• In the bowl of your mixer, cream the butter until sooth. Gradually add the sugar and beat at medium speed until lightened in color and fluffy, 3 to 5 minutes, a bit longer if using a hand mixer.
• Add the eggs one at a time, mixing after each until the yolk disappears.
• In a 1 cup measuring cup, add 1/2 cup milk plus 1/2 cup of the reduced strawberry puree. If you end up having a bit less than 1/2 cup, when you add it to the 1/2 cup milk, add more milk to bring the total liquid to 1 cup. Add the 2 teaspoons strawberry extract to the cup. Set Aside
• With the mixer on low speed, add the flour/baking powder mixture alternately with the milk/puree mixture. Begin and end with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients. Mix just until combined. If adding a little pink coloring gel, you can do so at this time.
• Pour the cake batter into prepared tube pan/bundt pan and bake at 350 degrees for 1 hour and 10 minutes or until a long wooden skewer comes out clean or with just a few crumbs attached. Keep an eye on the cake, if the top of the cake begins to get to dark, loosely place a piece of aluminum foil over it. Check at 1 hour for doneness.
• Remove the baked cake from the oven and allow to cool on a wire rack for about 10-15 minutes before carefully inverting the pan onto a cake board or cake plate.
• 2 1/2 cups (230g) powdered sugar (sift then measure)
• 2 to 3 Tablespoons milk depending on how thick you want the glaze
• 1 teaspoon (4g) vanilla extract (use clear extract for a whiter glaze)
• Mix all ingredients until smooth. If it is too thick add a little more milk, 1 teaspoon at a time. Add more powdered sugar if it is too thin.

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.

PAULA DEEN'S STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
• Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
• Sweet Pink Glaze:.
• 1 c powdered sugar.
• 2 tbsps milk.
• 1 drop red food coloring.
• In a small bowl, combine all ingredients, stirring until smooth.