STRAWBERRY POUND CAKE
Strawberry Pound Cake. A delicious recipe bursting with fresh strawberries. Soft, moist, and perfect with a morning coffee or to take to friends!
Provided by Lovefoodies
Categories Cakes
Time 1h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 354 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 328 milligrams sodium, Sugar 30 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
STRAWBERRY POUND CAKE
This moist Strawberry Pound Cake is heavenly! We love the strawberry flavor- it's the perfect cake recipe for spring and summer, or for the strawberry lovers in your life!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 10
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.
POUND CAKE WITH STRAWBERRIES
You can put this sweet and special dessert favorite together in a snap. It's a wonderfully sweet way to end any meal. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
- Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
- Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
- Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.
STRAWBERRY CAKE
This rustic Greek yogurt cake is one of our favorite warm-weather desserts. It has ripe, red strawberries nestled into the batter and baked right in!
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
- Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
- Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.
PAULA DEEN'S STRAWBERRY POUND CAKE
From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.
Provided by Anita Harris
Categories Dessert
Time 1h5m
Yield 2 Cakes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2
STRAWBERRY CREAM CHEESE POUND CAKE
My mother's cousin shared this strawberry cream cheese pound cake recipe more than 50 years ago. Our family has enjoyed it ever since, especially on a hot New Mexico day! It can be made the day before. -Vickie Britton, Hobbs, New Mexico
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.
Nutrition Facts : Calories 195 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
STRAWBERRY POUND CAKE
This strawberry pound cake is a recipe to write home to mama about.
Provided by L.M. Black
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 665.9 calories, Carbohydrate 76.2 g, Cholesterol 172.2 mg, Fat 37.8 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 23.1 g, Sodium 123.5 mg, Sugar 46.9 g
STRAWBERRY LAYERED POUND CAKE DESSERT
You don't need to be a baker to make this party-perfect pound cake dessert. You don't even need strawberries! Read on to find out how it's done....
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 12 servings, 1 slice each.
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup; stir into gelatin until ice is completely melted. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 15 min. or until slightly thickened.
- Meanwhile, remove cake from foil pan; reserve foil pan. Line reserved pan with foil, with ends of foil extending over sides of pan. Cut cake horizontally into 3 layers. Place bottom cake layer in prepared foil pan; cover with half of the gelatin mixture. Top with second cake layer; cover with remaining gelatin mixture. Top with remaining cake layer. Refrigerate 1 hour or until gelatin mixture is firm.
- Lift dessert from pan, using foil handles. Frost top of cake with remaining whipped topping; drizzle with melted chocolate. Cut into 12 slices. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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