Strawberry Pound Cake

Every time I think of spring, my mind drifts to the sweet aroma of freshly baked Strawberry Pound Cake wafting through the kitchen. It’s a nostalgic scent, one that takes me back to sunny afternoons spent with friends and family, indulging in this luscious cake topped with ripe strawberries. I still remember the first time I baked it, the excitement of mixing the batter, and the anticipation as it rose in the oven. There’s something special about pairing the delightful sweetness of strawberries with the rich, buttery flavor of pound cake. This recipe has become a staple in my home, perfect for gatherings or simply as a treat for myself after a long day. The joy of slicing into that fluffy cake, revealing the vibrant strawberries tucked inside, always brings a smile to my face. Whether you’re entertaining guests or enjoying a quiet moment, nothing beats the charm of homemade Strawberry Pound Cake.

What to Gather for Strawberry Pound Cake

When it comes to baking a fantastic Strawberry Pound Cake, selecting the right ingredients is crucial. Each component plays a role in creating that perfect texture and flavor. The key players in this recipe include cake flour for a light, fluffy texture, and unsalted butter for rich flavor. The fresh strawberries add vibrant color and natural sweetness, while white chocolate chips bring an indulgent touch. Together, these ingredients create a cake that is not only delicious but also a feast for the eyes.

• Cake Flour: 1 1/2 cups + 3 tablespoons, sifted. This flour gives the cake its tender texture, which is essential for a classic pound cake.
• Baking Powder: 1/2 teaspoon. This leavening agent ensures your cake rises beautifully.
• Salt: 1/8 teaspoon. Just a pinch enhances the overall flavor of the cake.
• Fresh Strawberries: 1 cup, diced. The star ingredient, these strawberries provide sweetness and moisture.
• White Chocolate Chips: 2/3 cup. They add a creamy, decadent element to the cake.
• Unsalted Butter: 1/2 cup, at room temperature. Essential for moisture and flavor.
• Sugar: 1 1/2 cups. Sweetening the cake is the primary role of sugar.
• Heavy Whipping Cream: 1/2 cup. Adding cream gives the cake a richer texture.
• Mascarpone Cheese: 1/2 cup. This soft cheese contributes to the cake’s moistness and adds a subtle richness.
• Eggs: 3. Eggs provide structure and help bind the ingredients together.
• Vanilla Extract: 1 teaspoon. This adds warmth and complements the flavors beautifully.
• Browned Butter: 2 tablespoons. The nutty flavor of browned butter enhances the cake’s richness.
• Flour for Tossing: for dusting the strawberries and chocolate chips, ensuring they don’t sink in the batter.
• Softened Butter: 1/4 cup. Used for frosting; it makes the frosting creamy and smooth.
• Cream Cheese: 4 ounces. A key ingredient for the luscious frosting on top of the cake.
• Powdered Sugar: 1 1/2 cups (or more to thicken the frosting). This helps create a sweet and spreadable frosting.
• Vanilla Extract (for frosting): 1 teaspoon. Enhances the flavor of the frosting.
• Strawberries for Topping: 4-5, diced. These fresh strawberries will add a beautiful finish to your cake.
• Vegetable Oil: 1 tablespoon. Helps the chocolate drizzle achieve the right consistency.
• White Chocolate Chips (for drizzle): 1/2 cup. Adds an extra layer of sweetness and flavor.

Instructions for Strawberry Pound Cake

Creating the perfect Strawberry Pound Cake is a joyful process that fills your kitchen with delightful aromas. Follow these steps carefully for a cake that’s sure to impress! You’ll notice the beautiful transformation from simple ingredients to a rich, fluffy cake.

1. Preheat your convection air oven to 325 degrees Fahrenheit. If you don’t have a convection option, set it to 350 degrees and remember to rotate the pan halfway through the baking time to ensure even baking.
2. Prepare your loaf pan by buttering and flouring it. I recommend using a pan that measures 8.5 x 4.5 x 3 inches. After buttering and flouring, line it with parchment paper to make removal easier.
3. In a mixing bowl, combine cake flour with baking powder and salt. Sift this mixture three times, or alternatively stir it with a wire whisk until well combined, and set aside.
4. In a small saucepan over medium heat, add 2 tablespoons of butter to brown. Keep an eye on it until it turns a nice amber color, then remove it from the heat and set aside to cool.
5. In another bowl, whisk together your eggs and vanilla extract, and set this aside too. This mix will add depth to your batter.
6. In a large mixing bowl, cream the unsalted butter on medium speed. Gradually add the sugar while mixing until the mixture is smooth and creamy.
7. Now, add the heavy cream and mascarpone cheese to the mixture, beating on medium speed just until combined. Then, lower the mixer speed and gradually incorporate the dry ingredients and the egg mixture alternately until they are just combined.
8. Take about one tablespoon of the flour and toss the white chocolate chips in it to coat evenly. This helps prevent them from sinking in the batter. Also, toss the diced strawberries in a handful of flour.
9. Gently stir the coated chocolate chips into the batter, followed by the strawberries. Pour the batter into the prepared pan, smoothing the top. Tap the pan gently on the working surface to release any air bubbles.
10. Take a butter knife and draw a line down the center of the batter. Carefully pour the browned butter into this line; this will add a lovely flavor during baking.
11. Bake your cake until the top is golden brown and a toothpick inserted in the center comes out clean, which should take about 60 to 70 minutes.
12. Once baked, let the cake cool in the pan for 15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
13. For the frosting, cream together the softened butter and cream cheese until smooth, then slowly add in the powdered sugar on low speed. Mix in the vanilla extract and spread the frosting on top of the cooled cake. Place the cake in the fridge to set the frosting.
14. In a saucepan over low heat, melt 1/2 cup of white chocolate chips with 1 tablespoon of vegetable oil, stirring until smooth. If it’s too thin, let it cool for a few minutes to thicken slightly before drizzling over the cake.
15. Finally, scatter the diced strawberries on top of the frosting, and drizzle with the melted white chocolate. To store, keep the cake in the fridge.

Customization Ideas

The beauty of the Strawberry Pound Cake lies in its versatility. You can easily customize it to fit your personal taste. Here are some fun ideas to make it your own:

• Fruit Variations: Try adding other fruits like raspberries or blueberries for a different spin.
• Nutty Flavor: Incorporate chopped nuts such as almonds or walnuts for added crunch and flavor.
• Chocolate Lovers: Add cocoa powder to the batter for a chocolate version of the pound cake.
• Spice It Up: Add a sprinkle of cinnamon or nutmeg for a warm, aromatic twist.
• Frosting Options: Experiment with different frosting types, such as a lemon glaze or whipped cream, to suit your preference.
• Layer It Up: Make a layered cake by slicing the pound cake and adding frosting in between layers for a more dramatic presentation.
• Flavor Infusion: Consider infusing the cream or butter with herbs like basil or mint for a fresh, unique flavor.

Serving Ideas for Strawberry Pound Cake

When it comes to serving your delicious Strawberry Pound Cake, there are plenty of delightful options to consider. Here are some creative ideas to inspire you:

• Tea Time Delight: Serve slices alongside a pot of herbal tea for a relaxing afternoon break.
• Picnic Perfect: Pack slices for a picnic; its firm texture makes it easy to transport and enjoy outdoors.
• Brunch Buffet: Include it on a brunch buffet table, paired with fresh fruit and whipped cream for an indulgent treat.
• Special Occasions: Dress it up with decorative frosting and fresh berries for birthdays or celebrations.
• Storage Tip: Keep leftover cake in an airtight container in the fridge to maintain its freshness.
• Seasonal Pairing: In spring, serve with a dollop of lemon curd or in summer, pair it with a scoop of vanilla ice cream.
• Garnish: A sprinkle of powdered sugar or a drizzle of melted white chocolate on top makes for an elegant presentation.

FAQ

Conclusion

The Strawberry Pound Cake is a delightful treat that captures the essence of spring with its fresh flavors and moist texture. I encourage you to try this recipe and share it with your loved ones. It’s not only a joy to make but also a pleasure to eat. Enjoy every slice and create lasting memories with this delicious cake!

Strawberry Pound Cake

The ultimate spring dessert, this Strawberry Pound Cake is incredibly moist and filled with fresh strawberries and rich white chocolate. Perfect for any occasion, it’s a delightful treat that will leave you craving more. Make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 345

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups Cake Flour sifted
• 1/2 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1 cup Fresh Strawberries diced
• 2/3 cup White Chocolate Chips
• 1/2 cup Unsalted Butter room temperature
• 1 1/2 cups Sugar
• 1/2 cup Heavy Whipping Cream
• 1/2 cup Mascarpone Cheese
• 3 Eggs
• 1 teaspoon Vanilla Extract
• 2 tablespoons Browned Butter
• Flour to toss the strawberries and chocolate chips
• 1/4 cup Butter softened
• 4 ounces Cream Cheese
• 1 1/2 cups Powdered Sugar (or more to make it thick enough to spread on top of the cake)
• 1 teaspoon Vanilla Extract
• 4-5 Strawberries diced for topping
• 1 tablespoon Vegetable Oil
• 1/2 cup White Chocolate Chips

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl
• Wooden Spoon
• Cutting Board

Method

 

1. Preheat your convection air oven to 325 degrees Fahrenheit. If you don’t have a convection option, set it to 350 degrees and remember to rotate the pan halfway through the baking time to ensure even baking.
2. Prepare your loaf pan by buttering and flouring it. I recommend using a pan that measures 8.5 x 4.5 x 3 inches. After buttering and flouring, line it with parchment paper to make removal easier.
3. In a mixing bowl, combine cake flour with baking powder and salt. Sift this mixture three times, or alternatively stir it with a wire whisk until well combined, and set aside.
4. In a small saucepan over medium heat, add 2 tablespoons of butter to brown. Keep an eye on it until it turns a nice amber color, then remove it from the heat and set aside to cool.
5. In another bowl, whisk together your eggs and vanilla extract, and set this aside too. This mix will add depth to your batter.
6. In a large mixing bowl, cream the unsalted butter on medium speed. Gradually add the sugar while mixing until the mixture is smooth and creamy.
7. Now, add the heavy cream and mascarpone cheese to the mixture, beating on medium speed just until combined. Then, lower the mixer speed and gradually incorporate the dry ingredients and the egg mixture alternately until they are just combined.
8. Take about one tablespoon of the flour and toss the white chocolate chips in it to coat evenly. This helps prevent them from sinking in the batter. Also, toss the diced strawberries in a handful of flour.
9. Gently stir the coated chocolate chips into the batter, followed by the strawberries. Pour the batter into the prepared pan, smoothing the top. Tap the pan gently on the working surface to release any air bubbles.
10. Take a butter knife and draw a line down the center of the batter. Carefully pour the browned butter into this line; this will add a lovely flavor during baking.
11. Bake your cake until the top is golden brown and a toothpick inserted in the center comes out clean, which should take about 60 to 70 minutes.
12. Once baked, let the cake cool in the pan for 15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
13. For the frosting, cream together the softened butter and cream cheese until smooth, then slowly add in the powdered sugar on low speed. Mix in the vanilla extract and spread the frosting on top of the cooled cake. Place the cake in the fridge to set the frosting.
14. In a saucepan over low heat, melt 1/2 cup of white chocolate chips with 1 tablespoon of vegetable oil, stirring until smooth. If it's too thin, let it cool for a few minutes to thicken slightly before drizzling over the cake.
15. Finally, scatter the diced strawberries on top of the frosting, and drizzle with the melted white chocolate. To store, keep the cake in the fridge.

Notes

• Storage: Store leftover cake in an airtight container in the fridge to maintain freshness.
• Freezing: You can freeze slices of the cake for up to three months, just wrap them tightly.
• Variations: Consider adding different fruits or nuts to the cake for a delightful twist.
• Serving: This cake is perfect served with whipped cream or a scoop of ice cream.
• Presentation: Dust with powdered sugar before serving for an elegant touch.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.