STRAWBERRY POUND CAKE

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Our Strawberry Pound Cake recipe is simply delicious!

Strawberry Pound Cake! What a lovely cake this is! if you are a fan of pound cakes and strawberries, then this one is for you. The cake recipe itself is very easy, and the ingredients are straightforward. The cake is moist and soft, with lots of flavour from the strawberries, just as you would expect from a strawberry pound cake!

For this recipe, I used fresh strawberries, but of course you could also use frozen strawberries, just make sure you defrost them and pat dry with kitchen paper to get rid of any excess water from the freeze.

This recipe came about because of our monthly 30 day Blogger recipe challenge, and yep, the theme for this month was strawberries! Of course I had to make a cake. I love cake, and even more, I love a good pound cake. So it was a simple decision to bake a strawberry pound cake. I’m so excited to see the other recipes from our bloggers who took part in the strawberry challenge too. There’s such a wide variety, from sweet to savoury, so be sure to take a look at them at the end of this post. there’s something for everyone!

You will need a loaf tin, mine measures 30 cm x 12 cm, and 8 cm deep. (12 inch pan)
The batter may also fit in a 9 inch loaf pan. If you have any left over, make some cup cakes!

STRAWBERRY POUND CAKE
STRAWBERRY POUND CAKE

 

Ingredients

  • 3/4 cup or 175 g softened butter
  • 1/4 cup or 60 ml milk
  • 1 1/2 cups or 290 g regular sugar
  • 3 eggs (lightly beaten)
  • 9 oz or 250 g Fresh Strawberries, mashed
  • 1 3/4 cups or 225 g Plain / All purpose flour (sieved)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 teaspoon Vanilla Extract

Instructions

  1. Heat oven to 160C, Gas 3, 310F. Grease and line your baking tin.
    ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
  2. Get all your ingredients ready, i.e mash the strawberries, sieve the flour, and add the salt and baking powder to the flour etc.
  3. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
  4. 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.

You can find complete recipes of this STRAWBERRY POUND CAKE in lovefoodies.com

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