Strawberry Pound Cake Gift Set
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Strawberry Pound Cake Gift Set
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This type of data sharing may be considered a "sale" of information under California's privacy laws. By turning off personalized advertising, you opt out of this "marketing". Learn more in our Privacy Policy, Help Center and Cookies and Similar Technologies Policy. Anna Theoktisto is a recipe tester and developer working in Meredith's Dotdash Test Kitchen since 2017.
This bright and springy strawberry bean cake is a joy to make and eat - and a beautiful thing to look at, with a pretty pink glaze that crisps up a bit when set. Classic pound cake is great for breakfast, dessert, or a snack any time of day.
Mash some strawberries to use in cake batter as well as icing for a wonderful double whammy of flavor and color. All ingredients for strawberry pound cake are widely available at any local grocery store. Start with fresh strawberries. You will need granulated and powdered sugar.
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Dairy products include unsalted butter, cream cheese, and eggs. You'll also need all-purpose flour, salt, baking powder, and lemon zest. You can make strawberry pound cake ahead of time. It's also great to make on the weekend and enjoy throughout the week as a dessert, snack, or (we'd suggest) breakfast.
To keep fresh and moist, store pound cakes tightly covered or in an airtight container. Cover the strawberry bean cake tightly before serving. Glazing the cake before storage will help seal in moisture. Or you can withhold the glaze before serving for a fresh look (the glaze will be moist when you add it).
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This recipe calls for a 9-by-5-inch loaf pan lined with parchment paper. All this size and variety allows even baking and creating a golden crust. Pound cake and bundt cake are two different types of cake, both in terms of ingredients and preparation. The main difference is that pound cake is buttery and relatively dense and can be made in a loaf pan or bundt pan.
A bundt cake is made exclusively in a bundt pan and can have a variety of flavors and textures. These are usually moist, tender cakes. A pound cake is made with equal parts flour, butter, sugar, and eggs. A typical pound cake contains one pound of each of these ingredients—the same ratio from which the pound cake derives its name—and is denser and butterier than other types of cake and sponge.
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There are several methods of moistening a very dry pound cake. First, try brushing with simple syrup to add moisture. You can also add glaze (or additional glaze) to a dry cake. Finally, try serving the cake with whipped cream or ice cream to moisten it and add a creamy texture.
Let the pound cake cool in the pan for 10 minutes before removing. Then, let cool completely on a wire rack (about an hour). Preheat oven to 325°F. Grease a 9- x 5-inch loaf pan with flour baking spray. Line pan with parchment paper; Coat parchment with baking spray with flour.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the cream cheese, and beat on medium speed until smooth, stopping to scrape down the sides of the bowl as needed, about 1 minute.
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Add the sugar and beat on medium speed until fluffy, stopping to scrape down the sides of the bowl as needed, for 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. In a medium bowl, combine the sifted flour, salt and baking powder.
Ingredients For Strawberry Pound Cake
With the mixer on low speed, slowly add 1/2 cup of the crushed strawberries to the flour mixture, beginning and ending with the flour mixture. Stir in lemon juice. Pour the batter into the prepared pan. Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 65 to 75 minutes.
Let cool in the pan for 10 minutes. Remove the cake from the pan and cool completely on a wire rack for about 1 hour. Beat together powdered sugar and remaining 1/4 cup strawberries until smooth. This strawberry cake is a recipe to write home to mom.
Preheat oven to 325°F (165°C). Grease and flour a fluted tube pan (like a Bundt®). Beat the butter and cream cheese in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add the vanilla extract and beat in the eggs one at a time.
Add 1 cup flour and baking powder and mix until smooth. Beat in another 1 cup flour until smooth; Mix in the remaining batter. Gently fold in the strawberries. Spoon the batter into the prepared pan.
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