Strawberry Pound Cake
User Reviews
5.0
3 reviews
Excellent
Strawberry Pound Cake
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This strawberry pound cake uses fresh and freeze-dried strawberries for extra flavor and no artificial colors! It's perfect for spring and summer!
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Ingredients
- cooking spray
- 1 ½ cups all-purpose flour
- 1 ounce bag freeze-dried strawberries ground into powder, divided
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup strawberries diced
For strawberry glaze:
- ½ cup powdered sugar
- 1-2 teaspoons reserved freeze-dried strawberry powder
- 1 ½ tablespoons milk
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Instructions
- Preheat oven to 350°F. Coat a 9x5 loaf pan with nonstick cooking spray. If preferred, line with parchment paper, creating a sling for easy removal.
- Use a blender to turn freeze-dried strawberries into a powder, reserving 1-2 teaspoons for the icing. Add the flour, baking powder, and salt to the food processor and process for 5 seconds to combine the dry ingredients. Set aside.
- Add sugar and softened butter to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium speed until light and fluffy, about 3 minutes.
- Add vanilla and eggs, one at a time, until fully incorporated, scraping down the sides of the bowl as needed.
- Add the dry ingredients and diced strawberries to the butter mixture and fold with a rubber spatula until just combined and no flour streaks remain.
- Transfer half the batter to the prepared loaf pan and use the rubber spatula to spread it evenly. Then add the remaining batter and spread again. Bake for 55-65 minutes, tenting it halfway through if needed, and until a toothpick inserted in the center comes out clean. Allow the strawberry pound cake to cool in the pan for about 15 minutes. Flip the loaf out of the pan and allow to cool completely on a wire rack.
- For the strawberry glaze: Combine powdered sugar, strawberry powder, and milk in a bowl. Once the cake is completely cooled, pour the glaze over.
Equipments used:
Notes
- Storage Tip: You can store the Strawberry Pound Cake wrapped in plastic wrap or in an airtight container in the fridge for up to five days. I like to reheat slices of it in the toaster oven.
Nutrition Information
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Serving
1slice
Calories
375kcal
(19%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
115mg
(38%)
Sodium
167mg
(7%)
Potassium
114mg
(3%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
668IU
(13%)
Vitamin C
43mg
(48%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 375kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 167mg | 7% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 43mg | 48% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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