Prepare to embark on a culinary journey that transforms an ordinary dessert into an extraordinary experience! This Frosted Strawberry Pound Cake is not just a recipe—it's a slice of heaven that combines the rich, buttery goodness of a classic pound cake with the vibrant, sweet burst of fresh strawberries. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that will have everyone begging for seconds. Get ready to impress your family and friends with a cake so delicious, it'll become your new go-to crowd-pleaser!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 2 cups powdered sugar (for frosting)
- 1/4 cup butter, softened (for frosting)
- 1/4 cup milk (for frosting)
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream the softened butter (1 cup) with sugar until light and fluffy, using an electric mixer on medium speed. This process should take about 3-4 minutes, creating a smooth and pale mixture.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture, mixing on low speed just until combined. Overmixing can result in a tough cake.
- Gently fold in the vanilla extract and chopped fresh strawberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 60-70 minutes. Test for doneness by inserting a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes, then carefully turn out onto a wire rack to cool completely.
- For the frosting, beat the softened butter (1/4 cup) until creamy. Gradually add powdered sugar and milk, mixing until smooth and reaching a spreadable consistency.
- Once the cake is completely cooled, spread the frosting evenly over the top, allowing it to drip slightly down the sides for a rustic look.
- Optional: Garnish with fresh strawberry slices or additional chopped strawberries on top of the frosting for extra decoration and flavor.
- Let the frosting set for 15-20 minutes before slicing and serving. Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before starting. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Fresh is Best: Use ripe, fresh strawberries for the most intense flavor. If strawberries aren't in season, frozen can work, but make sure to pat them dry to prevent excess moisture.
- Pan Preparation: Grease and flour your pan thoroughly to prevent sticking. Consider using a non-stick baking spray with flour for easier release.
- Check for Doneness: Use the toothpick test to ensure your cake is fully baked. A clean or nearly clean toothpick indicates it's ready.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the frosting from melting or sliding off.
- Frosting Consistency: If your frosting is too thick, add a little more milk. If it's too thin, add more powdered sugar.
- Storage Tip: Store the cake in an airtight container in the refrigerator to maintain freshness and prevent the frosting from spoiling.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
