Get ready to experience a slice of heaven with this mouthwatering Easy Strawberry Pound Cake that promises to transform your ordinary dessert time into an extraordinary culinary adventure! Imagine a buttery, rich cake bursting with fresh strawberry goodness, so tender it practically melts in your mouth. Whether you're a baking novice or a seasoned pro, this recipe will become your new go-to dessert that's guaranteed to impress family and friends with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup heavy cream
- 1 cup fresh strawberries, diced
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating thoroughly after each addition. Ensure each egg is fully incorporated before adding the next, scraping down the sides of the bowl as needed.
- 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 ingredients to the wet mixture, alternating with the heavy cream. Begin and end with the flour mixture, mixing on low speed until just combined. Avoid overmixing to maintain the cake's tender texture.
- Gently fold in the diced fresh strawberries using a spatula, distributing them evenly throughout the batter. Be careful not to crush the strawberries while mixing.
- Transfer the batter to the prepared bundt pan, smoothing the top with a spatula to ensure an even surface. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for 60-65 minutes. Check for doneness by inserting a toothpick or cake tester into the center - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or prepare a simple glaze if desired. Slice and serve at room temperature.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better incorporation.
- Use fresh, ripe strawberries for the most vibrant flavor and color.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Gently fold strawberries to prevent them from bleeding color throughout the batter.
- Use a toothpick test to check cake doneness, but remember that a few moist crumbs are okay.
- Let the cake cool completely before slicing to maintain its structure.
- For an extra touch, serve with a dollop of whipped cream or a light vanilla glaze.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 62g
Protein: 7g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 145mg
