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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Strawberry Topped Pound Cake Recipe

Strawberry Topped Pound Cake Recipe

An absolutely wonderful dessert to be served at a family picnic or any large gathering. Light and delicate cake with fresh strawberries. Use thin slices to make a wonderful french toast also.

Pound cake topped with fresh Strawberries in textured Mulberry bowl

1 3/4 cups Cake flour, sifted
2 teaspoons Baking powder
1/8 teaspoon Salt
1 cup (2 sticks) Unsalted butter, room temperature
1 cup Superfine sugar
4 large eggs, room temperature
2 teaspoons Pure vanilla extract
Zest of one Lemon or orange (optional)
1 cup Strawberries, mashed

Oven Temp ~ 350°
Baking Time ~ 50 to
Pan Type ~ 9 x 5 x 3 inch loaf pan
Preheat oven to 350 degrees and place rack in center of oven. Butter or spray with a vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
In a large bowl sift the flour, baking powder and salt, together twice.

With a hand mixer, beat the butter in a large mixing bowl until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed. After about five minutes the pound cake batter should be light in color and fluffy in texture. Then add the eggs one at a time, mixing well after each addition. You will notice that the batter will look curdled (this is normal).
Add the vanilla and lemon or orange zest, beat until incorporated.

Add the flour mixture and mix just until moist.
Pour strawberry pound cake batter into the prepared pan and smooth top.

Bake until pound cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from oven and place onto wire rack to cool for about 10 minutes. Remove pound cake from the pan and cool completely.
Serve warm or at room temperature, topped with fresh strawberries or strawberry sauce.

Recipe Note - To make your own superfine sugar:

Place 1 cup granulated white sugar in the food processor. Process until very fine, about 30 seconds.

12 Servings
Nutrition facts:
Serving Size 84 g
Calories 297
Calories from Fat 155
Total Fat 17.2g 26%
Saturated Fat 10.3g 51%
Cholesterol 103mg 34%
Sodium 157mg 7%
Total Carbohydrates 32.1g 11%
Dietary Fiber 0.7g 3%
Sugars 17.6g
Protein 4.2g
Vitamin A 11% • Vitamin C 13% • Calcium 5% • Iron 7%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!