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Strawberry Pound Cake – Baker by Nature


This beautiful Strawberry Pound Cake recipe includes a buttery almond pound cake that’s coated in fluffy white chocolate buttercream. A swirl of strawberry jam, recent strawberries, and sliced almonds make it a complete showstopper! This cake requires some endurance with the meeting, however is completely well worth the effort.

How Fairly is that this Strawberry Cake?

I lately attended a bridal bathe the place they served essentially the most DELICIOUS strawberries and cream cake! And it wasn’t simply scrumptious, as a result of it was additionally drop-dead-gorgeous. It had sliced almonds pressed across the edges and strawberry halves topped with strawberry glaze on high. I used to be so impressed I ate 2 slices!

In my line of labor, once you eat a cake that spectacular, you instantly begin pondering of the way to recreate it! In order quickly as I received house I began testing this recipe. And over the previous few months I’ve endlessly tested-and-perfected this cake recipe to make sure it’s well worth the effort. And eventually, it’s prepared for you!

I like this cake as a result of it’s a complete bombshell showstopper, but in addition straightforward sufficient for nearly anybody to bake! And it doesn’t require you to bake a number of desserts and/or frostings. The proper show-off cake for smaller events and occasions like Easter, Mom’s Day, or any summer season or spring celebration!

Substances for Strawberry Pound Cake

  • All-Objective Flour: You should definitely measure your flour by weighing it or flippantly spooning it into the measuring cup. By no means pack your flour into the measuring cup. Utilizing an excessive amount of flour will lead to a dry and dense cake.
  • Baking Powder: You should definitely use recent baking powder, and by no means sub it for baking soda.
  • Salt: A small quantity of salt balances the sweetness and helps improve the opposite flavors within the cake.
  • Butter: For greatest outcomes, use unsalted butter. And ensure it’s at room temperature. When mixed, the butter and sugar and cream cheese will cream collectively and get tremendous fluffy.
  • Cream Cheese: Use brick-style full-fat cream cheese. And ensure it’s at room temperature.
  • Granulated Sugar: I don’t recommend utilizing every other number of sugar for the cake. And don’t cut back the quantity of your cake will unfastened taste and moisture.
  • Almond Extract: I discover almond extract compliments the strawberry taste. However when you’re allergic or not a fan, omit it.
  • Vanilla Extract: For the perfect taste, use actual vanilla, not synthetic vanilla or imitation vanilla.
  • Eggs: Use giant eggs and ensure to convey them to room temperature earlier than including them to the cake batter. You should definitely add the eggs one by one.
  • Milk: Complete milk aka full-fat milk works greatest for this recipe. You should definitely convey it to room temperature earlier than use.
  • Oil: I recommend utilizing a impartial oil reminiscent of canola or vegetable oil. However melted refined coconut oil can even work.
  • Strawberry Preserves: Appears to be like so fairly and provides further strawberry taste. Use your favourite strawberry jam model. I don’t recommend utilizing strawberry puree, which could weep out the edges of the cake and make a multitude.
  • Contemporary Strawberries: You’ll want at the very least 2 kilos of recent strawberries to cowl all the cake like I did. However strawberries are costly, so be at liberty to make use of much less!
  • Sliced Almonds: Once more, when you have an almond allergy or simply don’t like them, be at liberty to omit this ingredient.

Let’s Speak White Chocolate Buttercream

Right here’s what you’ll must make this scrumptious frosting:

  • Butter: Use unsalted butter and ensure it’s at room temperature earlier than use!
  • Confectioners’ Sugar: Aka powdered sugar. Chances are you’ll want greater than referred to as for to get the precise consistency you’re on the lookout for.
  • Salt: Only a pinch will assist cut back the sweetness and improve the white chocolate taste.
  • Heavy cream: Aka whipping cream; don’t sub milk or half and half.
  • White Chocolate: Don’t use white chocolate chips, high-quality white chocolate is important right here.

In a big mixing bowl beat the butter till tremendous clean. Then add within the sugar, progressively, so it doesn’t fly throughout your kitchen. Add within the salt and heavy cream, then lastly beat within the white chocolate. Viola!

The best way to Make a Strawberry Pound Cake

  • Prep your Pan: You’ll want a 9×9-inch pan and parchment paper for this recipe. Be certain your pan is at the very least 2.25-inches deep. Don’t use a spherical pan or bundt pan for this recipe.
  • Make the Cake Batter: You’ll want an electrical hand mixer or stand mixer for this recipe. Don’t use a meals processor to make the batter. Ensure you don’t over combine the batter when you’ve added within the dry components. Scrape the batter into the ready baking pan and clean the highest.
  • Bake for Cake: It is a giant and heavy cake. It has an extended bake time, round 60 to 65 minutes. Or till the cake is golden brown AND a toothpick inserted into the middle of the cake comes out clear! This might take 70 to 75 minutes relying in your pan and oven.
  • Cool the Cake: Enable the cake to chill within the pan, set on a wire cooling rack, for 10 minutes. Then invert the cake onto the rack and funky fully, about 2 hours.

Assembling the Cake

Assembling this cake might sound daunting, however I promise, it’s doable! Learn the recipe twice and be sure you have sufficient time to do all of the steps as referred to as for. Together with the cooling time, which some individuals are likely to over look!

  1. Use a protracted serrated knife to trim off the highest of the cake. You need it to be a good floor.
  2. Then use the identical knife to fastidiously minimize the cake in half, in order that it’s two layers. Rigorously raise off the highest layer and set it apart.
  3. Place the underside layer on a big plate or serving platter. Unfold some buttercream on high of the cake, then unfold some strawberry preserves on high of the buttercream.
  4. Place the highest layer of the cake on high of the icing/jam. Unfold the remaining buttercream on the highest and sides of the cake.
  5. Press the sliced almonds on the edges of the cake and prepare the halved berries on high of the cake.
  6. Place within the fridge for 20 minutes (this helps it agency up so that you get good clear slices) then slice and serve. 

You’ll be able to wrap any leftovers with plastic wrap and retailer them within the fridge for as much as 3 days.

Strawberry Pound Cake

Ashley Manila

This beautiful Strawberry Pound Cake recipe includes a buttery almond pound cake that is coated in fluffy white chocolate buttercream. A swirl of strawberry jam, recent strawberries, and sliced almonds make it a complete showstopper!

Prep Time 25 minutes

Cook dinner Time 1 hour 5 minutes

Cooling Time 2 hours

Complete Time 3 hours 30 minutes

Course Dessert

Delicacies Baking, Cake

Substances 

For the Pound Cake:

  • 2 and 1/2 cups (330g) all-purpose flour *for greatest outcomes, use a digital scale or flippantly scoop your flour into the measuring cup
  • 1 and 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup (227g) unsalted butter room temperature
  • 1 cup (227g) full-fat cream cheese room temperature
  • 2 cups (397g) granulated sugar
  • 1 and 1/2 teaspoons almond extract non-compulsory, however really helpful
  • 1 teaspoon vanilla extract
  • 5 giant eggs room temperature
  • 1/4 cup (57ml) entire milk
  • 1/4 cup (57ml) impartial oil reminiscent of canola or vegetable oil
  • 1/2 cup strawberry preserves
  • 2 16 ounce containers (908g) recent strawberries
  • 2 cups sliced almonds

For the White Chocolate Buttercream:

  • 1 and 1/2 cups (340g) unsalted butter room temperature
  • 4 cups (456g) confectioners sugar sifted
  • 1/2 teaspoon salt
  • 1/3 cup (76ml) heavy cream
  • 6 ounces (170g) high quality white chocolate (not chocolate chips) chopped, melted, and cooled for five minutes

Directions 

For the Pound Cake:

  • Preheat the oven to 325°F. Line a 9×9-inch pan with parchment paper and spray with non-stick baking spray. Put aside till wanted. 

  • In a medium bowl, whisk the flour, baking powder, and salt collectively till properly mixed. Put aside till wanted.

  • Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl utilizing a handheld electrical mixer, beat the butter and cream cheese on medium pace till clean and creamy, about 1 minute. 

  • Steadily add within the sugar, then improve the pace to medium-high and proceed beating till gentle and fluffy, about 3 minutes. Beat within the almond extract and vanilla extract. 

  • Scale back the pace to medium-low, then add within the eggs, one by one, beating properly after every addition, and scraping down the edges of the bowl as wanted. Beat within the milk and oil. 

  • Scale back the pace to low and add within the flour combination, mixing simply till mixed. 

  • Scrape the batter into the ready pan. Bake for 60 to 65 minutes, or till the cake is golden brown AND a toothpick inserted into the middle of the cake comes out clear. 

  • Enable the cake to chill within the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack and funky fully, about 2 hours.

For the White Chocolate Buttercream:

  • Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl utilizing a handheld electrical mixer, beat the butter on medium-speed till fully clean. 

  • Scale back the pace to low and progressively add within the confectioners’ sugar, beating till the entire sugar is totally mixed. Add within the salt and heavy cream and beat clean. 

  • Add within the white chocolate and beat clean. As soon as the entire components have been included, improve the pace to medium-high and beat for a minute.

Meeting:

  • Utilizing a protracted serrated knife, trim off the highest of the cake to make it a good floor. Then use the knife to fastidiously minimize the cake in half, in order that it’s two 9” layers. 

  • Rigorously raise the highest layer off and set it apart. Place the underside layer on a big plate or serving platter. 

  • Unfold 1 cup of the buttercream on high of the cake, leaving a ½-inch border across the edges. Then unfold the strawberry preserves on high of the buttercream, additionally leaving a ½-inch border across the fringe of the cake. 

  • Place the highest layer of the cake on high of the icing/jam, and gently press to seal the 2 collectively. Unfold the remaining buttercream on the highest and sides of the cake. Then press the sliced almonds on the edges of the cake.

  • Prepare the halved berries in barely overlapping rows on high of the cake. Place within the fridge for 20 minutes, then slice and serve. 

Key phrase cake, strawberry pound cake, pound cake, white chocolate

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