Strawberry Pound Cake Recipe

Strawberry Pound Cake Recipe

Deliciously moist and buttery, this is my award winning vanilla pound cake laced with fresh strawberries and topped with a fresh strawberry glaze. Makes 2 loaves!

Ingredients :

• 3 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/2 cups sugar
• 1 cup unsalted butter , softened
• 1 teaspoon vanilla
• 5 large eggs
• 1 cup whole or 2% milk
• 2 cups fresh strawberries , chopped and blotted dry
• 2 cups powdered sugar
• 1/2 cup fresh strawberries , chopped
• milk , to consistency

Directions

1. Heat the oven to 350°F. Grease and lightly flour two 9×5-inch loaf pans.
2. In a medium bowl, sift together the flour, baking powder and salt; set aside.
3. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter until light and fluffy. Add the vanilla and eggs, beating on high speed for 2-3 minutes.
4. Add the flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Fold in chopped strawberries by hand.
5. Pour into the prepared pans.
6. Bake for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
7. When cakes are cooled, make glaze. Start by muddling the chopped strawberries.
8. Add to the powdered sugar and mix. Add the milk very sparingly until a pourable consistency.
9. Place the cake on cooling rack with aluminum foil or parchment underneath. Spoon glaze over cakes and let excess drip below. Let glaze set and then transfer to serving tray.