Genuine Strawberry Pound Cake

         Pound cake is a generations-old dessert! It has been eaten by more people than fast food, I am almost sure! This pound cake is loaded with fresh strawberries and is super moist. Then it is drizzled with a delicious icing.

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            This strawberry shortcake makes the perfect cake to use for a strawberry shortcake type of dessert. I will be making this year round. There is no reason you have to wait until a certain time of year. When I considered this recipe, I realized that it is the perfect choice to make. Of course, I did have to make some necessary changes to my original pound cake recipe. But, after tweaking it, I found the exact recipe that makes it perfect!!

            A butter flavored poundcake is a dream come true to many kids, at least it was to me and my friends when we were younger. I had to call them and give them this recipe to try when I found the perfect combination. I am hoping they like it as much as I do.

            The strawberry icing is very simple to make, to ½ to ¾ cup of strawberry juice, add in the confectioner’s sugar until you have a thin icing. Drizzle this over the top of the cakes once removed from the loaf pans.

Frequently Asked Questions:

            Can I use frozen strawberries?

Frozen strawberries are a great choice. Make sure to thaw them out, pat them dry and then slice them.

            Can I use different fruits?

You could use whatever fruit you would like to. I have made this with blueberries and raspberries. It tasted phenomenal.

            Can I make this cake into muffins?

You can definitely do this. Use liners in the muffin tins and bake at 350* for 20 to 25 minutes.

            Can Strawberry pound cake be frozen?

It can be frozen. Do not put the icing on until you are ready to eat. Wrap it in a sheet of plastic wrap, then wrap it again in another sheet of plastic wrap or aluminum foil. It can stay in the freezer for up to 1 month. Thaw it in the refrigerator overnight before you are ready to eat it. Pour the icing on right before eating.

What do you need to make Genuine Strawberry Pound Cake

            2 cups all purpose flour

            1 ½ cups white granulated sugar

            1 tsp almonds, ground fine

            1 cup butter

            2 eggs

            1 tsp vanilla

            ⅓ cup milk

            1/4 cup water

            1 cup strawberries, quartered

How to make Genuine Strawberry Pound Cake

FIRST STEP:

Preheat the oven to 350*

Grease two loaf pans or one square baking dish

SECOND STEP:

Beat the butter and sugar with an electric mixer until it is light and fluffy

a)

b)

c)

Add the eggs one at a time, mixing thoroughly after each one

a)

b)

c)

THIRD STEP:

With the last egg, mix in the ground almonds and the vanilla

Alternate adding the flour and the milk, mixing thoroughly after each

a)

b)

c)

FOURTH STEP:

Fold the strawberries and water in gently

a)

b)

Pour the batter into the prepared pans

FIFTH STEP:

Bake until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely

Run a butter knife between the cake and the pan to loosen it before trying to remove.

Enjoy!

Genuine Strawberry Pound Cake

Genuine Strawberry Pound Cake

Yield: 10
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes

Ingredients

  • 2 cups all purpose flour
  • 1 ½ cups white granulated sugar
  • 1 tsp almonds, ground fine
  • 1 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • ⅓ cup milk
  • 1/4 cup water
  • 1 cup strawberries, quartered

Instructions

FIRST STEP:

Preheat the oven to 350*

Grease two loaf pans or one square baking dish

SECOND STEP:

Beat the butter and sugar with an electric mixer until it is light and fluffy

Add the eggs one at a time, mixing thoroughly after each one

THIRD STEP:

With the last egg, mix in the ground almonds and the vanilla

Alternate adding the flour and the milk, mixing thoroughly after each

FOURTH STEP:

Fold the strawberries and water in gently

Pour the batter into the prepared pans

FIFTH STEP:

Bake until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely

Run a butter knife between the cake and the pan to loosen it before trying to remove.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 24gSaturated Fat: 12gTrans Fat: 12gCholesterol: 160mgSodium: 34mgCarbohydrates: 180gSugar: 26gProtein: 10g