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