AMAZING STRAWBERRY POUND CAKE
This is technically considered half pound cake because it calls for half the amount of sugar, flour and butter. But amazing still.
Provided by xavnkatsmom
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and ground almonds with the last egg. Pour flour alternately with milk, mixing until just incorporated. Fold in strawberries and water; mixing just enough to evenly combine. Pour the batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a paring knife between the cake and the edge of the pans and allow cake to cool completely before removing.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 42.4 g, Cholesterol 72.2 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 10.1 g, Sodium 124.1 mg, Sugar 26.1 g
STRAWBERRY POUND CAKE
This beautiful cake is my husband's favorite. I add chopped pecans and strawberries to the batter and brush the cake right out of the oven with a sweet strawberry glaze. If there's any extra glaze, just serve it on the side.&emdash;Sue Wesson, Springhill, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extracts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack., In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.
Nutrition Facts : Calories 419 calories, Fat 16g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 193mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 2g fiber), Protein 5g protein.
FRESH STRAWBERRY POUND CAKE
Make and share this Fresh Strawberry Pound Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Combine cake ingredients together in large mixing bowl; mix for 3 minutes. Pour in well greased and floured tube pan.
- Bake at 325* for 45-55 minutes or until cake tests done.
- Cool in pan on rack for 10 minutes; remove to serving plate.
- Combine glaze ingredients until smooth and spread over cake.
Nutrition Facts : Calories 5901, Fat 232.7, SaturatedFat 58.1, Cholesterol 968, Sodium 4471.2, Carbohydrate 917.4, Fiber 8.3, Sugar 778.5, Protein 56.9
STRAWBERRY POUND CAKE
This strawberry pound cake is a recipe to write home to mama about.
Provided by L.M. Black
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.
Nutrition Facts : Calories 665.9 calories, Carbohydrate 76.2 g, Cholesterol 172.2 mg, Fat 37.8 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 23.1 g, Sodium 123.5 mg, Sugar 46.9 g
PAULA DEEN'S STRAWBERRY POUND CAKE
From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.
Provided by Anita Harris
Categories Dessert
Time 1h5m
Yield 2 Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
- Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
- In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
- Sweet Pink Glaze:.
- 1 c powdered sugar.
- 2 tbsps milk.
- 1 drop red food coloring.
- In a small bowl, combine all ingredients, stirring until smooth.
Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2
FRESH STRAWBERRY BUNDT CAKE
Strawberries from the farmers' market are tiny, packed with flavor, red all of the way through, and they put their supermarket counterparts to shame. This summery Bundt packs a double dose of strawberry flavor, so use the very best ones you can find. (You'll need 1 pound of strawberries for the cake and glaze.) A couple of tips for Bundt unmolding success: Make sure to butter and flour the pan generously and evenly, and let the cake cool for 15 minutes on a cooling rack, then flip it out on to the rack to cool completely. Don't worry too much if your cake isn't perfect: The blanket of pink glaze will cover many mistakes.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
- With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
- Add the flour mixture all at once and mix on low until almost completely combined.
- Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
- Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
- When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 327 milligrams, Sugar 53 grams, TransFat 0 grams
FRESH STRAWBERRY CAKE
I make this cake at least once every summer, when fresh strawberries are in season. It's delicious! I found the recipe in a cook book titled, "A World of Baking".
Provided by Kim D.
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- FOR CAKE: Sift together: flour, salt, and baking powder.
- In a separate bowl, combine butter, sugar, eggs, and vanilla.
- Beat for a total of 3 minutes, scrapping the sides of the bowl.
- Then add flour mixture to creamed mixture, alternating with strawberries.
- Beat for two minutes.
- Pour batter into two 8-inch round greased and floured cake pans.
- Bake in pre-heated oven for 25-30 minutes, or until cake tests done.
- Turn out on to wire cooling racks to cool.
- When cool, top with Strawberry Glaze.
- FOR STRAWBERRY GLAZE: Mix together all ingredients.
- Use enough strawberries to thin mixture.
Nutrition Facts : Calories 249.1, Fat 8, SaturatedFat 4.8, Cholesterol 42.3, Sodium 166.1, Carbohydrate 42.4, Fiber 0.6, Sugar 26.7, Protein 2.5
STRAWBERRY POKE CAKE
We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just slightly chilled, so let it sit out to warm up a bit while you whip the cream for the topping.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 15 servings
Number Of Ingredients 15
Steps:
- For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
- Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
- Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
- Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
- For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
- For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.
FRESH STRAWBERRY SAUCE
THIS SAUCE was first served to me by my mother, who was a wonderful cook. During these months when strawberries are so plentiful, I like to keep this sauce on hand so I can improvise a delightful dessert for just the two of us. It's delicious over ice cream or angel food cake. -Joyce Courtney, West Chester, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3/4 cup.
Number Of Ingredients 5
Steps:
- Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in extract. Pour over berries; fold gently. Chill. Serve over ice cream or cake.
Nutrition Facts :
More about "freshstrawberrypoundcake recipes"
FRESH STRAWBERRY POUND CAKE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
4.3/5 (342)Total Time 1 hr 35 minsCategory DessertPublished 2019-04-01
- Remove the stems and wash strawberries thoroughly. Next add strawberries to food processor or heavy duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for glaze later on.
- Once cake has cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime juice until smooth and thick, but pourable.
STRAWBERRY POUND CAKE - LOVEFOODIES
From lovefoodies.com
- Get all your ingredients ready, i.e mash the strawberries, sieve the flour, and add the salt and baking powder to the flour etc.
- Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
FRESH STRAWBERRY CAKE - COOKING CLASSY
From cookingclassy.com
- Preheat oven to 350 degrees. Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment and lightly dust pan with flour, shake out excess. Set pans aside.
- Make the cake: Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (if you don't have a paddle that constantly scrapes bowl while mixing then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl to ensure even mixing), whip together butter and sugar until pale and fluffy.
STRAWBERRY CAKE - REALLY EASY CAKE RECIPE - RECIPETIN EATS
From recipetineats.com
- Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
- For inside of cake: Dice some strawberries into ~1.5cm / 1" pieces to make 1 cup (about 1/3 of the strawberries)
SUPER MOIST STRAWBERRY POUND CAKE - EASY AND DELISH
From easyanddelish.com
- Preheat oven to 350 F. Grease a 4-quart tube or bundt pan well with butter or vegetable shortening and dust with flour. Set aside.
- Sift flour and salt in a medium bowl; set aside. Using an electric mixer with paddle attachment, beat butter and cream cheese on medium speed for 2-3 minutes or until smooth.
- Gradually adding sugar, beat on medium speed until light and fluffy (approximately 5 minutes). Then, add eggs, one at a time, beating after each addition just until the yolk disappears. Do not overbeat! Mix in 2 tsp vanilla.
FRESH STRAWBERRY CAKE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
- Place strawberries in blender and puree well (one pint size package of fresh strawberries was about right for both the cake and frosting).
FRESH STRAWBERRY YOGURT CAKE - A FAMILY FEAST®
From afamilyfeast.com
- In a medium bowl, sift together 2 ¼ cups of flour, baking soda and salt. Add in the lemon zest and stir to mix throughout. Set aside.
EASY FRESH STRAWBERRY CAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
- Beat the eggs and sugar (and vanilla if desired) using an electric mixer on medium speed for about 3 minutes (or until pale in color)
- Using a rubber spatula, gently stir in the sifted flour just until the batter is combined and smooth.
FRESH STRAWBERRY BUNDT CAKE RECIPE (VIDEO) - A ... - A SPICY …
From aspicyperspective.com
- Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
- In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
STRAWBERRY POUND CAKE WITH STRAWBERRY GLAZE | YELLOWBLISSROAD.COM
From yellowblissroad.com
- Preheat oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray, set aside.
- In a separate, large mixing bowl mix Greek yogurt, sugar, eggs, extract and oil. Slowly stir in the dry ingredients until just incorporated.
STRAWBERRY CUPCAKES WITH STRAWBERRY FROSTING - CELEBRATING SWEETS
From celebratingsweets.com
- If using freeze dried strawberries: In a small food processor, blend 1/2 cup freeze dried strawberries until they turn into powder. Pour the powder into a fine mesh sieve, discarding the solids and seeds, keeping the fine powder that came through the sieve. Measure out two tablespoons of the powder to use in the frosting. Proceed below.
HOMEMADE STRAWBERRY BUNDT CAKE RECIPE - A LATTE FOOD
From alattefood.com
- Place strawberries, sugar and lemon juice in a small saucepan and cook over medium heat, stirring occasionally.
- Whisk 2 Tbsp of strawberry sauce with 1 cup powdered sugar and 3 tsp of lemon juice. If the glaze is too thin, add in more powdered sugar. If it is too thick, add in more strawberry sauce.
FRESH STRAWBERRY CUPCAKES - BAKER BY NATURE
From bakerbynature.com
- Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine 2 cups of the flour, baking powder, baking soda and salt; set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and sugar until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Stir in the hot water, beating just until combined; set aside.
- Combine the strawberries and lemon juice in a small saucepan; bring to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until the strawberries have become soft enough to mash effortlessly. It will look like thick strawberry jam. Once the mixture can coat a spoon (you should have about 1/4 cup of strawberry puree) remove from heat. Allow mixture to cool completely before using. <<< That part is SUPER important!
- Place the softened butter in a large bowl or in the body of a stand mixer. With a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-speed (scraping down the sides as needed) until completely smooth; about 2 minutes. Add in 3 tablespoons of the strawberry puree and beat until completely combined; about 1 minute (don't worry if the mixture looks weird at this point). Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes - this thickens up the frosting and makes it nice and fluffy. Frost cooled cupcakes as desired and top with a fresh strawberry, if using.
FRESH STRAWBERRY BUNDT CAKE (FROM SCRATCH!) - SAVORING ITALY
From savoringitaly.com
- Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
- Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice.
- In a large bowl, combine flours, baking powder, soda, and salt; set aside. Combine yogurt and coconut milk (or regular milk). Add flour mixture and yogurt mixture alternately to margarine mixture, beginning and ending with flour mixture. Toss the strawberries in the remaining 2 Tablespoons flour. Gently fold in the strawberries.
FRESH STRAWBERRY CAKE RECIPE WITH STRAWBERRY ... - YELLOW BLISS ROAD
From yellowblissroad.com
- Preheat oven to 325 degrees. Prepare 3, 9-inch round cake pans by spraying liberally with non-stick cooking spray.
- In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge). *NOTE - use a chilled bowl and paddle to help keep the cream cool.
- Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2" or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.
FRESH STRAWBERRY CAKE - ONCE UPON A CHEF
From onceuponachef.com
- In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
AMAZINGLY SOFT STRAWBERRY POUND CAKE RECIPE - COOKIES AND CUPS
From cookiesandcups.com
- In the bowl of a stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking soda, baking powder, and salt. Mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and in alternating additions add in the buttermilk and flour, beginning and ending with flour, scraping the sides of the bowl as necessary. Mix until just incorporated.
STRAWBERRY POUND CAKE | STRAWBERRY CAKE AND ICING RECIPE
From lifeloveandsugar.com
- Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
- . In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes.
- . Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
FRESH STRAWBERRY CAKE RECIPE {WITH FRESH STRAWBERRY GLAZE}
From thebestcakerecipes.com
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
FRESH STRAWBERRY POUND CAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
- Preheat the oven to 350 F. Prep a 9x5 bread pan by spraying it with baking spray and set aside.
- In the bowl of a stand mixer, combine butter, sugar and eggs. Using a paddle or whisk attachment, beat together on medium high speed for about 1 minute or until a smooth mixture has formed. Add in the milk, jam and vanilla and mix again.
- In a small mixing bowl, combine the flour, salt, baking powder and baking soda. Add into the wet ingredients mixture. Whisk together until all of the flour is incorporated. Fold in the strawberries.
FRESH STRAWBERRY POUND CAKE > CALL ME PMC
From callmepmc.com
- Prepare a 10-inch tube pan with solid vegetable shortening and either flour or sugar. Preheat oven to 325 degrees F.
STRAWBERRY POUND CAKE - MY CAKE SCHOOL
From mycakeschool.com
- Preheat the oven to 350 degrees and grease and flour a tube pan. If you are baking in a dark colored pan, reduce the temperature to 325 degrees and you may need to bake a bit longer.
- Strawberry Puree and Reduction— Wash and slice 1 pound of strawberries. Puree using a food processor or blender ( I used a Bullet smoothie blender) until you have 1 cup puree. Put the puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently. Set aside to cool. Reducing the puree gives you the flavor of 1 cup puree without adding too much liquid to the recipe.
STRAWBERRY CAKE FROM SCRATCH – WELLPLATED.COM
From wellplated.com
- Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper, then lightly coat with nonstick spray. Set aside.
- Place the strawberries in a food processor or blender and pulse until pureed. Set 1 tablespoon aside for the frosting, then measure out an additional 1/3 cup for the cake. If you are a little short of 1/3 cup, blend in a few more strawberries as needed.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk, vanilla, and 1/3 cup strawberry puree. Set aside.
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM
From freshaprilflours.com
- Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" or 9" round cake pans.
- Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
- Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with strawberry buttercream frosting. Spread evenly with an offset spatula.
REAL STRAWBERRY CREAM CHEESE POUND CAKE - I AM BAKER
From iambaker.net
- Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
- In a saucepan, over medium heat, add sugar and water. Whisk frequently and bring the mixture to a low boil (8-10 minutes).
- In a stand mixer combine cream cheese, butter, confectioners sugar, vanilla, and 1 cup of the strawberry syrup.
FRESH STRAWBERRY POUND CAKE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
- Blitz the fresh (cleaned and hulled) strawberries in a food processor. Place in a small pan over a medium heat and reduce to about half. This may take about 10 mins. Keep stirring. Leave to cool completely.
- Preheat the oven to 170 deg Fan assisted. Grease and line a 1lb loaf tin with baking parchment or a cake tin liner.
HOMEMADE STRAWBERRY CAKE FROM SCRATCH (VIDEO) - A ... - A SPICY …
From aspicyperspective.com
- Preheat the oven to 350 degrees F. Spray or grease two 9-inch round cake pans. Cut out 9-inch parchment paper circles, and press them down in the bottom of each pan. (Trace the pan for perfect circles.)
- For the Strawberry Layer Cake: In the bowl on an electric stand mixer, cream the butter and 1 3/4 cups sugar together for 1 minute. Then add in the oil and beat until the mixture is very smooth. (Cream: Beat on high to break down the sugar crystals.)
HOMEMADE STRAWBERRY CAKE RECIPE | ULTIMATE ... - LIFE LOVE AND …
From lifeloveandsugar.com
- To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.
- 2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
- . When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
STRAWBERRY POUND CAKE - BOSTON GIRL BAKES
From bostongirlbakes.com
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter-sugar-egg mixture until uniformly incorporated- do not overmix. Stir in the diced strawberries.
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