Are you craving a delightful dessert that's both easy to make and incredibly delicious? Then look no further! This Strawberry Shortcake Pound Cake recipe is the perfect solution for satisfying your sweet tooth without spending hours in the kitchen. Imagine the fluffy texture of a classic pound cake, infused with the sweet and juicy bursts of fresh strawberries – pure bliss! This recipe is perfect for beginner bakers and seasoned cooks alike, promising a stunning dessert that will impress your family and friends. Get ready to dive into this simple yet incredibly rewarding homemade cooking experience.
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries, hulled and sliced
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily once baked.
Making the Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting your dry ingredients aside helps keep your workspace organized and prevents mistakes.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a light and airy pound cake. Use an electric mixer for best results!
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – overmixing can lead to a tough cake.
Assembling and Baking:
- Gently fold in the sliced strawberries. Be careful not to overmix, preserving the strawberry pieces.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Serving:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows for even cooling.
- Once cooled, dust with powdered sugar (optional) and serve. Enjoy this delicious quick dinner dessert!
Tips for the Best Strawberry Shortcake Pound Cake:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
- Don't overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Fresh strawberries are best: Using fresh, ripe strawberries will enhance the flavor of your cake significantly.
- Variations: Feel free to add a tablespoon of lemon zest for an extra zing! You could also use other berries, like raspberries or blueberries.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients used. Nutritional data was calculated assuming a 12-serving cake.
- Calories: Approximately 350
- Fat: Approximately 18g
- Carbohydrates: Approximately 45g
- Sugar: Approximately 25g
- Protein: Approximately 4g
This Strawberry Shortcake Pound Cake recipe is a simple yet elegant dessert, perfect for any occasion. The combination of the fluffy pound cake and juicy strawberries creates a delightful flavor that's sure to be a hit with everyone. Enjoy baking and savoring this easy and healthy meal ending.