Strawberry Pound Cake with Whipped Cream Frosting and Glaze
This recipe requires simple but essential ingredients to create its marvelous taste and texture.
Cake Ingredients:
- 2 cups (310g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ cup (120ml) whole milk
- 1 cup (226g) unsalted butter, room temperature
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (120ml) sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 ½ cups (220g) finely chopped fresh strawberries, pat dry with paper towels
Whipped Cream Frosting:
- 2 cups (480ml) heavy whipping cream, cold
- ½ cup (60g) powdered sugar, adjust to taste
- 1 tsp vanilla extract
Strawberry Glaze Drizzle:
- ¼ cup (60g) powdered sugar
- 2 tbsp strawberry puree (blend a few berries or use strawberry syrup)
- Optional: a few drops of red/pink gel coloring for deeper color
Instructions
Following these steps will guarantee a delicious Strawberry Pound Cake every time!
Step 1: Make the Cake: Preheat the oven to 325°F (165°C). Grease and line two 8-inch round cake pans.
Step 2: In a large bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition.
Step 4: In another bowl, whisk together the flour, baking soda, and salt.
Step 5: In a separate bowl, combine the milk, sour cream (or yogurt), and vanilla extract.
Step 6: Gradually add the flour mixture and milk mixture alternately to the batter, starting and ending with the flour mixture.
Step 7: Gently fold in the chopped strawberries, ensuring they are evenly distributed.
Step 8: Divide the batter between the prepared pans and bake for 30-40 minutes, or until a toothpick comes out clean.
Step 9: Cool the cakes completely on a wire rack.
Step 10: Whipped Cream Frosting: Beat the cold heavy whipping cream until it begins to thicken. Gradually add powdered sugar and vanilla, continuing to beat until stiff peaks form.
Step 11: Once the cakes are cool, frost the top of one layer with whipped cream frosting, place the second layer on top, and frost the entire cake.
Step 12: For the Strawberry Glaze: In a small bowl, mix powdered sugar with strawberry puree until smooth. Add food coloring if desired to achieve a deeper pink color.
Step 13: Drizzle the glaze over the chilled frosted cake, allowing it to drip naturally down the sides.
Step 14: Optional: Top with piped whipped cream swirls and fresh strawberries, halved or whole, for decoration.
Step 15: Chill for one hour before serving for neat slices.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw and pat them dry to avoid excess moisture in the cake.
2. How do I store leftover cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I make this cake into cupcakes?
Absolutely! Adjust the baking time to 15-20 minutes for cupcakes.
4. How can I make this cake more flavorful?
Adding lemon zest or almond extract can enhance the flavor profile.
5. Is there a substitute for sour cream?
Greek yogurt can be used as a substitute and will provide a similar texture and taste.
Conclusion
This Strawberry Pound Cake with Whipped Cream Frosting and Glaze is a delightful addition to any celebration or a perfect treat for a weekend gathering. Its moist texture and fresh strawberry flavor shine through, making every bite a memorable one. Whether you’re sharing with friends and family or savoring it yourself, this cake is sure to bring joy to your table. Enjoy baking!
