Strawberry Shortcake Pound Cake

For the Pound Cake:

• 1 cup (226g) unsalted butter, softened
• 2 cups (500g) granulated sugar
• 5 large eggs
• 3 cups (360g) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) whole milk
• 2 tsp vanilla extract
• 1 cup diced fresh strawberries, patted dry
• ½ cup strawberry preserves (optional, for marbling)

For the Glaze:

• 1 ½ cups (180g) powdered sugar
• 2-3 tbsp heavy cream or milk
• 1 tsp vanilla or strawberry extract
• A tiny drop of pink food coloring (optional)

For the Crumble Topping (optional but recommended):

• ½ cup flour
• 2 tbsp butter, cold and cut into cubes
• 2 tbsp sugar
• Pinch of salt

Instructions

• Step 1: Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly.
• Step 2: In a large bowl, cream the butter and sugar until light and fluffy, about 3-5 minutes.
• Step 3: Add the eggs one at a time, beating well after each addition.
• Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
• Step 5: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture.
• Step 6: Stir in the vanilla extract and gently fold in the diced strawberries. Optionally, drop in spoonfuls of strawberry preserves and swirl with a knife.
• Step 7: Pour the batter into the prepared Bundt pan and bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
• Step 8: Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
• Step 9: For the crumble, mix flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture is crumbly. Bake the crumble at 350°F (175°C) on a lined baking sheet for 8-10 minutes, or until golden, and let it cool.
• Step 10: To make the glaze, whisk together powdered sugar with heavy cream and extract until smooth. Adjust consistency as needed.
• Step 11: Drizzle the glaze over the cooled cake and sprinkle the crumble on top before the glaze sets.

Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended, but if using frozen, ensure they are thawed and drained well to avoid excess moisture.

2. How can I store leftover pound cake?

Store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.

3. Can I substitute the butter with oil?

For optimal flavor and texture, it’s best to use butter. However, vegetable oil can be substituted, but the flavor may differ.

4. Is it possible to make this cake in a loaf pan?

Yes, you can pour the batter into a loaf pan, but you will need to adjust the baking time to around 50-60 minutes.

5. How can I enhance the strawberry flavor?

Add a splash of strawberry extract to the batter or use a strawberry glaze instead of the standard glaze for an extra strawberry kick.

Conclusion

This Strawberry Shortcake Pound Cake is a delightful dessert that brings together the classic tastes of strawberry shortcake and pound cake. Its moist texture, rich flavor, and beautiful presentation make it perfect for any occasion. Whether enjoyed with friends or as a sweet treat for yourself, this recipe is a must-try for all cake lovers. Grab your ingredients, and let the baking fun begin!