Strawberry Pound Cake
Ready for a treat? This isn’t your average pound cake! It’s incredibly moist (thanks to a butter and oil combo!), packed with fresh strawberries, and surprisingly easy to whip up. Perfect for sharing… or not!
- Prep Time: 15-20 mins
- Cook Time: 25-30 mins (for muffins/mini-loaves) OR 50-70+ mins (for 8×4 or 9×5 loaf pan)
- Total Time: 40 mins – 1.5 hours (depends on pan!)
- Yield: 8-10 slices (loaf) or 10-12 muffins 1x
- Category: Dessert, Cake
- Cuisine: American-inspired
Ingredients
Scale
- 80g Unsalted Butter, softened
- 45g Vegetable Oil
- 75g Granulated Sugar
- 2 Large Eggs, room temperature
- 1 tsp Strawberry Essence (or extract)
- 1 tsp Pink Food Colouring (optional)
- 2 tbsp Dano Cream (or heavy cream, sour cream)
- 125g All-Purpose Flour (plus 1 tbsp extra for berries)
- 15g Almond Flour (or almond meal)
- 1 tsp Baking Powder
- ½ to 1 cup Fresh Strawberries, chopped small
Instructions
- Get Set: Preheat oven! 170°C (338°F) for muffins/minis OR 160-165°C (320-325°F) for a larger loaf pan. Grease and flour your pan(s). Lining a loaf pan with parchment helps too!
- Dry Mix: Whisk together the all-purpose flour (remember to save 1 tbsp for later!), almond flour, and baking powder in a bowl.
- Cream It: In a big bowl, use an electric mixer to beat the softened butter, oil, and sugar until pale and fluffy (about 3-5 mins). Don’t rush this bit! Beat in the strawberry essence and pink color, if using.
- Eggs In: Add eggs one at a time, beating well after each.
- Creaminess: Mix in the Dano cream (or substitute) on low speed until just combined.
- Combine Gently: Add the dry ingredients to the wet. Mix on low speed or fold with a spatula until just combined. Don’t overmix!
- Berry Time: Gently toss the chopped strawberries with that 1 tbsp of reserved flour. Fold the floured berries into the batter. Easy does it!
- Bake: Spoon batter into your prepared pan(s). Bake according to the times listed above (check pan size!). Cake is done when a toothpick stuck in the center comes out clean.
- Cool Down: Let the cake cool in the pan for 10-15 mins, then turn out onto a wire rack to cool completely. So important!
Notes
- Serving Ideas: Lovely plain! Or dust with powdered sugar, drizzle with a simple glaze (powdered sugar + milk/lemon juice), or serve with whipped cream and more berries. Yum with ice cream too!
- Tips & Tricks:
- Use room temperature butter, eggs, and cream for the best batter.
- Tossing berries in flour helps stop them from sinking!
- Pan size really changes bake time! Check loaf cakes early (around 50 mins) and keep checking.
- Don’t overmix the batter once flour is added – keeps it tender!
- Storing Leftovers: Keep tightly covered at room temperature for up to 3 days. Or store in the fridge for up to a week (especially if frosted). It also freezes beautifully! Wrap well (sliced or whole) and freeze for up to 3 months. Thaw on the counter.
Find it online: https://recipesh.com/strawberry-pound-cake/