Are you ready to indulge in a delicious twist on a classic dessert? In this blog, I'll show you how to make a Strawberry Shortcake Pound Cake that's simple and delightful. With fresh strawberries, creamy layers, and a light, fluffy texture, this cake will impress everyone at your next gathering. Let’s dive into the ingredients and get started on this tasty treat you won’t want to miss!
Why I Love This Recipe
- Deliciously Moist: This pound cake is incredibly moist due to the addition of sour cream, making each bite rich and satisfying.
- Fresh Strawberry Flavor: The use of fresh strawberries adds a burst of flavor and a lovely natural sweetness that pairs perfectly with the cake.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels.
- Perfect for Any Occasion: This strawberry shortcake pound cake is versatile enough for casual gatherings or special celebrations!
Ingredients
List of Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
Additional Ingredients
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
- 1 cup fresh strawberries, hulled and sliced
- ¼ cup powdered sugar (for dusting)
- Whipped cream (for serving)
Gather these ingredients before you start. You need all-purpose flour, baking powder, baking soda, and salt for the base. The butter and sugar give the cake its rich flavor. Eggs help bind everything together.
Next, use vanilla extract and sour cream for moisture and taste. Fresh strawberries add sweetness and color. Finally, powdered sugar is for dusting, and whipped cream makes a perfect topping.
This mix of flavors creates a soft, moist cake. It’s simple but tastes like a treat. Enjoy gathering these items, and get ready to bake!
Step-by-Step Instructions
Preparation Steps
1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9x5-inch loaf pan. This helps the cake release easily.
3. In a medium bowl, whisk together:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Making the Batter
1. In a large bowl, cream together:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
Use an electric mixer on medium speed for about 3-5 minutes. This makes the mixture light and fluffy.
2. Add 3 large eggs, one at a time. Mix well after each egg.
3. Pour in 1 teaspoon vanilla extract and mix until well combined.
Combining Ingredients
1. Gradually add the dry mixture to the wet mixture.
2. Alternate with adding ½ cup sour cream. Start and end with the flour mixture.
3. Mix until just combined. Be careful not to overmix!
4. Gently fold in 1 cup of hulled and sliced strawberries. Make sure they are evenly spread.
Baking the Cake
1. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top.
2. Bake in the oven for 50-60 minutes. Check doneness with a toothpick. It should come out clean or with a few crumbs.
Cooling and Finishing Touches
1. Let the cake cool in the pan for about 10 minutes.
2. Carefully transfer the cake to a wire rack to cool completely.
3. Once cooled, dust the top with ¼ cup powdered sugar. This adds a lovely finish.
4. Serve with a generous dollop of whipped cream. Enjoy your delicious creation!
Tips & Tricks
Achieving the Perfect Texture
Start with room temperature ingredients. This helps the butter mix well with sugar. Cold butter makes it hard to blend. Also, avoid overmixing your batter. Mix just until combined. Overmixing can lead to a dense cake.
Enhancing Flavor
Always use fresh strawberries. They are juicy and sweet, unlike frozen ones. If you have to use frozen, thaw and drain them well. For whipped cream, use heavy cream and whip it until soft peaks form. Add a touch of vanilla for extra flavor.
Presentation Ideas
Serve your slices on a bright plate. Top with whipped cream and a fresh strawberry. A sprig of mint adds color and style. You can also layer slices with strawberries for a fancy look. This makes your dessert more inviting and special.
Pro Tips
- Use Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature to ensure a smooth batter that incorporates air for a light texture.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to avoid a dense pound cake. A few lumps are perfectly fine!
- Fresh Strawberries are Key: Use fresh, ripe strawberries for the best flavor. Frozen strawberries can release too much moisture, affecting the cake's texture.
- Cool Completely: Allow the cake to cool completely before slicing to ensure clean cuts and prevent the cake from becoming gummy.
Variations
Flavor Variations
You can change the flavor of your pound cake easily. Try adding different fruits like blueberries or raspberries. These fruits add a nice twist and taste great. You can also add zest from lemons or oranges. This adds a bright flavor that pairs well with the cake.
Gluten-Free Options
If you need a gluten-free cake, you can swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure the blend includes a binding agent, like xanthan gum, for the best texture.
Serving Suggestions
This pound cake makes a great brunch item. Serve it with fresh fruit and whipped cream. It also pairs well with coffee or tea. For dessert, consider serving it with chocolate sauce or a scoop of ice cream. Each option enhances the cake's flavor and makes it even more delightful!
Storage Info
How to Store Leftovers
To keep your Strawberry Shortcake Pound Cake fresh, store it properly. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. This keeps it moist and soft. You can also place it in an airtight container. This will protect it from air and odors.
- Use plastic wrap or foil
- Store in an airtight container
- Keep at room temperature for up to 3 days
Freezing the Cake
Freezing is great for longer storage. You can freeze the cake for up to three months. Wrap the cooled cake in plastic wrap, then in foil. This helps prevent freezer burn.
- Slice the cake before freezing for easy serving
- Thaw the cake in the fridge overnight
- Serve it the next day for the best taste
These methods keep your Strawberry Shortcake Pound Cake delightful and ready to enjoy later!
FAQs
How long does Strawberry Shortcake Pound Cake last?
This cake stays fresh for about 3-5 days in the fridge. Just keep it in an airtight container. If you want it to last longer, freeze it. In the freezer, the cake can last up to 3 months. Wrap it well with plastic wrap and then foil. This helps prevent freezer burn.
Can I use whipped topping instead of whipped cream?
Yes, you can use whipped topping. It has a similar texture but tastes a bit different. Whipped cream is richer and creamier. If you want the best flavor, I suggest using fresh whipped cream. It makes the cake taste extra special.
What can I substitute for sour cream?
You can use plain yogurt as a good replacement for sour cream. It gives a similar taste and texture. Another option is cream cheese. Just soften it first to mix well. You can also use buttermilk, but keep in mind it might change the cake's texture slightly.
Can I make this recipe in advance?
Yes, you can make this cake a day ahead. Just store it in the fridge after it cools. This can help the flavors blend better. When ready to serve, dust it with powdered sugar and add whipped cream. It will still taste great and look nice!
This recipe for Strawberry Shortcake Pound Cake combines simple ingredients for a delightful treat. The step-by-step instructions guide you through making a soft cake with fresh strawberries. Remember to use room temperature ingredients and avoid overmixing for the best texture.
You can explore fun variations by adding different fruits or making gluten-free options. Store leftovers properly to keep them fresh. Enjoy the joy of baking, and don't hesitate to share this cake at your next gathering. It’s a crowd-pleaser that is sure to impress!
