This soft, aromatic, and strawberry packed pound cake is a beautiful way to celebrate a sweet holiday. This dessert cake is also covered in a homemade strawberry glaze for even more strawberry flavor.
STRAWBERRY POUND CAKE
Being a food blogger means cooking and baking quite a bit. It’s quite often that we find ourselves with more food than the three of us can eat. If I have a busy week coming up, I try to make new recipes during the weekend and as a result, there have been some times when we had a whole cake, a cheesecake, and cookies to eat all at the same time. That may sound like heaven but it’s a bit much for three people and the food will go bad by the time we actually finish it.
The first time it happened, I was on the phone with my friend and I was joking about all that food and that I needed to find someone to give it to and she suggested that I bring it to a homeless shelter. How did I not think about the homeless shelter? How did I not think about donating the food anywhere? It may not be non-perishable food that food banks always collect but there are definitely places that would welcome home-cooked meals and even desserts.
One of my favorite places to bring desserts has actually been the local firehouses. I always feel like our emergency workers are not appreciated as much as they truly should be. And, even though it’s not exactly a monetary donation, little man and I very much enjoy bringing some goodies to the local firemen.
For the past year, I’ve been working on a cheesecake cookbook and making cheesecakes every time I get some free time. It’s a slow process because I don’t have much free time but I have made about 10 cheesecakes so far. Most of the cheesecakes I’ve given away. I’ve used some of them as a thank you for helpful neighbors and we’ve brought some to the firehouses.
Even though my little guy is a little scared of the loud noise at the station and the possibility of a fire alarm, he still loves bringing goodies to the firehouse and looking at all their cool trucks and gear.
MORE STRAWBERRY DESSERTS TO TRY:
Strawberry Pound Cake
- 3 eggs room temperature
- 3 Tbsp whole milk also room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup white granulated sugar
- 13 tbs unsalted butter softened
- 1 cup diced strawberries +1 Tbsp flour
- 3/4 cup diced strawberries
- 1 tsp lemon juice
- 1/2 cup white granulated sugar
- 1 cup powdered sugar
- Preheat the oven to 350. Grease a loaf pan (9x5x3) and place a piece of parchment paper on the bottom. Lightly grease the parchment paper too.
- In a mixing bowl, whisk together eggs, milk and vanilla. Set aside.
- In a bowl of an electric mixer, sift in flour.
- Add sugar, salt, and baking powder. Mix dry ingredients on low until well combined.
- Add butter and half of the egg mixture. Mix on low until just combined. Scrape the sides and bottom of the bowl. Beat for a couple of minutes on medium-high speed. (The batter will start get light and airy.)
- Add the other half of egg mixture in two batches, beating for about 30 seconds after each addition. The cake batter will be light and fluffy at that point.
- Coat diced strawberries in 1 tbsp of flour and gently fold it into the batter.
- Add batter to the loaf pan and even out the top. Bake for about 55-60 minutes or until the toothpick inserted in the center comes out clean. Cool the cake to room temperature.
- Chop strawberries and add them to a small sauce pot, heating over medium heat.
- Add white granulated sugar and lemon juice. Stir well and keep stirring as strawberries give out juice and sugar melts. Simmer for about 10 minutes, stirring often. Use your immersion blender to puree strawberry mixture.
- Use 1/3 cup of strawberry sauce per 1 cup of powdered sugar.
- Whisk the 1/3 cup of strawberry sauce with powdered sugar until all smooth.
- Drizzle strawberry glaze all over the cooled pound cake.