Strawberry Pound Cake

Refreshing summer flavours are accented in a dense, rich, and moist Strawberry Pound Cake. This quick and easy dessert is sure to be a winner at any family dinner, and the sweet glaze creates the perfect finish that will satisfy any sweet tooth.

POUND CAKE

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INGREDIENTS

2 ½ cups 415 g fresh strawberries, hulled and finely chopped

12 oz or 340 g softened unsalted butter

1 ¾ cups or 350 g granulated sugar

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STRAWBERRY GLAZE

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• 5 large eggs

3 cups 375 g all-purpose flour 1 tsp or 6 g baking soda

1 tsp or 4 g baking powder

1 tsp or 5 g salt

¾ cup 172 g sour cream

1 tsp or 4 g strawberry extract (replace with vanilla extract) 1 tsp or 4 g vanilla extract

2- 3 tsp or 8- 12 g red food coloring

2-3 tbsp or 32- 48 g reserved strawberry puree

1 tsp or 4 g lemon or strawberry extract

1 ½ cups (187 g) powdered sugar

INSTRUCTIONS POUND CAKE

• Add strawberries to a blender or food processor and blend until smooth.

• Pour into a medium saucepan, bring to a boil over medium-high heat. As soon as it boils, reduce heat and simmer until the moisture evaporates from the strawberries. It should reduce by half. Reserve 2-3 tablespoons of strawberry puree for making the glaze. Let it cool completely while you make the batter for the cake.

• Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.

• Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starts to look white, about 5-7 minutes.

• Stir in the eggs, a little at a time, beating the mixture well between each addition.

• Mix in flour, baking soda, baking powder, and salt into the batter.

• Follow with sour cream, strawberry extract, and vanilla extract. Stir well until everything is fully combined. DO NOT over mix.

• Fold in the pureed strawberries and 2-3 teaspoons of food coloring into the cake batter until completely mixed in. Scrape down the sides of the mixing bowl.

• Pour batter into a greased cake pan. Tap pans on the work surface to eliminate any large air bubbles.

• Bake at 300° F/ 150° C until a tester inserted into the center comes out clean, 60-70 minutes or more.

• Transfer to a wire rack and let it cool before glazing.

STRAWBERRY GLAZE

• In a medium bowl, add remaining pureed strawberries, lemon or strawberry extract, and powdered sugar, whisk together until smooth, adjust glaze consistency with more powdered sugar or milk.

• Pour glaze over cake and serve immediately or let it cool before slicing. Enjoy!