Is there anything more delightful than the smell of freshly baked cake wafting through your home? The sweet and tangy aroma of Strawberry Pound Cake will make your mouth water and your heart sing! This fragrant, rich dessert combines buttery pound cake with juicy strawberries, creating a flavor explosion that will leave your taste buds dancing. Perfect for family gatherings or cozy evenings at home, this cake is a crowd-pleaser that’s surprisingly simple to whip up.
Did you know that the origins of pound cake date back to the early 1700s? It was once made with a pound each of butter, sugar, eggs, and flour! While our version is a little different (and definitely lighter with the addition of those delicious strawberries), it holds onto the essence of that classic recipe. Whether you’re serving this at a gathering or tucking into a slice with your afternoon tea, this Sweet and Tangy Strawberry Pound Cake will quickly become a favorite in your household. If you love desserts that are both comforting and vibrant, you will also want to check out my Lemon Blueberry Muffins for another fun twist on traditional flavors!
What is Sweet and Tangy Strawberry Pound Cake?
So, what exactly is this Sweet and Tangy Strawberry Pound Cake? Imagine a buttery, moist cake that envelops sweet, tangy bites of strawberry goodness with every forkful. But let’s address the name—who came up with “pound cake” anyway? A name that makes you think of hefty weights at the gym? No, thank you! Instead, we’re all about indulging in the soft, rich texture of this cake that proves the way to a man’s heart is indeed through his stomach. Whether it’s for a casual family dessert after dinner or as a special treat to share, this cake is sure to win over even the toughest critics. So, gather your ingredients, roll up your sleeves, and let’s bake some love!
Why You’ll Love This Sweet and Tangy Strawberry Pound Cake
What’s not to love about a dessert that not only looks gorgeous but tastes heavenly? This Sweet and Tangy Strawberry Pound Cake is the star of any meal. The rich texture melts in your mouth, while the fruity notes of strawberries bring a refreshing twist. Plus, baking at home means you’re saving money and enjoying fresher ingredients. Can you imagine the aroma of this cake wafting through your kitchen? It’s like a warm hug on a chilly day.
And if you’re a fan of a classic vanilla cake or a decadent chocolate dessert, this cake fits perfectly into the lineup with its balance of flavors. Top it with whipped cream or a drizzle of fruity glaze and you have a dessert worthy of any table. Don’t wait, whip up this masterpiece and watch your loved ones gather around for seconds!
How to Make Sweet and Tangy Strawberry Pound Cake
Quick Overview
You’ll be amazed at how easy and satisfying it is to create this Sweet and Tangy Strawberry Pound Cake! With only a handful of ingredients and a straightforward method, you’ll have a stunning dessert ready for any occasion. The preparation time is around 20 minutes, and with a baking time of about 60 minutes, you’ll be enjoying this cake in no time. Get those baking pans out and let’s dive in!
Key Ingredients for Sweet and Tangy Strawberry Pound Cake
To make this delicious cake, you’ll need the following ingredients:
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 cup sour cream (can substitute with plain yogurt for a lighter option)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 ½ cups fresh strawberries (hulled and diced)
Step-by-Step Instructions
- Preheat your Oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until it’s light and fluffy—about 4-5 minutes.
- Incorporate the Eggs: Add one egg at a time to the butter-sugar mixture, ensuring each is well incorporated before adding the next.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamy batter, alternating with the sour cream. Start and end with the flour mixture.
- Add Flavor: Stir in the vanilla extract and mix until smooth. Gently fold in the diced strawberries, being careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Allow the cake to cool completely before slicing.
Top Tips for Perfecting Sweet and Tangy Strawberry Pound Cake
- Use Room Temperature Ingredients: This helps to create a uniform batter for a tender cake.
- Checking Freshness of Ingredients: Make sure your strawberries are fresh and vibrant; this greatly enhances flavor.
- Don’t Overmix the Batter: Overmixing can result in a tough cake. Mix just until combined and incorporate the strawberries gently.
- Storage Tips: If you have leftovers (though I doubt you will!), wrap the cake tightly in plastic wrap or foil. It can be stored at room temperature for 2-3 days, or in the refrigerator for up to a week. Enjoy it chilled, or pop it in the microwave for a warm slice.
Storing and Reheating Tips
To store your Sweet and Tangy Strawberry Pound Cake, make sure to let it cool completely before wrapping it in plastic wrap or aluminum foil. When stored correctly, it will last for about 2-3 days at room temperature; however, it can also be refrigerated for up to a week. For longer shelf life, consider freezing the cake! It can be frozen for up to three months.
When you’re ready to enjoy your cake again, simply take it out of the freezer and let it thaw in the refrigerator overnight. For a warm treat, you can microwave individual slices for about 15-20 seconds. Enjoy the delicious flavor all over again!
With this Sweet and Tangy Strawberry Pound Cake recipe, you can delight your family with a dessert that’s as wonderful as it is easy to create. Happy baking!
Sweet and Tangy Strawberry Pound Cake
Ingredients
For the cake
- 1 cup unsalted butter (room temperature) Make sure it's softened.
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 cup sour cream Can substitute with plain yogurt for a lighter option.
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1.5 cups fresh strawberries (hulled and diced) Ensure they are fresh for the best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, ensuring each is well incorporated before adding the next.
- In another bowl, whisk together the flour, baking powder, and salt, and gradually alternate adding this dry mixture with the sour cream to the creamy batter, starting and ending with the flour mixture.
- Stir in the vanilla extract and mix until smooth, then gently fold in the diced strawberries.
Baking
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.
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