So I think I’m on a kick. First there were Chocolate Coffee Cheesecake Strawberries on Valentine’s Day. And then we celebrated my blogiversary with Chocolate Covered Strawberry Cupcakes. And now, well, as you can see, I’ve brought you this beautiful Strawberry Pound Cake. The only thing missing is chocolate, it seems.
My little family just loves strawberries. It is one of the few fruits I actually like, as I’m more of a veggie lover than a fruit lover. And my son has been eating them since he was a baby. (Yes, I was one of those parents who went against the suggestion of waiting until your baby is a toddler to introduce berries, and guess what… no allergies!) Anyway… so we love strawberries so much. As soon as they started leaving the shelves toward the end of last summer and into the fall, I swear my kiddo begged for them even more than normal. I had to explain to him that they weren’t in season during the fall and winter months and that they wouldn’t taste quite as good. And also, that you would have to pay about a thousand dollars just for a handful of sour strawberries. Not cool!
So the other day when I laid out all the ingredients for this perfect pound cake, I had my little helper right by my side just waiting to snag a freshly washed strawberry. As soon as I turned my head to crack an egg into a bowl, I heard a, “yuuum! Strawberries are FINALLY in season!” from my little 6 year old guy. He was so excited to be experiencing a truly sweet in-season strawberry. The first good one of the season. So sweet to experience cute things like that through my Xander.
This cake wasn’t originally spotted with strawberries. But oh, it was totally meant to be made with strawberries. As I was flipping through my “A World of Cake” cookbook, I came across a beautiful cranberry pound cake that I just had to try out, and I knew strawberries would make a perfect substitution here. I sure do love me some loaf cakes and breads. There was the Glazed Lemon Blueberry Loaf, and of course my Coconut Lime Banana Bread. One little slice just seems so perfect for a mid-afternoon treat. It’s not like cutting a slice of a layer cake and feeling like you’re eating a piece of birthday cake. The texture of this pound cake is so light, fluffy, and moist (again, I hate that word, but it really is!). On top of that, the glaze is just out of this world. The original recipe suggested using a fruit juice to flavor your glaze, but I thought I’d take one little extra step and make a strawberry puree to make things much more fresh and natural. Nothing better than fresh ingredients, especially when they are finally in season!
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup sugar
3 eggs, separated
1 1/4 cups flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup fresh strawberries, chopped
4 Tablespoons butter, softened
1 1/2 cups powdered sugar
1/2 cup strawberry puree
- Preheat oven to 350 degrees F. Butter and flour an 8-inch loaf pan.
- Cream the butter and sugar with a mixer until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Gradually add the flour and blend well. Stir in the vanilla, and set aside.
- Add the salt to the egg whites, beat until you have stiff peaks. Delicately fold first the egg whites and then the strawberries into the batter, until blended.
- Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a knife inserted in the center comes out clean. Leave in the pan to cool. Once cool, invert onto serving plate.
- To make strawberry puree, put 7-8 strawberries in a food processor and pulse until smooth.
- In a small bowl, cream 1 cup of the powdered sugar and the butter with a mixer until smooth. Stir in the strawberry puree. Mix in the remaining sugar gradually until the icing reaches the desired consistency. Drizzle glaze over top of cooled cake.
Check out the Nutritional Information for this Recipe Here!
What fruit do you get excited over when it comes in season?