Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1 cup fresh strawberries, chopped
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
5. Fold in the chopped strawberries.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 382
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 97mg
Sodium: 221mg
Total Carbohydrates: 51g
Dietary Fiber: 1g
Sugar: 31g
Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 tsp.
- Greek yogurt can be used instead of sour cream.
- Frozen strawberries can be used instead of fresh strawberries.
Variations:
- Add lemon zest to the batter for a lemon-strawberry pound cake.
- Substitute blueberries or raspberries for the strawberries.
- Add a streusel topping made with flour, sugar, and butter before baking.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Do not overmix the batter, as this can lead to a tough cake.
- Use a serrated knife to slice the pound cake for clean cuts.
Storage instructions:
Store the pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the pound cake, wrap it in foil and place it in a 350°F oven for 10-15 minutes.
Presentation ideas:
Serve the pound cake on a cake stand and dust with powdered sugar. Add fresh strawberries on top for garnish.
Garnishes:
Fresh strawberries, whipped cream, powdered sugar.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake sinks in the middle, it may not have been baked long enough.
Food safety advice:
Make sure to wash the strawberries thoroughly before using them in the recipe.
Food history:
Pound cake originated in Europe in the 18th century and was traditionally made with a pound each of butter, sugar, flour, and eggs. This recipe has been adapted to include additional ingredients such as sour cream and fresh fruit.
Flavor profiles:
This strawberry pound cake is sweet and buttery with a hint of tanginess from the sour cream and fresh strawberries.
Serving suggestions:
Serve the pound cake as a dessert or as a sweet breakfast treat.
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