New Fresh Strawberry Pound Cake Recipe


Fresh Strawberry Pound Cake Recipe Awesome Strawberry Pound Cake



Ingredients




For The Cake






  • 1 pint fresh strawberries (this is for glaze below as well)

  • 1 cup unsalted butter room temperature

  • 3 cups granulated sugar

  • 5 large Simply Nature Grade A Organic Cage Free Brown Eggs
    room temperature

  • 3 cups all-purpose flour sifted

  • 1 tsp salt

  • 1/2 tsp baking soda

  • 1 cup buttermilk

  • 1 tsp vanilla extract

  • 2 tsp strawberry extract optional

  • 1/2 tsp red food coloring optional













































For The Glaze






  • 2 tbsp strawberry puree reserved from cake

  • 2 cups Baker’s Corner Powdered Sugar

  • 1 tsp vanilla extract

  • 1 tsp pure lemon juice or lime juice

















Instructions




For The Cake






  1. Remove the stems and wash strawberries thoroughly. Next add
    strawberries to food processor or heavy duty blender and puree until smooth.
    Remove 2 tablespoons of puree and set aside for glaze later on.

  2. Then add strawberry puree to a small pot over medium heat
    and reduce the puree for 15-20 minutes or until you have ½ cup left. It should
    be pretty thick. Cool puree down to room temperature and set aside.

  3. Next preheat oven to 325 degrees and prepare a 12 cup Bundt
    pan with nonstick method of your choosing.

  4. In your mixer bowl, add butter and beat for 2 minutes on
    high speed. Slowly add in sugar and beat on high speed for an additional 4
    minutes until very pale yellow and fluffy, might be a bit crumbly.

  5. Next, add eggs, one at a time, combining well after each
    addition and scraping down the sides of your bowl as needed.

  6. Turn your mixer down to its lowest speed, and slowly add
    flour in two increments, then add salt and baking soda. Be careful not to
    overbeat.

  7. Lastly, add buttermilk, the cooled strawberry puree, vanilla
    and strawberry extracts (and red food coloring if desired) and mix until just
    combined then stop.

  8. Pour cake batter into the Bundt pan and bake for 70 to 80
    minutes or until a toothpick inserted into the center of the cake comes out
    clean.

  9. Cool in pan on a wire rack for 10 minutes then invert cake
    on serving plate.





































For The Glaze






  1. Once cake has cooled to room temperature, whisk together 2
    tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime
    juice until smooth and thick, but pourable.

  2. Use your spoon to test this by seeing how it runs down the
    side of the spoon. If too thin, adjust with powdered sugar and if too thick,
    add a bit more juice until consistency is perfect. Glaze top of cooled cake and
    let set for 10 minutes then serve.










This Recipe adapted from >>>> Click Here








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