Strawberry Pound Cake

May and desserts! The first thing that comes to my mind are strawberries. And if you are not ready for frozen desserts yet, then there is an „in the middle“ dessert with strawberries and for me, it one is the real deal. It’s Strawberry Pound Cake.

If you love food blogging, then there is very little probability that you haven’t heard of the fantastic blog Lilluna.com . The few years I’m a fan of sites like this, Lilluna is one of the starting destinations in the search for new recipes. You can imagine then how happy I was when, a few months ago, I found out that in the year 2015. I will have the honor to be a contributor on this blog along with a few more fantastic bloggers.

And so I come back to the story about desserts with strawberries. A few weeks ago, Krisyn (Lilluna author) and I were discussing a dessert which would be just great for the beginning of the spring season. The first thing that we agreed was that strawberries are the obvious choice. The first thing that came to my mind is that it would be great if I modified my already proven Christmas Cranberry Pound Cake just a little tiny bit and turn it into a refreshing Strawberry Pound Cake. Since Krisyn was delighted with the idea, the recipe was soon „to be tested“ in my kitchen.

Ingredients

• For the Cake:
• 180 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons unsifted flour)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup fresh strawberries- diced
• 2/3 cup white chocolate chips
• 1/2 cup unsalted butter-room temperature
• 300 grams sugar (11/2 cups)
• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 3 eggs
• 1 teaspoon vanilla
• 2 Tablespoons browned butter
• Flour to toss the strawberries and chocolate chips
• For Cream Cheese Frosting:
• 1/4 cup butter-softened
• 4 oz. cream cheese
• 11/2 cup powdered sugar (or more to make it thick enough to spread on top of the cake)
• 1 teaspoon vanilla extract
• For Garnish:
• 4-5 strawberries-diced
• 1 tablespoon vegetable oil
• 1/2 cup white chocolate chips

Instructions

1. To make the cake:
2. Preheat the convection air oven to 325 F. If you don’t have convection air oven raise the temperature to 350 F and you’ll have to rotate the pan half way through the baking time. Butter and flour 8.5 x 4.5 x 3 inches loaf pan, then line it with parchment paper and set aside.
3. Combine cake flour with baking powder and salt, sift it three times and set aside.
4. In a small sauce pan brown 2 tablespoon butter over medium heat to get nice amber color, remove the foam and set aside to cool.
5. Whisk eggs and vanilla, set aside.
6. Cream the butter on medium speed, slowly add sugar and continue mixing until smooth. Add heavy cream and mascarpone, and beat on medium speed to combine, then turn the mixer on low speed and gradually add dry ingredients alternately with eggs.
7. ...................................

for full recipes please see : omgchocolatedesserts.com

Share this post