Introduction
Indulge in the delectable combination of Italian cream and sweet strawberries with this Strawberry Italian Cream Pound Cake. Ideal for spring gatherings or a quiet afternoon tea, this cake boasts a rich flavor profile and a tender crumb, making it a delightful treat for any occasion.
Detailed Ingredients with measures
250g unsalted butter, softened
450g granulated sugar
5 large eggs
300g all-purpose flour
100ml whole milk
100g sour cream
1 tsp vanilla extract
100g strawberries, finely chopped
75g sweetened shredded coconut
100g pecans, chopped
1 tsp baking powder
1/4 tsp salt
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 70 minutes
Total Time: 90 minutes
Yield: 12 servings
Enjoy serving this luscious cake at your next event or keep it at home for a sweet delight anytime!
Detailed Directions and Instructions
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 175°C (347°F). As the oven warms up, take a 10-inch bundt pan and generously grease it with butter or cooking spray. Then, dust it lightly with flour, ensuring an even coating to help the cake release easily after baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat them together until the mixture becomes light and fluffy. This process should take about 4-5 minutes, and you will notice a lovely buttery aroma filling the air.
Step 3: Add the Eggs
One at a time, crack in the large eggs, mixing thoroughly after each addition. This gradual incorporation helps to create a richer texture while ensuring the eggs are well combined into the batter.
Step 4: Mix Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This aeration will help to avoid lumps and create a lighter cake. Set the bowl aside for the moment, allowing the dry ingredients to mingle.
Step 5: Combine Dry and Wet Ingredients
Gradually add the sifted dry ingredients to the creamed butter and sugar mixture. Alternate this addition with the whole milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined, ensuring you don’t overwork the batter—this keeps it tender.
Step 6: Incorporate Flavorful Additions
Stir in the vanilla extract, finely chopped strawberries, sweetened shredded coconut, and chopped pecans. Mix gently until these delightful bits are evenly distributed throughout the batter, creating bursts of flavor in every slice.
Step 7: Pour the Batter
Carefully pour the batter into the prepared bundt pan. Use a spatula to smooth the top of the batter, creating an even surface that bakes beautifully.
Step 8: Bake to Perfection
Place the bundt pan in the preheated oven and bake for 60-70 minutes. Begin checking the cake at the 60-minute mark with a toothpick; it should come out clean when the cake is done. If not, return it to the oven for additional time. The tantalizing scent of baking strawberries and coconut will fill your kitchen as it bakes.
Step 9: Cool Before Serving
Once baked, remove the bundt pan from the oven and let it cool for about 15 minutes on a wire rack. This cooling time allows the cake to set slightly before transferring it. Carefully invert the pan onto the rack, allowing the cake to fall free. Let it cool completely before slicing—this will help with handling and preventing it from crumbling.
Notes
Ingredient Quality
Use high-quality butter, fresh strawberries, and real vanilla extract for the best flavor. The quality of your ingredients directly affects the outcome of your cake.
Storage
If there are leftovers, store the cake in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for an extended freshness or freeze slices for later enjoyment.
Serving Suggestions
This pound cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream. Fresh mint leaves or a dusting of powdered sugar on top can elevate its presentation, making it a perfect dessert for gatherings or special occasions.
Customization
Feeling adventurous? Try adding a swirl of lemon zest for a zesty kick or incorporate other fruits such as blueberries or raspberries for a delightful variation. Adjust the nuts if desired, substituting walnuts or omitting them altogether based on preference.
Cook techniques
Creaming Butter and Sugar
Creaming the softened butter and granulated sugar together is a crucial step that helps to incorporate air into the mixture, leading to a light and fluffy texture in the pound cake.
Ingredient Alternation
When adding the dry ingredients to the wet mixture, alternate between the flour mixture and the milk/sour cream. This method ensures a smoother batter and prevents the flour from clumping.
Sifting Dry Ingredients
Sifting the flour, baking powder, and salt together helps to aerate these ingredients, resulting in a lighter cake.
Incorporating Mix-Ins
When adding strawberries, coconut, and pecans, gently fold them into the batter. This prevents overmixing and keeps the cake tender.
Proper Baking
Baking the cake at the correct temperature and for the right amount of time ensures even cooking. A toothpick test helps verify when the cake is done.
Cooling the Cake
Allowing the cake to cool in the pan for 15 minutes before transferring it to a wire rack helps prevent it from breaking apart.
FAQ
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them to remove excess moisture before adding them to the batter.
How can I substitute the eggs in this recipe?
You can substitute each egg with 1/4 cup of unsweetened applesauce or a commercial egg replacer, but this may affect the texture and flavor.
What can I use instead of pecans?
You can use other nuts like walnuts, almonds, or even omit them altogether if you prefer a nut-free cake.
Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Store it in an airtight container at room temperature for optimal freshness.
How should I store the leftover pound cake?
Keep leftover cake in an airtight container at room temperature for up to three days, or refrigerate it for up to a week. You can also freeze it for longer storage.
Conclusion
Indulging in the Strawberry Italian Cream Pound Cake brings a delightful blend of flavors that elevate any gathering or quiet afternoon. Its moist texture and rich taste, complemented by juicy strawberries and a touch of coconut, make it a standout dessert that your guests will remember. Whether enjoyed alone or paired with your favorite beverage, this cake is sure to satisfy.
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Strawberry Italian Cream Pound Cake
Ingredients
Method
- Preheat your oven to 175°C (347°F) and grease a 10-inch bundt pan with butter or cooking spray, then dust it lightly with flour.
- In a large mixing bowl, combine softened butter and granulated sugar. Beat with an electric mixer until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually add the sifted dry ingredients to the creamed mixture, alternating with whole milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in vanilla extract, finely chopped strawberries, sweetened shredded coconut, and chopped pecans until evenly distributed.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake the cake in the preheated oven for 60-70 minutes. Check at 60 minutes using a toothpick; it should come out clean when done.
- Once baked, cool in the pan for about 15 minutes, then carefully transfer to a wire rack to cool completely before slicing.
