Thinking of starting the spring dessert season? For me, there’s no doubt – do it with strawberries! Maybe the tasty Strawberry Pound Cake with fresh strawberries and beautiful white glaze will be the answer for your dilemma. One thing is certain. You won’t regret it!!!
It’s time for my second post on Lilluna.com and I really thought long and hard what to prepare for this occasion. Although chocolate desserts are my specialty, the holidays are behind us and maybe it’s time to slowly but surely forget about chocolate. After talking to Kristyn, we came to the conclusion that maybe a refreshing spring dessert would be a good idea. Hmm… spring and summer, what’s the first thing that comes to your mind? For me, there was only one thing – strawberries.
And as soon as I decided the main ingredient for my next baking project, I got the idea which dessert to make. Yes, it will be a remake of my Christmas Cranberry Pound Cake, which was really very popular, but this time, instead of cranberries, I will prepare it with some fresh strawberries. I remember that during the photo session for the Christmas Pound Cake, I concluded that cranberries give out a great contrast to the white glaze, so it was logical that the photos with shiny red strawberries would be great. Well, here is a chance to prove that, because the decision to make Strawberry Pound Cake was final.
Since the first pound cake was very tasty, all I had to do was to repeat what was already done and play around a little with the strawberries, without any revolutionary changes to the recipe. And really, this time everything went along really easy, so the pound cake and the frosting were just as I imagined without breaking a sweat. The only thing left was to scatter beautiful pieces of fresh strawberries over all this.
And then the only detail that took a little from my elation with the Strawberry Pound Cake. The strawberries inside the pound cake changed their color into a kind of violet after baking, so the final look was not exactly as I imagined it. But, when it comes to desserts, the only worthy final verdict is the taste. It was left to me and my husband to try a piece and check things out.
As for the taste, I will tell you without any exaggeration – this is the best pound cake I have ever tried! Strawberries and glaze made this pound cake moist and refreshing at the same time, so we didn’t stop at one piece, but continued to greedily cut our beautiful dessert. Maybe you will think that I stepped over the line, but I can only recommend one thing – try the Strawberry Pound Cake for yourself and write any complaint that you might have.
- 180 grams cake flour-sifted (it’s about 1 ½ cups plus 3 Tablespoons unsifted flour)
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup fresh strawberries- diced
- ⅔ cup white chocolate chips
- ½ cup unsalted butter-room temperature
- 300 grams sugar (1½ cups)
- ½ cup heavy cream
- ½ cup mascarpone cheese
- 3 eggs
- 1 teaspoon vanilla
- 2 Tablespoons browned butter
- Flour to toss the strawberries and chocolate chips
- ¼ cup butter-softened
- 4 oz. cream cheese
- 1½ cup powdered sugar (or more to make it thick enough to spread on top of the cake)
- 1 teaspoon vanilla extract
- 4-5 strawberries-diced
- 1 tablespoon vegetable oil
- ½ cup white chocolate chips
- 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.
- Combine cake flour with baking powder and salt, sift it three times and set aside.
- 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.
- Whisk eggs and vanilla, set aside.
- 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.
- Add one tablespoon flour in chocolate chips and toss them to cover evenly. Toss diced strawberries with a handful flour to cover them completely.
- Using a spatula stir chocolate chips in the batter, then gently stir in strawberries and pour the batter into prepared pan, smooth the top and gently tap it onto working surface to remove the air bubbles.
- With a butter knife draw a line down the center of the cake and pour browned butter into the line. Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean (about 60 to 70 minutes). Cool the cake in the pan for 15 minutes, then remove from the pan on the rack and cool completely.
- Cream together softened butter and cream cheese until smooth, slowly add in powdered sugar and mix on low speed, mix in vanilla extract. Spread on top of the cooled cake and place the cake in the fridge to set the frosting.
- In a small sauce pan over low heat melt ½ cup white chocolate chips with 1 tablespoon vegetable oil stirring until smooth (if it’s too thin let it cool for a few minutes to set before drizzle over the cake).
- Scatter diced strawberries onto the frosting and drizzle with melted chocolate (using a spoon or transfer the chocolate into small zip-lock bag, cut off the corner and pipe the chocolate over the cake). Store the cake in the fridge.
Thanks again Kristyn for having me!
For more yummy cakes, be sure to try:
Is anyone else drooling!? I am!!
With strawberries and white chocolate chips AND a Cream Cheese Frosting, this Pound Cake looks like heaven!
For more great recipes from Vera, head on over to OMG Chocolate Desserts.
For more delicious Pound Cake recipes, be sure to check these out:
For all dessert recipes on the site go HERE.
For all recipes go HERE.
And get weekly emails with monthly freebies by signing up for the Lil’ Luna newsletter. 🙂
Don’t miss a thing – Sign up for the Lil’ Luna Newsletter today!
Need more recipes and creative ideas? Sign up and get a FREE copy of my latest ebook!