Fruit Pound Cake with Strawberries

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Introduction:

Indulge in a classic dessert with a fruity twist! This Fruit Pound Cake with Strawberries is rich, buttery, and moist—balanced perfectly with the brightness of fresh strawberries and optional mixed fruit. It’s perfect for spring and summer gatherings, brunches, or simply with a cup of tea. This easy-to-make cake combines the dense texture of traditional pound cake with the freshness of seasonal fruit.

Origin:

Pound cake has its roots in Europe, dating back to the 18th century. Originally made with a pound each of butter, sugar, flour, and eggs, the recipe has evolved into many variations. This version incorporates strawberries, which are widely used in American and European desserts, especially during summer months when berries are in season.

Ingredients:

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup sour cream or plain Greek yogurt
  • 1 ½ cups fresh strawberries, chopped
  • ½ cup mixed fruits (blueberries, raspberries, or diced peaches – optional)
  • 1 tbsp flour (for tossing fruit)

Optional Ingredients:

  • Zest of 1 lemon or orange (for added brightness)
  • ½ cup chopped nuts (like pecans or almonds)
  • 1 tbsp strawberry or raspberry jam swirled into the batter
  • Powdered sugar for dusting or a light glaze on top

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, cream the butter and sugar until light and fluffy (about 3–5 minutes).
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until just combined.
  6. Toss strawberries (and other fruits, if using) in 1 tbsp flour to prevent sinking. Fold gently into the batter.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar or drizzle with a glaze if desired.

Tips for Success:

  • Don’t overmix the batter—this can lead to a dense cake.
  • Toss the fruit in flour to prevent it from sinking to the bottom of the cake.
  • Use room temperature ingredients for better mixing and even baking.
  • Allow the cake to cool completely before slicing for clean cuts.

Recommendations:

  • Serve with whipped cream or a scoop of vanilla ice cream.
  • Add a drizzle of lemon glaze: mix powdered sugar with a bit of lemon juice until pourable.
  • Great for gift-giving, picnics, or as a light dessert after a savory meal.
  • Store leftovers wrapped at room temperature for up to 3 days, or refrigerate for longer shelf life.

Nutrition (per slice, based on 10 servings):

  • Calories: 330
  • Fat: 16g
  • Saturated Fat: 10g
  • Carbohydrates: 42g
  • Sugar: 26g
  • Protein: 4g
  • Fiber: 1g

(Nutrition may vary based on specific ingredients and fruit used.)

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