Introduction:
Strawberry Bliss Pound Cake is a delightful dessert that combines the rich, buttery texture of classic pound cake with the vibrant, fresh flavors of strawberries. This cake is perfect for spring and summer gatherings, offering a beautiful presentation and a taste that captures the essence of the season. With a tender crumb and bursts of juicy strawberries in every bite, it’s a dessert that’s sure to impress and satisfy.
**Step 4: Assemble and Serve**
1. **Glaze the Cake:**
– Once the cake is completely cool, drizzle the strawberry glaze over the top, allowing it to drip down the sides.
2. **Garnish:**
– Garnish with fresh strawberry slices and serve with whipped cream or vanilla ice cream if desired.
**Flavor Profile:**
– The Strawberry Bliss Pound Cake offers a delightful combination of buttery, rich pound cake with the sweet and slightly tart flavor of fresh strawberries. The strawberry glaze adds an extra layer of sweetness and a burst of fresh fruit flavor, making each bite a delicious experience.
**Nutritional Benefits:**
– This cake provides a good balance of indulgence and fresh fruit benefits. Strawberries are rich in vitamins, antioxidants, and fiber, adding a nutritional boost to this delectable dessert.
**Tips and Variations:**
– **Berry Mix:** Try adding a mix of berries, such as blueberries or raspberries, for a different flavor profile.
– **Lemon Twist:** Add some lemon zest to the batter for a hint of citrus that complements the strawberries.
– **Chocolate Drizzle:** For a more decadent version, drizzle melted white or dark chocolate over the glazed cake.
**Conclusion:**
Strawberry Bliss Pound Cake is a show-stopping dessert that’s as beautiful as it is delicious. Its moist, rich texture combined with the fresh, vibrant taste of strawberries makes it a perfect choice for any celebration or casual gathering. Enjoy the delightful combination of flavors and the ease of preparation that makes this cake a true favorite!
Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups fresh strawberries, finely chopped
- Powdered sugar for dusting (optional)
Directions:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well after each addition.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the flour mixture to the butter mixture alternately with buttermilk, starting and ending with the flour mixture. Stir in vanilla and almond extracts.
Gently fold in the chopped strawberries.
Pour batter into prepared pan and smooth the top with a spatula.
Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 20 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutes
Kcal: 420 kcal per serving