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Home » Recipes » Cake

Fresh Strawberry Pound Cake

January 29, 2020 by Lynn Hill 2 Comments

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This Fresh Strawberry Pound Cake has a buttery sponge. Flavoured with Strawberry puree and topped with a puree icing and slices of fresh strawberries. What could be more summery?

Strawberry cake on a grey dish with fresh strawberries

What I like about this cake is the fresh strawberry taste. You can omit the puree icing topping and just dust with icing sugar.

Slice of Strawberry cake on a green and white plate

Adding strawberry puree to the sponge gives it a slightly dense texture. But that doesn't take anything away from the butter sponge.

Strawberry Puree in a small white dish.

How to Puree Strawberries

Once you've made a strawberry puree, you'll always want to make your own. It's so easy. Just take care not to have the pan too hot. As the puree can often spit out hot drops of burning fruit onto your hands.

There are no other ingredients needed. Just fresh fruit. Fruits such as Strawberries have enough of their own natural sweetness.

  • Place all the fresh strawberries in a food processor. Give it a good blitz until all the fruit is nice and smooth.
  • Pour into a small pan over medium heat and reduce to about half. This may take about 10 mins.
  • Keep stirring the fruit to avoid any burning at the bottom of the pan. Leave to cool completely.

As this puree contains no sugar, you'll need to keep it in the fridge and use within a few days. Or freeze if you wish.

Purees can be served with icecream, pancakes, muesli and breakfast cereals. Try drizzle a little on a salad. Or add swirls of puree to a no bake cheesecake.

What you need to make a Fresh Strawberry Pound Cake.

  • Fresh Strawberries - Clean and hull (remove the green stalks) before weighing them.
  • Self Raising Flour - use white flour as this will help give a better strawberry shade when you add the gel food colouring.
  • Caster Sugar - Granulated with be fine. But it does have larger crystals. Which means you will need to beat the butter and sugar for a little longer to break them down.
  • Food colouring - Gell food colouring is thicker and denser than liquid food colouring. This means you only need a few drops. Too much liquid food colouring can alter the consistency of the cake batter.
  • Butter - I always use butter. Just make sure it's softened. But not too soft.
  • Icing sugar - Always sift the icing sugar to break up any lumps.
Pink Cake Batter in a laf tin

When the time comes to adding the food colouring. Less is more. Especially when using Gel food colouring. I urge you NOT to use liquid food colouring. You won't get a decent enough shade and too much liquid will alter the consistency of the cake batter. Making it too runny. Invest in Gel products whenever you can.

Fresh Strawberry Icing in a green bowl

It's relatively easy to make the Fresh Strawberry Icing Topping. Simply mix the reserved Strawberry Puree and icing sugar together. You'll need it to be a firm, but spreading consistency.

Add slices of strawberries for a finishing touch.

Strawberry cake with a slice cut out

There are lots of other Loaf Cakes that you may like to try. Such as this Coconut and Lime Cake using Coconut Cream. Or this Marmalade Cake that uses Soft Brown Sugar.

If you have a glut of strawberries you might be thinking about making some Strawberry Jam. This Strawberry and Prosecco Jam is delicious.

Notes:

  • Use Gel Food colouring wherever possible.
  • Ensure that the strawberry puree has cooled down before you add it to the cake batter.
  • If you use brown sugar of wholemeal flours, this will alter the colour of the cake sponge when you add the strawberry puree and food colouring. You may not get the colour that you hoped for.

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If you make this recipe, please leave a comment with a rating, to let me know how you got on. 

 

Strawberry cake on a grey dish with fresh strawberries

Fresh Strawberry Pound cake

Lynn Hill
This Fresh Strawberry Pound Cake has a buttery sponge. Flavoured with Strawberry puree and topped with a puree icing and slices of fresh strawberries. What could be more summery?
5 from 3 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Afternoon Tea
Cuisine British
Servings 7
Calories 309 kcal

Equipment

  • 1lb Loaf Tin
  • Cake Liner or baking parchment
  • Gel Food Colouring

INGREDIENTS

  • 230 g fresh (cleaned and hulled strawberries)
  • 120 g Butter room temperature
  • 100 g white caster sugar
  • 2 medium eggs
  • ½ teaspoons Vanilla Extract
  • 120 g White Self Raising flour
  • Strawberry coloured gel food colouring

Strawberry Puree Topping

  • 2 tablespoons strawberry puree
  • 110 g icing sugar sieved
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Instructions
 

  • Blitz the fresh (cleaned and hulled) strawberries in a food processor. Place in a small pan over a medium heat and reduce to about half. This may take about 10 mins. Keep stirring. Leave to cool completely.
  • Take out 2 x tablespoons of puree for the topping. Leave to one side.
  • Preheat the oven to 170 deg Fan assisted. Grease and line a 1lb loaf tin with baking parchment or a cake tin liner.
  • Using an electric mixer. Beat the butter and sugar together until light and fluffy. If needed, scrape down the sides of the bowl as you go along.
  • Add the eggs, one at a time. Adding a little flour in between to help prevent curdling. Mix until well combined.
  • Carefully fold in the flour. Followed by 75 g of the cooled strawberry puree and vanilla extract. Mix until well combined.
  • Add a few drops of Strawberry coloured gel food colouring to your required shade. Mix until well combined.
  • Pour the cake batter into the prepared tin. Bake in the centre of the oven for 40 – 45 or until baked. Testing the centre of the cake with a skewer until it comes out clean.
  • Leave in the tin to cool for 10 mins before turning out onto a wire rack to cool completely.

For the Strawberry Puree Icing Topping

  • Mix together the reserved 2 tablespoons of strawberry puree and icing sugar until you have a very thick spreadable consistency. Leave to one side to set a little.
  • Spread the topping over the cake and decorate with slices of fresh strawberries.
  • Serve with the remaining puree.

Notes

  • Using white flour and white caster sugar will help give a consistence strawberry colour throughout the cake.
  • Ensure the strawberry puree is completely cooled down before adding to the cake mix. If it’s too hot, it will melt the butter and totally alter the consistency of the cake batter.
  • Wait until the cake is cooled before decorating with the strawberry icing topping.
  • This cake is best kept in the fridge because of the fresh strawberry topping.

Nutrition

Calories: 309kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 84mgSodium: 154mgPotassium: 60mgFiber: 1gSugar: 25gVitamin A: 496IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Keyword fresh strawberries
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« Easy Apple Cake Recipe
White Chocolate and Raspberry Cake »

Reader Interactions

Comments

  1. ronak mehta

    August 07, 2020 at 4:05 am

    5 stars
    Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

    Reply
    • Lynn

      August 07, 2020 at 6:03 am

      I'm pleased to hear that you like the recipe. Belated Happy Birthday wishes.

      Reply

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Here you will find easy to make, often step by step recipes that everyone can make at home.

Find recipes for the perfect Afternoon Tea, weekend bake, bake sales and more, including tried and tested easy recipes for the home cooks. Read More

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