This pound cake is filled with strawberries and white chocolate and topped with glaze making it a great summer dessert. If you love strawberries, we also recommend trying our fresh strawberry cupcakes and strawberry sheet cake.
perfect for strawberry season
Vera here from OMG Chocolate Desserts! What’s the first thing that comes to mind when you think of spring and summer desserts? For me, there’s no doubt… STRAWBERRIES! Maybe the tasty Strawberry Pound Cake with fresh strawberries will be the answer to your question. One thing is certain—you won’t regret trying it!!! This cake is a beautiful treat, with vibrant and colorful pieces of strawberry throughout the cake. 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. We couldn’t stop at just one piece!
ingredients in strawberry pound cake
A true pound cake uses a pound each of flour, sugar, butter and eggs. That’s an easy recipe to remember! This recipe is a little bit different from a “true” pound cake, but it’s made very similarly and has the same moist consistency. Here’s an explanation of the effect some of the ingredients have on the cake. Cake Flour. Pound cake made with all-purpose flour tends to be more dense and moist than a pound cake made with cake flour. Because this specific recipe already has so many dense ingredients (heavy cream, butter, marscapone cheese), the cake flour helps to lighten it up and balance the consistency. Heavy Cream. When heavy cream is added, it helps to create that velvety smooth, moist texture on the inside. Mascarpone Cheese. Mascarpone cheese is essentially an Italian cream cheese. It’s made from whole cream and has a higher fat content giving it a richer and creamier texture than American cream cheese. This adds to the dense cake crumb, and rich flavor in this recipe. Browned Butter. You have to be careful not to over-cook it, but perfectly browned butter has the most amazing “nutty” flavor. When you add the browned butter into the cut line in the cake batter, it helps to moisten the cake as it cooks, and does add some flavor.
Recipe troubleshooting
Why is my cake heavy and gooey? When you over-mix a cake, the gluten develops too much. This means the cake will rise beautifully, but disappointment sets in when the cake starts to sink as soon as it is taken out of the oven. The sinking cake results in a dense and gooey center. It might be tempting to mix on high speed or combine ingredients to save dishes or time, but don’t! Mixing the cake specifically as written will help your cake turn out beautifully. Help! All the berries sunk to the bottom of the cake! A really simple trick that will help the strawberries from sinking is to toss them in a small amount of flour before folding them into the batter. This works for any fruit or nut being added to cake batter. Easy Peasy!
Making Ahead + Storing
Can I make strawberry pound cake ahead of time? You can make the pound cake ahead of time, wrap and keep in the fridge for 1-2 days or in the freezer for 1-2 months. Add frosting and fresh berries right before serving How to store leftover pound cake: The cake itself will keep longer than the fresh strawberry topping. Just remove the old berries and add fresh ones when you want to indulge in another slice. Store in an airtight container in the fridge for 2-4 days. You can also freeze this recipe by wrapping in Saran wrap or foil and freezing for 1-2 months.
Trust us when you say you’ll love this glaze topped pound cake filled with strawberries and white chocolate chips!
For more delicious Pound Cake recipes, check out:
Pound Cake French Toast Snickerdoodle Pound Cake a La Mode Lemon Pound Cake Cream Cheese Pound Cake Cranberry Orange Pound Cake
