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Deliberating beginning the spring dessert season? For me, there’s absolute confidence – do it with strawberries! maybe the tasty Strawberry Pound Cake with fresh strawberries and exquisite white glaze will be the answer to your catch 22 situation. One aspect is positive. You received’t remorse it!!!


For the reason that first pound cake changed into very tasty, all I needed to do become to repeat what was already completed and play around a little with the strawberries, with none progressive adjustments to the recipe. And truly, this time the whole thing went along genuinely clean, so the pound cake and the frosting were just as I imagined without breaking a sweat. The only factor left changed into to scatter lovely portions of clean strawberries over all this.

And then the handiest detail that took a little from my elation with the Strawberry Pound Cake. The strawberries within the pound cake changed their colour into a form of violet after baking, so the very last look turned into now not exactly as I imagined it. but, in terms of cakes, the simplest worthy final verdict is the taste.



  • 180 grams cake flour sifted (its about 1 1/2 cups plus 3 tbsp unsifted flour)
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup fresh strawberries diced
  • 2/3 cup white chocolate chips
  • 1/2 cup unsalted butter room temperature
  • 300 grams sugar (1 1/2 cups)
  • 1/2 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 3 eggs
  • 1 tsp vanilla
  • 2 tbsp browned butter
  • flour to toss the strawberries and chocolate chips


  • 1/4 cup butter softened
  • 4 oz cream cheese
  • 1 1/2 cups powdered sugar (or more to make it thick enough to spead on top of the cake)
  • 1 tsp vanilla extract


  • 4-5 strawberries diced
  • 1 tbsp vegetable oil
  • 1/2 cup white chocolate chips


  1. Preheat the convection air oven to 325 F. if you don’t have convection air oven increase the temperature to 350 F and also you’ll ought to rotate the pan 1/2 manner via the baking time. Butter and flour eight.5 x 4.5 x 3 inches loaf pan, then line it with parchment paper and set aside.
  2. integrate cake flour with baking powder and salt, sift it 3 instances and set apart.
  3. In a small sauce pan brown 2 tablespoon butter over medium warmth to get quality amber coloration, eliminate the froth and set apart to chill.
  4. Whisk eggs and vanilla, set apart.
  5. Cream the butter on medium velocity, slowly add sugar and keep blending until clean. upload heavy cream and mascarpone, and beat on medium speed to combine, then flip the mixer on low speed and progressively add dry ingredients alternately with eggs.
  6. upload one tablespoon flour in chocolate chips and toss them to cowl frivolously. Toss diced strawberries with a handful flour to cowl them absolutely.
  7. the usage of a spatula stir chocolate chips inside the batter, then lightly stir in strawberries and pour the batter into organized pan, clean the top and lightly faucet it onto operating surface to eliminate the air bubbles.
  8. With a butter knife draw a line down the middle of the cake and pour browned butter into the road. Bake till the top of the cake is golden brown and a toothpick inserted inside the middle comes out smooth (approximately 60 to 70 mins). Cool the cake inside the pan for 15 mins, then take away from the pan on the rack and cool absolutely.


  1. Cream collectively softened butter and cream cheese till clean, slowly upload in powdered sugar and blend on low pace, blend in vanilla extract. spread on top of the cooled cake and area the cake within the refrigerator to set the frosting.


  1. In a small sauce pan over low heat soften ½ cup white chocolate chips with 1 tablespoon vegetable oil stirring till clean (if it’s too skinny let it cool for a few minutes to set earlier than drizzle over the cake)
  2. Scatter diced strawberries onto the frosting and drizzle with melted chocolate (the use of a spoon or switch the chocolate into small zip-lock bag, reduce off the nook and pipe the chocolate over the cake). shop the cake in the refrigerator.

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