If you can't wait until our fresh strawberries are ready in June, then try this Pound Cake with Strawberry Icing that makes use of dried strawberries! It's a bright and cheerful recipe for all you strawberry lovers to tide you over until our season begins.
Ingredients:
3 cups Sifted cake flour
1 teaspoon Kosher salt
1 cup Unsalted butter, (2 sticks) at room temperature
2 ½ cups Granulated sugar
6 large Eggs, at room temperature
3 teaspoons Vanilla extract
1 cup Heavy cream
Strawberry Icing:
2 ¼ cups of Powdered sugar
⅓ cup crushed Freeze dried strawberries
1 teaspoon Vanilla extract
2 tablespoons Heavy cream
2 ½ tablespoons Milk
Directions:
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Spray a 12-cup bundt pan with nonstick baking spray. Make sure it is baking spray and not just traditional nonstick spray.
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Whisk together the flour and salt.
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In the bowl of your electric mixer, beat the butter and sugar together until fluffy, about 5 minutes. Beat in each egg, one at a time. Beat in the vanilla extract.
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Beat in half of the dry ingredients, then beat in the heavy cream. Finish with the remaining dry ingredients. Pour the mixture into the bundt pan.
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Put the pan on a baking sheet and place it in the oven. Turn the oven to 350 degrees. Bake for 50 to 55 minutes, or until the cake is golden and set.
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Let the cake cool for 30 minutes then invert it onto a piece of parchment paper or a cake stand/plate. Let cool completely, then drizzle with the icing.
Strawberry Icing
- Use a food processor or a rolling pin to crush the dried strawberries into a smooth powder. You want it as fine and smooth as can be so you can have a smooth glaze!
- Whisk all ingredients together until smooth and combined. If the mixture is too thick, add more milk 1 teaspoon at a time, whisking until pourable. If it’s too thin, add more powdered sugar ¼ cup at a time.
- Pour over the cooled cake and let set for a few minutes before serving.
Recipe Source: https://www.howsweeteats.com/2023/03/pound-cake/
