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.
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
2 ¼ cups of Powdered sugar
⅓ cup crushed Freeze dried strawberries
1 teaspoon Vanilla extract
2 tablespoons Heavy cream
2 ½ tablespoons Milk
Spray a 12-cup bundt pan with nonstick baking spray. Make sure it is baking spray and not just traditional nonstick spray.
Whisk together the flour and salt.
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.
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.
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.
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.
- 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/