Strawberry Runny Pound Cake Recipe
why make this recipe
Strawberry Runny Pound Cake is a delightfully moist and flavorful dessert that is perfect for any occasion. Its rich buttery flavor combined with the sweet and tangy strawberry jam makes it a hit with both kids and adults. This cake is versatile; you can serve it warm or cold, making it great for a cozy tea time or a festive gathering. Plus, it is straightforward to make and requires simple ingredients that you may already have at home.
how to make Strawberry Runny Pound Cake
Ingredients:
- 250 grams unsalted butter, room temperature
- 250 grams white granulated sugar
- 5 large eggs, room temperature
- 250 grams all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- Strawberry jam, appropriate amount
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the vanilla extract.
- Pour half of the batter into the prepared pan, spoon a layer of strawberry jam, then add the remaining batter on top.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before serving warm or cold with tea or milk.
how to serve Strawberry Runny Pound Cake
Serve Strawberry Runny Pound Cake warm or at room temperature. It pairs beautifully with a cup of tea or a glass of milk. You can also dust it with powdered sugar for a nice finish. If desired, add fresh strawberries on top for an extra fruity touch.
how to store Strawberry Runny Pound Cake
Store the Strawberry Runny Pound Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For prolonged storage, consider freezing individual slices wrapped in plastic wrap and placed in a freezer bag for up to three months.
tips to make Strawberry Runny Pound Cake
- Make sure your butter and eggs are at room temperature for better mixing.
- Be careful not to overmix the batter; mixing until just combined will keep the cake light and fluffy.
- Adjust the amount of strawberry jam according to your taste; you can add more for a stronger flavor.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack for complete cooling.
variation
You can try using different flavors of jam, like raspberry or apricot, to create a unique twist on the traditional pound cake. You might also mix in some chopped nuts for added texture and flavor.
FAQs
Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can use salted butter, but reduce the added salt in the recipe to avoid the cake being too salty.
Q: Can I make this cake in advance?
A: Absolutely! You can bake the cake a day or two before you plan to serve it. Store it in an airtight container.
Q: What should I do if I want a more intense strawberry flavor?
A: You can increase the amount of strawberry jam used or even consider adding fresh strawberries into the batter for a burst of flavor.
Strawberry Runny Pound Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the vanilla extract.
- Pour half of the batter into the prepared pan, spoon a layer of strawberry jam, then add the remaining batter on top.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before serving warm or cold with tea or milk.
