Strawberry Pound Cake | Butter Cake Recipe – it’s super moist and soft, amazing texture and flavour. At times we might be bored with original butter cake. Thus by adding in some fruit may give you a nice fresh fragrant in addition to the butter fragrant. I did both egg and eggless version for this. They are both pretty easy with minimal ingredients. If you do not have self-raising flour, you can always use all-purpose flour + ½ tsp of baking powder, that’s it. Let me know your feedback or what other cakes or desserts you would like to see next in the comment box down below.
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Egg version:
[ Ссылка ]
Eggless version:
[ Ссылка ]
Ingredients:
I used 17.5x7.5x7.5cm loaf pan
115g [½ cup] unsalted butter, softened
45g [3 tbsp] strawberry puree
100g [½ cup] castor sugar
1 tsp vanilla extract
¼ tsp salt
2 large eggs OR 120g [½ cup] plain yogurt
120g [1 cup] self-raising flour
20g [3 tbsp] strawberries, chopped
egg substitute:
120g [½ cup] plain yogurt
Instruction:
1. Preheat oven at 170°C/340°F.
2. Wash the strawberries. Strain and set aside to let dry.
3. Slice the butter and place them in a large mixing bowl. Set aside until it is softened for use later.
4. Cut the strawberries in slices. Blend in a food processor until it has become puree. Scoop 3 tablespoon of puree and set aside.
5. Chop some strawberries for the fillings later. Set it aside.
6. In the large mixing bowl of butter, once the butter is softened, add in the sugar. Mix on high speed until creamy, fluffy and pale.
7. Add in vanilla extract and salt. Mix until combined.
8. Add in the eggs***, one at a time. Mix until well combined.
9. Add in the blended puree. Mix until well combined.
10. Sift in the flour in 2 batches, fold until combined. Do not over mix.
11. Transfer half the batter into the prepared baking pan, greased and lined with parchment paper.
12. Add the chopped strawberries on random spots. Transfer the balance batter on top. Again add the chopped strawberries on random spots.
13. Bake in preheated oven at 170°C/340°F for 40-50 minutes. After the first 15 minutes of baking, slit a line in the middle of the pan so that it cracks beautifully in the middle.
14. Remove the cake from the pan. Let the cake cool completely on the rack before slicing.
***Remark: Egg substitute: replace with 120g [½ cup] plain yogurt.
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