Alright Achraf, here’s a full, detailed “big recipe” for your Sweet Glazed Strawberry Pound Cake — with introduction, history, benefits, formation, detailed instructions, nutritional facts, and even a poetic nod to the cake lovers out there.
Sweet Glazed Strawberry Pound Cake: A Berry-Licious Dessert Delight
Introduction
If there’s a dessert that can capture the joy of spring, the warmth of summer, and the comfort of home all in one slice, it’s this Sweet Glazed Strawberry Pound Cake. This cake combines the rich, buttery texture of a traditional pound cake with the fresh, fruity vibrance of strawberries. The finishing touch — a luscious strawberry glaze — makes it a true showstopper for celebrations, picnics, or a cozy afternoon tea.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup fresh strawberries, finely chopped (pat dry to remove excess moisture)
For the Sweet Strawberry Glaze:
- 1 cup fresh strawberries, hulled and mashed
- 1 cup powdered sugar
- 1–2 tablespoons milk (adjust for consistency)
- ½ teaspoon vanilla extract
Instructions & Methods
Method 1 – The Pound Cake Preparation
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (about 4–5 minutes with an electric mixer).
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour.
- Stir in vanilla extract and gently fold in chopped strawberries.
- Pour the batter evenly into the prepared pan.
- Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Method 2 – The Strawberry Glaze
- In a small saucepan over low heat, mash the strawberries until juicy.
- Strain to remove seeds (optional), then whisk the strawberry puree with powdered sugar.
- Add milk gradually until the glaze reaches a pourable consistency.
- Stir in vanilla extract.
- Drizzle generously over the cooled cake.
History
Pound cake traces its roots back to 18th-century Europe, where the original recipe used a pound each of butter, sugar, eggs, and flour. It was prized for its simplicity, richness, and ability to keep well. The modern strawberry twist likely emerged in the United States, inspired by the popularity of strawberry shortcake and berry season celebrations.
Benefits
- Rich in flavor: The butter base makes it indulgent and satisfying.
- Nutrient boost: Strawberries add vitamin C, antioxidants, and fiber.
- Long shelf life: Keeps fresh for days, making it perfect for events.
- Versatile: Works for breakfast, dessert, or tea-time.
Formation (Baking Science)
The creaming of butter and sugar incorporates air, giving the cake a tender crumb. Eggs provide structure, flour binds the batter, and milk ensures moisture. Baking powder helps the cake rise slightly while strawberries add bursts of freshness. The glaze seals in flavor and gives a glossy finish.
Nutrition (Per Slice – approx. 1/12 of cake)
- Calories: 420 kcal
- Carbohydrates: 60 g
- Protein: 5 g
- Fat: 18 g
- Saturated Fat: 11 g
- Fiber: 2 g
- Sugars: 38 g
- Vitamin C: 30% DV
Conclusion
This Sweet Glazed Strawberry Pound Cake isn’t just a dessert — it’s a celebration of flavor and tradition. From the buttery crumb to the tangy-sweet glaze, each bite is like a warm hug for your taste buds.
For the Lovers ❤️
For those who adore the romance of baking, this cake is more than sugar and flour — it’s a love letter to the senses. The blush-pink glaze, the scent of fresh strawberries, the soft yet rich crumb… it’s the dessert equivalent of a sunset kiss.
If you’d like, I can also give you a special twist version of this recipe — like a marble strawberry-vanilla swirl or a cream cheese-filled version — so it’s even more luxurious.
Do you want me to make that upgraded twist?