I have compiled comprehensive information about the Strawberry Runny Pound Cake, with a particular focus on the recipe you provided, the history of strawberry cakes, and their nutritional value.
Strawberry Runny Pound Cake: A Simple, “Runny” Delight
The recipe you’re interested in is a classic “runny” pound cake, named for the soft strawberry jam center that creates a deliciously gooey texture . Unlike other recipes that use strawberry puree, this version relies on strawberry jam layered into the batter before baking .
Here are the detailed instructions based on the ingredients you provided:
Original Ingredients:
· 250g unsalted butter, room temperature
· 250g white granulated sugar
· 5 large eggs, room temperature
· 250g all-purpose flour
· 1 tsp baking powder
· ½ tsp salt
· 1 tbsp vanilla extract
· Strawberry jam (appropriate amount)
Detailed Instructions:
1. Preparation: Preheat your oven to 350°F (175°C). Grease a mini cake mould or a loaf pan, then lightly dust it with flour.
2. Cream Butter and Sugar: In a mixing bowl, beat the room-temperature butter and sugar together on medium speed for about 5 minutes until the mixture is pale, fluffy, and creamy .
3. Add Eggs: Reduce the mixer speed to medium-low. Add the eggs one at a time, beating well after each addition. Don’t worry if the mixture looks slightly curdled at this stage .
4. Combine Dry Ingredients: In a separate bowl, measure the flour and add the baking powder and salt. Mix these dry ingredients together.
5. Incorporate Flour: Turn the mixer to its lowest speed. Gently add the flour mixture to the wet ingredients, mixing just until the batter is smooth and no lumps remain. Be careful not to overmix.
6. Add Vanilla: Mix in the vanilla extract for flavor .
7. Layer and Fill: Pour the batter into your prepared pan, filling it only about a quarter full. Spoon a generous layer of strawberry jam over this batter, then cover the jam with more batter until the pan is about three-quarters full.
8. Bake: Bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the cake part comes out clean.
9. Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. It is best served warm to enjoy the soft, “runny” jam center .
A Look at Other Popular Strawberry Pound Cake Methods
While your recipe uses jam, most other popular recipes achieve their strawberry flavor and moisture in a different way: by reducing fresh strawberry puree.
· Strawberry Reduction Method: This is the most common technique for strawberry pound cakes . It involves pureeing fresh strawberries, then simmering the puree on the stove to reduce it by about half. This concentrates the flavor, removes excess water, and prevents the cake from becoming soggy .
· Key Differences:
· Flavor: The reduction method provides a fresh, bright, natural strawberry flavor .
· Texture: It adds moisture to the cake’s crumb without making it wet .
· Appearance: Reduced puree (sometimes with a drop of food coloring) gives the cake a lovely pink hue .
If you wish to experiment with this method, you can refer to similar recipes that explain the puree reduction process in detail .
History of Strawberry Cakes
Strawberry-based desserts have a long and rich history. Early European settlers in North America discovered that the wild strawberries were larger and more flavorful than those in Europe . Native Americans had long enjoyed fresh and dried strawberries, and even created a form of strawberry bread by mashing the berries with cornmeal .
The concept of a strawberry cake, as we might recognize it, appears in early American cookbooks. One of the earliest known recipes was published in the Ohio Cultivator journal in 1845 and later in Eliza Leslie’s 1847 The Lady’s Receipt Book . These early versions were more like shortbread biscuits or cookies sandwiched with mashed, sweetened strawberries—a direct ancestor of the modern strawberry shortcake . The evolution from these buttery shortcakes to pound cakes and other varieties happened over time .
Nutrition & Health Benefits
Strawberry pound cake is a delicious dessert. Here’s a look at its typical nutritional profile and the benefits of its key fruit ingredient.
Nutritional Profile
A standard slice (about 1/10th of a cake) of a traditional strawberry pound cake provides roughly :
· Calories: 330 kcal
· Fat: 16g
· Carbohydrates: 43g
· Protein: 3g
Health Benefits of Strawberries
Adding strawberries to a cake incorporates the nutritional benefits of this fruit, which is:
· Rich in Vitamin C: Excellent for immune function and skin health .
· High in Antioxidants: Contains anthocyanins (which give them their red color) that help protect cells from damage and reduce inflammation .
· Good for Heart Health: Provides potassium to help regulate blood pressure and fiber to help manage cholesterol .
· Supports Digestion: A good source of dietary fiber, which promotes gut health .
For a healthier version, some recipes substitute ingredients like almond flour, Greek yogurt, and natural sweeteners to reduce calories, refined sugars, and carbs while adding protein and fiber .
Serving and Storage Tips
To enjoy your pound cake at its best:
· Serving: Serve slightly warm to experience the soft jam center. It pairs wonderfully with a cup of tea or milk . For a special treat, add a scoop of vanilla ice cream or a dollop of whipped cream .
· Storage: Because it contains fresh ingredients like jam, it is best stored in an airtight container in the refrigerator, where it will keep for 5-6 days . You can also freeze it tightly wrapped for up to 3 months. Always bring slices to room temperature before serving for the best texture .
I hope this comprehensive guide helps you bake and enjoy your Strawberry Runny Pound Cake. If you would like to explore a recipe using the fresh strawberry puree method or a healthier ingredient alternative, I can provide more details on those as well.