The cake is very simple and the ingredients are simple. The cake is warm and fluffy and has a lot of flavors like you’d imagine a Strawberry Pound Cake! All are made from scratch and amazingly simple. Follow the simple step-by-step directions and you can have a nice slice of strawberry pound cakes with a cup of tea, or you may want to make one for a donation or a cake for sale.
For this recipe, I have been using fresh strawberries, but of course, you might use frozen strawberries to extract any excess water from the freeze and just make sure that you freeze and pat dry with kitchen paper. The strawberry pounds cake is also freezer friendly so you can only bring the room temperature to the fridge if you want to get ahead of you or break it into slices and freeze it individually if you’re just home.
1 cup butter
1 1/2 cups white sugar
1 tsp vanilla extract
1 tsp ground almonds
2 cups all-purpose flour
1/3 cup milk
1 cup quartered strawberries
1/4 cup water
1. Preheat oven at about 175 degrees C (350 degrees F). Grease 2 loaf pan or 1 square baking platter.
2. Beat butter and sugar in a wide bowl in an electric mixer until light and flourishing. The hue of the combination is considerably lighter. Add one egg at a time to let each egg blend before adding another. before adding another egg. Beat with the last egg in the extract of vanilla. Pour meal with milk, alternatively, until mixed. Fold in strawberries and water; blend just enough to combine uniformly. Into ready saucepans, pour the batter.
3. Bake in the preheated stove until clean, approximately 1 hour, a toothpick inserted into the middle. Lay a parking knife and allow the cake to cool completely before removal between the cake and the edge of the cups.
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