Have you ever heard the phrase “Everything is better by the pound”. You haven’t? Seriously? Well of course you have not heard of it because I just made it up. And I think this should be the phrase of this year, because in relation to cakes, it is really better by the pound.
I think you’re already seeing where I am heading right? Yep I’m going to talk about Pound cakes. First off I am not going to go and get all those long epistles about pound cakes I’m going to break it down for you so you can appreciate and understand them.
Now this recipe is a Strawberry pound cake, and we don’t need a magnifying glass to see the big “Strawberry” before the words pound cake. Yes that’s what I’m going to teach you how to make today.
Let’s review the main ingredient, yep! Your correct, the strawberries! I grew up in the Caribbean and we all know strawberries aren’t grown there so strawberry pound cake was only made once a year!
Yes you read it right! Nana (my grandma), never liked the fruit but she would make it once, just for her grandkids (awwwww, I feel the love all over again) Nana made the greatest strawberry pound cake on our old stove!
I don’t know if it’s the rust that fell off in it while it was baking or if it was the smoke off the coconut trash that was used to help start the fire under the stove. I honestly never knew what it was but all I know is that it tasted magnificent!
The slightly golden crust seared on that soft deep ocean of pink, the sweet fruity taste and the fluffy delicate texture was enough for us to run through the streets and proclaim the glory of strawberry pound cake! (we didn’t though, we just licked our ten fingers)
And let’s just talk about strawberries here, they are good for your heart, blood pressure, your cholesterol, they are packed with antioxidants and they are a low calorie food!, so you don’t have to worry about putting on weight!
So now you’re going to ask what do you need to make it, and I’d be happy to tell you. You will need:
Eggs- the great structure maker!
Milk- as I always say don’t be afraid to use a substitute, it’s your
dish get crazy with it!
Sugar- and you know I pastry needs this for flavor
Strawberries- mhmmm the good stuff!
Flour- the foundation!
Baking powder- this leavens the mixture
Strawberry jello-a rich source of protein (I guess someone is going to be getting some good nutrients!)
Vanilla extract-for flavor
Salt- not a lot but enough ( and that’s your definition of enough)
That’s all you’ll need to make the pastry. This recipe is extra special because you can use the whole fruit on your cake and it will not affect the décor but rather enhance it! So when it’s time to serve, all you’ll need is a nice dish that will really make the cake pop!
Let’s go straight into the equipment’s shall we: baking pan, stand mixer, wooden spoon and knife. And that’s it! And it’s ok if you don’t have a stand mixer, use your hands to mix!
The best thing is that, this is a Cake so it can be eaten anytime you want, decorate and serve with a lightly sweetened drink or even water if you’re not a juice fan. It can yield around 10 slices or way more depending on how you cut it, so if you like, you can bake this as a birthday cake!
Moving into how to make it, the easiest part of all! Three steps: First combine all dry ingredients in a bowl, and then in a mixer put the egg, butter and strawberry jello to mix until fluffy. Secondly mix dry ingredients along with milk gradually until fully combined in mixer, add strawberries and vanilla. Lastly pour it into pan to bake for 70 minutes at 325 degrees.
Quick and easy, am I right or am I right!, no hassle. Remember if you don’t have a mixer you can use a large mixing bowl and combine all the ingredients gradually, not all at once! We need to ensure all ingredients are mixed adequately.
Lastly, for storage, wrap in aluminum foil or seal in container and put it in refrigerator its edible for up to 5 days. Now that you know how to do it, I’ll entrust Nanas recipe into your hands because I know you can do it! Get baking!
- • 1 cup milk
- • 1 tsp vanilla extract
- • 1 cup butter softened
- • 1 box strawberry jello
- • 1 container frozen sweetened strawberries
- • 3 cups all- purpose flour
- • ½ tsp salt
- • 1 cup sugar
- • 4 eggs
- • 1 tsp baking powder
1. Gather all ingredients and set aside
2. Grease baking tin, (10 inch bundt or tube pan) and set aside
3. Combine all dry ingredients in a mixing bowl set
4. Gather butter, sugar and strawberry jello, beat
in a mixer bowl for 2 minutes
5. Add egg yolk into butter mixture gradually and mix
6. Add dry ingredients gradually, in group of threes, into mixer and mix at low speed
7. Mix in strawberries and vanilla, then remove and pour into greased tin.
8. Put to bake for 70 minutes at 325 degrees then cool for 5 minutes in pan.