11 January, 2021
Strawberry cake recipe
1 1/2 cups (about 7 1/2 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 toothpick) unsalted butter, room temperature
1 cup (about 7 ounces) sugar
2 eggs plus 1 egg yolk
1 teaspoon vanilla
1/4 cup milk
3 tablespoons sour cream
2 cups diced strawberries
Set the oven rack to the center position and preheat the oven to 350 ° F. Baking tray with oil. In a small bowl, combine flour, baking powder, and salt; omitted.
In a large bowl of electric mixer with electric mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Add eggs, yolk and vanilla. Add 1/2 dry ingredients followed by milk. Add remaining dry ingredients, then cream, whisking until smooth. Use a spatula to scoop the strawberries into the dough.
Pour the dough into the prepared mold and smooth the surface. Bake until the tester inserted in the middle of the cake is clean, about 50 to 60 minutes. Allow to cool for 15 minutes and then spread on a wire shelf until cool. Serve, garnish with strawberries or whipped cream if desired. Leftover pound cake can be stored in a sealed container at room temperature for up to 1 week.