admin
Ingredients:
– 2 ½ cups (300 g) all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon salt
– 1 cup (226 g) unsalted butter, softened
– 2 cups (400 g) granulated sugar
– 5 large eggs
– 1 teaspoon vanilla extract
– 1 cup (240 ml) whole milk
– 1 ½ cups (220 g) fresh strawberries, chopped
– ½ cup (120 ml) heavy cream
– 1 tablespoon powdered sugar
Directions:
1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
8. For the whipped cream topping, beat the heavy cream and powdered sugar until soft peaks form.
9. Serve slices of pound cake topped with a dollop of whipped cream and additional fresh strawberries.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 350 kcal | Servings: 12 servings
