Strawberry Pound Cake

By pattie_d

Ingredients

• For the Cake:
• 8 8 8 ounces strawberries, hulled and quartered
• 2 2 2 cups all-purpose flour, sifted
• 1 1 1 cup unsalted butter
• 1 1 1 cup sugar
• 4 4 4 eggs
• 1 zest (rind) of 1 orange
• 1 1 1 teaspoon baking powder
• For the Icing:
• 4 4 4 ounces hulled strawberries
• 1 1/2 1 1/2 1/2 tablespoons confectioners' sugar
• 1 1/4 1 1/4 1/4 cups heavy cream, whipped
• 5-6 5-6 5-6 extra strawberries, for decoration

Details

Servings 10
Preparation time 20mins
Cooking time 100mins
Adapted from cooking.com

Preparation

Step 1

FOR THE CAKE:
Preheat oven to 350 degrees F.

Butter a 9-inch round cake pan and line the base with parchment or waxed (greaseproof) paper.


Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the orange zest (rind), flour, baking powder, and strawberries in 3 batches. Stir to combine after each addition.


Pour the mixture into the prepared pan. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.


Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.


FOR THE ICING:
Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.


Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.