Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

March 14, 2012

Strawberry Pound Cake

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If you like strawberries and poundcake you will adore this recipe.  It is best the 2nd day and makes a delicious breakfast toasted and buttered.
Three tips - 
cut the strawberries thinly
fold them into the batter gently
bake in loaf pans
The cake batter is smooth and not enhanced with any spices or vanilla which allows the flavor of the strawberries to shine.
Serve with strawberry ice cream for a savory dessert.







Strawberry Pound Cake
(printer friendly version)


4 large eggs
1 cup vegetable oil
2 cups sugar
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups strawberries, hulled and thinly sliced
1 teaspoon grated orange rind
  1. Preheat oven to 350 degrees. Spray two 8 1/2 x 4 1/2 inch loaf pans generously with baking spray.
  2. In mixing bowl, beat the eggs until light and fluffy, then beat in the oil until blended.  Beat in the sugar.  In a separate bowl, stir together the flour, baking soda and salt.
  3. Beat all but 2 tablespoons of the dry mixture int the egg/oil mixture.  Add the strawberries to the remaining dry mixture and toss to coat the berries well.  Fold this mixture and the orange rind into the batter.
  4. Divide the batter between the two pans.  Bake for 60-70 minutes.  Transfer the pans to wire racks and cool for 30 minutes.  Run a knife around the edges of the pans and carefully remove the loaves.  Place loaves on racks to cool completely.
Savannah McQueen is the author of Hammock Tracks which includes Savannah's Savory Bites - dedicated to recipes and cooking with simple ingredients, Hammock Track Tales - a photographic journal of our life on the hammock, and Hammock Home School - includes editorials, book reviews, and educational link posts.  You can follow Savannah on Twitter and Facebook.

This post is linked here: The Girl Creative
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