BLUEBERRY BREAD PUDDING RECIPE

Baked with fresh strawberries, strawberry pound cake is buttery, creamy, and delicate. Decorate this pound cake with strawberries and icing. Strawberry-filled pound cake is easy to make and great for breakfast, brunch, or dessert. 

– 1 pound fresh  strawberrie – 3 cups (360 g) all purpose flour – 1 teaspoon baking powder – ½ teaspoon salt – 1½ cups (339 g) unsalted butter, -2½ cups (300 g) granulated sugar – 5 large eggs – 2  3 teaspoons strawberry extract – 1 teaspoon vanilla extract – 1 cup (240 g) sour cream

INGREDIENTS

Puree cleaned, halved strawberries. Place strawberry puree in a saucepan. Heat strawberries on medium until they thicken and reduce from 1 cup puree to ½ cup (120 ml). 

INSTRUCTIONS

Medium Brush Stroke

1

Bake at 325 F (163 C). Move the center rack to the oven's next lowest position. Grease a 10-inch (12-cup) bundt pan with nonstick spray.

Medium Brush Stroke

2

A pastry brush should coat all pan grooves with nonstick spray. In a stand mixer basin with paddle attachment, beat butter and sugar until frothy. This takes 2–3 medium-paced minutes.

Medium Brush Stroke

3

 Add eggs, strawberry essence, and vanilla extract one at a time on low speed and mix until just combined. Blend well. Mix the dry ingredients into the wet mixture by hand or on low speed, 

Medium Brush Stroke

4

Alternating with the remaining strawberry puree and sour cream until just combined. Fill the bundt pan with strawberries and pound cake batter. 

Medium Brush Stroke

5

Bake the strawberry pound cake for 60–70 minutes until a toothpick inserted into the center comes out with wet crumbs.

Medium Brush Stroke

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ALSO SEE

BLUEBERRY POUND CAKE RECIPE