Strawberry Pound Cake

Today's recipe is a very simple one.

Sometimes, this is the thing that we really need, ^^, no complication just a straightforward recipe. 

First I wanted to make vanilla pound cake, but I saw a bag of freeze-dried strawberries in the fridge, so I had an idea, How would it be if I put them in the cake batter!! I usually use freeze-dried fruit when making cookies or mousse but never used it in cake before. So, it's a good time for my experiment ^^.

And the result is very good, you can pack the cake with a load of strawberries without adding too much liquid to the cake. After baking the freeze-dried strawberries became soft and they made the cake full of strawberry flavor. 

After cutting the freeze-dried strawberries, please don't forget to keep them in the freezer until you're ready to use as they will become sticky from the humidity very easily.

If you can, cover and rest the cake overnight before eating it, the cake will be more buttery and more delicious after resting.

Strawberry Pound Cake

Makes 2 (12x6x5 cm. cake pan)

20 g ......................... Freeze-dried strawberry 

80 g ......................... Unsalted butter

1/8 tsp ..................... Salt

60 g ......................... Granulated sugar

60 g ......................... Eggs

80 g ......................... Cake flour

1/2 tsp ...................... Baking powder

20 g .......................... Whipping cream

Before baking, preheat an oven to 170℃

Line 2 of 12x6x5 cm. cake pan with baking paper. 

Cut Freeze-dried strawberry into 1 cm pieces and keep it in the freezer after cutting.

Put the butter and salt into a bowl. Beat until smooth. Add the sugar and beat until fluffy and light in color.

Add the egg gradually and beat until fully combined.

Sift the flour and baking powder into the bowl.

Add the freeze-dried strawberry into the bowl and fold to combine.

Pour the whipping cream into the bowl and fold to combine.

Divide the batter into the prepared pans. Tap the pan to remove air bubbles. Make a slope from both sides of the pan to the center (the center will be the lowest part). 

Bake for 25-27 minutes in the 170℃ preheated oven.

Remove from the oven and tap the cake lightly. Cool in the pan for 10 minutes.

Remove from the pan and let it cool completely.

Strawberry Pound Cake