I love a good pound cake. Though I don’t recall when the last time I made one so good that I wanted to make again. I remember as a child when frozen food became increasingly popular, I’d see Sara Lee’s pound cake on TV commercials. Packaged in a disposable foil loaf pan and a striking red label, I always wondered what it would taste like. Though I’ve never had it, I am skeptical. This recipe is a combination of the signature dense texture of a pound cake and a moist crumb. I admit that this is not a “true” pound cake because I used sour cream and marzipan. But the sour cream kept the cake moist, and the marzipan gave it a lovely texture and flavour. Finally, I have made a very good pound cake – roasted strawberry pound cake.
- 450 g / 1 lb fresh strawberries, hulled and quartered
- 100 g / 1/2 cup sugar
- 1/2 vanilla bean, seeds scraped
- 200 g / 1-3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 60 g / 1/4 cup sour cream
- zest and juice of one small lemon
- 225 g / 1 cup + 2 tbsp sugar
- 225 g / 1 cup unsalted butter, softened but still cool
- 60 g / 3 tbsp marzipan
- 5 large eggs, room temperature, lightly beaten
- Preheat oven to 450 F / 230 C. Toss all ingredients in a bowl, spread onto a parchment lined baking sheet. Bake for 10-15 minutes. Cool until ready to use. Reserve strawberry syrup to brush on cake.
- Preheat oven to 350 F / 175 C. Grease a 9" x 5" loaf pan, dust inside with flour, tap out extra.
- Whisk together flour, baking powder, and salt in a bowl. In a separate bowl, whisk together sour cream and lemon juice.
- In a mixer bowl with a paddle attachment on medium, beat butter, marzipan, lemon zest, and sugar until light, about 3 minutes. Add eggs in three additions, scraping the bowl and mixing until smooth - the mixture will start to curdle.
- Add one-third of the flour mixture, then half of the sour cream mixture, mix on low speed incorporate. Repeat the step, scraping the bowl if necessary.
- Using a silicone spatula, fold in roasted strawberries just until they are evenly distributed. Pour into prepared pan, leveling off with the spatula.
- Bake cake in preheat oven for 55 minutes to 1 hour 10 minutes, until a cake tester comes out with a few crumbs. Cool for about 10 minutes before transferring to a rack.
- Brush the reserved syrup onto the top and sides of the cake. Cool completely before serving, about 2 hours. Garnish with fresh strawberry slices and edible flowers, if desired. To store, wrap tightly in plastic in room temperature for up to 2 days.
If you haven’t roasted strawberries before, you’re missing out. Bursting with flavour, caramelized, and luscious – they are divine. The juices released made a great syrup for brushing on the baked cake, adding even more substance.
A “true” pound cake contains a 1:1:1:1 ratio of butter, sugar, eggs, and flour. The cake is usually quite dense and dry. This makes me stay away from baking pound cakes. But while talking to a coworker about searching for that perfect recipe, she suggested adding cream and brushing a syrup to prevent dryness. Since I had sour cream on hand, it made perfect sense to use it. I once had a madeira cake made with marzipan, it had a firm and chewy mouth feel. Adding a little marzipan gave this pound cake a similar texture. If you do not have marzipan on hand or prefer a nut-free cake, simply omit the marzipan and proceed with the recipe. Full of strawberry fruitiness, perfectly dense, and deliciously moist, I was more than happy with the result. Hope you like this roasted strawberry pound cake as much as I do!
More delectable strawberry recipes:
- Strawberry Basil Cake with Vanilla Cream
- Strawberry Shortcake: my version
- Fresh Berry Tart with Almond Cream and Fruit Preserves
The weather in Vancouver has been record-breakingly high for the past week. As much as we love the sunshine and warmth, we are constantly being reminded of why global warming is happening. I wonder how the seasons would change. While I was shopping for fruits, I saw a spread of beautiful fresh strawberries. I am grateful that we are blessed with the bounty of resources we have here in North America. While we live in an abundance of resources, my parents have taught me from a young age to cherish all the food we have, wasting as little as possible, but I sometimes forget. Note to self: make a conscious effort to be less wasteful!
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11 thoughts on “Roasted Strawberry Pound Cake”
this pound cake looks incredible! and so moist. just love that it has marzipan in it too – i seriously can’t get enough of the stuff at the moment. Xx
Roasted strawberries sound amazing! This is the prettiest pound cake I’ve seen!
Thank you, Grace!
This cake is beautiful! You have some stunning photos. Thanks for sharing!
Thank you, Lucy!
Looks so good. I never had roasted strawberries before, thanks for the idea
Roasting strawberry intensifies their flavour, so delicious! Hope you like it too!
This is seriously gorgeous. And the roasted strawberries have me drooling all over the place. Can’t wait to try these!
Thank you so much, Karly!
Any subs for the marzipan?
The marzipan is optional. If you don’t want use it, just omit it and proceed with the recipe.