I'm looking for a strawberry pound cake recipe, prefer with either cake flour or presto flour. Thanks
Strawberry sour cream pound cake:
http://www.ryanbakes.com/2011/05/strawberry-pound-cake-with-cream-cheese.html
Pretty similar to Paula Dean's highly rated sour cream pound cake recipe:
http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-sour-cream-pound-cake-recipe/index.html
HTH
I also came on here to post on needing a Strawberry Pound Cake. I can't see how the Ryan Bakes cake recipe can be that "strawberry" in taste. There's nothing other than fresh strawberries and I don't see how these can flavor the cake enough. Anyone else? I just hate to try something new this weekend unless someone is confident!
I looked at the pic of Ryans cakes and i do see strawberries in the cake. I think the recipe is not quite right? This is paula's strawberry recipe
http://www.food.com/recipe/paula-deens-strawberry-pound-cake-297692
I also came on here to post on needing a Strawberry Pound Cake. I can't see how the Ryan Bakes cake recipe can be that "strawberry" in taste. There's nothing other than fresh strawberries and I don't see how these can flavor the cake enough. Anyone else? I just hate to try something new this weekend unless someone is confident!
Scratch cakes using fresh fruit usually don't have batters heavily flavored with extract in the same fruit flavor so that the actual fresh fruit can be the star:
http://www.foodnetwork.com/recipes/paula-deen/grandgirls-fresh-apple-cake-from-georgia-recipe/index.html
http://www.epicurious.com/recipes/food/views/Apple-Bundt-Cake-102692
http://www.food.com/recipe/apple-or-pear-cake-98869
http://allrecipes.com/Recipe/fabulously-sweet-pear-cake/detail.aspx
http://www.bbcgoodfood.com/recipes/2414/fresh-cherry-cake-with-a-hint-of-cinnamon
http://www.joyofbaking.com/CherryCake.
It almost seems too obvious to advise that you can always up the strawberry flavor by using strawberry extract instead of, or in addition to the extracts recommended in this recipe.
Or you can simply use your favorite pound cake recipe and flavor that with as much strawberry extract as needed to get a strong strawberry flavor (without using any fresh strawberries).
I would prefer Ryan's recipe... where the natural flavor of the fresh berries is highlighted.
HTH
I looked at the pic of Ryans cakes and i do see strawberries in the cake. I think the recipe is not quite right? This is paula's strawberry recipe
http://www.food.com/recipe/paula-deens-strawberry-pound-cake-297692
I hate to disagree, but the above Paula Dean recipe has only one 3-star review. In addition, it uses AP flour (which the OP asked not to use) and 3/4 cup of fresh strawberries.
Ryan's recipe is so much closer to Grandmother Paula's sour cream pound cake recipe which I linked to and which has 343 5-star reviews. Both Ryan's and Grandmother Paula's recipes use similar amounts of ingredients and both use cake flour. Only big difference is that Ryan's recipe adds 2 to 2-1/2 cups of fresh strawberries.
HTH
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