Strawberry pound cake 2

Course : Cakes
Serves: 1 cake
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8 ounces strawberries, hulled and quartered
2 cups all-purpose flour, sifted
1 cup unsalted butter
1 cup sugar
4 large eggs
1 medium Grated zest (rind) of 1 orange
1 teaspoon baking powder
4 ounces hulled strawberries
1 1/2 tablespoons confectioners sugar
1 1/4 cups heavy cream, whipped
6 medium extra strawberries, for decoration

Preparation / Directions:

Preheat oven to 350 degrees F (180 C). Butter a 9-inch round cake pan and line the base with parchment or waxed (greaseproof) paper.

Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the orange zest (rind), flour, baking powder, and strawberries in 3 batches. Stir to combine after each addition.

Pour the mixture into the prepared pan. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.

Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.


Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.

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