Next, I gradually add the sugar, continuing to beat the mixture until it’s smooth. I like to add in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The mixture will start to resemble a beautiful, creamy batter as I blend in the vanilla extract. In a separate bowl, I sift together the all-purpose flour, baking powder, and salt. Slowly, I add this dry mixture into the wet ingredients, mixing just until everything is combined. I try not to overmix; nobody likes a tough pound cake!
Now comes the fun part: folding in those luscious, diced strawberries. The pop of color and freshness makes my heart sing! Gently, I use a rubber spatula to incorporate the strawberries without breaking them apart too much. Once my batter is ready, I pour it into the prepared pan, and I can hardly wait to get this beauty into the oven. I bake it for about 60-70 minutes, but a toothpick inserted into the center should come out clean when it’s done. The delightful scent that wafts through the kitchen during baking is pure bliss!
After baking, I let it cool in the pan for about 15 minutes before turning it out onto a wire rack. Allowing it to cool completely before slicing is one of my little tricks for ensuring each slice comes out perfectly. I can hardly resist the temptation to sneak a piece as it cools, but the waiting is so worth it when I can finally enjoy a slice with a cup of tea!
Pro Tips for Best Results
I always recommend using room temperature ingredients. Not only does it help them blend better, but it also ensures a more even baking. I tested this cake a few times with cold ingredients, and let me tell you, the texture just isn’t the same! Another thing I like to do is reserve a few whole strawberries to decorate the top of the cake after it cools. It makes for a beautiful presentation and gives your guests an idea of the deliciousness that awaits them.
On the topic of baking, I’ve learned that every oven is different. When I first made this cake, I found that baking it in my old oven took longer than expected. If you notice that the edges are browning too quickly, I recommend covering the cake loosely with aluminum foil. This way, it protects the delicate crust while allowing the center to bake through perfectly.
Lastly, I always find that a little patience goes a long way. Letting the cake cool completely before slicing may feel impossible because it smells so heavenly, but it’s key to achieving those perfect slices! I guarantee it’s worth the wait.
Common Mistakes to Avoid
One mistake I made in my early baking adventures was not greasing the pan well enough. The first time I tried this recipe, I ended up with half of my cake stuck to the bundt pan! Trust me; the last thing you want is to lose precious cake to the pan. So be generous with that cooking spray or butter, and don’t skip this step! (See the next page below to continue…)