Roasted Strawberry Poundcake (gf)
A nice twist on a classic poundcake. The fresh strawberry puree adds a delicious flavor for any strawberry lover.
PREP TIME
30 minutes
COOK TIME
1 hour and 25 minutes
INGREDIENTS
18
Serves: 12
Ingredients
- 3 cup3 cup3 cup Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
- 1.5 cup1.5 cup1.5 cup Butter, Salted, Room temp
- 666 Eggs, Room temp
- 3 cup3 cup3 cup Granulated White Sugar
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 tsp1 tsp1 tsp Butter Extract
- 0.25 cup0.25 cup0.25 cup Sour Cream
- 1 cup1 cup1 cup Buttermilk
- 1 tsp1 tsp1 tsp Baking Soda
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 1 cup1 cup1 cup Strawberries, Whole
- 1 Tbsp1 Tbsp1 Tbsp Granulated White Sugar
- 1 tsp1 tsp1 tsp Lemon Juice, Optional
- 0.25 cup0.25 cup0.25 cup Freeze-Dried Strawberries, Food processed
- 1 Tbsp1 Tbsp1 Tbsp Almond Milk
- 1 cup1 cup1 cup Powdered Sugar
Strawberry puree
Icing
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375 degrees Fahrenheit
- Grab a small baking tray and place halved strawberries (with.the top cut off) on top
- Pour lemon juice and sugar all over strawberries
- Roast for 15 minutes
- Let the strawberries cool for 15 minutes and place in a food processor
- Puree the strawberries down and set them to the side
- Turn the oven down to 330 degrees Fahrenheit
- In a large mixing bowl cream the butter and sugar together for 5 minutes until light and fluffy
- Slowly add one egg at a time
- Combine until eggs can no longer be seen
- Add extracts and sour cream mixing on medium speed
- In a separate bowl combine together the flour, baking soda and baking powder
- While the mixer is on low slowly add the flour mixture alternating with flour and buttermilk
- Once fully mixed pour a quarter of the batter into a separate bowl
- Fold the batter gently with the strawberry puree using a spatula
- In a baking pan (bundt cake pan) grease with avocado oil, flour and granulated sugar
- The pan should be light coated
- Add half of the regular batter and smooth out with a spatula
- Sandwich the strawberry batter and smooth out
- Lastly pour the rest of the regular batter on top and smooth out
- Let this rest for 10 minutes before baking in the oven
- Bake for 75-85 minutes or until done
- In a small bowl combine powdered sugar and almond milk. You can add more almond milk based on your preference for thickness.
- Add freeze dried strawberries to the icing
- Once the cake has cooled drizzle the icing on top
Notes
For a richer strawberry flavor you can try adding freeze dried strawberries to the batter
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free Desserts Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 672 |
| Fat: | 23 g |
| Carbohydrates: | 110 g |
| Protein: | 4 g |
| Cholesterol: | 65 g |
| Sodium: | 348 mg |
| Fiber: | 2 g |
| Sugars: | 61 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.