If there’s one thing that’s universally loved, it’s the tantalizing combination of rich pound cake with the fresh burst of strawberries. “Strawberry Bliss” brings you this unbeatable duo in the form of a melt-in-your-mouth runny pound cake. Ideal for any occasion, be it a family gathering, a cozy evening, or a grand celebration, this dessert promises to be the star of the show. And the best part? It’s incredibly simple to create, even for those new to baking. So, without further ado, let’s dive into the world of this sweet symphony.
**Ingredients for Strawberry Bliss:**
– **Unsalted Butter (room temperature)**: 250 grams/ 8.8Oz
– **White Granulated Sugar**: 250 grams/ 8.8Oz (1cup + 3 tbsp)
– **Large Eggs (room temperature)**: 5
– **All-Purpose Flour**: 250 grams/ 8.8Oz (2 cups)
– **Baking Powder**: 1 tsp
– **Salt**: ½ tsp
– **Pure Vanilla Extract**: 1 tsp
– **Strawberry Jam**: Appropriate amount as per preference
**Steps to Craft the Strawberry Bliss:**
**Preparation**: Preheat your oven to a toasty 350 degrees Fahrenheit (175°C). While it’s getting warmed up, grab your mini cake mold. A quick grease and a light dusting of flour will make sure your cakes come out effortlessly later. Set this mold aside for now.
**Creaming Process**: Into the heart of your kitchen, the mixing bowl, introduce 250 grams of room temperature unsalted butter and 250 grams of white granulated sugar. Now, blend on medium speed until you witness a creamy mixture. Look for a lighter color and a fluffy texture, that’s when you know it’s perfect.
**Egg Integration**: Slow down your mixer to a medium-low speed and introduce the eggs. But here’s the trick, add them one at a time. And after each addition, make sure to beat the mixture well. Don’t fret if it looks slightly curdled; once the flour makes an entrance, everything will smoothen out.
**Flour Fusion**: Weigh out 250 grams of all-purpose flour. To this, sprinkle in a teaspoon of baking powder and half a teaspoon of salt. A quick mix will ensure everything’s well distributed. Now, with gentle hands and a light heart, merge this flour mixture into the earlier butter-egg concoction. Remember, low speed on your mixer and a steady hand will yield a batter that’s smooth and lump-free. And yes, overmixing is a crime in the baking world, so refrain from it.
**The Flavor Punch**: Every cake needs its signature note. For ours, it’s vanilla. Pour in one tablespoon of vanilla extract and let it mix for just a minute.
**Moulding Magic**: It’s time to shape our cakes. Pour the batter into the mold until it’s about a quarter full. Now comes the surprise element – the strawberry jam. Add a dollop, and then cover it with more batter. This ensures that every bite has a runny strawberry center. Repeat this for each mold.
**Baking Brilliance**: Slide the mold into your preheated oven. A wait of 40 to 50 minutes will transform your batter into golden-brown delights. Once done, let them cool a bit, say for about 10 minutes, in the mold itself. Then, transfer them to a wire rack.
**The Final Touch**: There’s only one thing left now. Taste! Dive into the warm pound cake and let the strawberry filling surprise you. Pair it with tea, milk, or just your sheer enthusiasm.
**Some Tips to Enhance Your Baking Experience**:
– **Berry Variations**: If strawberries aren’t your thing or are out of season, you can replace them with raspberry or blueberry jam. The burst of flavor will still be there.
– **Serving Suggestions**: A dollop of whipped cream or a drizzle of chocolate syrup can elevate this cake to another level. Or perhaps, serve it with a scoop of vanilla ice cream for a contrasting temperature play.
– **Storage**: If you’re not devouring all of them immediately (which is highly unlikely!), store them in an airtight container. They’ll stay fresh for a good 2-3 days.
There’s a certain joy in baking, and when the results are as delightful as the “Strawberry Bliss,” it’s a celebration in itself. Whether you’re a seasoned baker or someone just starting, this recipe promises not just a delicious outcome but a memorable experience. So, wear that apron and get baking!