Roasted Strawberry Pound Cake Recipe

Name: Roasted Strawberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Strawberries; 1/2 pound fresh strawberries, hulled and quartered; 1/2 cup sugar; 1/2 vanilla bean, seeds scraped; Cake; 1-3/4 cups all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup sour cream; zest and juice of a small lemon; 1 cup tbsp sugar; 1 cup unsalted butter, softened but still cool; 3 tablespoons marzipan, optional; 5 large eggs, lightly beaten

Servings: persons

Roasted Strawberries
1/2 pound fresh strawberries, hulled and quartered
1/2 cup sugar
1/2 vanilla bean, seeds scraped
Cake
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sour cream
zest and juice of a small lemon
1 cup tbsp sugar
1 cup unsalted butter, softened but still cool
3 tablespoons marzipan, optional
5 large eggs, lightly beaten

1
["Preheat oven to 450 F / 230 C. Toss all ingredients in a bowl, spread onto a parchment lined baking sheet. Bake for 10-15 minutes. Cool until ready to use. Reserve strawberry syrup to brush on cake.", "Preheat oven to 350 F / 175 C. Grease a 9"" x 5"" loaf pan, dust inside with flour, tap out extra.", "Whisk together flour, baking powder, and salt in a bowl. In a separate bowl, whisk together sour cream and lemon juice.", "In a mixer bowl with a paddle attachment on medium, beat butter, marzipan, lemon zest, and sugar until light, about 3 minutes. Add eggs in three additions, scraping the bowl and mixing until smooth - the mixture will start to curdle.", "Add one-third of the flour mixture, then half of the sour cream mixture, mix on low speed incorporate. Repeat the step, scraping the bowl if necessary.", "Using a silicone spatula, fold in roasted strawberries just until they are evenly distributed. Pour into prepared pan, leveling off with the spatula.", "Bake cake in preheat oven for 55 minutes to 1 hour 10 minutes, until a cake tester comes out with a few crumbs. Cool for about 10 minutes before transferring to a rack.", "Brush the reserved syrup onto the top and sides of the cake. Cool completely before serving, about 2 hours. Garnish with fresh strawberry slices and edible flowers, if desired. To store, wrap tightly in plastic in room temperature for up to 2 days."]

1051

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Roasted Strawberries, 1/2 pound fresh strawberries, hulled and quartered, 1/2 cup sugar, 1/2 vanilla bean, seeds scraped, and more.

Yes, Roasted Strawberry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Strawberry Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions