Strawberry Pound Cake with Crumble by @millsandbuns

1h5
Medium

8 servings

🧈

150 g

Butter

🍬

150 g

Sugar

🥚

150 g

Eggs

🌾

150 g

Flour

🥄

6 g

Baking Powder

🌼

7.5 ml

Vanilla Extract

🥛

60 ml

Milk

🍓

250 g

Strawberries

🌾

Flour

🍫

Crumble Topping

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (350°F). Grease and line an 8-inch loaf pan with baking paper.

    🍞loaf pan

  2. Step 2/11

    Beat the 150 g butter in a mixing bowl until smooth. Add the 150 g granulated sugar and cream until light and fluffy.

    butter
    granulated sugar
    🥣mixing bowl
    🌀electric hand mixer
    ⚖️kitchen scale

  3. Step 3/11

    Add the 1.5 teaspoons vanilla extract to the creamed mixture. Beat in the 3 eggs one at a time until each egg is fully incorporated.

    vanilla extract
    eggs
    🥣mixing bowl
    🌀electric hand mixer
    🥄measuring spoons

  4. Step 4/11

    Sift the 150 g all-purpose flour and 1.5 teaspoons baking powder into a separate bowl. Stir the dry ingredients together.

    all-purpose flour
    baking powder
    🥣mixing bowl
    🫗fine-mesh sieve
    ⚖️kitchen scale
    🥄measuring spoons

  5. Step 5/11

    Fold half of the dry ingredient mixture into the wet mixture. Fold in half of the 1/4 cup milk until just combined.

    all-purpose flour
    baking powder
    milk
    🥣mixing bowl
    🥄rubber spatula
    🥛measuring cup

  6. Step 6/11

    Fold in the remaining dry ingredient mixture. Fold in the remaining milk just until a thick, smooth batter forms.

    all-purpose flour
    baking powder
    milk
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/11

    Toss the 250 g strawberries with 1 tablespoon all-purpose flour for dusting. Spread half of the cake batter evenly into the prepared loaf pan.

    strawberries
    all-purpose flour for dusting
    🥣mixing bowl
    🥄rubber spatula
    🍞loaf pan

  8. Step 8/11

    Arrange the floured strawberries in a single layer over the batter. Cover the strawberries evenly with the remaining cake batter.

    strawberries
    🍞loaf pan
    🥄rubber spatula

  9. Step 9/11

    Rub the 40 g cold butter into the 60 g flour for crumble until coarse crumbs form. Mix in the 30 g brown sugar for crumble.

    cold butter for crumble
    all-purpose flour for crumble
    brown sugar for crumble
    🥣mixing bowl
    🥄rubber spatula
    ⚖️kitchen scale

  10. Step 10/11

    Scatter the crumble evenly over the cake batter. Bake for 40 to 45 minutes, until a skewer inserted into the center comes out clean.

    🍞loaf pan
    📍skewer

  11. Step 11/11

    Cool the cake in the loaf pan for 15 minutes. Transfer it to a cooling rack and cool before slicing into 8 portions.

    🍞loaf pan
    🧊cooling rack

Composition

Ingredients

Types

Dairy, Eggs, Leavening agents, Flavorings, Fruits

Ingredients

Butter, Sugar, Eggs, Flour, Baking powder, Vanilla extract, Milk, Strawberries, Crumble topping

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

390 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 51g, Total fat: 20g, Saturated fat: 12g, Fiber: 2g, Sugars: 31g

Nutritional Information

Minerals

Calcium: 78mg, Iron: 1.5mg, Potassium: 165mg, Sodium: 110mg

Vitamins

Vitamin C: 15mg, Vitamin A: 220mcg, Vitamin D: 0.7mcg, Folate: 38mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, electric hand mixer, measuring spoons, measuring cup, kitchen scale, fine-mesh sieve, rubber spatula, loaf pan, skewer, cooling rack

Appliances

oven

Type

Type

Type Of Dish

Dessert, Cake, Snack

Occasions

Afternoon tea, Breakfast, Brunch, Picnic, Summer, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British-inspired, Western

Geographic

to inform

Various

Aspect

Texture

Soft, Moist, Tender, Buttery, Crumbly, Juicy

Flavors

Sweet, Buttery, Vanilla, Strawberry, Fruity, Caramelized

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Avoid direct sunlight), fridge : 5 days (Store in an airtight container,Allow cake to cool completely before refrigerating), freezer : 90 days (Slice before freezing,Wrap portions tightly,Store in a freezer-safe airtight container,Thaw at room temperature)