Chocolate Covered Strawberry Pound Cake

This scrumptious cake combines the taste of a chocolate covered strawberry with the fluffy goodness of cake. Yum. But, if chocolate covered strawberries aren’t your thing, you should still make this cake. With one easy modification, you can top with a whipped cream frosting so everyone can enjoy.

AuthorMackieDifficultyBeginner

Strawberry Pound Cake
 3 cups Flour
 3 oz Strawberry gelatin
 ¼ tsp Baking soda
 ½ tsp Salt
 1 cup Butter, room temperature
 3 cups Sugar
 6 Eggs, room temperature
 1 cup Sour cream
 2 tsp Vanilla
 1 tsp Lemon extract
 1 cup Strawberries, diced
Chocolate Ganache
 1 cup Heavy whipping cream
 8 oz Dark chocolate
 Fresh strawberries, sliced; for garnish

Strawberry Pound Cake
1

Preheat the oven to 325 degrees.

2

Combine flour, gelatin, baking soda, and salt together in a bowl and set aside.

3

Beat butter and sugar together until creamy and fluffy, about 5 minutes. Add eggs one at a time. Gradually add flour mixture, alternating with sour cream.

4

Fold in vanilla, lemon extract, and strawberries. Spray a bundt pan with nonstick cooking spray and dust with flour. Pour batter into bundt pan and tap on tabletop to release air bubbles. Bake for 85-100 minutes (1 hr 25 min to 1 hr 40 min). Near end of cook time, cover with aluminium foil to prevent excess browning. Let cool for 10 minutes then remove from pan.

Chocolate Ganache
5

Heat heavy cream on stove until just steaming. Pour into a heat resistant bowl, add the chocolate, and stir until smooth. Pour over top of cake and garnish with fresh strawberries.

Ingredients

Strawberry Pound Cake
 3 cups Flour
 3 oz Strawberry gelatin
 ¼ tsp Baking soda
 ½ tsp Salt
 1 cup Butter, room temperature
 3 cups Sugar
 6 Eggs, room temperature
 1 cup Sour cream
 2 tsp Vanilla
 1 tsp Lemon extract
 1 cup Strawberries, diced
Chocolate Ganache
 1 cup Heavy whipping cream
 8 oz Dark chocolate
 Fresh strawberries, sliced; for garnish

Directions

Strawberry Pound Cake
1

Preheat the oven to 325 degrees.

2

Combine flour, gelatin, baking soda, and salt together in a bowl and set aside.

3

Beat butter and sugar together until creamy and fluffy, about 5 minutes. Add eggs one at a time. Gradually add flour mixture, alternating with sour cream.

4

Fold in vanilla, lemon extract, and strawberries. Spray a bundt pan with nonstick cooking spray and dust with flour. Pour batter into bundt pan and tap on tabletop to release air bubbles. Bake for 85-100 minutes (1 hr 25 min to 1 hr 40 min). Near end of cook time, cover with aluminium foil to prevent excess browning. Let cool for 10 minutes then remove from pan.

Chocolate Ganache
5

Heat heavy cream on stove until just steaming. Pour into a heat resistant bowl, add the chocolate, and stir until smooth. Pour over top of cake and garnish with fresh strawberries.

Chocolate Covered Strawberry Pound Cake

Thanks to Carl’s Bad Cravings for the recipe!

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