Strawberry butter pound cake
Ingredients
3/4 cup or 175 gm softened butter.
1/4 cup milk.
1-1/2 cup castor sugar
3 eggs lightly beaten
250 gm fresh strawberries (mashed)
1-3/4 cups all-purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
1 tsp Vanilla extract
Method
Heat the oven to 160 C. Grease and line baking tin.
Get ingredients ready, mash strawberries, sieve flour, add salt and baking powder to your flour.
Making the batter by creaming butter and sugar until pale light.
Slowly add beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of sieved flour, keep adding eggs, and bit of flour if necessary.
Add half milk with half flour, mix on slow. Once combined, add vanilla extract, the rest of the milk and flour. Right at the end, fold in the mashed strawberries.
Transfer cake mixture to the greased and lined loaf tin. Place in the oven for 1-½ hours. Allow to cool.
