I’ve been thinking about this cake for two days now. You see, I’m in a mission to incorporate strawberries in every single dessert recipe there is. So far this is my second. We’ll see how long this obsession will go on.
To be honest I didn’t know whether this will work or not. Strawberries in batter are not the most popular thing out there, and usually there is a reason for that. And usually that reason is ‘cause it doesn’t work. Otherwise everyone is all over the idea, because who doesn’t want a foolproof food combination. And strawberries have very high water content, which could be a problem in a cake.
With this however, I think you are wrong. Because it is good. And not in a diminishing kind of way, you know, like when someone tells you: “Yeah, it was a good cake…”. It’s good in a: “It’s so easy, go ahead and make it right now!” kind of way.
I got a little lost here…
My point is, it is not a regular pound cake – it is moist, flavorsome, with a very tempting aroma of chocolate and strawberries, and every bite leaves you longing for more.
It takes maximum 20 minutes to make and it tastes like spring. I could go on, but you get the point.
Strawberry Nutella Pound Cake
/adapted from Shauna Sever/
- 225 gr. (1 ¾ cups) all purpose flour
- Pinch of salt
- 2 gr. (1/2 teaspoon) baking soda
- 160 gr. (2/3 cup) butter, at room temperature
- 300 gr. (1 ½ cups) sugar
- 4 eggs
- 320 gr. (1 1/3 cups) yogurt
- 1 teaspoon vanilla extract
- 110 gr. (1/2 scant cup) Nutella
- 200 gr. (7 oz.) strawberries
- Preheat your oven to 170°C/340°F.
- Butter and flour a loaf pan (32x10x10 cm./12x4x4 inch).
- Sift together the flour, salt and baking soda.
- In a large bowl cream the butter, using a mixer until pale. Add the sugar and beat until pale and fluffy.
- Add the eggs one by one, beating after each addition.
- Add the flour in 3 additions, alternating with the yogurt, starting and finishing with thee flour. Mix after each addition until just incorporated.
- Cut the strawberries into small cubes. Fold the strawberries into the butter.
- Pour half of the batter into the prepared pan.
- Set aside 2 tablespoons of Nutella to use for decoration later, and spread the remainder over the batter.
- Pour the remaining batter over the Nutella. Use a thin knife or a toothpick to make a few swirls.
- Bake for 50 minutes or until a toothpick inserted into the cake comes put clean.
- Let cool completely and decorate with the remaining Nutella.