With the arrival of the beautiful season, my strawberries start to bear fruit, so today I decided to make this Two-color Strawberry Pound Cake. Yes, I know, you will say that strawberries can now be found in every season, even in winter, but I prefer to wait for mine. If you want to try it, let’s see the procedure together. Below, I leave you other sweet ideas for a fantastic breakfast.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Two-color Strawberry Pound Cake
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs
- 1 cup yogurt (strawberry-flavored)
- 1/3 cup sunflower oil
- 1 packet baking powder
- 3 tbsp unsweetened cocoa powder
- 1 cup strawberries
Tools for Two-color Strawberry Pound Cake
- Small Bowl
- Pan loaf
- Hand Mixer electric
Steps for Two-color Strawberry Pound Cake
First, wash the strawberries well, then cut them into pieces and set them aside. Combine sugar and eggs in a bowl and use an electric mixer to beat until the mixture is light and fluffy.
Lower the speed and add the oil, continue mixing. Now add the yogurt (if you don’t have strawberry-flavored, use what you have) and mix again.
Gradually add the sifted flour with the baking powder, mix until all the ingredients are well combined.
Line the pan with parchment paper, pour almost all the mixture, leaving enough in the bowl to incorporate the 3 tablespoons of cocoa. Once the cocoa is mixed, pour the mixture over the white batter in a non-straight line.
Take a skewer stick and make random circles in the mixture.
Sprinkle the strawberries over the mixture, as they will sink while baking. Preheat the oven to 340°F and bake for about 35/40 minutes. Always adjust according to your oven. Before removing from the oven, do the toothpick test: if it comes out dry, the cake is ready.
Remove from the oven and let it cool before serving. If you like, you can also dust it with a little powdered sugar.
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