This unbelievably light and fluffy Strawberry Shortcake Pound Cake recipe is a game-changer! Adapted from the Better Homes and Gardens hot milk sponge cake, this recipe is incredibly easy, comes together in minutes, and uses pantry staples. Enjoy a delicious, homemade dessert without the fuss. Plus, it's easily adaptable – use Splenda instead of sugar for a guilt-free treat! Perfect for unexpected guests or a quick, satisfying sweet ending to any meal.
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Zubereitung von Strawberry Shortcake Pound Cake Way
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
In a separate bowl, whisk together 1 cup milk (any kind), 6 tablespoons unsalted butter (melted), 1 teaspoon vanilla extract, and 1 cup granulated sugar (or Splenda, to taste).
Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Do not overmix.
Pour batter into the prepared loaf pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Once cool, top with your favorite homemade or store-bought strawberry shortcake topping. Enjoy!
Nutrition Information(Approximate per serving)
Sodium
10 g
Sugar
135g
Fat
19g
Carbs
16g
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Wie lange dauert die Zubereitung von Strawberry Shortcake Pound Cake Way?
Strawberry Shortcake Pound Cake Way dauert insgesamt etwa 55 Minuten – ungefähr 15 Minuten Vorbereitung und 40 Minuten Kochzeit.
Wie viele Kalorien hat Strawberry Shortcake Pound Cake Way?
Strawberry Shortcake Pound Cake Way hat etwa 273.1 Kalorien pro Portion, mit ungefähr 9 g Eiweiß, 16 g Kohlenhydraten und 10 g Fett.
Welche Zutaten brauche ich für Strawberry Shortcake Pound Cake Way?
Die wichtigsten Zutaten für Strawberry Shortcake Pound Cake Way sind Flour, Baking Powder, Salt, Milk, Butter, Eggs. Die vollständige Liste mit Mengenangaben findest du oben.
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