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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How to Make 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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How long does it take to make Strawberry Shortcake Pound Cake Way?
Strawberry Shortcake Pound Cake Way takes about 55 minutes from start to finish — roughly 15 minutes to prepare and 40 minutes to cook.
How many calories are in Strawberry Shortcake Pound Cake Way?
Strawberry Shortcake Pound Cake Way has approximately 273.1 calories per serving, with about 9 g protein, 16 g carbohydrates and 10 g fat.
What ingredients do I need for Strawberry Shortcake Pound Cake Way?
The key ingredients for Strawberry Shortcake Pound Cake Way are Flour, Baking Powder, Salt, Milk, Butter, Eggs. See the full list with measurements above.
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