If you're searching for the ultimate summer dessert that combines the best of both worlds—warm, buttery pound cake and creamy, cold ice cream—look no further! Our Strawberry Pound Cake Ice Cream Cups are not just a treat for your taste buds; they are a feast for the eyes too! Imagine sinking your spoon into a warm, fluffy cake filled with luscious strawberries, topped with a generous scoop of vanilla ice cream that melts into every bite. This delightful recipe is perfect for gatherings, picnics, or simply indulging yourself on a sunny afternoon. Ready to impress your friends and family? Let’s dive into this sweet adventure!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 cups
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 cup fresh strawberries, chopped
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 6-cup jumbo muffin tin or standard muffin pan thoroughly to ensure easy removal.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 4-5 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together flour, baking powder, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients, mixing on low speed until just combined.
- Gently fold in the chopped fresh strawberries, being careful not to overmix and break down the fruit too much.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from the oven and let cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Once cooled, use a small ice cream scoop or spoon to create a well in the center of each cake cup.
- Just before serving, fill each cake cup with a scoop of vanilla ice cream, allowing it to slightly melt into the warm cake.
- Optionally, garnish with additional fresh strawberry slices or a light dusting of powdered sugar.
- Serve immediately and enjoy the delightful combination of warm pound cake and cold vanilla ice cream.
Tips
- Perfectly Greased Pans: Make sure to grease and flour your muffin tin thoroughly to ensure your cake cups come out easily without sticking.
- Room Temperature Ingredients: For the best texture, use room temperature eggs and softened butter. This helps create a light and fluffy batter.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can lead to dense cake cups.
- Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. If strawberries aren’t in season, consider using frozen ones, but be sure to thaw and drain them first.
- Check for Doneness: Ovens can vary, so start checking for doneness a few minutes before the suggested baking time. A toothpick should come out clean when inserted into the center.
- Serve Warm: For the best experience, serve the cake cups warm, right after adding the ice cream. The contrast of temperatures will elevate your dessert to a whole new level!
- Customization: Feel free to experiment with other fruits or flavors! Blueberries, raspberries, or even a hint of lemon zest can add a delightful twist to your cake cups.
- Garnish for Presentation: A sprinkle of powdered sugar or a few extra strawberry slices on top will not only enhance the flavor but also make your dessert look stunning.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 130mg
