Strawberry Runny Pound Cake
Moist, buttery pound cake with a sweet strawberry surprise inside.
Introduction
Pound cake is a timeless classic, known for its rich, buttery flavor and tender crumb. This version adds a playful twist: a hidden pocket of strawberry jam that melts into the cake as it bakes, creating a luscious “runny” center. Served warm, each bite is soft, fragrant, and bursting with strawberry sweetness.
These mini cakes are perfect for afternoon tea, family gatherings, or as a cozy dessert to share. Simple ingredients, straightforward steps, and a delightful finish make this recipe one you’ll want to bake again and again.
Ingredients
250 g (8.8 oz) unsalted butter, room temperature
250 g (8.8 oz / 1 cup + 3 tbsp) white granulated sugar
5 large eggs, room temperature
250 g (8.8 oz / 2 cups) all‑purpose flour
1 tsp baking powder
½ tsp salt
1 tsp pure vanilla extract
Strawberry jam (appropriate amount for filling)
Instructions
Preheat Oven
Set oven to 350°F (175°C). Grease mini cake molds and lightly coat with flour.
Cream Butter & Sugar
Beat butter and sugar on medium speed until light and fluffy.
Add Eggs
Add eggs one at a time, mixing well after each addition.
Don’t worry if the mixture looks slightly curdled — it will smooth out once flour is added.
Mix Dry Ingredients
Combine flour, baking powder, and salt.
Gradually add to butter‑egg mixture on low speed until smooth.
Add Flavor
Mix in vanilla extract for aroma and depth.
Fill Molds
Spoon batter to fill molds about ¼ full.
Add a spoonful of strawberry jam in the center.
Cover with more batter until molds are about ¾ full.
Bake
Bake 40–50 minutes, until golden brown and a toothpick comes out clean (avoid jam pocket).
Cool & Serve
Let cakes rest in molds for 10 minutes.
Transfer to wire rack.
Serve warm or cold with tea or milk.
Recipe Notes
Prep Time: 20 minutes
Bake Time: 45 minutes
Total Time: ~1 hour 5 minutes
Yield: 8–10 mini cakes
Tips for Success
Use room‑temperature butter and eggs for a smooth batter.
Don’t overmix once flour is added — it keeps the cake tender.
Place jam carefully in the center to achieve the “runny” effect.
For extra flavor, use homemade strawberry jam.
Fun Variations
Berry Mix: Try raspberry or blueberry jam instead.
Chocolate Surprise: Swap jam for chocolate spread.
Nutty Twist: Add chopped almonds or walnuts to the batter.
Glazed Finish: Drizzle with powdered sugar glaze after baking.
Serving Ideas
Dust with powdered sugar for a bakery‑style look.
Serve with whipped cream or vanilla ice cream.
Pair with hot tea, coffee, or a glass of milk.
Slice and pack for lunchbox treats.
Storytelling Element
Imagine biting into a warm, golden cake: the buttery crumb melts in your mouth, and suddenly you hit the sweet, runny strawberry center. It’s nostalgic, comforting, and just a little indulgent — the kind of dessert that makes ordinary afternoons feel special.
Conclusion
This Strawberry Runny Pound Cake is a delightful twist on a classic, combining buttery richness with fruity sweetness. Easy to bake and perfect for sharing, it’s a recipe that will quickly become a family favorite.