Pressure Cooker Strawberry Pound Cake Recipe
This rich and tender strawberry pound cake comes out perfectly moist using the pressure cooker. Real strawberry purée and extracts give it deep fruity flavor, while butter and eggs whipped into a creamy batter guarantee classic pound cake bliss with a modern twist.
Equipment
- 1 Mixing bowl Large
- 1 Blender For pureeing strawberries
- 1 Bundt or tube pan Greased
- 1 Pressure cooker With sealing ring
Ingredients
Main ingredients
- 1 lb Strawberries washed and hulled
- 1 ½ cups Unsalted butter room temperature
- 3 cups Sugar
- 5 Large eggs room temperature
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 teaspoon Strawberry extract
- ¼ cup Milk room temperature
- Pink gel icing color optional
Instructions
Instructions
- Preheat your oven to 325°F if baking traditionally. For pressure cooker, prep your blender for strawberries and other ingredients.
- Purée the washed strawberries smoothly and set aside for later mixing.
- Cream unsalted butter with sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, blending each fully into the batter before adding the next.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually alternate adding dry ingredients with milk and strawberry purée into the butter mixture, starting and ending with dry ingredients.
- Stir in vanilla and strawberry extracts.
- Pour the batter into a greased bundt or tube pan and spread evenly.
- Place pan on rack inside pressure cooker with 1 cup water below.
- Seal the lid and cook at high pressure for 50 minutes. Let the pressure release naturally.
- Cool fully before slicing and serving. Optional: top with a strawberry glaze.
Notes
Let the cake cool fully before slicing to help maintain its structure. Serve with tea or coffee for a perfectly moist dessert moment.