Strawberry Pound Cake in Your Pressure Cooker
Moist and buttery pound cake infused with fresh strawberries, made perfectly in a pressure cooker for unbeatable flavor and texture.
Equipment
- 1 Mixing bowl Large size for creaming butter and sugar
- 1 Blender For pureeing strawberries
- 1 Pressure Cooker For steaming the cake
- 1 Bundt or tube pan Well greased and floured
Ingredients
Main Ingredients
- 1 lb Strawberries washed and hulled
- 1 ½ cups Unsalted butter room temperature
- 3 cups Sugar white
- 5 Eggs large, 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
- 3-5 drops Pink gel icing color optional
- Butter and sugar for topping
- Heavy cream for glaze
- Strawberry reduction for glaze
Instructions
Instructions
- Preheat oven to 325°F or set up pressure cooker for cake steaming. Grease and flour the bundt or tube pan.
- Puree strawberries in a blender until smooth. Set aside 1 cup.
- Cream butter and sugar in a large bowl for 4–5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each. In another bowl, whisk dry ingredients together.
- Add dry ingredients alternately with milk, starting and ending with dry. Mix well.
- Stir in vanilla, strawberry extract, and reserved strawberry puree. Add pink gel color if using.
- Pour batter into pan and smooth top.
- Place pan on trivet in pressure cooker with water underneath. Lock lid and cook for 75–85 minutes.
- Allow natural release, then cool in the pan for 10 minutes. Turn out onto rack to cool completely.
- Optionally glaze with cream and strawberry reduction or dust with sugar before serving.
Notes
Store tightly wrapped on counter for 2 days or freeze for longer life. Keep glaze separate.