Strawberry Champagne Pound Cake
Posted Dec 27th, 2016
This delicious dessert is perfect for your New Year’s Eve celebration!
1 ½ cups Best Choice Flour (we used wheat, but any kind will do)
1 teaspoon Best Choice Baking Powder
¼ teaspoon Best Choice Salt
7 tablespoons butter, melted
1 cup Best Choice Granulated Sugar
1 tablespoon Best Choice Plain Yogurt
1 tablespoon vanilla
½ cup strawberry moscato or champagne
1 ½ cups powdered sugar (we used our sister brand, Clearly Organic!)
1 tablespoon Best Choice Milk
1-2 tablespoon champagne
1 cup Best Choice Whole Frozen Strawberries for topping
Preheat oven to 350 degrees F. Spray loaf pan with non-stick cooking spray. We used a mini-loaf pan and also made nine cupcakes. You can also prepare a 9×5 loaf pan and skip the cupcakes or make all cupcakes! Whatever you like best.
Remove strawberries from freezer; set out to defrost. Whisk flour, baking powder and salt together in a medium bow. Set aside.
In a large bowl, stir together melted butter, granulated sugar and yogurt. Mix in eggs one at a time. Then, stir in vanilla. Add champagne and dry ingredients; stir until just combined. Pour into prepared pan(s).
Bake for 30-38 minutes, or until a toothpick comes out just clean. Times will depend on which pan sizes you used – cupcakes will take less time than the loaf pans.
Once baked, remove pans and let pound cake cool for 10 minutes. Then start to make frosting by stirring together all frosting ingredients. Add more sugar or champagne to make the consistency you want. Remove cakes from pans and pour frosting on top. Slice strawberries and scatter on top.