Strawberry Vanilla Pound Cake (Blueberries/Raspberries work, too!)

 This yummy gluten-free berry vanilla pound cake recipe is less sweet and heavy, perfect for what I was hoping to create - something that could be a snack for my teenage son.  Freeze-dried berries make this something that can be whipped up without worrying about having fresh berries on hand, or adding the extra baking time using frozen berries.    If you want a dairy-free version, you can use dairy-free substitutes for the butter and sour cream.  A dairy-free yogurt will work in place of the sour cream as well.  

Tasty GF pound cake, we can never wait until it actually cools to taste-test. 

Pound cakes can be made in mini loaf pans, or in an 8 x 8 pan. 

Strawberry Vanilla Pound Cake

Preheat the oven to 350 F.  Line 4 mini loaf pans or one 8" x 8" pan with parchment paper. 

In a large bowl or mixer, combine: 

3/4 cup butter

1/2 cup sour cream

1/2 cup sugar

3 eggs

2 tsp vanilla bean paste (or vanilla extract, but the bean paste really makes the vanilla flavor in this pound cake)

Add and mix in until combined: 

1 1/4 cup Kristin's Gluten-Free Flour Mix

1/4 cup coconut flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Fold in: 

3/4 cup crushed freeze-dried berries (strawberry, or mix of strawberry, blueberry and/or raspberry)

Spread into prepared mini pans or 8" x 8" pan.  Bake at 350 F for 45 minutes.  (I find it works the same for mini loaves or larger 8" x 8" in terms of time.) 

Spread in a lined 8 x 8 pan, then after baking! Yum! 

Rest a few minutes, then remove from pan onto wire rack to cool.  Slice and serve!  I love it served warm. 

Enjoy! 

Strawberry Vanilla Pound Cake Recipe by Successfully Gluten Free!