Butter Toasted Vanilla Pound Cake With Macerated Strawberries Recipes

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POUNDCAKE AND STRAWBERRIES

A hard man I know made this dessert once out of supermarket cake and industrial strawberries, to serve small children who were maybe slightly afraid of him. They gurgled with delight when he slid bowls of it before them: the cake cut into large cubes and served beneath the macerated strawberries, with fresh whipped cream. This formed a bond between them all. In the crowd in which I run, poundcake and strawberries has since become a spring and summer standard, the cake home-made and, when we're lucky, the strawberries gathered from fields nearby. But not always. A supermarket version is a worthy substitute.

Provided by Sam Sifton

Categories     dessert

Time 2h

Number Of Ingredients 10



Poundcake and Strawberries image

Steps:

  • Preheat oven to 325 degrees. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
  • Grease and flour a Bundt pan or two cake pans. Pour in the batter. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean. Turn the cake out and allow to cool on a rack.
  • Cut the cake into large cubes. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes. Put strawberries on top of cake. Top with whipped cream.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 75 milligrams, Sugar 23 grams, TransFat 1 gram

1 pound unsalted, softened butter (4 sticks), cubed, plus extra for greasing the cake pan
1 pound granulated sugar (2 cups)
8 large eggs
1 pound all-purpose flour (4 cups), plus extra for flouring the cake pan
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
Zest of 1 large lemon
Juice of 1 large lemon
1 quart strawberries, rinsed and sliced
1/2 cup white sugar

VANILLA BUTTER CAKE

Provided by Dan Langan

Categories     dessert

Time 1h10m

Yield Three 8-inch cakes

Number Of Ingredients 12



Vanilla Butter Cake image

Steps:

  • Preheat your oven to 350 degrees F. Grease and lightly flour three 8-inch round pans.
  • Combine the buttermilk, eggs, vegetable oil and vanilla in a bowl or large measuring cup and whisk until smooth.
  • Combine the sugar, cake flour, all-purpose flour, baking powder, baking soda and salt in the bowl of your stand mixer. Whisk to combine the dry ingredients.
  • Place the mixer bowl on the mixer fitted with the paddle attachment. With the mixer on low, begin adding chunks of softened butter and continue blending until the mixture is sandy and no visible chunks of butter remain. Add 1/4 of the liquid ingredients to the dry ingredients and blend on low to combine. Raise the mixer to medium-high speed and beat for 2 minutes, scraping the bowl and beater halfway through beating. Add half of the remaining liquid ingredients to the bowl, blend on low to combine and then scrape the bowl. Add the remaining liquid ingredients and continue to blend on the lowest speed for 2 minutes.
  • Divide the batter into the prepared pans and bake until a toothpick inserted into the center of the cakes comes out with a few most crumbs stuck to it, 25 to 30 minutes.
  • Cool the layers in their pans for 15 minutes, then turn them onto a cooling rack and carefully wrap them in plastic wrap while they cool completely.

Nonstick baking spray
75 grams (2/3 cup) all-purpose flour, plus more for dusting
12 ounces (1 1/2 cups) buttermilk, at room temperature
4 large eggs
3 ounces vegetable oil
1 tablespoon pure vanilla extract or vanilla bean paste
425 grams (2 cups plus 2 tablespoons) granulated sugar
250 grams (2 cups) cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
6 ounces (12 tablespoons) unsalted butter, softened

TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 7



Toasted Pound Cake With Strawberries and Chocolate Cream image

Steps:

  • Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
  • Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
  • Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
  • Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.

1 cup cold heavy cream
1/4 cup chocolate syrup, plus more for drizzling
1 quart strawberries
2 tablespoons sugar
2 ounces semisweet chocolate, finely chopped
3 tablespoons unsalted butter
6 slices pound cake

TOASTED POUND CAKE WITH MASCARPONE AND AMARETTO

Provided by Giada De Laurentiis

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 5



Toasted Pound Cake with Mascarpone and Amaretto image

Steps:

  • Preheat oven to 350 degrees F.
  • Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
  • Stir the apricot preserves and amaretto in a small bowl to blend.
  • Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

1 pound cake (10 3/4 ounce), cut crosswise into 12 slices
3/4 cup apricot preserves
3 tablespoons almond flavored liqueur (recommended: Amaretto)
2/3 cup mascarpone cheese
1/4 cup sliced almonds, toasted

TOASTED POUND CAKE WITH CITRUS CREAM

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13



Toasted Pound Cake with Citrus Cream image

Steps:

  • For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
  • For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
  • To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

Vegetable cooking spray
1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices
2 tablespoons butter, melted
1/3 cup honey, for drizzling
8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 cup granulated sugar
1 tablespoon fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 teaspoon orange zest
1 teaspoon vanilla extract
2 large oranges, segmented

VANILLA POUND CAKE

Provided by Daphne Brogdon

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 9



Vanilla Pound Cake image

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan
  • In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
  • In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
  • Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely.

1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
3 ounces cream cheese, softened
1 1/2 cups sugar
5 eggs
1 tablespoon pure vanilla extract

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