STRAWBERRY POUND CAKE
This beautiful cake is my husband's favorite. I add chopped pecans and strawberries to the batter and brush the cake right out of the oven with a sweet strawberry glaze. If there's any extra glaze, just serve it on the side.&emdash;Sue Wesson, Springhill, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extracts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack., In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.
Nutrition Facts : Calories 419 calories, Fat 16g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 193mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 2g fiber), Protein 5g protein.
BUTTER-TOASTED VANILLA POUND CAKE WITH MACERATED STRAWBERRIES
Steps:
- In a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat. Leave to macerate for 15 to 20 minutes in the refrigerator.
- Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
- Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice. Top the slices with some of the macerated strawberries and garnish with toasted almonds. Serve immediately.
- 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. Yield: 8 servings
POUND CAKE WITH STRAWBERRIES
You can put this sweet and special dessert favorite together in a snap. It's a wonderfully sweet way to end any meal. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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
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
STRAWBERRY POUND CAKE
This strawberry pound cake is a recipe to write home to mama about.
Provided by L.M. Black
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.
Nutrition Facts : Calories 665.9 calories, Carbohydrate 76.2 g, Cholesterol 172.2 mg, Fat 37.8 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 23.1 g, Sodium 123.5 mg, Sugar 46.9 g
AMAZING STRAWBERRY POUND CAKE
This is technically considered half pound cake because it calls for half the amount of sugar, flour and butter. But amazing still.
Provided by xavnkatsmom
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and ground almonds with the last egg. Pour flour alternately with milk, mixing until just incorporated. Fold in strawberries and water; mixing just enough to evenly combine. Pour the batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a paring knife between the cake and the edge of the pans and allow cake to cool completely before removing.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 42.4 g, Cholesterol 72.2 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 10.1 g, Sodium 124.1 mg, Sugar 26.1 g
STRAWBERRY POUND CAKE
This pound cake has strawberries baked in the cake and is also brushed with a warm strawberry glaze after it comes out of the oven. Wow, is this good! Recipe from Taste of Home.
Provided by Marie
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Drain thawed strawberries, reserving 1/2 cup of the juice.
- Chop the strawberries and set the juice& berries aside.
- In a mixing bowl, cream shortening and sugar, then add eggs one at a time, beating well after each.
- Combine dry ingredients and add to the creamed mixture alternately with the buttermilk.
- Stir in the pecans, chopped strawberries and extracts.
- Pour into greased and floured 10" tube or bundt pan.
- Bake at 325° for 1 1/4 hours or until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then remove from pan and place on wire rack.
- For glaze, in a small saucepan, combine the sugar and the 1/2 cup of the reserved strawberry juice.
- Add sliced strawberries and bring to a boil.
- Cook and stir for 1 minute.
- Remove from heat and stir in extracts.
- Brush some of sauce over the warm cake and serve with the remaining sauce.
Nutrition Facts : Calories 560, Fat 22.5, SaturatedFat 5.2, Cholesterol 71, Sodium 256.4, Carbohydrate 85.7, Fiber 2.1, Sugar 60.5, Protein 6.4
PAULA DEEN'S STRAWBERRY POUND CAKE
From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.
Provided by Anita Harris
Categories Dessert
Time 1h5m
Yield 2 Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
- Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
- In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
- Sweet Pink Glaze:.
- 1 c powdered sugar.
- 2 tbsps milk.
- 1 drop red food coloring.
- In a small bowl, combine all ingredients, stirring until smooth.
Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2
TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 7
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.
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