Holiday Pound Cake With Strawberry Topping Food

IRRESISTIBLE CREAM CHEESE POUND CAKE WITH FRESH STRAWBERRY TOPPING

Steps:

• MAKE CREAM CHEESE POUND CAKE: Move oven rack to middle position and preheat to 300 degrees F. Spray 12-cup nonstick Bundt pan with baking spray, and set aside.
• In medium bowl whisk together flour and salt; set aside. In large measuring cup whisk together eggs, egg yolks, milk, and vanilla, and set aside.
• In bowl of stand mixer fitted with paddle attachment, beat together butter, cream cheese, and sugar on medium-high speed until pale and fluffy, about 2-3 minutes. Reduce speed to lowest setting, and slowly pour in egg mixture until combined. Add flour mixture and pulse mixer until combined, scrapping bowl sides of bowl as needed. Remove bowl from mixer stand and give it a few mixes to make sure no flour pockets remain.
• Next, pour batter into prepared Bundt pan, and smooth with rubber spatula to even out batter and smooth the top. Gently tap pan on counter 7 times to release air bubbles. Finally, bake 80-90 minutes, or until toothpick inserted into center comes out clean. Once cake is done, move it to wire rack to cool for 15 minutes, and then turn cake out to wire rack to cool completely, about 2 hours.
• MAKE STRAWBERRY TOPPING: While cake cools, make strawberry topping by removing strawberry stems, and cut large strawberries length-wise into quarters, and medium to small strawberries in half length-wise.
• Stir together berries, sugar, and vanilla in medium saucepan. Cook over medium heat, stirring often. The berries will begin to release juice as they cook; smash a few berries with a wooden spoon to release more juice. Cook, stirring often, until sauce thickens, about 15-20 minutes.
• Turn off heat, and transfer strawberry topping to serving bowl to cool to room temperature. Once at room temperature, cover and chill until ready to use.
• SERVE: Dust pound cake with powdered sugar, and then slice and serve with fresh strawberry topping and whipped cream (optional).

HOLIDAY POUND CAKE WITH STRAWBERRY TOPPING

Steps:

• In a large bowl, cream the butter, shortening, cream cheese and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with strawberry topping and fresh strawberries if desired.

TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM

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.

STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.

STRAWBERRY POUND CAKE

Steps:

• Mix all ingredients and beat for 2 minutes with an electric mixer on medium speed.
• Pour into greased and floured bundt pan.
• Bake at 325 degrees for 55 to 60 minutes.
• Cool in pan for 20 minutes before removing to wire rack to cool.
• Frost as desired.

PAULA DEEN'S STRAWBERRY POUND CAKE

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.

CREAM CHEESE POUND CAKE WITH STRAWBERRIES AND CREAM

Steps:

• Sprinkle sliced strawberries with 2 tablespoons sugar; cover and chill until ready to serve.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add 2 1/2 cups sugar, beating well.
• Add eggs, l at a time, beating until combined.
• Stir in flour by hand just until moistened.
• Stir in salt and vanilla.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake at 300° for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
• Cut into slices.
• Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until stiff peaks form.
• Serve with cake; top with strawberry mixture, and drizzle with Strawberry Syrup.
• Garnish, if desired.
• Note: Great results for this recipe were gotten from using a hand mixer and then stirring the flour in by hand.
• High-powered stand mixers can over beat some pound cakes, giving them a tough texture.

MOIST ALMOND POUND CAKE WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
• Cake:
• In a bowl, combine biscuit mix, flour and salt. Set aside.
• In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
• Beat in eggs, one at a time. Add vanilla and almond extract. Stir in biscuit mixture and blend until incorporated.
• Pour into prepared pan, spreading to edges with a rubber spatula. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
• Strawberry Sauce:
• In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
• Add sliced strawberries, stirring until sauce turns red from the berries.
• Spoon into center of cake and serve a little with each slice.

LUSCIOUS VANILLA POUND CAKE (WITH STRAWBERRY VARIATION)

Steps:

• Combine baking mix, cornstarch, Equal Sugar Lite in mixing bowl.
• Mix in yogurt, melted butter, milk, eggs and flavorings until well blended.
• Spoon mixture into a 9 or 12-cup Bundt® cake pan or a 9 x 5-inch loaf pan well-sprayed with non-stick cooking spray.
• Bake in preheated 350°F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean.
• Let cool in pan 10 minutes.
• Carefully remove cake from pan and cool completely on wire rack.