Pound Cake Cut Out Sandwiches With Strawberry Whipped Cream Food

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POUNDCAKE AND STRAWBERRIES



Poundcake and Strawberries image

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

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

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 CREAM CHEESE POUND CAKE



Strawberry Cream Cheese Pound Cake image

My mother's cousin shared this strawberry cream cheese pound cake recipe more than 50 years ago. Our family has enjoyed it ever since, especially on a hot New Mexico day! It can be made the day before. -Vickie Britton, Hobbs, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 24 servings.

Number Of Ingredients 6

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1 carton (12 ounces) frozen whipped topping, thawed
1 container (16 ounces) frozen sweetened sliced strawberries, thawed

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.

Nutrition Facts : Calories 195 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.

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