STRAWBERRY POUND CAKE
Strawberry Pound Cake. A delicious recipe bursting with fresh strawberries. Soft, moist, and perfect with a morning coffee or to take to friends!
Provided by Lovefoodies
Categories Cakes
Time 1h30m
Number Of Ingredients 9
Steps:
- Get all your ingredients ready, i.e mash the strawberries, sieve the flour, and add the salt and baking powder to the flour etc.
- Start with making the cake batter by creaming the butter and sugar until a pale light color.
- Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
- Add half the milk with half of the flour, keeping the mixer at a slow speed. Once combined, add the vanilla extract, the rest of the milk, and flour. Right at the end, fold in the mashed strawberries.
- Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hour 10 minutes, check after 1 hour. Test if done by placing a skewer in the center of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
Nutrition Facts : Calories 354 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 328 milligrams sodium, Sugar 30 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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.
FRESH STRAWBERRY POUND CAKE RECIPE
Fresh Strawberry Pound Cake Recipe - A delicious pound cake, perfectly dense, but so moist, with wonderful pops of fresh strawberries and a delicious strawberry glaze. With the use of strawberry puree and extract, it is undeniably fruity yet not overpowering.
Provided by Jocelyn Delk Adams
Categories Dessert
Time 1h35m
Number Of Ingredients 15
Steps:
- Remove the stems and wash strawberries thoroughly. Next add strawberries to food processor or heavy duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for glaze later on.
- Then add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool puree down to room temperature and set aside.
- Next preheat oven to 325 degrees and prepare a 12 cup Bundt pan with nonstick method of your choosing.
- In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy, might be a bit crumbly.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour in two increments, then add salt and baking soda. Be careful not to overbeat.
- Lastly, add buttermilk, the cooled strawberry puree, vanilla and strawberry extracts (and red food coloring if desired) and mix until just combined then stop.
- Pour cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes then invert cake on serving plate.
- Once cake has cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime juice until smooth and thick, but pourable.
- Use your spoon to test this by seeing how it runs down the side of the spoon. If too thin, adjust with powdered sugar and if too thick, add a bit more juice until consistency is perfect. Glaze top of cooled cake and let set for 10 minutes then serve.
Nutrition Facts : Calories 430 kcal, Carbohydrate 73 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 83 mg, Sodium 223 mg, Fiber 1 g, Sugar 54 g, ServingSize 1 serving
FRESH STRAWBERRY SAUCE
This is an excellent sauce for pies and cakes - especially cheesecakes!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
- Reduce heat to medium-low, cover, and simmer for 15 minutes.
- Whisk 2 tablespoons water and cornstarch in a small bowl.
- Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
- Transfer mixture to a blender and puree until smooth.
Nutrition Facts : Calories 53.3 calories, Carbohydrate 13.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.4 g, Sodium 0.7 mg, Sugar 11.3 g
STRAWBERRY BALSAMIC FILLED CUPCAKES
Here's a twist on Grandma's strawberry shortcake. This combination of classic and sophisticated flavors is a perfect pairing for the end of any summer meal. Be sure to refrigerate the remaining berry-balsamic reduction to use on toast. -Kate Brown, St. Michael, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Prepare and bake cake mix according to package directions for cupcakes. Cool completely., Place strawberries, sugar, vinegar and thyme in a small saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until thickened, 12-15 minutes, stirring occasionally. Cool completely., Beat topping ingredients on medium speed until stiff peaks form, about 2 minutes (do not overmix). Refrigerate, covered, while filling cupcakes., To fill cupcakes, cut a 1-in. circle (1-in. deep) in the top of each cupcake; remove cut portion and set aside. Spoon 1 teaspoon strawberry mixture into each opening; replace cutout portions. Refrigerate the filled cupcakes for 10 minutes., Pipe or dollop topping over cupcakes. Refrigerate until serving.
Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.
BALSAMIC STRAWBERRIES AND ICE CREAM ON POUND CAKE
Try this and see how your taste buds love you! Store bought pound cake makes this a very easy recipe.
Provided by Rita1652
Categories Frozen Desserts
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place the strawberries into a frying pan, on a medium high heat, with the caster sugar. Heat for 1-2 minutes.
- Add the balsamic vinegar and cook for a further two minutes.
- Serve the balsamic strawberries piled on top of the toaste pound cake, and serve with ice cream, to your taste.
Nutrition Facts : Calories 522.7, Fat 22, SaturatedFat 13.2, Cholesterol 129.7, Sodium 235.2, Carbohydrate 78.5, Fiber 2.4, Sugar 58.5, Protein 7.1
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
WHITE VANILLA BEAN CAKE WITH BALSAMIC STRAWBERRY AND MASCARPONE FILLING
None
Provided by Food Network
Categories dessert
Time 2h20m
Yield One 8-inch, 3-layer cake
Number Of Ingredients 25
Steps:
- Preheat the oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray and line them with parchment paper. Spray the paper.
- Sift together the all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg whites, sour cream, milk, vanilla and vanilla bean seeds in another large bowl.
- Beat the butter and sugar with a paddle attachment until light and fluffy. Alternate beating in the flour mixture and the egg mixture, adding the flour mixture in 3 additions and the egg mixture in 2, starting and ending with the flour.
- Fill each cake pan with 2 1/2 cups of batter and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool the cakes in the pans for 15 minutes, then flip them onto a cooling rack to cool completely.
- For the filling: Put the strawberries, granulated sugar, balsamic vinegar and lemon juice in a medium saucepan over medium heat, bring the mixture to a simmer, and cook until it gets to a syrupy reduction, about 30 minutes.
- Cool completely.
- Beat the mascarpone in a medium bowl until smooth. Whip the heavy cream until light and fluffy in another bowl; just before it is finished, whip in the confectioners¿ sugar and vanillia extract. Fold in the strawberry mixture.
- For the frosting: Cream the butter and shortening until light and fluffy, then beat in the confectioners' sugar and vanilla extract.
- To assemble the cake: Put 1 cake layer on a cake board or platter. Spread half of the filling mixture on top. Repeat with another cake layer. Frost the cake with the buttercream frosting and serve.
POUND CAKE WITH FRESH STRAWBERRIES AND BALSAMIC SABAYON
Categories Cake Dairy Fruit Dessert Bake Strawberry Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients and 2 tablespoons vinegar in medium stainless steel bowl. Set bowl over pan of simmering water (do not allow bowl to touch water). Whisk until sabayon triples in volume and thermometer registers 160°F, 4 minutes. Place bowl over larger bowl filled with ice and water; whisk sabayon until cool.
- Beat cream in another medium bowl to soft peaks. Add sabayon and fold together. Cover and refrigerate sabayon.
- Puree 3/4 cup quartered berries with 2 tablespoons sugar and remaining 1 tablespoon balsamic vinegar in processor. Pour puree into large bowl. Add remaining berries and toss to coat.
- Arrange 3 thin cake slices on each of 6 plates. Spoon berry mixture alongside. Top with sabayon and serve.
SABAYON WITH STRAWBERRIES
Steps:
- Preparing the strawberries:
- About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
- Whipping the sabayon:
- If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
- Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce - the sabayon should never get so hot that you can't stick your very clean finger in it - and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
- Serving:
- Spoon a portion of strawberries - 1/2 cup or more - into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
- Variation: Strawberries Glazed with Sabayon
- Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
- Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.
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
More about "pound cake with fresh strawberries and balsamic sabayon food"
STRAWBERRIES WITH BALSAMIC SABAYON - RECIPE - FINECOOKING
From finecooking.com
5/5 (1)Category DessertServings 8Calories 230 per serving
CLASSIC SOUTHERN POUND CAKE WITH STRAWBERRIES
From southernkissed.com
Ratings 5Calories 477 per servingCategory Desserts
- Preheat the oven to 325 degrees. Butter and flour a 10-inch tube pan (a tube pan is preferred, but if you use a Bundt pan instead, you’ll need to make sure to leave 1 inch of space at the top of the pan, so you may end up with a small amount of leftover batter).
- Sprinkle 2 tablespoons of the sugar over the sliced strawberries. Cover and refrigerate until ready to serve the cake.
- In a large bowl, beat the butter on medium speed with an electric mixer until creamy. Add the remaining 3 cups sugar, ½ cup at a time, and beat until fluffy. Add the eggs one at a time, beating well after each addition.
FRESH STRAWBERRY POUND CAKE RECIPE - FOOD.COM
From food.com
4/5 (1)Total Time 1 hr 20 minsCategory DessertCalories 5901 per serving
- Combine cake ingredients together in large mixing bowl; mix for 3 minutes. Pour in well greased and floured tube pan.
FRESH STRAWBERRY POUND CAKE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
5/5 (2)Total Time 1 hr 5 minsCategory Afternoon TeaCalories 309 per serving
- Blitz the fresh (cleaned and hulled) strawberries in a food processor. Place in a small pan over a medium heat and reduce to about half. This may take about 10 mins. Keep stirring. Leave to cool completely.
- Preheat the oven to 170 deg Fan assisted. Grease and line a 1lb loaf tin with baking parchment or a cake tin liner.
- Using an electric mixer. Beat the butter and sugar together until light and fluffy. If needed, scrape down the sides of the bowl as you go along.
POUND CAKE & BALSAMIC STRAWBERRIES & BASIL WHIPPED CREAM ...
From myrecipes.com
5/5 (1)Total Time 9 hrs 17 minsServings 8
- Cook vinegar and brown sugar in a small saucepan over medium heat, stirring constantly, 2 to 3 minutes or until sugar dissolves. Remove from heat, and stir in pepper; cool completely (about 30 minutes).
- Stir together sliced strawberries and vinegar mixture in a large bowl; cover and let stand 30 minutes.
- Pour cream mixture through a wire-mesh strainer into a bowl, discarding basil. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
FRESH STRAWBERRY POUND CAKE > CALL ME PMC
From callmepmc.com
5/5 (56)Total Time 1 hr 40 minsCategory DessertCalories 386 per serving
POUND CAKE & STRAWBERRIES - FLORIDA ... - FLORIDA STRAWBERRY
From floridastrawberry.org
Reviews 6Estimated Reading Time 1 min
AMAZINGLY SOFT STRAWBERRY POUND CAKE RECIPE - COOKIES AND CUPS
From cookiesandcups.com
4.9/5 (8)Total Time 1 hr 40 minsCategory CakeCalories 491 per serving
TOASTED POUND CAKE & BALSAMIC STRAWBERRIES RECIPE - SHARI ...
From berries.com
Estimated Reading Time 2 mins
BALSAMIC STRAWBERRIES OVER POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 186 per serving
STRAWBERRY POUND CAKE WITH STRAWBERRY GLAZE ...
From yellowblissroad.com
4.9/5 (22)Calories 280 per servingCategory Bread
PRALINES AND CREAM CHEESECAKE : COOKINGRECIPESDAILY
From reddit.com
POUND CAKE WITH STRAWBERRY BALSAMIC VINEGAR | BEACH OLIVE OILS
From beacholiveoils.com
RECIPES/POUND-CAKE-WITH-FRESH-STRAWBERRIES-AND-BALSAMIC ...
From github.com
ASTRAY RECIPES: POUND CAKE/FRESH STRAWBERRIES AND BALSAMIC ...
From astray.com
STRAWBERRY SABAYON CAKE | EMERILS.COM
From emerils.com
KOSHER RECIPES, MENUS & COOKING TIPS - PAGE 458 ...
From epicurious.com
GRILLED BUTTERMILK POUND CAKE WITH BALSAMIC STRAWBERRIES
From cindystable.com
PRESERVE FRUITCAKE : COOKINGRECIPESDAILY
From reddit.com
POUND CAKE/FRESH STRAWBERRIES AND BALSAMIC SABAYON ...
From reddit.com
PRESIDENT CLINTON : COOKINGRECIPESDAILY
From reddit.com
PECAN POUND CAKE WITH BALSAMIC SABAYON AND STRAWBERRIES ...
From eatyourbooks.com
PRESTIGE CAKE : COOKINGRECIPESDAILY
From reddit.com
POUND CAKE WITH FRESH STRAWBERRIES AND BALSAMIC SABAYON ...
From tfrecipes.com
RECIPE: BALSAMIC STRAWBERRY QUICK SYRUP (WITH ANGEL FOOD ...
From withforkandknife.wordpress.com
BALSAMIC STRAWBERRIES AND ICE CREAM ON POUND CAKE RECIPES
From tfrecipes.com
FOOD API: STRAWBERRIES WITH BALSAMIC SABAYON
From myfoodapi.blogspot.com
BALSAMIC STRAWBERRIES, TOASTED POUND CAKE AND FRESH ...
From pinterest.com
GRILLED POUND CAKE WITH BALSAMIC STRAWBERRIES
From strawberry888.rssing.com
BALSAMIC STRAWBERRIES WITH ANGEL FOOD CAKE – A FIT & SPICY ...
From afitandspicylife.com
LEMON POUND CAKE WITH ROASTED STRAWBERRIES AND ROSé ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love