Strawberry Moscato Pound Cake Food

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 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.

STRAWBERRY-MOSCATO POUND CAKE

Steps:

• Preheat the oven to 350F and set your oven rack in the bottom third of your oven. For me, that's one slot below the middle.
• Liberally spray a 12-cup Bundt-type pan with pan spray then knock some flour around in the pan to evenly coat. Knock out the excess flour. Set aside.
• Whisk the flour, baking powder and baking soda together. Set aside.
• Stir together the puree and wine. Set aside.
• Use the creaming method to make this cake.
• Cream the butter and salt together until smooth. Add the sugar and cream until very light and fluffy, scraping the bowl as needed. This will take 5-7 minutes. Don't rush it.
• With the mixer on low-ish speed, drizzle in the eggs a bit at a time, scraping the bowl as necessary. It will take about 5 minutes to get the eggs incorporated.
• Turn the mixer back up to medium and mix for another few seconds.
• Alternately add the flour mixture and the puree mixture beginning and ending with dry and mixing on low speed for just a few seconds between each addition (3 additions for the flour, 2 for the puree). Scrape bowl as necessary.
• Finish folding the batter together by hand. If using the diced strawberries, fold them in now.
• Evenly scrape the batter into the prepared pan and bake until done. In my oven, this takes 1 hour and 5 minutes. Start checking yours at 50 minutes. A tester inserted into the cake should come out clean.
• Let the cake cool in the pan for 20 minutes then turn out to cool completely on a rack. (Wrap it hot and put it in the fridge to cool for an extremely moist cake).
• Whisk together all the glaze ingredients, adding a bit of liquid at a time until you like the texture.
• Apply the glazes however you would like. Pour it over, drizzle it on with a fork or a spoon, or go all Jackson Pollack on it and sling it on.

POUND CAKE WITH STRAWBERRIES

Steps:

• In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.

STRAWBERRY POUND CAKE

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.