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Toasted Pound Cake with Macerated Strawberries and Whipped Cream

Toasted Pound Cake with Macerated Strawberries and Whipped Cream



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Ingredients

  • 16 Ounces fresh strawberries, hulled and quartered
  • 2 Tablespoons sugar
  • 2 Tablespoons butter
  • 8 slices of pound cake
  • Whipped cream

Directions

Place the strawberries in a bowl with sugar and thoroughly mix until all of the strawberries are coated. Set aside.

Cook the pound cake slices on medium-high heat with the two tablespoons of butter, about one minute on each side.

To assemble: Place one slice of pound cake on the bottom of a bowl, add whipped cream and strawberries, and repeat.

Tags


Macerated Strawberries Recipe

Whenever I make pound cake (or anything else that calls for a juicy strawberry topping), I use this recipe for macerated strawberries. I didn’t know that “macerated strawberries” was the name for it until recently, haha. It’s so easy and delicious- the perfect quick strawberry topping.

Basically, macerating the strawberries (or your berries of choice) is the process of taking an ordinary bowl of sliced strawberries and magically transforming them with a little sugar. After stirring in the sugar, the juices will begin to form almost immediately, the natural flavors become more prominent, and the strawberries will soften slightly. My favorite part is the juice! It’s not too much–it’s just the perfect amount for an amazing strawberry topping.


How to Flavor Your Cake with Tea

You could brew a cup of Earl Grey and use the liquid in your cake, but you can just as easily use the tea leaves themselves!

Using tea leaves also comes with the added bonus of pretty flecks of tea scattered throughout the cake’s crumb, which really makes it stand out.

  • Use an Earl Grey you love!
  • Use loose tea or cut open a tea bag.
  • Rub the leaves together with the granulated sugar to ensure the infusion really comes through and to break up any overly large tea leaves.


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Nutrition Information:

Yield:

Serving Size:

Nutrition information isn’t always accurate.

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Cream Cheese Pound Cake for Two with Strawberries

This pound cake is made in a mini loaf pan for two servings. The strawberries marinated in Frangelico are the perfect accompaniment!

Ingredients

  • FOR THE POUND CAKE:
  • 3 Tablespoons Unsalted Butter
  • 1 ounce, weight Cream Cheese
  • ½ cups Sugar
  • 1 whole Large Egg
  • ½ teaspoons Vanilla
  • ⅛ teaspoons Baking Powder
  • ½ cups Unbleached Flour
  • _____
  • FOR THE STRAWBERRIES:
  • 10 whole Strawberries, Or As Many As You Like
  • 1 teaspoon Sugar
  • 1 teaspoon Frangelico Or Lemon Juice

Preparation

Before baking a pound cake, I recommend setting out all ingredients on the counter and allowing them to come to room temperature.

Butter a 5 ¾” x 3″ x 2″ mini loaf pan. Preheat the oven to 350°.

In a medium bowl, beat together the butter, cream cheese and sugar with an electric mixer. Beat very well (about 3-5 minutes) until the sugar is fully incorporated and the mixture is pale yellow and fluffy. Next, add the egg and vanilla and continue beating. Add the baking powder and half of the flour. Add the remaining flour and mix just until combined. Scrape batter into the loaf pan and bake on a cookie sheet for 42-45 minutes, or until a toothpick inserted comes out clean.

Before you plan to serve the pound cake, mix the strawberries, sugar and lemon juice or Frangelico and let macerate for 30 minutes. Serve fat slices of the pound cake with juicy strawberries. Garnish with whipped cream if desired.


Toasted Pound Cake #SpringSweetsWeek

Welcome to #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway? 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring! Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

Welcome, everyone! This whole week will be about the sweets and I am so eager to share with you our prize package, recipes and general wonderfulness that will be happening with bloggers around the world! Let's get started!

Prize #1: Swiss Diamond Cookware is giving one winner an XD Nonstick 6 Piece Newlywed Kitchen Kit! Swiss Diamond’s 6-Piece XD Newlywed Set is the ultimate nonstick cookware collection, with a pot or pan for nearly every recipe you can think of! Nothing conducts heat more efficiently than diamonds, and combined with the extra-thick cast aluminum body, these pans have amazingly even heat distribution. With this superior heat retention, they sear ingredients as well as stainless steel, but without the messy cleanup. The XD nonstick coating releases so well, you can cook anything without a drop of oil or butter. This set includes a 9.5" fry pan, an 8" fry pan, a 2.2-quart saucepan with lid, and 5.5-quart soup pot with lid.

Swiss Diamond® International dates back to 1974 when HORT Coating Center SA was founded in Sierre, Switzerland, as a scientific research company exploring new materials and surface coatings. Fast forward a few years to 2001, when a revolutionary nonstick coating suitable for use on cookware was developed, which led to the creation of Swiss Diamond® International SA. Visit https://www.swissdiamond.com/ for delicious recipes and the best nonstick cookware around.

Prize #2: Dixie Crystals is giving one winner the Wilton Ultimate Cake Decorating Tools Set! What better way to decorate your cakes made with Dixie Crystals sugar then to use this decorating set? A b lue and white rectangular organizer caddy has 4 see-through drawers and 2 top compartments for holding tips, plus slots on the side to hold spatulas. Included in the caddy are 263 pieces including piping tips, a practice board, decorating bags, straight and angled spatulas, flower nails and an icing comb. There's also a lot of handy fondant tools including a roller, cut-out sets, impression mats, modeling tools, shaping foam and a fondant smoother. It's a cake decorators dream!

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos.

Prize #3: Melissa's Produce is giving one winner an Organic Family Produce Box. This box contains 100% organic fruits and vegetables including kale, cucumbers, apples, pears, lemons, oranges, carrots, onions, celery, garlic, and so much more! It's easy to get in your five servings of fruits and vegetables with this fun produce box.

Joe and Sharon Hernandez founded Melissa's Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The original office had just three telephones and four chairs. In a few short years, the company would grow to occupy a newly renovated and expanded 280,000 square foot office and warehouse complex. The Melissa's brand is named after Joe and Sharon's daughter, who takes an active role in the company. The company's Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa's full line of organic produce. Visit https://www.melissas.com to find the best fruits, vegetables, gifts, and to get tasty recipes!

Prize #4: Nancy's Yogurt is giving one winner a fabulous Nancy's Yogurt tote bag full of fun items! One winner will receive a tote bag stuffed with coupons for free Nancy's Yogurt products, a super cute T-shirt, recipe cards, and Post-Its. It's everything you need to learn more about Nancy's Yogurt.

Chuck and Sue Kesey opened Springfield Creamery in Oregon in 1960 right after they got married. For the first decade, they focused on bottling glass jugs of milk for home delivery and school lunches. Nancy Van Brasch Hamren joined the Creamery in 1969 and shared her recipe for making yogurt. Nancy’s became the first yogurt sold in the United States to contain live probiotics. In 1999 Nancy's Yogurt began distributing to all 50 states. Today there are nearly 60 employees and Springfield Creamery makes over 100 cultured dairy and soy products. To learn more about Nancy's Yogurt, the products they sell, and how they make their products visit https://nancysyogurt.com/.

Prize #5: PEEPS is giving one winner a gift card to PEEPS® & Co. The winner can choose from a variety of delicious PEEPS® & Co candy items as well as apparel. They even have fun gifts like throw blankets, slippers, plush bunnies, and socks. The choice is yours!

Just Born, the company that makes PEEPS® & Co., was founded in 1923 in New York and moved to Bethlehem, Pennsylvania in 1932. Just Born got its name when founder, Sam Born, proudly displayed in his store window an evolving line of daily-made candy, declaring them "just born". Today we enjoy the wonderful combination of sweet colored sugar and fluffy marshmallows that create the unforgettable taste experience of PEEPS® Brand Marshmallow Candies. Visit https://www.marshmallowpeeps.com/ to buy PEEPS® & Co. candy, gifts, and apparel.

Prize #6: Barlean's is giving one winner a bottle of Seriously Delicious Omega-3, Extra Strength Ideal CBD Hemp Oil, and a bag of Super Seeds. Seriously Delicious Omega-3 is a tasty way to add Omega-3's to your diet without a fishy after taste. The Extra Strength Ideal CBD Hemp Oil is made from US grown hemp, contains no artificial ingredients, has a natural mint flavor, and is gluten-free, vegan, and is known to promote health and to keep people resilient to changes in their environment . Super Seeds are a delicious way to add antioxidants and Omega-3's to your morning oatmeal, smoothies, and yogurt.

Barlean's believes that people can make a difference in the world through ordinary purchases. They are on a mission to make premium natural supplements and functional foods that feed the mind and body and using our profits to support outreach programs for people in need, both locally and around the world. Visit www.barleans.com to learn more about their products, community, and where you can purchase their products.

Prize #7: Adams Extract is giving one winner four of their amazing extracts and a set of their food colors. The extracts include Pure Almond Extract, Pure Vanilla Extract, and Pure Lemon Extract. The winner will also receive Adams Best Twice as Strong Vanilla which is awesome to bake with.

John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, TX. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla. His wife tested it by whipping up a cake and announced, "John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born! Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more. To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com/default.aspx.

Prize #8: Sprinkle Pop is giving one winner six fabulous sprinkle mixes from their Easter collection! The sprinkle mixes include Hangin' with my Peeps, Bewitched, Signature, Green Tea, Cottontail Confetti, and Egg Hunt. These fun sprinkles are a great addition to any spring or Easter baked goods.


Pistachio Pound Cake with Vanilla Lavender Strawberries

If I had to pick my favorite form of social media, I would have to pick Instagram. That is where I discovered Yossy Arefi, who is the blogger behind Apt 2B Baking Co. Yossy is another blogger who recently released a cookbook, and I am completely smitten with it! The book is called Sweeter off the Vine is divided by season and by fruit.

Yossy’s photography is gorgeous, and the cookbook reflects her style. If anything, the book is just a pleasure to thumb through. But don’t just do that because the recipes are as delicious as they are beautiful. It was so hard for me to decide on a recipe to try first, but once I looked at the strawberries speckled with vanilla beans on top of a thick slice of pistachio pound cake, I knew that had to be it. I was expecting the desserts to have fruit as a part of each dessert. I was expecting the strawberries to be in the pound cake, but I am pleasantly surprised at this more sophisticated way to use seasonal strawberries.

The pistachio pound cake is rich, nutty, and surprisingly moist. But what makes this pound cake amazing is the addition of the strawberries and fresh whipped cream. It turns it into a complete dessert with an incredible flavor profile. The strawberries are macerated in a vanilla bean and lavender infused sugar. The strawberries alone make a perfectly light dessert on its own. My daughter ended up stealing the bowl to snack on the berries by herself!


Punch Bowl Strawberry Lush Angel Cake

Punch bowls have a long history in the South and this dessert is a perfect one to ring in spring. Back in the day before hiring a caterer was the norm, families provided all of the food and labor for big parties and family events, and every family had a treasured punch bowl, almost always one that had been passed down a few times.

They’ve mostly fallen out of grace these days, even for Southerners, being relegated to places like eBay, Etsy online shops and local thrift stores, where you can often find them for a song. Younger folks just aren’t all that interested in punch bowls anymore and while punch certainly is served today, it’s likely found in the new-fangled, spouted beverage dispenser. For those of us who still possess a heritage punch bowl, they mostly only make an appearance during the Christmas season now.

Although a lot of folks think of punch in the traditional way, that is, with some kind of liquor, in our family the traditional punch bowl was always intended for the younger generation and those adult teetotalers who did not imbibe in alcohol. I do seem to recall there might have been a time or two at a family wedding that somebody managed to spike the punch throwing everybody in a quick panic. I can say that I was not involved in any way whatsoever… well, that’s my story and I’m sticking to it!

Whenever there was a family event of any kind, you could count on finding one of my Mama’s decorated layer cakes and her punch bowl in attendance, filled with the classic sherbet topped fruit punch she always made, nestled in with all the finger sandwiches, cocktail meatballs, sausage balls and hot crab dip.

Mama’s punch bowl was a heavy and oversized, thickly etched crystal heritage piece, and one that she had inherited after the passing of her own mother. It made an appearance at every single family event of my life, even my own wedding and later, my baby shower. On my Mama’s passing, I asked my cousin - who dearly loved my Mama and who Mama loved back equally, as if she were her own - if there was anything of Mama’s that she might want. She didn’t hesitate a moment to share how much she would love to have the punch bowl, so of course she got it.

That punch bowl represented much more than just a beverage vessel for our family. It held tight to so many memories and events in all of our lives because where those events occurred, that punch bowl was always present. For my cousin, that represented memories and the love of sisters, our mothers, as they lovingly prepared meals for so many of our gatherings. It represented times when the young women in our family came of age and passed into being new brides, and those times when those same brides passed into being new mothers.

Punch bowls may not be as revered as they once were, but one thing that rose out of them sure has held on and survived the passing of time, and that would be the punch bowl cake. Most often simply called a trifle today – even by our Southern gals - and rarely served in an actual punch bowl anymore, there are many of us who have fond memories of a punch bowl cake that was served at a special time in our life.

With layers of cake and sometimes brownies, a creamy filling of some kind, often pudding, some kind of fruit – either fresh, frozen or in the form of a pie filling – and whipped cream, really how can you go wrong with that? Pretty to look at, and simply delicious, they are always well received and make a great dessert for church suppers, dinner on the ground, potlucks, birthdays, showers, barbecues, holidays and gatherings of all types.

The beauty of this icebox dessert is that it is prepared ahead, allowing all of the flavors meld and marry together, freeing you up for other party preparations, but also that there is such versatility in the different ways that you can prepare one.

A yellow cake or pineapple cake, layered in with vanilla pudding, fresh strawberries and pineapple can stand in for many occasions through the spring and summer. For patriotic holidays, a pound cake or angel food cake, layered with white chocolate or vanilla pudding, strawberries and blueberries is striking. For the Christmas holidays or a special birthday, you can’t beat chocolate cake or brownies, layered in with one layer of vanilla pudding, strawberries or raspberries, another layer of chocolate pudding and whipped cream. Garnish the top with more of the fresh fruit and some maraschino cherries and chocolate curls, and you’ve got a dessert that will be lick the bowl good.

This cake uses an angel food cake, which you may either trim up or leave with the crust. Any cake that goes with the fruit and pudding you use will work, and in fact, if you’ve ever had a cake that fell or didn’t quite turn out, a punch bowl cake is a great way to repurpose it. I have a feeling that a punch bowl cake might have been born from just such an experience.

This combination of both fresh and frozen strawberries, layered with angel food cake that I am sharing today is one of my favorites. The cream cheese and sweetened condensed milk filling I use is just a little different from the usual pudding layer and it is truly decadent. To that, I add in some thawed frozen sliced strawberries, or another pint of fresh strawberries, macerated in a bit of granulated sugar, and it really just takes the filling over the top. Garnish with a bit of shredded sweet coconut and finely chopped pecans, and you have one impressive dessert for any table.

Here's how to make it. As always, full directions and the ingredient list with measurements, as well as a printable link, are all further down the page.

Beat the cream cheese and sugar together until well combined. Add the lemon juice and condensed milk blend.

Add the Cool Whip and carefully fold in the thawed, frozen strawberries, with their juices set aside.

Cut or tear the cake into small bite size pieces. You can trim it so that it's solid white cake, but I never do.

Arrange ingredients in a 14-cup capacity trifle bowl or punch bowl, in three layers, beginning with 1/3 of the cake pieces, placing cake on the bottom, topping with 1/3 of the Cool Whip blend, 1/3 of the fresh sliced strawberries and a light sprinkle of the coconut and pecans. As you see, I'm using a trifle bowl here, which is just as treasured because it was given to me by my Uncle Jim, one of my Grandma Mac's sons.

Repeat layers until all ingredients are used and garnish the top with the remaining shredded coconut and chopped pecans. Cover and refrigerate overnight before serving and store any leftovers in the fridge. Increase ingredients as needed for a larger trifle bowl.

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Punch Bowl Strawberry Lush Angel Cake

  • 1 (8 ounce) cream cheese , softened to room temperature
  • 1/2 cup of granulated sugar
  • Juice of 2 lemons
  • 1 (14 ounce) can of sweetened condensed milk
  • 1 (8 ounce) container of non-dairy whipped topping (like Cool Whip)
  • 2 (10 ounce) packages of frozen sliced strawberries , thawed (sweetened or unsweetened)
  • 1 (15 ounce) angel food cake or pound cake
  • 1 pound of fresh strawberries , sliced (reserve some for garnish)
  • 1/4 cup of shredded coconut , lightly toasted if desired, optional
  • 1/4 cup of finely chopped pecans , optional

Beat the cream cheese and sugar together until well combined. Add the lemon juice and condensed milk blend. Add the Cool Whip and carefully fold in the thawed, frozen strawberries with their juices set aside.

Cut or tear the cake into small bite size pieces. Arrange ingredients in a 14-cup capacity trifle bowl or punch bowl, in three layers, beginning with 1/3 of the cake pieces, placing cake on the bottom, topping with 1/3 of the Cool Whip blend, 1/3 of the fresh sliced strawberries and a light sprinkle of the coconut and pecans. Repeat layers until all ingredients are used and garnish the top with the remaining shredded coconut and chopped pecans.

Cover and refrigerate overnight before serving and store any leftovers in the fridge. Increase ingredients as needed for a larger trifle bowl.

Cook’s Notes: To reduce sweetness, use unsweetened frozen strawberries. May substitute a second pound of fresh strawberries for the frozen. Slice and mix with 1/4 cup of granulated sugar, or to taste, to macerate. Toss and refrigerate for 1 hour, stirring occasionally, before using.

Layered Lush: Divide angel food cake into three layers by slicing through the middle horizontally. Place one layer on serving plate, and layer as above with cake, Cool Whip blend and fresh strawberries.

Pineapple Lush Punch Bowl Cake: Prepare as above, except eliminate the frozen strawberries and substitute one large (20 ounce) can crushed pineapple, well drained. Layer dessert as above with cake, Cool Whip blend and fresh strawberries.

Check These Recipes Out Too Y’all!

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Put half of the sliced strawberries into a large bowl. Using a potato masher, mash half of the strawberries until they are broken down but are still in discrete pieces.

Stir the remaining sliced strawberries into the mashed strawberries and taste the mixture. If the strawberries aren't sweet or tart enough for your taste, you can add some sugar or some lemon juice. Then cover the bowl and chill the berries in the refrigerator.

In a medium bowl, beat the cream with the confectioners' sugar and vanilla. For best results, chill the bowl and the beaters before you start, and make sure that the cream is very cold.

When you're ready to serve, slice the pound cake into 6 even pieces and place each piece on a serving plate. Top with the strawberry mixture and a dollop of whipped cream.

Top with some fresh mint if you'd like, or a small, whole, perfect strawberry.


The Pioneer Woman’s Strawberry Shortcake Cake

STRAWBERRY SHORTCAKE CAKE – This strawberry shortcake cake recipe by The Pioneer Woman, Ree Drummond, is made of layers of dense vanilla butter cake and filled homemade cream cheese frosting and fresh sweetened strawberries. Add candles to it for the perfect Strawberry Shortcake Birthday Cake or just enjoy as is!

This Strawberry Shortcake Cake is the perfect cake for any occasion. This cake inspired version of the classic strawberry shortcake is made with layers of vanilla butter cake, homemade cream cheese frosting, and fresh sweetened Strawberries. You’ll want to add this Strawberry Shortcake Recipe to your family collection!

Let me tell start by telling you I am a lover of strawberry desserts especially in the spring and summer. My favorite desserts usually involve cake and fresh fruit. And strawberry shortcakes are one of the cake-like desserts I love most.

But when you combine my love of strawberry shortcake with a classic fruit-filled cake frosted in homemade cream cheese frosting, (<-click here for my recipe) what you have is a fairy-tale romance of two delicious desserts meant to live happily ever after.

Which is why I love this recipe for Strawberry Shortcake Cake from Ree Drummond’s NY Times bestselling cookbook, The Pioneer Woman Cooks: Food from My Frontier. She gets me, she really does.

Most strawberry shortcakes are made from either a sweetened biscuit or scone recipe. The shortcake itself is dense, then sliced and filled with fresh whipped cream and strawberries. Instead of a biscuit, this homemade strawberry shortcake cake recipe calls for a thick vanilla butter cake.

The strawberry “shortcake cake” layers hold up well to the macerated strawberries without the texture becoming mushy. And the cream cheese frosting is stiff enough to handle the weight of the layered strawberry shortcake cake.

I love the process of baking homemade cakes, creaming the butter and sugar, then seeing ribbons of cake batter spread evenly across a pan. Once the cake goes into the oven I love when it’s done baking and seeing its magical transformation into a beautiful sweet cake. In this cake, for a a strawberry shortcake cake!

Only limited by my imagination, what transpires after the cake comes out of the oven is where the fun really begins.

The Pioneer Woman’s homemade Strawberry Shortcake Cake recipe is made up of three delicious elements: cake, macerated strawberries (filling), and a creamy cream cheese frosting. Separately, these three elements are delicious on their own. But when you bring them together for one beautiful and memorable layered cake, dessert becomes the highlight of the moment.

Last Friday after I had frosted the strawberry shortcake cake, my older Abigail added her creative touch by decorating the homemade cake with fresh strawberries. From the first to the last bite of my slice, I found myself enjoying the strawberry shortcake cake a little too much. And when I say too much, I mean, going back for a second slice right after finishing the first.

Even the next morning for breakfast I indulged in a small sliver of the strawberry shortcake cake along with my morning coffee. It’s worth mentioning this cake is very good the next day too. I’ve made this recipe a few times, and each time it vanishes quickly!

Although it would be perfect for any occasion, this strawberry shortcake cake would be perfect for a celebrating a special birthday or holiday like Easter or Mother’s Day. Enjoy!