Step 12- Add the Strawberry cream mixture and the All purpose flour into 3 separate intervals. Grease Tube pan or bundt pan with non stick baking spray Note- You will alternate this strawberry cream mixture with your All purpose flour mixture. Step 11- In a small to medium sized bowl, add 1/2 Cup of heavy whipping cream (At room temperature), 1/4 Cup of Strawberry Sauce, 1/4 Cup of Strawberry puree and 1 teaspoon of gel paste red food coloring. Step 10- Add 2 teaspoons of strawberry extract and mix until combined. Step 9- Add 5 Eggs (SEPARATELY) one at a time and mix until combined. Also at sometime during that 8 minutes stop your mixer and scrape down the sides of your bowl. Note- If you are using a hand mixer It could take much longer to cream the ingredients. Step 8- Add 3 Sticks of butter into another large bowl and 3 Cups Sugar. Set aside to alternate with Strawberry Cream mixture. Add 1 teaspoon of baking powder and 1 to 2 Tablespoons of Strawberry Creme Instant Pudding and stir.
Step 7- Sift 3 Cups All Purpose Flour in a large bowl. Place both Strawberry puree and sauce into fridge for 30 minutes. Once all of strawberry sauce has completely drained you will be left with the Strawberry puree. Strain strawberry sauce into a small bowl. Add 1/2 Cup Sugar and squeeze 1/2 of a Lemon. Step 5- Add Pureed Strawberries into pot. Preheat fire on medium sized pot to medium high heat. Step 4- Place thawed strawberries in food processor. You can also thaw them in the microwave on defrost setting. Step 2- Place Strawberries in freezer for 10 hours. Step 1- Cut the stems off of each strawberry using a sharp knife and place strawberries in strainer and rinse thoroughly with cold water. Making your Strawberry Sauce and Strawberry Puree While we live in an abundance of resources, my parents have taught me from a young age to cherish all the food we have, wasting as little as possible, but I sometimes forget.3 cups of Sifted Cake Flour or All Purpose flourģ Sticks Unsalted Butter (Softened At room Temperature)ġ to 2 Tablespoons of Strawberry Creme instant puddingġ/2 Cup of Heavy Cream (At room Temperature)ġ teaspoon of Gel paste red food coloring I am grateful that we are blessed with the bounty of resources we have here in North America. While I was shopping for fruits, I saw a spread of beautiful fresh strawberries. As much as we love the sunshine and warmth, we are constantly being reminded of why global warming is happening. The weather in Vancouver has been record-breakingly high for the past week.
Strawberry pound cake full#
Full of strawberry fruitiness, perfectly dense, and deliciously moist, I was more than happy with the result. If you do not have marzipan on hand or prefer a nut-free cake, simply omit the marzipan and proceed with the recipe. Adding a little marzipan gave this pound cake a similar texture. I once had a madeira cake made with marzipan, it had a firm and chewy mouth feel. Since I had sour cream on hand, it made perfect sense to use it. This makes me stay away from baking pound cakes. But while talking to a coworker about searching for that perfect recipe, she suggested adding cream and brushing a syrup to prevent dryness. Bursting with flavour, caramelized, and luscious – they are divine. The juices released made a great syrup for brushing on the baked cake, adding even more substance.Ī “true” pound cake contains a 1:1:1:1 ratio of butter, sugar, eggs, and flour. If you haven’t roasted strawberries before, you’re missing out. To store, wrap tightly in plastic in room temperature for up to 2 days. Garnish with fresh strawberry slices and edible flowers, if desired. Cool completely before serving, about 2 hours. Brush the reserved syrup onto the top and sides of the cake.Cool for about 10 minutes before transferring to a rack. Bake cake in preheat oven for 55 minutes to 1 hour 10 minutes, until a cake tester comes out with a few crumbs.Pour into prepared pan, leveling off with the spatula. Using a silicone spatula, fold in roasted strawberries just until they are evenly distributed.Repeat the step, scraping the bowl if necessary. Add one-third of the flour mixture, then half of the sour cream mixture, mix on low speed incorporate.Add eggs in three additions, scraping the bowl and mixing until smooth - the mixture will start to curdle. In a mixer bowl with a paddle attachment on medium, beat butter, marzipan, lemon zest, and sugar until light, about 3 minutes.In a separate bowl, whisk together sour cream and lemon juice. Whisk together flour, baking powder, and salt in a bowl.Grease a 9" x 5" loaf pan, dust inside with flour, tap out extra.
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