Best 5 Luscious Vanilla Pound Cake With Strawberry Variation Recipes
Welcome to the delectable world of flavors, where luscious vanilla pound cake and its enchanting strawberry variation await your indulgence. Dive into the realm of baking bliss with our carefully curated recipes, designed to tantalize your taste buds and create unforgettable moments of culinary joy.
Embark on a journey of contrasts as you explore the symphony of flavors that vanilla and strawberries create. The classic vanilla pound cake, with its rich, buttery crumb and hints of vanilla sweetness, serves as the perfect canvas for the vibrant and tangy bursts of strawberry.
In the strawberry variation, ripe and juicy strawberries are artfully folded into the batter, resulting in a delightful marriage of textures and flavors. Each bite reveals a burst of sweetness from the strawberries, perfectly complemented by the velvety smoothness of the vanilla cake.
Whether you're a seasoned baker seeking a new classic or a novice eager to explore the wonders of baking, these recipes will guide you through the process with ease. Immerse yourself in the aromatic embrace of vanilla and strawberries as you create a masterpiece that will leave your loved ones in awe.
So gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will redefine your perception of pound cake. Let the tantalizing aroma of vanilla and strawberries fill your kitchen as you create a taste of heaven that will linger in your memories forever.
LUSCIOUS VANILLA POUND CAKE (WITH STRAWBERRY VARIATION)
Using Equal Sugar Lite and yogurt, it's a health benefit with a calorie reduction. try using strawberry yogurt! In Taiwan, you can get yogurt with konnyaku mixed in! mmm... so buttery, but lite! I used strawberry yogurt and I omitted the almond extract. recipe copied from www.equal.com
Provided by dcwang wang
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine baking mix, cornstarch, Equal Sugar Lite in mixing bowl.
- Mix in yogurt, melted butter, milk, eggs and flavorings until well blended.
- Spoon mixture into a 9 or 12-cup Bundt® cake pan or a 9 x 5-inch loaf pan well-sprayed with non-stick cooking spray.
- Bake in preheated 350°F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean.
- Let cool in pan 10 minutes.
- Carefully remove cake from pan and cool completely on wire rack.
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
POUNDCAKE AND STRAWBERRIES
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
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
LITTLE VANILLA POUND CAKE FOR 2
This is my favorite little vanilla pound cake. It's perfect for 2 people. It makes a great base for strawberry shortcakes! Top it with whipped cream and drizzle with chocolate... yum. I have done a bunch of diferent things with this perfect little cake. It has a wonderful texture and melts in your mouth. You can easily double this but don't double the baking soda, just leave it at 1/8 teaspoon.
Provided by Realtor by day
Categories Dessert
Time 35m
Yield 1 tiny loaf, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like. When doubled it works nicely with the 6 cup Bundt pan, a 5 inch springform, 4 mini Bundts or a 7x4x3 loaf pan.
- Whisk together flour and sugar in small mixing bowl.
- In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla ex, gently whisk to combine.
- Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
- Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Don't over mix or you'll ruin the texture.
- Pour into prepared pan and bake until browned well and toothpick inserted in center comes out clean, about 25-30 minutes for the petit loaf pan. When doubled bake 40 minutes in the small loaf pan. Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center.
- Cool in pan 10 minutes on rack. Remove from pan and cool completely.
Nutrition Facts : Calories 545.1, Fat 24.7, SaturatedFat 14.5, Cholesterol 151.3, Sodium 286.7, Carbohydrate 74.8, Fiber 0.8, Sugar 51.1, Protein 7
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.
Tips:
- To achieve a moist and fluffy pound cake, cream the butter and sugar together until light and fluffy. This incorporates air into the mixture, which will help the cake rise properly.
- Use room temperature ingredients. This will help the ingredients combine more easily and create a more even batter.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, which will result in a tough cake.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Do not open the oven door during baking. This can cause the cake to fall.
- Allow the cake to cool completely before frosting. This will help the frosting set properly.
Conclusion:
This luscious vanilla pound cake with strawberry variation is a classic dessert that is sure to please everyone. The cake is moist and fluffy, with a rich vanilla flavor. The strawberry variation adds a delightful sweetness and tartness. This cake is perfect for any occasion, and it is sure to be a hit with your friends and family.
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