Strawberry Pound Cake Dessert

 

You know the old saying about making lemons out of lemonade?  Well, this dessert ended up being the product of my “lemon” of a pound cake.  I decided to try a new pound cake recipe.  I hadn’t made one for years, so I went to baking!  The only problem was that I just grabbed a loaf pan without thinking about the size.  When I looked into the oven to check if the cake was getting done, this is what I saw!

 

 
Fortunately, I had put my loaf pan on top of a cookie sheet just in case!  Thanks to my dear husband who ended up showing this picture to the world on Facebook, I have a record of just what a mess my cake turned out to be!

So what was I to do?  We could just eat the messy cake, but I decided to make something special out of my mess.  Drum roll please… Voila!  The Strawberry Pound Cake Dessert was born!

When the cake was cooled, I cut it into small squares.  Then I made whipped cream and strawberry glaze to create layers of this delicious and beautiful dessert.  OK, I was rather pleased with the results!  So never fear, from time to time everyone makes a big mess in the kitchen.  Just skip mentioning it to your husband whose hand is glued to his iPhone!

 

 

Strawberry Pound Cake Dessert

Ingredients:

For the pound cake:

  • 1 cup of butter
  • 6 eggs
  • 3 cups of white sugar
  • 3 cups of white flour
  • 1 pint of heavy whipping cream
  • 2 Tbsp of vanilla

For the whipped cream:

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

For the strawberry glaze:

  • 2 pounds (32 oz.) fresh strawberries, stems removed
  • 1/2 cup sugar
  • 2/3 cup water
  • 2 teaspoons lemon juice
  • 1 tablespoon corn starch

 

Directions:

For the pound cake:

Preheat your oven to 350 °F; grease and flour a loaf pan (9″ X 5″ X 3″).

With an electric mixer, cream butter, sugar and eggs until fluffy.

Add the flour one half cup at a time along with a little cream and keep on mixing until you have incorporated all of the flour. Mix in the vanilla.

Pour into your prepared loaf pan.Bake for 50 minutes or until the cake has risen, has a golden crust and when you check it with a toothpick, the pick comes out clean.

Let the cake cool standing upright in the pan for 15 minutes. Then turn the pan on its side and gently tip it to coax the cake out. Stand the cake back upright and let it cool completely.

 

For the whipped cream:

Whip cream until almost stiff.

Add sugar and vanilla, beating until cream holds peaks.

 

For the strawberry glaze:

Combine water, strawberries, sugar, and lemon juice in a large saucepan on high heat. Stir thoroughly while bringing it up to a boil.

After the mixture begins to boil, reduce the heat to low, and allow to cook for up to ten minutes, occasionally stirring throughout. As the strawberries soften, use a wooden spoon to break them in pieces to release the flavors from the strawberries.

Whisk the cornstarch with 3 tablespoons of water in a small bowl. Pour into the simmering pan of strawberry juice. Increase heat to high, and continue to whisk the mixture until it thickens into a glaze (approximately 3-5 minutes).

Remove glaze from heat, and pour into separate bowl to cool down. Once the glaze has reached room temperature, place in refrigerator until it is chilled.

 

Assembly:

Cut or tear pound cake into small pieces.  Layer 1/3 each of the cake, then strawberry glaze, and then whipped topping in bowl.  Repeat two more times.  Top with a dollop of whipped cream and garnish with fresh strawberries.

 

One comment

  1. Erica says:

    I have to say that this glaze and whipped cream topping is my go to for dessert for any occasion….and people love it! I usually take the easy way out and buy the Sarah Lee pound cake. Lol. I am however making it tomorrow for my mom and sister for Mother’s Day and making the trifle with homemade angel food cake. Can’t wait to eat it! 😆

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