Butter-Toasted Vanilla Pound Cake with Macerated Strawberries

Total Time:
36 min
Prep:
10 min
Inactive:
20 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound fresh strawberries, sliced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 3 drops almond extract
  • Pinch salt
  • Generous pinch coarsely ground black pepper
  • 4 tablespoons butter
  • 4 slices Vanilla Pound Cake, recipe follows, or store-bought
  • 4 scoops vanilla ice cream
  • 1/4 cup sliced almonds, toasted, for garnish
  • Vanilla Pound Cake:
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
  • 3 ounces cream cheese, softened
  • 1 1/2 cups sugar
  • 5 eggs
  • 1 tablespoon pure vanilla extract
Directions
Watch how to make this recipe.
  • 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.

Vanilla Pound Cake:
  • 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


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