Eva Bones Sour Cream Poundcake With Strawberries Recipes

POUND CAKE WITH STRAWBERRIES

Steps:

• In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.

SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Line the bottom of a 9x5'' loaf pan with a piece of parchment paper, then grease the bottom and sides of the pan with nonstick cooking spray.
• In a small bowl, combine the flour, baking soda, and salt.
• In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.
• Stir in the vanilla and sour cream.
• Slowly stir in the flour mixture, just until combined.
• Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

PAULA DEEN'S STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
• Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
• Sweet Pink Glaze:.
• 1 c powdered sugar.
• 2 tbsps milk.
• 1 drop red food coloring.
• In a small bowl, combine all ingredients, stirring until smooth.

STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
• Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.

EVA BONE'S SOUR-CREAM POUNDCAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 325 degrees. In the bowl of an electric mixer, cream the butter and 2 cups of the sugar. Add the egg yolks 1 at a time, beating well after each addition. Sift together the flour, soda and salt. Sift again. Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream. Stir in the vanilla and almond extracts.
• In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks. Gently fold the egg whites into the batter. Grease and flour an angel-food cake pan and scrape the batter into it. Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1 1/2 hours. Cool the cake in the pan for 10 minutes. Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
• Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour. When ready to serve, slice the cake and top each serving with strawberries and whipped cream.

STRAWBERRY POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.