Pound Cake Slices With Nutella And Fresh Strawberries Recipes

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FRESH STRAWBERRY POUND CAKE RECIPE



Fresh Strawberry Pound Cake Recipe image

Fresh Strawberry Pound Cake Recipe - A delicious pound cake, perfectly dense, but so moist, with wonderful pops of fresh strawberries and a delicious strawberry glaze. With the use of strawberry puree and extract, it is undeniably fruity yet not overpowering.

Provided by Jocelyn Delk Adams

Categories     Dessert

Time 1h35m

Number Of Ingredients 15

1 pint fresh strawberries ((this is for glaze below as well))
1 cup unsalted butter (room temperature)
3 cups granulated sugar
5 large Simply Nature Grade A Organic Cage Free Brown Eggs (room temperature)
3 cups all-purpose flour (sifted)
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
2 tsp strawberry extract (optional)
1/2 tsp red food coloring (optional)
2 tbsp strawberry puree (reserved from cake)
2 cups Baker's Corner Powdered Sugar
1 tsp vanilla extract
1 tsp pure lemon juice (or lime juice)

Steps:

  • Remove the stems and wash strawberries thoroughly. Next add strawberries to food processor or heavy duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for glaze later on.
  • Then add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool puree down to room temperature and set aside.
  • Next preheat oven to 325 degrees and prepare a 12 cup Bundt pan with nonstick method of your choosing.
  • In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy, might be a bit crumbly.
  • Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
  • Turn your mixer down to its lowest speed, and slowly add flour in two increments, then add salt and baking soda. Be careful not to overbeat.
  • Lastly, add buttermilk, the cooled strawberry puree, vanilla and strawberry extracts (and red food coloring if desired) and mix until just combined then stop.
  • Pour cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Cool in pan on a wire rack for 10 minutes then invert cake on serving plate.
  • Once cake has cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime juice until smooth and thick, but pourable.
  • Use your spoon to test this by seeing how it runs down the side of the spoon. If too thin, adjust with powdered sugar and if too thick, add a bit more juice until consistency is perfect. Glaze top of cooled cake and let set for 10 minutes then serve.

Nutrition Facts : Calories 430 kcal, Carbohydrate 73 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 83 mg, Sodium 223 mg, Fiber 1 g, Sugar 54 g, ServingSize 1 serving

POUND CAKE SLICES WITH NUTELLA AND FRESH STRAWBERRIES



Pound Cake Slices With Nutella and Fresh Strawberries image

Make and share this Pound Cake Slices With Nutella and Fresh Strawberries recipe from Food.com.

Provided by swissms

Categories     Dessert

Time 5m

Yield 10-12 serving(s)

Number Of Ingredients 3

1 sarah lee poundcake, sliced (you may toast if you like)
10 -12 fresh strawberries, sliced
1/2-3/4 cup nutella chocolate hazelnut spread

Steps:

  • Spread approximately 1 T of Nutella on each slice of pound cake. Top with strawberry slices.
  • Enjoy.

BUTTER-TOASTED VANILLA POUND CAKE WITH MACERATED STRAWBERRIES



Butter-Toasted Vanilla Pound Cake with Macerated Strawberries image

Provided by Daphne Brogdon

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 19

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
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

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

STRAWBERRY CREAM CHEESE POUND CAKE



Strawberry Cream Cheese Pound Cake image

My mother's cousin shared this strawberry cream cheese pound cake recipe more than 50 years ago. Our family has enjoyed it ever since, especially on a hot New Mexico day! It can be made the day before. -Vickie Britton, Hobbs, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 24 servings.

Number Of Ingredients 6

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1 carton (12 ounces) frozen whipped topping, thawed
1 container (16 ounces) frozen sweetened sliced strawberries, thawed

Steps:

  • Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.

Nutrition Facts : Calories 195 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.

STRAWBERRY POUND CAKE



Strawberry Pound Cake image

This strawberry pound cake is a recipe to write home to mama about.

Provided by L.M. Black

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 8

1 ½ cups unsalted butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature
2 ¼ cups white sugar
1 teaspoon vanilla extract
4 large eggs
2 ½ cups cake flour
½ teaspoon baking powder
2 cups chopped fresh strawberries

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.

Nutrition Facts : Calories 665.9 calories, Carbohydrate 76.2 g, Cholesterol 172.2 mg, Fat 37.8 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 23.1 g, Sodium 123.5 mg, Sugar 46.9 g

STRAWBERRIES AND NUTELLA



Strawberries and Nutella image

Make and share this Strawberries and Nutella recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 2

18 strawberries
18 teaspoons nutella

Steps:

  • Wash strawberries and pat dry.
  • Remove caps and center 'stem'.
  • Pipe 1 teaspoon of nutella into each strawberry.
  • Note, if this is just a treat for yourself, spread the nutella on the strawberry and enjoy! ;).

Nutrition Facts : Calories 111.6, Fat 5.6, SaturatedFat 5.3, Sodium 7.9, Carbohydrate 14.3, Fiber 1.7, Sugar 11.8, Protein 1.2

AMAZING STRAWBERRY POUND CAKE



Amazing Strawberry Pound Cake image

This is technically considered half pound cake because it calls for half the amount of sugar, flour and butter. But amazing still.

Provided by xavnkatsmom

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h20m

Yield 12

Number Of Ingredients 9

1 cup butter
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground almonds
2 cups all-purpose flour
⅓ cup milk
1 cup quartered strawberries
¼ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and ground almonds with the last egg. Pour flour alternately with milk, mixing until just incorporated. Fold in strawberries and water; mixing just enough to evenly combine. Pour the batter into prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a paring knife between the cake and the edge of the pans and allow cake to cool completely before removing.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 42.4 g, Cholesterol 72.2 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 10.1 g, Sodium 124.1 mg, Sugar 26.1 g

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