Pound Cake With Fresh Strawberries And Balsamic Sabayon 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.

STRAWBERRY POUND CAKE

Steps:

• Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extracts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack., In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.

POUND CAKE WITH FRESH STRAWBERRIES AND BALSAMIC SABAYON

Steps:

• Combine first 3 ingredients and 2 tablespoons vinegar in medium stainless steel bowl. Set bowl over pan of simmering water (do not allow bowl to touch water). Whisk until sabayon triples in volume and thermometer registers 160°F, 4 minutes. Place bowl over larger bowl filled with ice and water; whisk sabayon until cool.
• Beat cream in another medium bowl to soft peaks. Add sabayon and fold together. Cover and refrigerate sabayon.
• Puree 3/4 cup quartered berries with 2 tablespoons sugar and remaining 1 tablespoon balsamic vinegar in processor. Pour puree into large bowl. Add remaining berries and toss to coat.
• Arrange 3 thin cake slices on each of 6 plates. Spoon berry mixture alongside. Top with sabayon and serve.

SABAYON WITH STRAWBERRIES

Steps:

• Preparing the strawberries:
• About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
• Whipping the sabayon:
• If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
• Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce - the sabayon should never get so hot that you can't stick your very clean finger in it - and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
• Serving:
• Spoon a portion of strawberries - 1/2 cup or more - into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
• Variation: Strawberries Glazed with Sabayon
• Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
• Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.

FRESH STRAWBERRY POUND CAKE

Steps:

• Combine cake ingredients together in large mixing bowl; mix for 3 minutes. Pour in well greased and floured tube pan.
• Bake at 325* for 45-55 minutes or until cake tests done.
• Cool in pan on rack for 10 minutes; remove to serving plate.
• Combine glaze ingredients until smooth and spread over cake.

BASIL CAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Generously grease a fluted tube pan (such as a Bundt®).
• Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
• Pour batter into prepared pan.
• Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
• Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
• Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
• Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

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.

BALSAMIC STRAWBERRIES AND ICE CREAM ON POUND CAKE

Steps:

• Place the strawberries into a frying pan, on a medium high heat, with the caster sugar. Heat for 1-2 minutes.
• Add the balsamic vinegar and cook for a further two minutes.
• Serve the balsamic strawberries piled on top of the toaste pound cake, and serve with ice cream, to your taste.