Strawberry Sauce For Pound Cake Recipes

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

STRAWBERRY CRUMBLE

Steps:

• Preheat a convection oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Pour sliced strawberries for filling into a bowl. Add sugar, cornstarch, and cinnamon; mix to combine.
• Mix flour, both sugars, oats, 1/2 teaspoon cinnamon, and salt for topping in another bowl until combined. Add 1/4 cup melted butter and stir until thoroughly combined and crumbly.
• Combine remaining 1/4 cup melted butter, milk, and remaining 1 teaspoon cinnamon in a small dish.
• Pour the strawberry mixture into the prepared baking dish and sprinkle crumb mixture over top. Pour butter mixture over the crumb topping.
• Bake in the preheated oven on the convection setting until topping is golden brown, 30 to 40 minutes. Serve warm or at room temperature.

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

HOLIDAY POUND CAKE WITH STRAWBERRY TOPPING

Steps:

• In a large bowl, cream the butter, shortening, cream cheese and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with strawberry topping and fresh strawberries if desired.

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.

SOUR CREAM POUND CAKE WITH FRESH STRAWBERRY SAUCE

Steps:

• Pre-heat oven to 350
• Grease and flour 12 cup bundt cake or 2 bread pans
• Whisk together, in medium bowl, flour, baking powder, salt, nutmeg (or cardamom), baking soda
• Beat together, on medium speed in a large bowl, sugar and butter until well blended and smooth
• Add eggs, one at a time, beating well after each addition (mixture will appear curdled)
• Beat in sugar.
• At low speed beat in flour mixture in 3 parts alternating with sour cream, in 2 parts -- ending with flour mix
• Spoon patter into prepared pan(s) smoothing the top
• Bake for 1 hour and 10-15 minutes until golden brown and tester comes out clean
• Cool in pan(s) on wire rack for 10-15 minutes
• Run knife around edges and invert onto wire racks
• Cool completely
• Sauce
• Heat preserves, orange juice and Grand Marnier in a medium, Pyrex bowl, until warm and preserves melted
• Stir in lemon juice and strawberries
• Let stand at room temperature for 1 hour or refrigerate up to 8 hours to blend flavors
• When serving spoon sauce over cake slices
• Cover and store at room temperature

STRAWBERRY SAUCE

Steps:

• Stir together berries, sugar, salt, and lemon juice in a saucepan. Bring to a boil, mashing with a potato masher and stirring frequently. Cook at a low boil, stirring more frequently as mixture thickens, until sauce clings to a spoon, about 10 minutes. Skim foam from top. Let cool completely.

STRAWBERRY SAUCE FOR YOGURT, ICE CREAM, POUND CAKE & MORE!!

Steps:

• Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved.
• Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.).
• Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth.
• Press through fine strainer to remove some of the strawberry seeds,if desired.
• Coarsely chop remaining strawberries and add to strawberry puree and serve.
• This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.