Strawberryshortcakepoundcakeway Recipes

STRAWBERRY SHORTCAKE (POUND-CAKE WAY)

Steps:

• In a small bowl, combine the flour, baking powder, and salt. stir to combine and set aside.
• Using a glass measuring cup or small glass bowl, add the milk and butter and heat in the microwave for about 1 minute and the milk is heated and the butter is melted.
• Meanwhile, crack the eggs in a large bowl and using a hand-held mixer mix for about 3 minutes and the eggs double in volume and are fluffy. Add the sugar and mix for 3 more minutes. Add the vanilla and lemon juice and mix for a few seconds.
• Add 1/3 of the flour and mix well. Add half of the hot milk and continue to mix until combined. Add another 1/3 of the flour and mix well. Add the rest of the rest of the milk to combine. End with the flour. You may want to scrape down the bowl to make sure it's all combined well.
• Pour the batter in to a loaf pan that's been sprayed with the Pam for Baking spray or greased and floured. Bake at 350* for 20-25 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.
• Wash and slice the strawberries and add them to a medium sized bowl. Add the sugar. Start out with the 1/2 cup and add more for taste. Refridgerate the berries for at least 20 minutes before serving. While it's sitting the sugar will soften the berries and create a sauce too.
• Serve with the slice of cake, topped with berries and a dollop of whipped cream or a scoop of vanilla ice cream!

STRAWBERRY SHORTCAKE TRIFLE

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
• Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
• For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
• For the cream layer: In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
• To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.

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.