Remember: I'm recipe testing for an upcoming Strawberry Shortcake event? You can read about my first attempt with my Laminated Biscuit Strawberry Shortcake. Since people had mentioned a pound cake version, I decided to try that. And instead of whipped cream, I made a sweetened sour cream.
I always forget that my Precise Kitchen Elf doesn't like sour cream. I mean, really, what's not to like? But, somehow, he doesn't like it and he can discern if anything he's eaten has even been in proximity of sour cream. It's crazy. So, needless to say, this wasn't a favorite with him. But my husband liked it so much he had a second helping.
Ingredients
Sour Cream Pound Cake
I always forget that my Precise Kitchen Elf doesn't like sour cream. I mean, really, what's not to like? But, somehow, he doesn't like it and he can discern if anything he's eaten has even been in proximity of sour cream. It's crazy. So, needless to say, this wasn't a favorite with him. But my husband liked it so much he had a second helping.
Sour Cream Strawberry (Pound) Shortcake
Ingredients
Sour Cream Pound Cake
- 1 C (2 sticks) butter, softened + some for buttering baking pan
- 3 C orgranic granulated sugar
- 6 large eggs
- 3 C flour
- 1/4 t baking soda
- 1 C organic sour cream
- 1 t pure vanilla paste
Macerated Strawberries
- 2 C organic strawberries, hulled and sliced
- 2 T organic powder sugar
- 1 t freshly squeezed lemon juice
Sweetened Sour Cream
- 1 C organic sour cream
- 1/4 C organic powdered sugar
- 1 t pure vanilla paste
Sour Cream Pound Cake
Preheat oven to 325°F.
In a large mixing bowl, beat butter and sugar together until lightened and fluffy, Approximately 5 to 6 minutes. Add in eggs, one at a time, beating well after each addition. Whisk in the sour cream and vanilla paste. In a medium mixing bowl, combine flour and baking soda.
Beat on low and slowly add the flour mixture. Beat until just moistened. Spoon batter into a buttered pan; I used a 10" square.
Preheat oven to 325°F.
In a large mixing bowl, beat butter and sugar together until lightened and fluffy, Approximately 5 to 6 minutes. Add in eggs, one at a time, beating well after each addition. Whisk in the sour cream and vanilla paste. In a medium mixing bowl, combine flour and baking soda.
Beat on low and slowly add the flour mixture. Beat until just moistened. Spoon batter into a buttered pan; I used a 10" square.
Bake for 75 minutes - or until the cake top is firm to the touch or a toothpick
comes out clean. Run a butter knife along the edge and let the cake cool completely before slicing.
Macerated Strawberries
Place all of the ingredients in a medium mixing bowl. Toss until the sugar is completely moistened. Let stand for, at least, 20 minutes. Toss one more time before serving
Sweetened Sour Cream
Whisk all ingredients together in a small mixing bowl. Refrigerate until ready to serve.
To Serve
Place slices of pound cake in individual bowls. Add a dollop of sweetened sour cream. Top with macerated strawberries. Serve immediately.
Macerated Strawberries
Place all of the ingredients in a medium mixing bowl. Toss until the sugar is completely moistened. Let stand for, at least, 20 minutes. Toss one more time before serving
Sweetened Sour Cream
Whisk all ingredients together in a small mixing bowl. Refrigerate until ready to serve.
To Serve
Place slices of pound cake in individual bowls. Add a dollop of sweetened sour cream. Top with macerated strawberries. Serve immediately.
Pound cake was how we always had it growing up - I like the switch to sour cream! About the only downside of strawberry shortcake for me is an absence of that little bit of tartness to cut through all the sweet.
ReplyDelete